Medhu Vadai is also known as Ulundu Vadai and Uzhunnu Vada in Kerala. It is basically Urad Dal ground into a batter and deep fried. It is crispy on the outside and soft on the inside.
No festival meal in Tamil Nadu is complete without this Vada. Ofcourse, it can be enjoyed as part of breakfast with idli and dosa. Chutneys (coconut, mint etc) and sambar make a great accompaniment to these Vadas. Once you master the art of making these Vadas, you can make Sambar Vada, Thayir Vada (Dahi Vada) etc.
Pealed Whole Urad Dal 1 cup
Curry leaves few
Green chilli 1-2
Corn Flour 1 tsp
Salt to taste
Oil for frying
Method of Preparation
1. Soak the urad dal for about an hour. Drain water.
2. In a grinder, add the urad dal. Grind into smooth paste. Do not add any water. Just keep sprinkling water as the dal is getting ground.
3. Grind till it is a smooth paste. It took me about 10 minutes in my grinder.
4. Test that the dal is perfect - if you take a small pea sized ball and put it in a bowl of water, it should float. If you hold it upside down in your palm, it should not fall down.
5. Add the corn flour just before switching off so that it gets mixed well.
6. Transfer to a bowl. Cover and refrigerate for 30 minutes.
7. Finely chop green chillies and curry leaves. Mix it to the batter along with salt just before making Vada.
8. Heat oil to deep fry the vada.
9. Take a small portion of batter in your hand. Put it on top of a ziploc bag (Banana leaf or Milk packets used in India earlier). Pat it flat. Using your finger poke a hole in the centre.
10. Gently transfer it to the heated oil. Add 2-3 more to the pan depending on its size.
11. Cook on once side in medium heat till it is browned. Turn and cook on the other side as well.
12, Drain and transfer to a plate lined with kitchen paper.
Enjoy with some coconut chutney and sambar.