Maami's Kitchen: Medu Vadai

Ingredients:

916 gms (4 Azha) Urad Dhall (Ulthamparuppu)

3 Chillis

Salt to taste

1/2 litre Oil (preferably corn oil)

Curry Leaves (Karvapillai)

1 cup Coconut bits

Method:

Soak the Urad dhall for 25-30 min in water. Add the soaked dhall along with the water into a mixie grinder (or go to the local miller and get it grinded). (Keep adding exact amounts of water, just enough to keep the batter from getting dry, when you're doing it yourself). When the batter is ready, add the required amount of salt (after taking the required amount of batter seperately, but if you want to use the whole batter, you'll get approx. 20 vadais depending on the size of each vadai). Add the chopped chillies, curry leaves and the coconut bits and mix thorughly. Pre-heat the oil in a kadai. Test the oil's heat by adding a pinch of batter in it and seeing if it gets cooked. If it is hot enough, take a blob of batter on your oil-greased hands and make a hole in the center. Slowly slide the batter on your hand into the oil (avoid getting hurt by crackling oil) and fry till golden brown. Serve hot with sambar, sauce or chutney. (Recipe for homemade sambar will be upcoming shortly).

Your Chef,

Aditya C.R

The Elite Window