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MEDHU VADAI / ULUNDU VADAI RECIPE (WITH VIDEO)

T he only work/help I used to do bef ore marriage,to my mom, if any f estive days means, that would be grinding and making vadai. My mom used to tell how,and i will grind and make as per her instructions.T hen af ter 3-4 times,I used to do all by my self . From then, vadai department is mineT hat is f rom grinding ,cleaning the grinder,till making vadai. My mom used to make vadais with a piece of banana leaf or a polythene cover, f or making shape of vadai. But once I happened to see how vadai is made in hotel/restaurantswith out using anything,just using our one hand make beautif ul vadais that looks so cute.From then I started making like that.Its less mess and easy too than using banana leaf or anything else.What u need is practice. No no,don't think its dif f icult,once u get to know the correct trick,you will be able to do with ease. I could not take pictures while making sooo detailed,but have done whatever i can do with my one hand,so that beginners could be benef itted. If anybody sees this post and want to see a video,please mail me to my mail ID,given in my prof ile.I will send you the link that I have uploaded in You tube. T he reason why I have not linked here is,so many of you already know and I need not bore you right? And also the video quality is not up to the mark since I took f rom my mobile. And this post is especially f or my two close f riends request,one, Sangeeta and then my Sis in law . If you are making f or any f estival, Make f ew without onion to of f er God. T hen add onion to remaining batter.

Medhu vadai (Medu Vada) / Ulundu vadai recipe

Prep T ime : 2 Hours soak time | Cook time : 20 mins | Makes: 15 medium sized vada

Ingredient s
Urad dal/Ulutham paruppu Small onion,shallots(or Big onion 1) Green chillies Ginger Coriander leaves Curry leaves Asaf etida Salt Water 3/4 cup 10 12 nos. 2 nos. 1 inch piece 2 tblsp,chopped. A sprig 3-4 pinches As needed As needed

How to make medhu vadai / ulundhu vadai video Method:

1. Soak urad dal f or 2 hour at least. (Use whole urad dal without skin(muzhu ulundu)f or better result).

2. Grind urad dal with only little water till f luf f y. Please note the f ollowing points: a) Add urad dal little by little(no water),while the grinder is running. b)Just sprinkle water now and then to avoid jamming of the grinder. c)Stand near till you f inish grinding f or sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container. d)T his whole process takes around 12-15 minutes,you will get a f luf f y white batter. 3. Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asaf etida.(You can add ginger and green chillies while you are grinding the batter itself ,if you dont want to come in mouth.If you decide so,f irst add ginger and chilles,then urad dal) 4. Now mix well,keep aside and heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt). 5. Now wet your right hand well and make a small ball. 6. And use ur thumb to make hole in the middle. 7. and drop it in oil,(just invert the vadais over the oil and slightly shake ur f ingers) 8. Fry in medium f lame,turn the vadais and f ry till both the sides turn crisp and golden brown. 9. Serve hot with sambhar/coconut chutney. Notes: If your vadai drinks so much oil,then it means you have added more water,reduce next time. Try adding any one of the following only one tsp to reduce vadai drinking oil-Rice flour or gram flour or Maida/all purpose flour. Dont grind for too long,it will make your batter sticky and you could not shape the vadais.Keep in refrigerator and try after an hour. A good variety/quality of urad dal also matters. If you grind everything correctly,you will get a crispy vadai,no need to add rice flour or anything!!!

Sakkarai Pongal:

Today is Aadi velli,So I made the above vadais and sakkarai pongal. T his is my 100th post too!! I thank all of the blogger f riends who give their lovely comments,which encourage me a lot! I also have my f riends who read my blog silently,I thank them too Please continue with your support!!

Ingredients:
Raw rice Moong dal/Paasi paruppu Ghee Milk Cashews Jaggery Elachi Raisins(optional) Nutmeg powder(optional) 1/2 cup 3 tblsp 4 tblsp 1/2 cup 6-8 nos. 3/4 cup - 1 cup 1 no. 1 tsp 2 pinches

Pachai karpooram(optional) water Salt

A pinch 1 & 3/4 cups 2 pinches

Method:
1. Heat the cooker and add a tsp of ghee and f ry the moong dal directly.Fry f or a minute. 2. Add the washed rice,half of the milk,water and pressure cook in medium f lame f or 4 whistles. 3. Once the pressure is released,open and mix some more milk,just to mash and mix well. 4. Powder the jaggery and if you think the jaggery is pure,doesn't have impurities or sand then you can add the powdered jaggery to the pongal directly.If you have impurities in it,then better just melt the jaggery with very little water and f ilter the impurities and then add this syrup to the pongal. 5. Switch on the stove and keep on stirring well in a low-medium f lame. 6. Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel.(approx 4-5 min) 7. Add f ried cashew,powdered elachi and the other optional ingredients lastly and mix well. 8. Enjoy the pongal hot hot!!

I used achu vellam(jaggery like cubes)which is more sweet and gives less colour. Use salt while you cook the

pongal,it will enhance the taste. If you are using the round vellam/jaggery,then it has salt by it self ,so watch out while you add salt. Technorati Tags: Medhu vadai Recipe,Ulundu vadai Recipe,Video on how to make Ulundu vada / Medhu vadai Posted by Raks anand Email T his BlogT his! Share to Twitter Share to Facebook