Medhu Vada
By: Anonymous
Published: Wednesday, December 2, 2009 - 11:43pm

Ingredients




4 cups Urad dal
1 cup Ordinary rice
1 teaspoon Ginger grated
1 tablespoon Coconut grated coarsely
8 whl pepper corns, (8 to 10)
1 teaspoon Cumin seeds
Salt to taste
Oil to deep fry

Preparation

1 Wash and soak dal and rice together in plenty of water overnight. 2 Drain, grind to a soft batter, a fine grain should be felt in it. 3 Do not make the batter thin. It should be thick enough to shape vadas. 4 Add all ingredients and beat well with hand to incorporate air. 5 Heat oil, wet palm and take an idli sized lump on fingers palm side up. 6 Make a hole in the middle with thumb. 7 Slip gently into hot oil, repeat for more. 8 Or use a medhu vada press. 9 Fry 5-6 at a time on medium flame. 10 Drain, serve hot with chutney and sambar, or accompany with idli. 11 Making time: 1 hour (excluding soaking & grinding time) 12 Makes: 35-40 vadas. 13 Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.