Medhu Vada Recipe

Medhu vada is a south indian recipe, which is crispy out side and soft inside. It is made during festivals and had along with sambar, chutney and  pongal during breakfast.
Ingredients :
Urad dhal : 3/4 cup
onion - 1
Green chilli - 2
Jeera - 1/2 tsp
Asafedita - 3 pinch
Pepper - 10
Corriander leaves - 1 tsp chopped
Curry leaves - few
oil - to frySalt - To taste

Method :
1. Soak urad dhal for 4 to 5 hours. Grind it in a mixie or grinder. Sprinkle very little water while grinding, if you add too much water your batter will turn runny and you wont be able to make vada properly. If you grind it for a long time your batter might become sticky. To find whether the batter is in right consistency drop a little batter in water if it floats without dissolving the batter is in right consistency.
2. Add chopped onion, curry leaves, green chilli, jeera, pepper, asafoetida and salt to the urad batter.
3. Heat oil in a pan, dip your right hand in water and make a ball out of batter and make a whole in the middle of it. Slowly add it to the hot oil and fry it in medium flame until it is golden brown in color.
4.  Serve it with chutney or sambar.

Notes: 

• You can skip onion, yet the vada will taste good.
• You can  also add grated ginger to the batter mix.
• If the batter is watery add rice flour to it.
• Add salt just before making vada, as it will absorb more oil if salt is added while grinding the batter.
• The batter can be stored in the refrigerator for a day or two without ading salt and vegetables.