BM #70 Week 3 Day 3 -
Medhu vadas are perfect for breakfast, brunch, lunch, snack or dinner, right? Also perfect for all ages as well. But making them the right way has always been a mystery to me. First hurdle was the making of the batter itself. Then getting the perfect shape and getting the fluffy and crisp vadas were a challenge as well.
I just managed a few times when it was mandatory for me to make these but the experience always left me disappointed. So when I had a request from my friend to make these for a pot luck party, I took up the challenge and went through some videos online and went ahead with the process.
Sandhya and Nalini of our BM group helped me in getting an estimate as I had to make about 60-70 vadas. I soaked 3 cups of Deskinned Whole Urad Dal which yielded 80 vadas and took me about 80 minutes to fry them. My husband pitched in to fry a few of them.
It took me an hour to grind the batter as the wet grinder I have could not handle more than 1.5 cups of urad dal and I realized it after a few failed attempts to grind the whole dal in a single batch.
But the result for the effort I had put was phenomenal. It made my day to be appreciated for the restaurant grade crispy vadas.
Urad Dal 1 cup (Whole Urad dal deskinned - also known as Gota)
Salt, Crushed black pepper, Cumin and Asafotida as needed
Oil for deep frying
Method Of Preparation -
Wash the Urad dal in multiple exchanges of water. Soak the Urad Dal for for about 4 hours.
Drain the dal and grind into a thick batter using as little water as needed in a wet grinder. If using other methods of grinding make sure the batter is thick and that the resultant batter is beaten to aerate it sufficiently.
[To test if the batter is sufficiently aerated, drop half a teaspoon of batter in water and observe that the batter should float comfortably instead of half immersing in water]
Add salt, crushed black pepper, cumin and asafotida and mix well.
In a wok / kadai heat oil on medium heat. Keep a bowl of water handy.
With a wet hand scoop about a tablespoon of batter and gently bounce it to make a perfect ball. [Don't attempt to to flatten the ball as it would deflate the vada and make it dense and hard]. With the thumb make a hole in the shaped vada, slide it into the hot oil.
Continue with the batter and frying in batches without crowding the wok/kadai. Make sure the vadas are shaped with wet hand only.
Serve hot with sambar or chutney of your choice.
[If making these for a party, arrange the vadas in a foil tray and preheat the oven to about 170 °F, switch off the oven and place the vada tray in the hot oven. They will remain hot and crisp for a few hours]
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70.
Sending these to Srivalli's "Kid's Delight - Birthday Party Snacks"
Preparation Time 30 minutes