Medu vadais are one of my favorite tea-time snacks, but I cannot say that I am an expert at making them. However, I don’t give up easily and I think I’ve finally found the secret of making crisp on the outside, and light, and fluffy on the inside, medu vadais. As I’ve mentioned in the recipe, you have to beat the batter until it is the right consistency. You can test if the batter is ready by dropping a small dollop into a bowl of water. If it floats, then the batter is ready. If not, beat the batter a little more and test again.
In the picture the medu vadais I’ve made are smaller in size because I wanted to use them as a tea-time snack. If you would like to use them for breakfast or as a side dish then you may wish to make them larger in size. This recipe is not for the faint of heart. But try it out, and I am sure you will succeed. The end result are crisp, light, flavorful medu vadais so don’t give up.
1 cup whole black lentils (urad dal)
1 teaspoon crushed black pepper
½ cup finely chopped onion
2 teaspoons finely chopped curry leaves
2 teaspoons finely chopped green chillies
2 teaspoons finely chopped cilantro
A pinch of asafoetida
Salt to taste
Oil for deep frying
Roast and powder
1 tablespoon black lentils (urad dal)
1 teaspoon uncooked rice
Soak the 1 cup black lentils in water, overnight. Roast one tablespoon of black lentils and one teaspoon of uncooked rice until fragrant and lightly colored. Cool completely and powder in a coffee grinder.
Drain the lentils that were soaked in water, and grind in a bender adding about two tablespoons of water. Do this in two batches scrapping down to make sure all the lentils become a smooth thick batter. Put the batter into a large bowl and fold in the roasted lentil and rice power. Beat the batter well with a spatula until light. To test if the batter us ready, drop a tiny amount into a small bowl of water if it floats the batter is ready. However, if the batter sinks you will need to beat the batter a little more.
Heat a wok over medium-high heat and add oil for deep frying. Dip your fingers in a small bowl of water. Take a heaping tablespoon of the batter and roll it into a ball. Make a hole in the center with your thumb. It should look like a small doughnut. Gently slide it into the oil.
Turn the medu vadais when the edges turn golden. Fry both sides. Drain on paper towels. Serve vadais with your favorite chutney.