rakskit chen.net http://www.rakskitchen.net/2009/07/medhu-vadaiulundhu-vadaisakkarai-pongal.html

MEDHU VADAI / ULUNDU VADAI RECIPE (WITH VIDEO)

The only work/help I used to do bef ore marriage,to my mom, if any f estive days means, that would be grindingand making vadai. My mom used to tell how,and i will grind and make as per her instructions.Then af ter 3-4times,I used to do all by my self . From then, vadai department is mine…That is f rom grinding ,cleaning thegrinder,t ill making vadai.My mom used to make vadais with a piece of banana leaf or a polythene cover, f or making shape ofvadai. But once I happened to see how vadai is made in hotel/restaurants…with out using anything,justusing our one hand make beautif ul vadais that looks so cute….From then I started making like that.Itsless mess and easy too than using banana leaf or anything else.What u need is practice. No no,don't think itsdif 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 thatbeginners could be benef itted. If anybody sees this post and want to see a video,please mail me to my mailID,given in my prof ile.I will send you the link that I have uploaded in You tube. The reason why I have not linkedhere is,so many of you already know and I need not bore you right? And also the video quality is not up to themark since I took f rom my mobile.And this post is especially f or my two close f riend’s 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. Then add onion to remainingbatter.

Medhu vadai (Medu Vada) / Ulundu vadai recipe

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

Ingredients

Urad dal/Ulutham paruppu 3/4 cup

Small onion,shallots(or Big onion – 1) 10 –12 nos.

Green chillies 2 nos.

Ginger 1 inch piece

Coriander leaves 2 tblsp,chopped.

Curry leaves A sprig

Asaf etida 3-4 pinches

Salt As needed

Water 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 lit t le water t ill f luf f y. Please note thef ollowing points: a) Add urad dal lit t le by litt le(no water),while the grinder isrunning. b)Just sprinkle water now and then to avoid jamming of thegrinder. c)Stand near t ill you f inish grinding f or sprinkling water now andthen and wipe the urad dal that sticks to the wall of the grindercontainer. d)This whole process takes around 12-15 minutes,you will get af luf f y white batter.

3. Now chop onions,ginger,green chillies,coriander and curryleaves and add all these to the batter along with salt andasaf etida.(You can add ginger and green chillies while youare grinding the batter itself ,if you don’t want to come inmouth.If you decide so,f irst add ginger and chilles,then uraddal)

4. Now mix well,keep aside and heat enough oil in kadai (begenerous or else vadas may stick to the bottom and getburnt).

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 andslightly shake ur f ingers)

8. Fry in medium f lame,turn the vadais and f ry t ill both thesides turn crisp and golden brown.

9. Serve hot with sambhar/coconut chutney.

Notes:

If your vadai drinks so much oil,then it means you haveadded more water,reduce next time. Try adding any one ofthe following only one tsp to reduce vadai drinking oil-Riceflour or gram flour or Maida/all purpose flour.

Dont grind for too long,it will make your batter sticky and you couldnot 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 needto add rice flour or anything!!!

Sakkarai Pongal:

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

Ingredients:

Raw rice 1/2 cup

Moong dal/Paasi paruppu 3 tblsp

Ghee 4 tblsp

Milk 1/2 cup

Cashews 6-8 nos.

Jaggery 3/4 cup - 1 cup

Elachi 1 no.

Raisins(optional) 1 tsp

Nutmeg powder(optional) 2 pinches

Pachai karpooram(optional) A pinch

water 1 & 3/4 cups

Salt 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 impurit ies or sand then you can addthe powdered jaggery to the pongal directly.If you have impurit ies in it,then better just melt the jaggerywith very litt le water and f ilter the impurit ies 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 litt le by litt le 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 This BlogThis! Share to Twitter Share to Facebook