Medhu Vadai with Peanut Chutney and Ginger PickleIngredients :Urad dal : 1 cupSalt to taste
Oil for deep frying
Method :Wash and soak the urad dal for 6 hours. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water. Add salt and mix very well. Heat oil in a wide vessel. Apply a little water on your fingers. Take lemon size balls of this batter, flatten them a little, make a hole in the middle and deep fry them in oil, till they turn golden brown. Remove from the oil and serve hot with sambar or chutney.
lissie says
nice clicks! loved the combination with peanut chutney and ginger pickle...yummy!
Hamaree Rasoi says
Awesome clicks ....looks so perfect
Deepa
Hamaree Rasoi
Nitha says
Perfect crispy vadas... Love them..
Subhashini says
i can eat this at any time.Very nice click
Priti says
Looks delicious...love the pics...yummy platter...
Premalatha Aravindhan says
perfect vadai,very gud shape.Too gud photography.Love the presentation.
Asha says
Looks perfect. We love puffed Vadas.
Pari says
Hi. The vadai has turned out perfect, love it with sambhar and coconut chutney.
Rachana Kothari says
The Vadai look so crispy and yummy! Beautiful Clicks!
Vrinda says
Oh my,they look so crispy n yummm....Droolworthy vadas