soon as the batter is ground , dont let it ferment or sit on the counter for long. 5.For beginners , shaping the vadas on the greased plastic cover is the easiest.6. Do not add rice flours and maida
dal is soaked for longer hours it yields crispier vadas but drinks too much of oil. 8. another tip is add 1 tbsp rava to grinded batter
your batter becomes runny than add either
can check if batter is ground properly in two ways
add cumin seeds, black peppercorns, chopped curry leaves, chopped coriander leaves, chopped coconut pieces, chopped green chili, chopped ginger and chopped onions. you can add all of these or a combination of these spices and herbs. add salt to the batter. mix the batter with the herbs, spices and salt.
grease a plastic sheet with oil .take a bowl of water wet your hands and place a portion of dough on plastic.now make a hole in centre and shape it in form of round wada.
fry wada till brown on both sides.
can soak wada in sambhar and serve it sprinkled with chopped onion,coriander
HowTo Prepare UradDalVada. Dip your fingers in the bowl and take a small portion of the urad batter in your fingers and with the help of your finger make a hole in the center of the batter as shown in the snap
Use good quality uraddal that you use for making soft idlies. MeduVadas are deep fried and there cannot be a compromised in this recipe, skinless ulunthu / uraddal is soaked and later ground into a fluffy batter (airy), mixed with spices and then deep fried
Onion MeduVada. Read below for tricks in my notes of howto get that perfect crunch. You will learn the techniques to grind the batter with the correct texture in order tomake the perfectly crispy masal vadai ……the key to a perfect vada
however, my husband prefers to have these meduvada separately with chutney and sambar. there are several ways to prepare this authentic keerai vadai, however i have used mixer grinder to prepare this recipe