Medu Vada / உளுந்து வடை- Failed Attempt

After the success of yesterday's masala vada (which is my favourite), I decided to make my hubby's favourite - ulende vada as we call it.  It is usually known as medu vadai due to its softer texture compared to the ones made of channa dhalls. 

Traditionally medu vada is served with sambar and or chutney - but I liked mine as it is, my daughter ate with chilli sauce!!!

However I did not get to make the right kind of vada with the hole in the middle.  Looks like i need more practice on this (or Amma where are you - I need  your help), so I just made mine like making bonda.

The taste was there though...well this is how they say practice makes perfect - have to try another time around.

Well all is not wasted, I still have a few left overs and plan to do Dahi Vada - a vada in yogurt based with spice.

Lets indulge on the making (despite the failed one)..

What you need..

• 1cup of urad dhall
• 1 big onion
• 1 sprig of curry leaves
• 2 green chillies
• grated ginger - optional
• a dash of hing
• salt to taste
• oil for frying

How to do..

• Soak dhall at least 6 hours preferably overnight.
• Grind the dhall to a smooth paste without water.  Only if required add spoons of water to have ease of grinding.
• Chopped the onion, chillies and curry leaves.
• Mix with the grinded dough together with salt.
• Heat oil
• take a small quantity of the dough, ball it and make hole and drop in hot oil
• Let it fry for a few minutes before turning over
• Fry till it is golden brown, remove and drain
• Serve hot

p/s - need to do research for a perfect good one with the hole in the middle. better luck next time.


the soaked dhall

grinded dhall with chopped onions

 the vadas in hot oil...sizzling..

the frail looking medu vadas...

the only one that I manage to make a hole....