Medhu vadai

ULUNDHU VADAI/ URAD DHAL VADAI/ MEDHU VADAI:

One of the healthiest pulses, we south Indians use to have this on our regular diet in terms of medhu-vadai/ idli/ dosai/ uttappam/ bonda/ kali. This is mainly given during pregnancy and puberty to this will strengthen your child pelvic bones and muscles .ulundhu/urad dhal is one of the richest source of protein,vitamin,folic acid, calcium and so on.

Very simple, easy and tasty recipe. The name itself you feel the texture it is so soft and fluffy.

Ingredient:

• Urad dhal                      –        1 cup
• Coriander leaves          –        1 tblsp (finely chopped)
• Curry leaves                –        1 tblsp (finely chopped)
• Small onion/ shallots  –        5 nos (finely chopped)
• Green chillies               –        1 tsp (finely chopped)
• Salt                                –        as req
• Cooking oil                            –        as req to deep fry

Procedure

Step 1:

Soak the urad dhal in a medium bowl for about 4 hours and grind it finely with less amount of water (grinder preferable when compared to mixie for fluffy batter)

Step 2:

In a mixing bowl add the grounded batter along with coriander leaves, curry leaves, shallots, green chilli and salt and mix well. Do not keep mixing the batter chances are high to break the fluffiness.

Step 3:

Meanwhile heat the oil in a frying pan. Once the oil get, wet your hands and gently take your finger-full of (except thumb) batter and make a hold with your thumb and place it to the oil gently. Then repeat the process for few more (do not over crowd the pan)

Step 4:

Within a minute the bonda floats up and it’s the sign to flip it and allow it to cook for few more minutes in a medium flame.

Step 5:

Once the sizzle sounds off you can take off the ULUNDHU VADAI from the oil and place over the kitchen towel or tissues to take off the excess oil. Serve hot with some coconut chutney, sambar and njoy with your family & friends