Medhuvadai

Makes-8 vadais

Ingredients:

• Urad dhal -1/2 cup
• Curry leaves-1 spring
• Coriander leaves-1 tbsp
• Asafoetida- few pinches
• Whole black peppercorns-few
• Onion-1( optional)
• Oil- to deep fry
• Salt - to taste

Method:

• Wash and soak urad dhal for two hours.( Refrigerating urad dhal while soaking makes good vadai).
• Drain water completely and grind it in mixer. If doing large quantity you can use wet grinder 
• Use very little water while grinding.( Say 2 tbsp).
• Grind it very smooth.
• Now add all the other items in the batter and mix well.
• If adding onion add it finely chopped before making vadai as it will make the vadai batter quite loose .
• You can also refrigerate vadai batter till you make vadais.
• Keep enough oil in a kadai.
• Dip your hand in water take batter in your hand make a hole with your thumb finger on the batter and drop it in oil.
• Fry them for about two mins, both the sides and remove from oil.
• After about 30 secs drop the vadais again in oil and fry till they turn golden brown.
• Repeat the same for next batch.
• Serve hot with sambar and coconut chutney.

Notes:

• Refrigerating the batter makes it quite sturdy and easy while making vadais.
• Be very cautious in adding water when you grind.
• If you have added more water you will get bondas not vadais.
• I did not add onion.