TIPS & TRICKS TO MAKE CRISPY VADA
- Always soak the white,round urad dal for 30 – 45 minutes maximum,not more that that.If you are grinding in mixie,then you can soak it for 2-3 hours.
- When you are grinding the batter using grinder,do stand nearby.U have to spend 12-15 minutes near the grinder by sprinkling water and wiping the sides every now & then which is most important.DO NOT ADD SALT WHILE GRINDING.Add salt just before frying the vada.
- Never pour all the water at a stretch.Just add little water every 2-3 minutes by wiping the sides of grinder with a spatula.Batter should not get stuck in the sides.
- Vada batter should not be too light & airy.It should be tight to hold.If the batter is too light,vada will absorb more oil.
- Also the batter should be non-sticky when u touch it by dipping your hands in water.
- To check the right consistency of vada batter,drop a small ball of batter in a bowl of water.It will float to some extent.Also when u try to drop the batter,it should form a stiff peak ( Refer picture ).
- Keep the batter covered in refrigerator till use.Add salt & onions only before frying the vada.Beat the batter before frying to provide aeration which is very important to get crispy,light vadas.Then add onions and other spices.
- Add 1/2 tsp of toor dal for 1/2 cup of urad dal while soaking.It helps the vada to prevent oil absorption.
- U can also add 1 tsp of rice flour to get super crispy vadas like in restaurants.
- But if u grind vada batter properly,then no need to add rice flour or toor dal.Vada will come out super crispy by itself.
- To keep the vada crispy for hours,just pre heat the oven in the least temperature & place ur vadas in a tray inside the oven.By this way,vada stays crispy.I got this tip from Vahchef’s site but i have not tried it personally though.
Enjoy this hot & crispy medu vada as breakfast or as an evening snack with coconut chutney !
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