Medhu Vadai Recipe | How to make Urad Dal Vada In Grinder

Medu vada aka Urad dal vada / Ulundu vadai is a famous South indian snacks and breakfast recipe especially in Tamil nadu. We generally make medhu vadai for festivals or for guests. Last month I got a request from a reader to post crispy medhu vadai recipe using grinder. As I myself have not tried medu vada using grinder, I was hesitant to make this post. 

Usually I make medu vada only using mixie. But then I took this as an opportunity to try out vada batter using grinder & I did it. But my vada drank so much of oil but still it was light n crispy.Then I found I have added more water which made my vada absorb more oil. So I tried it confidently for the second time and got it perfect. For some recipes, I feel video would give better understanding. So I wanted to capture vada batter making.

Last week my in-laws were with us. I told my MIL to grind vada batter and I captured it. Hope the video looks good & clear. But the vadas in the pictures what you see here are made by me. If I can make a good shaped vadas, then anyone can make it easily. So do follow this recipe carefully. U will get it right. To make a perfect medu vada, there are some points to be noted while grinding the batter. I have shared them below. Do read it before watching the video or trying this recipe. Hope these points would help all the beginners. Lets see how to make crispy medu vada at home with some tips & tricks!

TIPS & TRICKS TO MAKE CRISPY VADA

• Always soak the white, round urad dal for 45 to 60 minutes maximum. 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 and then which is most important.DO NOT ADD SALT WHILE GRINDING. Add salt just before frying the vada.
• Never pour all the water in one 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 you 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 you 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 your 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.

Medhu vadai recipe/Urad dal vada

South Indian breakfast special Urad dal vada aka Medhu vadai recipe with stepwise pictures & video !

Cuisine: Indian

Category: Snacks

Serves: 10

Prep time: 60 Minutes

Cook time: 15 Minutes

Total time: 75 Minutes

INGREDIENTS
1 cup - 250ml

To soak White round urad dal - 1/2 cup Toor dal - 1/2 tsp (optional ) Water - as needed To mix in the batter Small onion - 10 nos or big onion - 1  Curry leaves - few Green chillies - 1  ( finely chopped) Hing/Asafetida - 1/8 tsp Crushed pepper - 1/2 tsp Cumin seeds/Jeera - 1/2 tsp (optional) Salt - as needed Cooking oil - to deep fry Rice flour – 1 tsp, to add in the batter before making vada ( optional )

METHOD

Wash and soak the urad dal & toor dal ( if using ) in enough water for 1 hour minimum and 4 hours maximum. Keep the soaking urad dal inside the refrigerator. Drain all the water completely and use this water for grinding. Add the soaked urad dal to the grinder. Switch on & start running. Do not add water. Do not add water in the beginning. Let the grinder run for few seconds without water. When the dal starts to stuck in the sides,add little water ( say 1/8 cup ). Take a spatula and wipe all the sides and center part. Again sprinkle little water and stand nearby wiping the sides. Make sure there are no dals visible or stuck up in the sides. Repeat this by adding water & wiping sides for 12-14 minutes. Batter will become fluffy and the quantity would be more. Now remove a small portion of batter in the spatula, when you drop the batter, it should form a pointed tip. Also check the batter by dropping a small ball in a bowl of water. It should not settle down or dissolve instead it should float. Remove the batter from the grinder completely and keep in a vessel. If you are making vada immediately proceed OR store the batter in the refrigerator till use. Do not keep it outside. Before deep frying the vada,remove the batter from the refrigerator. Beat the batter well with your hands. It provides aeration and helps to give you crispy & light vada. Now add salt , finely chopped onion, hing, chillies, curry leaves, pepper corns & cumin seeds. Mix well. Heat oil in a kadai , check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil is just right. Shape the vada using your palm. Make a hole in the center using the thumb finger. Drop the vada into the oil by slightly tilting your fingers. Flip both the sides and cook the vada till the bubbles ceases. Remove & drain in a tissue paper. Serve hot & Enjoy !

Enjoy this hot & crispy medu vada as breakfast or as an evening snack with coconut chutney !

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PULI INJI RECIPE-INJI PULI CURRY-ONAM SADYA RECIPES

Puli inji curry is my most favorite dish in Onam sadya. Onam festival is around the corner. For the past two years, I have been sharing Onam sadya lunch menu recipes during this time.This year too I had planned to post an elaborate Onam sadya menu. I will do it on Friday or this weekend. But before that, I wanted to share some yummy, must try Kerala sadya recipes. There are some dishes that has to be present in Sadya menu. Puli inji is one among them and its our family favourite recipe too. I can have a plateful of parippu curry rice or curd rice with this inji puli curry. It tastes awesome. In Tamil nadu, especially in Tirunelveli,we make a similar inji pachadi for sodhi. Even people who hates ginger will surely love this puli inji. Its not only tasty but also aids digestion.

This recipe is from my favourite Vanitha magazine given by chef  Pazhayidam Mohanan Namboothiri. I have been following this recipe for the past two years. My neighbour Mrs.Prema used to buy Vanitha magazine and she never forgets to show it to me. Even though I can’t read Malayalam, I love to see the food, apparel, jewelry pictures and drool over them. I love its picture quality very much. Special thanks to her for translating this recipe to me. Last year she had changed her house but still she is the one and only source and inspiration for coking Kerala recipes in my kitchen. Ok, lets see how to make Kerala puli inji curry with step by step pictures .

Puli inji curry recipe - Kerala style

Kerala style yummy puli inji recipe - Best accompaniment for Dal rice & curd rice.

Cuisine: Indian

Category: Side dish

Serves: 1/4 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Ginger - 1/4 cup ( peeled and finely chopped) Tamarind – Big gooseberry size Green chilli - 2 nos ( finely chopped) Red chilli powder - 1/2 - 1 tsp ( adjust) Turmeric powder - 1/8 tsp Grated jaggery - 2-3 tbsp Salt and water - as needed Roasted and ground methi seeds powder - 1/4 tsp ( optional) To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 stp Urad dal - 1/2 tsp Red chilli - 1 no ( pinched) Curry leaves - few

HOW TO MAKE PULI INJI - METHOD

Soak tamarind in 1 cup of water. In the mean time, wash and peel the ginger. Chop it very finely and set aside. Chop green chillies. Dry roast methi seeds and powder it. Set aside. In a wide bowl, take the tamarind extract. Add turmeric powder, salt, red chilli powder & jaggery. Allow it to boil well for 5 minutes. In a kadai, heat coconut oil and temper mustard seeds, urad dal, curry leaves, pinched red chillies and finely chopped ginger. Saute well till ginger bits turns golden brown. Add this to the boiling tamarind mixture and add little water if necessary. Allow it to boil till the mixture thickens. Lastly add the methi seeds powder. Mix well and switch off the flame. Let it cool. Store in an air tight bottle. Use clean spoon for handling. Stays good for weeks under refrigeration. Enjoy with rice !

Note

Please adjust the quantity of jaggery based on your taste. Some people like it sweetish. Add more if needed. Use clean spoon to handle. Keep in an air tight bottle and store in refrigerator. Stays good for weeks.

Enjoy this tangy, sweet and sour puli inji curry with rice. Tastes divine !

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Sweet Appam Recipe With Wheat Flour - Instant Wheat flour appam with banana

 

Usually we make instant sweet appam with wheat flour / godhumai maavu inippu appam / wheat appam with banana for Ganesh Chaturthi, Gokulashtami, Diwali and Karthigai deepam. It can be made with or without paniyaram pan. Being a calorie conscious women, I always make sweet appam in paniyaram pan to reduce oil consumption. But yesterday I purposefully tried this deep fried version to post in my blog. I made it with wheat flour, banana and jaggery asking the recipe from my MIL. It was awesome. I couldn’t resist myself stopping with one or two.

My MIL usually make this instant appam using maida, banana and sugar for our guests as evening snacks. It comes out super soft, spongy and fluffy. We make this instant wheat flour appam on Ganesh chaturthi evening and offer Lord Ganesh. If you have the practice of offering appam for Vinayagar chaturthi, do try this one. U will love its softness and taste. Ok, lets see how to make this sweet appam recipe using wheat flour, banana and jaggery with step by step pictures and video ! I have shown 2 methods in video - Deep fried appam without paniyaram pan and appam in paniyaram pan.

Wheat flour appam recipe

Sweet appam recipe using wheat flour, jaggery for Ganesh chaturthi, Karthigai deepam and Gokulashtami

Cuisine: Indian

Category: Sweet

Serves: 7 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Wheat flour - 1 cup Fully Ripe banana - 1 no ( You can use yelakki/poovazhai or rasthali banana) Grated jaggery - 1/2 cup ( add 2 tbsp for more sweetness) Rice flour - 1.5 tbsp Cooking soda - a big pinch Salt - a pinch Cardamom seeds - 2 no ( crushed) Cooking oil - to deep fry Water - as needed

HOW TO MAKE SWEET APPAM - METHOD

In a wide bowl,take all the ingredients except oil and water. Mash the ripen banana and add to the flour. Add the required water and make a thick batter.The consistency of batter should be like thick idli batter. It should be pourable. Heat oil for deep frying. Use less oil to get a nice round shape. Take a small curved ladle and pour a ladleful full of batter. Make one or two at a time. Appam should rise slowly from the bottom to top. This is the correct heating point. It helps the appam to cook evenly. If the oil is very hot, appam will brown outside and it doesn’t get cooked inside. So keep the oil at right heating point. First check with a drop of batter and proceed further. Pour a small ladle of batter and splash the oil over the top of appam while it cooks. As soon as the color of appam turns golden brown, flip it and cook the other side till golden brown. Remove & drain in a tissue paper. You can also make this appam using paniyaram pan to use less oil. Please watch the video. I have shown in detail. Sweet appam is ready to serve.Enjoy !

Note

For variations,u can add maida and sugar instead of wheat flour and jaggery. U can also make spicy version by adding finely chopped onions, ginger, curry leaves, coriander leaves & green chillies along with hing. It tastes great.  Do not add more cooking soda. Less than a pinch would be enough. Adding more soda makes the appam absorb more oil.  Sometimes appam disintegrates in oil if Soda goes more.  Banana gives a super soft, spongy texture to the appam. Never skip it. It stays soft and good for hours. So yoou can make them in advance too.

Make this super soft and delicious appam & offer GOD !

Here is the appam after a bite by me ::P

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Ganesh Chaturthi Recipes | South Indian Vinayagar Chaturthi Recipes

List of South Indian Ganesh Chaturthi recipes / Vinayagar chaturthi prasadam recipes / pillayar chaturthi special recipes list. In Tamil nadu people make prasadam recipes like kozhukattai varieties, Sundal, vada, ladoo recipes and No onion no garlic South Indian lunch menu for Ganesh chaturthi pooja. I have the shared the links of those recipes with list of ingredients needed for making neivedyam recipes and some useful tips for making crack free kozhukattai. 

In Tamil nadu, we celebrate Vinayagar chaturthi by buying a new idol. We perform abishekam and pooja for the idol by offering fruits, 3 kozhukattai varieties, Chana dal/Kadalai paruppu sundal, Ellu urundai. We also make rice along with full meals for lunch menu including urad dal vada and payasam on Pillayar chathurthi day for prasadam. On the same day evening, we prepare sweet appam using wheat flour or rice for naivedyam. 

The next day morning we keep some fruits and for afternoon, we offer paruppu sadam / Dal rice with ghee. We do the same till we leave the idol in water. Usually we keep the idol in our house for 3 days & this is how we celebrate Ganesh chaturthi in a grand manner. North Indians make modak ( steamed & fried) and ladoo varieties for this festival.

In this post, I have shared all the links for different categories such as easy kozhukattai recipes , authentic kozhukattai varieties, sundal, vada, karijikai recipe and ladoo varieties in one page for easy and quick reference. I have also shared some small video recipes on how to make kozhukattai dough with approximate water measurement, Eco friendly Ganesh idol using kozhukattai dough and how to shape modak/soppu. 

Yesterday I posted a full video recipe on “How to prepare kozhukattai easily with stuffing and steaming part” to help beginners. Please click on the specific pictures to view the recipes. I hope all these videos and recipe links would be useful to you all. Do try these recipes and have a great celebration.

Here is the picture of Ganesh idol I bought recently.

Ganesh chaturthi special recipes

List of Ganesh chaturthi recipes | Vinayagar chaturthi prasadam recipes !

Cuisine: Indian

Category: Festival

Serves: 4

Prep time: 15-45 Minutes

Cook time: 10 Minutes

Total time: 25-75 Minutes

Chitra Ganapathy

INGREDIENTS

Ingredients needed for kozhukattai & vada Homemade rice flour or store bought rice flour Jaggery Oil/ghee Cardamom seeds Water &Salt Urad dal & spices Moong dal Grated Coconut Ingredients for sundal Chana dal/Chickpeas Grated coconut Green chillies Salt & water Cooking oil/Coconut oil Tempering ingredients Ingredients for other sweets Rice flour Maida Sugar Grated coconut Cardamom Banana Besan Paneer Rava/sooji Ghee Moong dal Poha/Aval

Click THIS LINK for Payasam Recipes

Vinayagar chaturthi recipes video

No onion - No Garlic lunch menu

South Indian full meals with serving order

Making full meals on Ganesh chaturthi is optional. We have this practice. So I have included it here. Please skip it if you don't have the practice. 

GANESH CHATURTHI SPECIAL RECIPES 

Homemade Ganesh idol video

Traditional kozhukattai maavu preparation

Kozhukattai dough using rice flour

Kadalai paruppu pooranam kozhukattai

Fried modak recipe

Ukadiche modak 

Urad dal kozhukattai

Ellu Kozhukattai

Easy Ulundhu kozhukattai

Thengai poorana kozhukattai

Easy sweet pooranam kozhukattai

Paal kozhukattai

Chettinad Paal Kozhukattai

Moong dal poornam kozhukattai

3 traditional kozhukattai recipes

Chana dal sundal

Urad dal vada with pepper

   

Sweet samosa/ Karjikai

Sweet appam recipe

  

Ammini kozhukattai

Sweet ammini kozhukattai

Sweet pidi kozhukattai

Easy kara kozhukattai

Javvarisi kozhukattai

LADOO RECIPES

Besan ladoo - 2 ways

Paneer ladoo

Coconut ladoo  

Aval ladoo

Rava ladoo

Moong dal ladoo
Click THIS LINK for Payasam Recipes. 

Click THIS LINK for all Kozhukattai varieties

VIDEO LINKS

3 Kozhukattati varieties

How to make Kozhukattai maavu in 2 ways (traditional methods)

Kozhukattai dough using store bought rice flour in 3 ways.

Homemade Ganesh idol using kozhukattai dough

How to make soppu / cup using kozhukattai dough

Last but not the least, here are some tips and tricks to avoid breaking or cracking of kozhukattai

TIPS FOR SOFT AND CRACK FREE KOZHUKATTAI WITHOUT BREAKING

1. Use good quality rice flour. If you are planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour. Its of different quality , not the one we use for pongal. It is cheaper in cost too.
2. For store bought idiyappam flour and kozhukattai maavu, we need water upto 1.5 cups. For home made processed rice flour, water quantity may vary from 1.5-1.75 cups.
3. Always add the required water while making the dough. If the dough becomes sticky or dry , cracks may form in kozhukattai. Keep the unused dough covered with a wet cloth or a lid while you make modakam.
4. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time.
5. U can also add a ladle of milk along with water while making dough. It helps to prevent cracks.
6. U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening.
7. Pooranam can be prepared the previous day and refrigerated. If  you feel there is excess water in dal pooranam, add little gram flour to thicken it. For ellu pooranam, add little rice flour.
8. Apply sesame/gingely oil in your hands every time when you make the shape.
9. Always place the idli plate arranged with kozhukattai after the water in the idli pot starts roll boiling. This helps for quick cooking & also the kozhukattai remains white in color and crack free.
10. Last but not the least, do not cook the kozhukattai in idli pot for long time which may lead to cracks. (maximum of 7-10 mins is enough)
11. U can identify the cooked kozhukattai by its shining look. Always remove the kozhukattai after it becomes warm. Do not remove when it is hot. Kozhukattai may break.

      Thanks for visiting this page. Hope you find this page useful. Wish you all a very happy Ganesh chaturthi celebration !

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Very good recipes Tags: Ganesh chaturthi recipes, Ganesh chathurthi recipes, Ganesh chaturthi , Vinayagar chaturthi recipes, Pillayar chaturthi recipes, Kozhukattai recipes, Ellu kozhukattai recipe, Sweet pooran kozhukattai, Urad dal vada 

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