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Medhu Vadai/Uludhu vadai/ Lentil Onion Fritters

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mexdhuvada-4Ulundu vadai  or medhu vadai are deep fried fritters and a popular snack in south India.

They give great results when you soak them overnight. This is my favorite but I have a problem with shapes of the vadai. It was not the perfect ones like hotel. But last time i made it perfectly but did not take the final pics 🙂 . But my Mom made it for me this time 🙂 and I clicked these final pictures. She just made them so quickly!!!! She made the whole meal for lunch when I took  a quick nap in the couch.

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It is one of the easiest snack to make. If you have some left over sambhar, you can make the medhu vadas and do the sambhar vadai like I made :)! It is one of the famous appetizers in India.

Some places in hotels, the oil content is really high. So, I always prefer to make this at home and do it :)!

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MEDHU VADAI/ULUNDHU VADAI
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 vadai
 
Ingredients
  • Urad dal/SPlit Black Gram – 1 cup
  • Small onion – 10 finely chopped
  • Curry leaves - 6
  • Green chillies – 2 nos
  • Ginger – 1 inch
  • Coriander leaves – 2tbsp,chopped
  • Asafetida – 3-4pinches
  • Salt – as needed
  • Jeera - 2 tsp
Instructions
  1. Soak the urad dal overnight atleast for 4- 5 hours. Drain the water completely and grind the mixture. Do not add any water. Drain them totally. Just sprinkle water. This whole process takes 10-15 minutes, you will get a fluffy white batter.
  2. Add the black pepper powder, rice flour, salt,cumin, asafetida, small onions,ginger and green chillies to the batter and mix well. If you want to add ginger and green chillies , add them in the batter before you grind, so you grind everything together.
  3. Wet your palms with water and take some batter in your right palm. Use the thumb and put a hole in the center and gently slid the round shape vadai into medium hot oil.
  4. Make the other vadais same way. Drop them in the oil. Fry the vadais till they are golden brown.
  5. Drain the medu vadais in the tisuue to remove excess oil.

    For sambhar vada:
  6. Take a bowl, keep the vada and top it with sambhar and add a tsp of ghee (optional) and sprinkle some chopped red onions and coriander!
Notes
1. Use good ural dal. It matters a lot.
2. Even if you don’t add rice flour, it will be good. But that rice flour gives extra crispy texture.
3. If the vadais are oily, then it means you have added more water, you can reduce next time.
4. Keep the batter in refregeritor for an hour and then make vadais and drop in oil, it will give good shape.
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Serve vadais with chutneys or sambhar. You can serve them plain as a snack.

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Green Peas Sundal/Pachai Pattani Sundal

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I wanted to make some Sundal recipe for Ganesh Chaturthi special. I have already made a sweet, coconut ladoo and posted it. I have explained about ganesh chaturthi on that :)If someone wants to read,:) you can ;). The most common sundal recipes for festival are chenna sundal. But they do this also for festivals. 🙂 This is a basic sundal version that we make for navarathri. Navrathri is near by too.

If you are using fresh gresh peas, soak them overnight. You can use it next day. I used the frozen peas 😉 so it was even easier. You can use this recipe to make any variety of sundal recipes. Just replace with those lentils/beans.

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GREEN PEAS SUNDAL/ PACHAI PATTANI SUNDAL
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Fresh Frozen peas - ½ cup
  • Salt - To taste
    To blend to a coarse paste:
  • Grated coconut - 2tbsp
  • Green chillies -2 small
  • Coriander - 1 tbsp
  • Ginger- small piece. Very small.
  • Jeera - ½ tsp
    Temper:
  • Oil - 2tsp
  • Mustard seeds - 2tsp
  • Curry leaves - 6
  • Red chilli - 1
  • Hing - a pinch
Instructions
  1. If you are using fresh dried variety of peas, then soak them overnight or atleast for 4 hrs. Pour enough water,salt and pressure cook for 3 whistles.The skin might come out, just discard them.
  2. I am using frozen green peas, so i just wash them. Set aside.
  3. Transfer the ingredients listed under "to blend to a coarse paste" into a blender and blend them to a coarse paste. set aside.
  4. Heat a pan with the oil, add the list under "temper" in that pan.
  5. Add the green peas and salt, toss them for two minutes. Add the blended mixture on top of it. Saute them for two - three minutes until the raw smell of green chillies leaves. Switch off.
Notes
1. Adjust green chillies according to your spice level.
2. You can use this recipe to make any variety of sundal recipe. Just replace with that lentils/beans.
3. If you are using fresh dried variety of peas, then soak them overnight or at least for 4 hrs. Pour enough water and pressure cook for 3 whistles.The skin might come out, just discard them.
4. If you are soaking peas overnight then 2 whistles is enough. If you are soaking just for three hours, then 3-4 whistles.
5. use salt according to taste. Put them when you are boiling.
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Serve hot/warm as a snack Goes well with any rasam.

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