Meduvadai or Ulundu vadai is one of the popular dish of south Indian cuisine which can be served as a snack in the evening or served along with idlis, dosas and pongal as breakfast
This vadai is similar to masala vadai very tasty and crispy and consume less oil. I have made this recipe for a contest held in for this month showcasing the culinarian day special with theme " International cuisine with a Desi touch" where they categorized in to four
Since it was a celebration, we decided to make a sweet and vadai to go along with the meal. I was reminded of the conversation I had with my mother-in-law regarding avil vadai and decided to give it a try
I am a big big fan of Tamil nadu style thayir vadai. I love it more than sambar vadai & rasa vadai. My FIL used to buy thayir vadai/Curd vada ( Perugu vada in Telugu) from hotel Saravana bhavan and Guptha sweets whenever we visit Salem
In between flip the vadai until golden brown color or crisp. Ingredients. Gram Dal - 1/2 cupUrad Dal - 1/2 cupRice - 1/4 cup Green chili - 4~5 or to taste(medium)Hing - 1/4 tspGinger & garlic pods - As requiredFennel seed - 1tspOnion - 1 cup (chopped)Curry leaves - Few, mincedSalt to tasteOil - for fryingMethod
Take lemon sized Vadai mix and flatten them with your hands. Drop the shaped Vadai mix into the hot oil and deep fry them until they turn into golden brown colour
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