How to make medu vada extra crispy and crunchy?

How to make medu vada extra crispy and crunchy?

How to make medu vada extra crispy and crunchy?

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Unveiling the secrets which will give your medu vadas a taste never experienced before:

Whisking | Whipping | Frying

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Medu Vada Recipe:

Ingredients

Rice flour (2 tbsp)
Green chillies (2-3)

Coconut (grated white part) (2-3 tbsp)
Curry leaves (8-10 torn)

Coriander leaves (finely chopped) (1 tbsp)
Ginger (finely chopped) (1 tbsp)

Asafoetida (hing) (1/4 tsp)
Skinless whole black gram (urad dal) (1 heaping cup soaked for 4-5 hours)

Water (1/4 cup + 2 tbsp)
Fortune Sunlite Oil for deep frying

Salt as per taste

Method

Blend soaked dal, green chillies, coconut, 4–5 curry leaves, coriander, ginger, asafoetida and salt without water.
Techniques in focus #1: Add rice flour for crispy vadas.
Techniques in focus #2: Add water little by little for the perfect consistency. Adding excess water will result in a runny dough and the vadas won’t be shaped properly.
Blend to a smooth fine paste using as little water as possible. Repeat until you achieve a smooth paste.
Remove in a bowl. Check consistency of the batter by dropping one spoonful in a jar of water. If the batter is light, it will float to the top.
Techniques in focus #3: Whisk well for 7–8 mins for light consistency and fluffy vadas. Check consistency again, this time the batter will float to the top.
Heat Fortune Sunflower Oil in a kadhai and shape vadas on a moist palm with a hole in the middle.
Slowly drop the shaped vadas in the oil. Fry not more than 3 vadas at a time till they are golden brown.
Once done, serve hot with sambar and chutney of your choice. ce done, serve hot with sambar and chutney of your choice.