Crispy Medu Vada in Mixie | Ulundu Vadai Recipe | South Indian Vada

Urad Dal (உளுந்து) - 1 cup
Onion - 1 (finely chopped)
Peppercorn - 1/4 tsp
Curry leaves - few (finely chopped)
Coriander - few (finely chopped)
Green Chilies - 2-3 (finely chopped)
Ginger - 1 inch (finely chopped)
Asafoetida powder (Hing) - 1/4 tsp
Salt - ½ tsp (or as required)
Water - 6-8 tbsp (or as required)
Oil - For frying

Rinse and Soak Urad dal in water for 3 hours in room temperature and 1 hour in Refrigerator
(To avoid heat formation during grinding).
Drain off the water completely
Add Rinsed and soaked Urad dal to a blender
Add 6-8 tbsp of water (or as required) little by little and grind it to fine and smooth batter
(Don't add too much of water)
Transfer the batter to a large bowl
Beat and Mix the batter for 5 minutes to incorporate air and will make the batter light and fluffy.
Now add Onion - 1 (finely chopped)
Peppercorn - 1/4 tsp
Curry leaves - few (finely chopped)
Coriander - few (finely chopped)
Green Chilies - 2 (finely chopped)
Ginger - 1 inch (finely chopped)
Asafoetida powder (Hing) - 1/4 tsp
Salt - ½ tsp (or as required)
Again Mix the batter well.
Wet your hands with water and take a lemon size batter, make a small ball.
Flat and shape the edges.
Make a small hole at centre
Heat the oil in large kadai in medium flame.
Drop one by one in medium hot oil
Flipping sides until the bubbles subside.
Deep fry on both sides, until they turn crispy and golden brown
Our Crispy and Fluffy Medu Vadai is ready to serve!!!
Enjoy with Mor kuzhambu and Chaat masala!!!