Carrot Medhu Vadai

Carrot Medhu Vadai:

Vada is a common term for many different types of savoury fritter-type snacks from South India with a set of common ingredients. Due to their popularity, they have spread throughout the world and are known by various names.Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are between 5 and 8 cm across. They are made from Black Gram and Bengal Gram.

Vada is a traditional South Indian food known from ancient times. As well as being commonly prepared at home, vada are popular items in street stalls and in railway stations(including the Indian Railways). 

There are two main types of vada which both originated in South India but have spread around the world:

Medhu vada: Also known as Ulundhu vadai  made with Urad dal (black gram) flour. This vada is shaped like a doughnut with a hole in the middle (i.e. an approximate torus). It is the most common vada type throughout South India and the most recognisable throughout India.

Masala vada: Also known as 'Paruppu vadai'  The main ingredient of this tpe of vada is Toor Dal and it is made with whole lentils with a shape roughly like a flying saucer.

Now I am going to prepare Medhu vadai.I usually add grated carrot to this. You can also add grated cabbage, beetroot or radish to this vadai.

                                                    Carrot Medhu Vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:4

Ingredients

Ulundhu / Urad dhall - 1 cup

Carrot - 1 or 2

Onion - 1 mediu sized

Ginger - 3 small bits

Salt - needed

Green chilly - 1 or 2

Coariander leaves - few

Curry leaves - few

Asafoetida - 1 pinch

Oil - for frying

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 Method:

• First soak the Urad dhall for minimum 3hours. Only then the vadas will be fluufy.Use whole dhall for better results. Filter the dhall using a seive and then add it to the mixie or grinder.
  
• Grind urad dhal with very little water till fluffy. 

Please take a note at: 

1) Add urad dal little by little, add no water while the grinder is running.

2)Just sprinkle water now and then to avoid jamming of the dough to the grinder 

3) Wipe the urad dal that sticks to the wall of the grinder container. 

4)This whole process takes around 12-15 minutes,you will get a fluffy white mixture.

If u are using mixie dont add water just sprinkle it and keep wiping the mixture and grinding it slowly.

• Now chop onions,ginger,green chillies,coriander and curry leaves, grate the carrot and add all these to the batter along with salt and asafoetida and mix well. Chop them finely. You can leave the batter in fridge for 30mins maximum, this will help you to shape the vadai easily.
  
• Now Heat oil in a kadai for frying.
• To shape the vadai, I generally follow this way: I will take a bowl with water and keep nearby, also a flat surface topped with clean white cotton cloth. wet the cloth with water, Dip your hands in water and take a small ball of dough and place it on the cloth. Pat it with your hand and make a small hole in the centre with your index finger and turn the vadai on ur hand by lifting the cloth and now add it to the oil. U can also shape the vadai by placing the dough on ur right hand itself and add it to the oil.
  
• Fry till they are golden brown, keep turning the vadai to get cooked on all sides.
  
• Enjoy the Vadai with any chutney.!!!