Free recipe
மெது வடை (Medhu Vadai)
Serves 4About 50 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup whole skinned urad dal
- water for soaking
- 2 to 4 tbsp cold water for grinding, as needed
- 1/2 tsp whole pepper
- 1 tsp finely chopped ginger
- 8 curry leaves, chopped
- salt to taste
- oil for deep frying
Method
- Soak washed dal for 3 hours. Drain thoroughly.
- Grind to a thick smooth batter, adding cold water a spoonful at a time. Beat for 2 minutes until light, then fold in pepper, ginger, curry leaves and salt.
- Heat oil in a deep stable pan. With lightly wet hands, shape small rings, keeping excess water away from hot oil. Lower carefully into the oil.
- Fry over medium heat until golden on both sides and fully cooked inside. Drain on a rack and serve hot.
Tips: If rings are difficult, use small spoonfuls. Never add water to hot oil or overfill the pan.
Allergens: No milk or nuts added. Check frying oil and cross-contact risks.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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