VADAI RECIPE
Vadai is one of the popular traditional South Indian snacks. It’s also served as an appetizer. Vadai occupies a special place in breakfast combo and special occasion meals. It is also prepared during festivals for naivedyam
What is Meda Vada?
“Medu” is a Kannada word for “Soft” and “Vada” is “crispy fritters”. perfectly crispy outside, soft and fluffy inside - defines a perfect vadai
What kind of flattened rice should I use?
I use thick Aval as it soaks perfectly and gives the perfect texture for the vadai
How much water should I add to soak?
Quantifying the water is optional but I have included a beginner-friendly version
Should I squeeze and drain the water?
Yes, it is important not to skip this step. If the vadai dough batter has excess water, vadai texture might vary.
Can I use water instead of curd?
I generally add thick curd for vadai Batter. It gives the perfect texture for the batter
Nonstick dough - key for perfect vadai
Always mix the vadai dough well. Make sure it is nonsticky. Resting the vadai helps for perfect texture I would recommend 10 minutes of restoring avoid resting for longtime
How to fix the sticky dough
Sprinkle a little rice flour. Mix well and cook till the dough turns nonsticky
How do you fix if the dough has cracks?
Sprinkle a little water and cook till the dough turns nonsticky
HOW TO FIX A SLIGHTLY WATERY BATTER?
Add a little rice flour to the batter and make Vadai. You can also use a little rava instead of rice flour
WHY IS VADAI CRISPY ON THE OUTSIDE BUT UNCOOKED INSIDE?
Always Fry Vadai in medium flame. Medhu vada fried in hot oil might turn brown soon but won’t cook through
KIDS AFTER SCHOOL SNACKS
BAKED MASALA VADAI
BREAKFAST RECIPES
Ingredients
soak aval
1/2 cup flattened rice Other vadai recipes in TMF Hot water 1/2 cup
Add ons
2 tablespoon rice flour Required salt 2 tablespoon besan flour Green chilli Curry and coriander leaves finely chopped onions 1/4 cup cabbage ginger Asafoetida 1/4 cup sour curd
fry
oil
How to instant aval vada with step-by-step pictures
First, wash Aval
Add hot water and soak till Aval turns soft press
Transfer to a colander; press and drain the water completely
Knead well and transfer to a wide bowl
Furthermore, add rice flour, besan flour, salt, asafoetida, ginger, onion, cabbage, and curd to a wide vessel; mix well and knead till vadai dough comes together
Grease hands with a little oil
pinch a portion of the dough Roll and flatten. Make a hole in the center
Heat oil and fry vadai in batches
Avoid flipping immediately. Give time to fry Flip and fry both sides golden brown
Drain oil in the oil filter and serve hot vadai
