Medu Vada

Topic started by Leena (@ bzq-217-14.lns.bezeqint.net) on Sun Feb 10 01:46:23 .
All times in EST +10:30 for IST.

When I make Medu Vada, the inside becomes hard and it is not sopongy as it should be ? What is the Secret ?

Responses:

From: Tom Roddy (@ 182.ojus-01-02rs.fl.dial-access.att.net) on: Tue Feb 19 18:04:40

Some recipes I've seen on the net call for the batter to be fermented overnight like for dosai, so that the batter becomes light and fluffy.

I've never done this, since waiting for dosais is long enough, and I want to eat vadai the same day I make them! I use a food processor fitted with a "S-blade", which automatically beats air into the batter. My vadai have always come out crispy on the outside and spongy on the inside.

Some blades on older food processor models don't do a good job in making a light fluffy batter. If that's the case, you may need to try the fermentation process or try to beat air into the batter with a whisk before deep-frying.

Hope this helps,
Tom
From: ashley (@ 209-76-212-26.trendmicro.com) on: Tue Mar 26 19:55:23

grind the paste with no water - this is impossible, so i grind it in small batches with very very minimal water. also, i use the whole white urad dal, and not the split ones. this seems to make a difference. but, if your batter is watery (due to food processor constraints), don't worry, add a couple of teaspoons of fine rice flour to it to make the consistency thick. these are my secrets to crispy, delicious medhu vadas. enjoy!
From: devil (@ 202.56.162.141) on: Tue May 21 15:26:44

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