Methu Vada / Ulunthu Vadai Recipe:

 

Methu Vada // Ulunthu Vadai Recipe:

Methu Vada or Ulunthu vada is a famous South Indian Snack. According to Dietitians, one of the best Indian snacks or breakfast options is Methu vada. It consists of black lentils (dehusked), which are the richest source of protein and vitamin B. It is full of iron, folic acid, calcium, magnesium and potassium. It is prepared by soaking and grinding the Urad dal into a thick batter and then it is deeply fried in oil to get crispy vada. This Methu Vada is a very good combination for Pongal with chutney and sambar. We can make Rasa Vada, Sambar Vada and Curd Vada from this Ulundu vada.  In any south Indian family, no festival can be accomplished without making this vada. It tastes good even with simple tomato sauce when served for evening snacks. Let us see the preparation of Methu Vada in a step by step method.

Methu Vada / Ulunthu Vada
Author: Malathi Muthukrishnan
Ingredients
  • 1 cup Urad dal dehusked
  • 2 number Green chillies
  • 2 Sprigs Curry Leaves
  • 1/8 tsp Asafoetida
  • 1/2 cup Onion Finely chopped
  • Salt As needed
  • Oil For deep frying
Instructions
Preparation:
  1. Soak Urad dal in water for one hour.

  2. Rinse it well and grind it along with green chillies and a few Curry leaves into a smooth, thick and soft batter.

  3. Don’t add more water. Use very little water then and there.

  4. If you use a mixer grinder, divide the dal into two parts and grind it separately. Or you can grind it in the wet grinder.

  5. Finally, add salt and pulse it and transfer it to a mixing bowl.

  6. When you take it in your hand if it does not stick to your hand means your batter is correctly done.

  7. Add chopped onions and few finely chopped curry leaves, asafoetida into the batter and mix it well.

Method:
  1. Heat oil in a deep bottomed kadai. Once the oil gets heated, reduce the flame to medium.

  2. To check if the oil is hot enough, drop a little batter. If it comes to the surface immediately, the oil is hot enough to fry the vada. Grease the banana leaf with oil and water.

  3. Keep a bowl of water nearby, dip your fingers and take a lemon sized vada batter, flatten it slightly on the banana leaf. (or on a plastic sheet).

  4. Again dip your forefinger in water and make a hole in the middle and slowly transfer the shaped dough to your hands and slip it into the hot oil very gently. (be very careful while doing this)

  5. Fry until it turns golden brown on both sides. Remove it from oil and place it in a colander to drain excess oil.

  6. Repeat the same process for the rest of the dough. You can fry 5 – 6 Vadas at a time depending on the size of your kadai and the quantity of oil used.

  7. Hot and crispy Methu Vada is ready to serve with Coconut Chutney, Sambar or sauce.

Stepwise Method for Methu Vada / Ulunthu Vadai Recipe:

Ingredients:

  • 1 cup Urad Dal
  • 2 no green chilli
  • 2 sprigs curry leaves.
  • 1/2 cup finely chopped onion. (optional)
  • 1/8 tsp asafoetida or hing.
  • Oil for deep frying.

Preparation of Batter:

  • Soak Urad dal in water for one hour.
  • Rinse it well and grind it along with green chillies and few Curry leaves into a smooth, thick and soft batter.
  • Don’t add more water. Use very little water then and there.
  • If you use a mixer grinder, divide the dal into two parts and grind it separately. Or you can grind it in the wet grinder.
  • Finally, add salt and pulse it and transfer it into a mixing bowl.
  • When you take it in your hand if it does not stick to your hand means that your batter is correctly done.
  • Add chopped onions and few finely chopped curry leaves, asafoetida into the batter and mix it well.

Method:

  • Heat oil in a deep bottomed kadai. Once the oil gets heated, reduce the flame to medium.
  • To check if the oil is hot enough, drop a little batter. If it comes to the surface immediately, the oil is hot enough to fry the vada. Grease the banana leaf with oil and water.
  • Keep a bowl of water nearby, wet your fingers and take a lemon sized vada batter, flatten it slightly on the banana leaf. (or on a plastic sheet).
  • Dip your forefinger in water and make a hole in the middle and slowly transfer the shaped dough to your hands and slip it into the hot oil very gently. (be very careful while doing this)
  • Do the same for 5 to 6 Vadas.
  • When you add them they tend to stick to each other. Don’t try to separate them immediately, they will get broken
  • Let them get fried for a few minutes, when they are half done, you can separate them easily without broken. See the pictures.
  • Fry until it turns golden brown on both sides. Remove it from oil and place it in a colander to drain excess oil.
  • Repeat the same process for the rest of the dough. You can fry 5 – 6 Vadas at a time depending on the size of your kadai and the quantity of oil used.
  • Hot and crispy Methu Vada is ready to serve with Coconut Chutney, Sambar or sauce.

Notes:

  • It is better to complete the whole batter to make vada immediately. Otherwise, keep the batter in refrigerator. But if you keep the batter in the refrigerator, it will absorb more oil when you make vada.
  • Onion is optional. You can make vada without onion too.
  • To make it more crispy add 1/2 teaspoon of raw rice and 1/2 teaspoon of fried gram together with urad dal while soaking.
  • In case if you forgot to add rice, you can make it more crispy by adding 1 tbsp Rava to the batter.
  • To make vada soft grind the batter without adding much water and if you need more crispy outside pour water little bit generously. But the batter should be thick enough to roll in the hand and pat on the leaf.
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