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Medhu Vadai/Uludhu vadai/ Lentil Onion Fritters

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mexdhuvada-4Ulundu vadai  or medhu vadai are deep fried fritters and a popular snack in south India.

They give great results when you soak them overnight. This is my favorite but I have a problem with shapes of the vadai. It was not the perfect ones like hotel. But last time i made it perfectly but did not take the final pics 🙂 . But my Mom made it for me this time 🙂 and I clicked these final pictures. She just made them so quickly!!!! She made the whole meal for lunch when I took  a quick nap in the couch.

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It is one of the easiest snack to make. If you have some left over sambhar, you can make the medhu vadas and do the sambhar vadai like I made :)! It is one of the famous appetizers in India.

Some places in hotels, the oil content is really high. So, I always prefer to make this at home and do it :)!

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MEDHU VADAI/ULUNDHU VADAI
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 vadai
 
Ingredients
  • Urad dal/SPlit Black Gram – 1 cup
  • Small onion – 10 finely chopped
  • Curry leaves - 6
  • Green chillies – 2 nos
  • Ginger – 1 inch
  • Coriander leaves – 2tbsp,chopped
  • Asafetida – 3-4pinches
  • Salt – as needed
  • Jeera - 2 tsp
Instructions
  1. Soak the urad dal overnight atleast for 4- 5 hours. Drain the water completely and grind the mixture. Do not add any water. Drain them totally. Just sprinkle water. This whole process takes 10-15 minutes, you will get a fluffy white batter.
  2. Add the black pepper powder, rice flour, salt,cumin, asafetida, small onions,ginger and green chillies to the batter and mix well. If you want to add ginger and green chillies , add them in the batter before you grind, so you grind everything together.
  3. Wet your palms with water and take some batter in your right palm. Use the thumb and put a hole in the center and gently slid the round shape vadai into medium hot oil.
  4. Make the other vadais same way. Drop them in the oil. Fry the vadais till they are golden brown.
  5. Drain the medu vadais in the tisuue to remove excess oil.

    For sambhar vada:
  6. Take a bowl, keep the vada and top it with sambhar and add a tsp of ghee (optional) and sprinkle some chopped red onions and coriander!
Notes
1. Use good ural dal. It matters a lot.
2. Even if you don’t add rice flour, it will be good. But that rice flour gives extra crispy texture.
3. If the vadais are oily, then it means you have added more water, you can reduce next time.
4. Keep the batter in refregeritor for an hour and then make vadais and drop in oil, it will give good shape.
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Serve vadais with chutneys or sambhar. You can serve them plain as a snack.

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Coconut ladoo/Coconut sweet balls

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Coconut Ladoos made with just only five ingredients and it melts in the mouth. They are specially made for festivals like diwali,ganesh chaturthi. You can make them even if there is no festival, no harm 🙂 . Kids love coconut a lot. Even the elder ones in our family will love it 🙂 Everyone has a kid inside us sleeping 😉 They can be made both by fresh coconut or desiccated coconut.

I made them with desiccated coconut. This time i am making for ganesh chaturthi. I made these beautiful ladoos to be offered as naivediyam or bhog to lord ganesha. Ladoos are one of the favorite food of lord ganesha. Apart from these ladoos, there are motichoor ladoos, rava ladoo and boondi ladoo.

Ganesh chaturthi, i have witnessed this festival from my young age. It is the hindu festival celebrated in the name of god Ganesha. He is the elephant-headed god and known to be a god as the remover of obstacles and the god of beginnings and wisdom. This festival involves installing clay idols of lord ganesha which are worshipped for ten days with herbals leaves,plants and immersed in a lake the idol and the herbal leaves. This tradition was introduced because after adding herbal and medicated leaves in lakes, the water in the lake becomes hygenic. In early days, people use to drink lake water and to protect people from infections and diseases , this tradition was introduced.

This festival is celebrated in many states of India. The recipes prepared for this festival differs from state to state. Some of them make sundals, some make modak or kozhukattai. Many people don’t use onions, garlic, spices for this festival. Check with your elders before doing so if you are preparing this for god. I always do the mothak or kozhukattai. So this time i wanted to try something different. That is the reason for these coconut ladoos. It takes only twenty minutes to come together, so its perfect for those looking for quick and easy sweet recipes for any festival.They are perfect for gifting too. You can play around the ingredients and proportions a bit depending on how much you like them.

My other favorite Indian sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Indian snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

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Coconut ladoos
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 ladoos
 
Ingredients
  • 1 cup of sweetened condensed milk
  • 1 cup of desiccated coconut
  • ½ cup of desiccated coconut for rolling
  • 1 tsp of butter or ghee
  • 7 raw almonds,chopped
  • 2 cardamon crushed
Instructions
  1. Heat the ghee and toast the almonds till it turns golden. Drain and keep it aside.
  2. To the same pan, add the 1 cup of desiccated coconut. Toast for a minute.
  3. To the same pan, pour the condensed milk on it. Mix well and cook on low flame.
  4. Cook it until the mixture quite thick and starts to roll like a ball. It will take around 7-10 mins.
  5. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you cna handle by hand.
  6. Just apply ghee in your hand, make round balls by taking that mixture in your hand.
  7. Roll this balls in the ½ cup of desiccated coconut. And keep it aside.
  8. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.
2. you can also use fresh coconut but you cant store it for long time. So i prefer to use dessicated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be more moist.
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