I love the rains and miss them so much in Dubai. I love everything about the rains, the cool breeze which blows before the rains, the smell which comes from the wet sand and mainly getting wet in the rain. We love getting wet, my son and me…
So now, after getting wet….
Yes!!! time for hot bhajiyas or vadais with a hot cup of masala chai…
This time it’s the vadai. The medu vadai with lots of onions and curry leaves..
Whole urad dhal – 1 cup
Raw rice – 1 tbsp
Onions(diced) – 1-2 small ones
Green chillies(finely chopped) – 1 no
Ginger (chopped finely) – 1 tbsp
Curry leaves – 1-2 sprigs
Salt to taste
Oil for deep frying
Wash and soak the urad dhal and rice for 3-4 hours. The more they soak, the better they grind.
Drain all the water and grind the dhal to a fine batter without using any water.
Make sure to keep pushing all the dhal down to get a uniform consistency.
Grinding the dhal should take approx. 20-25 mins.
The batter should be light and fluffy.
Remove the batter into a dish, add the chopped onions, green chillies, ginger , curry leaves and salt and mix well.
Heat oil in a deep kadai/ pan. Oil should be enough for deep frying.
The oil is hot enough when a pinch of the batter is added and it comes up immediately.
Wet your hands with water and take a small lemon sized ball of the batter, press it slightly on a plastic sheet or wax paper and make a small hole in the centre.
Drop this vadai into the hot oil carefully.
You can add 2-3 vadais into the oil at the same time, making sure not to add too many or they would stick to each other.
Fry them till they are golden brown on all sides.
Remove and drain on absorbent paper.
Serve hot with any chutney and sambar.