Subbus Kitchen

• Soak the Ulundhu(Urdhal) and rice in water for 30 mins



• Strain it and grind it along with green chilli, ginger and salt in a grinder by adding 1 handfull of water. Grind it till the urdhal is smooth without any bumps



• Sprinkle water only if necessary



• Take it from grinder after the urdhal is ground properly. If you take the flour in your wet hands, it should roll like a ball. This is the right stage to remove from the grinder.



• Add the finely chopped onion, ginger,curry leaves and mix well



• Now Heat the oil in pan and once the oil is hot, add a little amount of flour to check for the readiness of oil. If the flour comes up right way, then the oil is ready



• In a banana leaf or small plastic cover, add little amount of urdhal flour and make small hole in the middle and spread the flour and then take it from leaf using water and add it to the pan



• Add 4-5 urdhal flour and add it to oil. Slowly change the vadai to other side to cook properly in both sides



• Once the vadai becomes golden brown color, remove from flame

The yummy Urdhal vadai(Medhuvadai) is ready to serve / ready for neyvedhyam. For neyvedhyam we dont add onion.