Topic started by kala chandra (@ fmoon.singnet.com.sg) on Fri Sep 6 02:04:53 .
All times in EST +10:30 for IST.

Hi, i have grinder & indian ured dhall. But my ured vadai is not comming nicely. I was told to add very little water. Tried that also. my vadai is not porous & soft. Pls help me

Responses:

• From: ppy (@ 202.154.23.107) on: Fri Sep 6 03:45:02
  
  While making the dough mix around 200ml of butter.
  
  
• From: ppy (@ 202.154.23.107) on: Fri Sep 6 03:47:07
  
  While making the dough mix around 200ml of butter and add equal amount of wheat flour
  
  
• From: Hemant (@ wsi2.ci.san-leandro.ca.us) on: Fri Sep 6 14:06:52
  
  Hello Kala,
  
  
  HOW TO MAKE CRISPY MEDHU VADAIS
  
  By vadai, I take it as Medhu Vadai.
  Use only as much water to soak vadais as of the height of Ulundhu parappu in the vessell first.After thirty minutes, add little more and let it come to the same height as Ulundhu parappu.After an hour , the parappu would have soaked properly.
  Now make a paste of the parappu in a blender/Mixi without adding extra water.You would get thick paste.Just add a pinch or two of cooking soda along with little Ginger and Green chilies to taste during grinding along with salt to taste.
  If you are using Anjali Vada maker, you will need to make the vada paste slightly thinner like idly maavu(slightly thicker than that).And if you are using hand made vada method, let it remain thick but you need to add a little more of soda.
  Fry in oil to golden brown.You will get fluffy but crisp vadais as you get in Hotels.
  
  
• From: Andal Balu (@ user-11fa1gt.dsl.mindspring.com) on: Tue Sep 10 12:12:13
  
  The secret is in the soaking time. You should not let the urad soak for more than one hour. If you are using the grinder, start with 1/3 cup of cold water for each cup of urad you are soaking. Add the urad and grind for 20 minutes. Add 1 TBsp of rice flour and fry the vadas as usual.
  If there is less water, the urad will not fluff up when grinding. This will make the vadas thick and hard. you should grind the urad with cold water. The dough should not get hot while grinding.
  Also adding soda to the urad dough will make the vadas absorb more oil while frying.
  
  
• From: kala chandra (@ constellation.singnet.com.sg) on: Sat Sep 14 04:43:07
  
  Hi Hemantji,
  thanx for the wonderful tips. i will try that.
  
  
• From: kala chandra (@ constellation.singnet.com.sg) on: Sat Sep 14 04:46:47
  
  Hi Andal Baluji,
  
  Thankx.
  
  
• From: mark (@ host-66-81-44-209.rev.o1.com) on: Mon Sep 6 14:39:02
  
  can you make this vadai usinf urid flour insdead of having to soak the lentils and grinding. thanks Mark
  
  
• From: mark (@ host-66-81-44-209.rev.o1.com) on: Mon Sep 6 14:39:37 EDT 2004
  
  can you make this vadai usinf urid flour insdead of having to soak the lentils and grinding. thanks Mark
  
  
• From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com) on: Tue Sep 7 16:30:43 EDT 2004
  
  Hi Mark,
  To my knowledge,we cannot make ulunthuvadai/medhuvadai using urad flour because the batter will not be fluffy-gummy like soaked-ground urad dal batter!
  
  
• From: shobana (@ 213.42.2.27) on: Thu Sep 16 07:00:47 EDT 2004
  
  after grinding urad dhal batter, don't keep it for more than 30mts. if you are making later, keep refrigerated.just before making, you add salt. Also when you make with hand, instead of washing your hand with water add little lemon juice to water or little tamarind to it and everytime you use that water only.if you make in polythene sheet also you can apply the same and make vadas. this will make the vadas turn brown and crisp.
  
  

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