Crispy ulunthu vadai using double frying method / Crispy medhu vadai / Restaurant style medhu vadai / Double frying method/Recipes with video

Written by: 7aum Suvai
Restaurant style Crispy ulunthu vadai / medhu vadai using double frying method. My brother taught me this double frying method, which makes the vadai crispy and crunchy. It also stays crispy for a very long time. I have already posted ulunthu vadai / medhu vadai in two different ways, now posting the third one called double frying method.  



Ingredients:
Yields 12 to 15 vadai’s
  • 1 cup – Whole black gram without skin / Uluntham paruppu
  • 1 tbsp – Raw rice
  • 10 no’s – Sambar onion / small onion / sambar onion (chopped finely)
  • 1 tsp – Ginger (chopped finely)
  • 1 or 2 no’s – Green chillies (chopped finely)
  • 1/2 tsp – Peppercorns
  • 1/2 tsp – Cumin seeds
  • 1 tbsp – Coriander leaves (chopped finely)
  • 1 tsp  - Curry leaves (chopped)
  • 1 pinch – Baking soda
  • Salt as needed

Preparation method:
  1. Soak whole black gram / ulunthu along with 1 tbsp of raw rice for at least 1 hour and drain the water completely. Now grind it to fine paste sprinkling water now and then. Do not add much water as the batter will become watery. For perfect crispy vadai the batter should be in correct consistency. Batter should be fluffy and soft.
  2. Once the batter is ready, add chopped onions, ginger, green chili, cumin seeds, peppercorns, coriander leaves, curry leaves, baking soda, asafoetida and required salt to the batter, mix well and keep aside.
  3. Heat oil in a kadai. Take water in a bowl, wet your right hand take a normal ball out of the batter and make a hole in the middle with your thumb and carefully drop it to the kadai immediately (It comes only by practice). Continue the same process for each and every vadai; you will get the right shape for vadai.
  4. Fry vadai over medium flame, turn over to other side till it is half done. Take out and drain the oil , keep it aside. Continue the same process with the rest of the batter.
  5. Now starts the double frying, bring the half done vadai to the hot oil. Once again fry them till it becomes golden brown on both side. Take out and drain it in a tissue paper. Crispy ulunthu vadai is ready, serve along with Sambar and coconut chutney.

Notes:
  • While grinding, add water little by little(just sprinkle), If the batter becomes runny the vadai will drink more oil. For perfect crispy and soft vadai the batter should in correct consistency.
  • In case your batter becomes watery add 1 or 2 tsp of rice flour not more than that.
  • To get perfect shape vadai you can grease your left palm, wet your right hand and take a lemon size ball, place it in your left palm. Platen the dough put a hole in the center and drop carefully in the frying pan.
  • Making perfect shape is little difficult for a beginner but by practice you will get it right.



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