Medhu vadai

Ingredients:

Urad dal - 1 cup


Raw rice - 50gms


Potato( boiled, peeled and smashed) - 1 no (medium size)


Onion - 1 no (finely chopped)


Green chillies 2 nos (finely chopped) 


Ginger pieces - 1 tsp 


Jeera - 1 tbs


pepper - 1 tbs (crushed)


Cashew - 10 nos (Roasted and halved)


Curry and coriander leaves - a handfull(chopped)


Salt to taste


Oil to deep fry.

Method: 

Soak rice and urad dal for 45 minutes seperately. Drain the urad dal and rice. 


Grind rice and urad dal seperately without adding water. 


In tight condition pour a handfull water and grind nicely.


Add onion , green chillies, ginger pieces, salt ,cashews, crushed pepper, 


jeera,  mashed potato , chopped curry and coriander leaves. Mix well with the dough. 


Purpose of adding the boiled potato is to get  crispyness in the outside of the vadai , 


and softness in the inside of the vadai.


In a thick bottomed pan put oil and heat at medium flame.


Put one curry leaf in the oil , the leaf could become fried and tempered. 


This is the frying condition of the oil. 


Now put the dough in a plantain leaf and flattened it ,   


put a hole in the middle of the vadai and put it in the oil slowly.


After one side comes crispy , turn it to the other side. 


When bothsides get crispy, take from the oil and 


put them in a tissue paper to absorb the extra oil in the vadai.


Serve with coconut chutney and tomato sauce.