Medhu Vadai
Medhu Vadai is popular every day snack and add-on dish for breakfast.
It is also a popular dish during festival days. More like a starter dish and a byte is had till end. Typically a sweet called, payasam will be made during lunch on festival days (or other auspicious days or family occassions). The combo that goes with Payasam is Medhu Vadai.
Medhu means soft. Hence Medhu vadai is soft variety of Vadai in contrast to Masala Vadai which is a crunchy type.
Medhu Vadai is famously served as an add-on for Idli or Pongal during breakfast or During snack time, it is served alone or soaked in Sambar.
Medhu Vadai variations:
You can soak Medhu Vadai
in Sambar for an hour or so and it becomes "Sambar Vadai"
Or in Rasam and it becomes "Rasam Vadai"
Or in Curd and it becomes "Curd Vadai". In Tamil language, it is called as "Thayir Vadai"
Here let us make a simple Medhu Vadai. Planned to cook next week. Please come back for the recipe.
Soak de husked Black gram (Ulundhu) for a few hours or overnight.
Put the soaked black gram in the mixer.
Grind them to a thick paste.
Take a lemon sized mixture and make a round shape in your hand and then flatten it.
Optionally you can make a hole in the middle.
This looks just similar to a donut.
Fry them to make delicious mouth watering Medhu Vadai.
Popular dish and drinks to go with Medhu Vadai includes:
Payasam, sambar, Filter coffee, Chai (tea)
Other names/spelling variations of Medhu Vadai:
Medhu vadai, Medhu vada, Medu vadai, Medu vada, Sambar vada, Sambar vadai, Sambhar vadai, sambhar vada, Curd vadai, Curd vada, Thayir vadai, Tayir vada
Leftover tips:
Leftover Medhu Vadai can be used as all day snack item or side dish for lunch or dinner or to make Medhu Vadai variations.