Medu Vadai/ ullundhu vadai/uddin vade/Uddi vada/Garelu
Urad dhal - 1 cup ( can use split or whole/gota)
Raw rice - 1 or 2 tbsp
Green chillies - 3 or 4
Ginger - 1/2 -1 inch piece
Onion - 1 small chopped fine
Curry leaves - a sprig ( chop coarsely)
Salt as needed as needed
Oil for frying
Variation: Can use some pepper corns in the vada mix.
At last got these in good shapes.
Wash and soak urad dhal and rice for just one hour...do not soak for a longer period, as this will let the vadas to shrink and absorb more oil.
Add just enough water to soak . Grind them by draining any excess water to a smooth and fluffy paste...just add few drops of water only or can add salt that is needed for it when grinding for vadas, as this will leave out water for grinding them.
Grind green chillies and ginger to a coarse paste( or can add these first in the grinder and let it start to run and then add the soaked urad dhal).
In a mixing bowl add the paste, green chillies and ginger paste, onions and curry leaves and mix well in one direction.
( Keep in the fridge if using it later without adding onions).
Heat oil for deep frying...take a plastic cover/sheet and a small amount of batter and press on the plastic cover and flatten them( use water to dip your hands and then take the batter so it won't be sticky and will also easily fall in the oil). Make a small hole in the centre and drop them in the oil ( medium flame)...repeat the process by dropping vadas as much as they fit in that kadai...fry both sides till golden brown....remove and serve with chutney/sambar.