Inippu Medhu Vadai RecipePrep Time : 2 hours + 15 minutes | Cook Time : 25-30 minutesMakes 15 medium sized vadaIngredients
- Whole Urad Dal 1 cup
- Sugar 1/2 cup - 3/4 cup*
- Cardamom 2 or 3no.
- Salt a pinch
- Oil to deep fry
- Wash and soak urad dal in enough water for 2-3 hours.
- After that drain the excess water and add it to the mixie and along with it add sugar and cardamom and grind it to fine coarse paste without water, if needed just sprinkle little water and try to grind without water.
- Once done, transfer the ground dough to a bowl, add pinch of salt and mix well.
- Now heat oil in a kadai to deep fry, when it is hot turn the heat to medium.
- Slightly wet hand and take a small ball of dough and flatten it lightly and gently drop into the hot oil.
- Cook in medium heat and after 1-2 minutes flip the other side and cook till it urns light golden brown on both side.
- Remove from the hot oil and drain it in paper towel.
- That;s it...Inippu medhu vadai ready. Inippu vadai tastes best after few hours it is made.
- serve with banana.
*I used 1/2 cup sugar and that taste was perfect for us.
Making Inippu is little tricky job and mostly it will not come out perfectly in first try, if you add more sugar then the batter will be watery and turns deep brown while frying. If you add less sugar then the vada will not taste sweet and good. And the most important thing is the batter should be thick and slightly coarse in texture.
You can also a pinch of cooking soda or baking soda for extra soft and puffiness. I added this time.
Based on the urad dal quality the vada tastes may differ, if you feel your vadas are bit hard add pinch of soda and sprinkle little water and try it.
The shape of the inippu vadai is usually a disc shaped vada but you can also make hole in the center and make it as regular medhu vada shape.
No need to grind the batter till smooth and fluffy, coarse thick batter is perfect to make inippu vadai.
Instead of sugar, powdered jaggery is also added but jaggery battery turns watery than sugar and also it should be fried with more care and patience to prevent burning.
Adding a pinch of salt is optional but it helps to get the right sweetness.
Always fry the inippu vadai in medium heat, it helps to cook the vada evenly without turning dark.
If you don't like cardamom flavor just skip and add dry ginger powder if desired.