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Crispy Medu Vada That Doesn't Drink Oil (Grandma's Secret Revealed)
After 50 years of making vadas that absorb zero oil, my mother finally told me the secret – rice flour ratio and one surprise ingredient.
Prep Time
135 minutes
Cook Time
30 minutes
Ingredients
Instructions
Soak dal for exactly 2 hours – not more, or vadas become flat. Drain completely before grinding.
Grind without water first until fluffy, then add 2-3 tbsp ice cold water only – this gives the signature airy texture.
Add rice flour, ghee, pepper, coconut pieces, curry leaves, and salt to the batter. Mix well with wet hands.
Heat oil to exactly 175°C – drop a tiny bit of batter, if it rises immediately with bubbles, temperature is perfect.
Wet your hands, take a ball of batter, make a hole in the center, and slide gently into the oil. Fry till golden on both sides.
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