Shree Tirupati Khiru
Social WorkerShree Tirupati Khiru was founded in 2012, by 5 Batter, with 1 Store store & 1 big dream – to
Remove the Tirupati Khiru’s meduwada batter into a big bowl or vessel. Then briskly whip with a spatula, spoon or a wired whisk for 2 to 3 minutes. This aerates the batter and gives it a light, fluffy texture. Add salt to taste and soda as required.
Add Spices, Herbs to Vada Batter
Measure and keep all the ingredients ready for making the batter. To the batter, add the following spices and herbs:
1 tablespoon chopped curry leaves
1 teaspoon finely chopped green chillies
1 teaspoon finely chopped ginger
1 pinch asafoetida
½ teaspoon cumin seeds
½ teaspoon lightly crushed black pepper – can use whole peppercorns as well. The addition of black pepper gives a good taste but is optional.
Mix the batter well with the herbs, spices and salt. You do not have to ferment the batter. You can use it right away. Check the taste of the batter and, if needed, add some salt. Take a bowl of water. Apply some water from the bowl on both your palms. Take some batter in your right palm from the bowl. Give it a round shape by moving it in a circular position in the right hand.
With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
TIP: If the batter sticks and you are not able to shape it then add 1 to 2 tablespoons of rice flour to the batter and mix well. This happens if the batter has become slightly thin which means that there is more water in it.
In a kadai, heat oil over medium heat. Once the oil becomes hot, slide the medu vada gently into the hot oil. Be careful here! The oil can sputter and pop over quite a distance, so I recommend wearing an apron and long sleeves to protect your skin and clothes.
TIP: If you do not care about the appearance of the doughnut shape of the medu vada, then just drop spoonfuls of the batter directly in the oil.
Do not overcrowd the pan. Work in batches, considering the size of your pan as your guide.
Once the vada or garelu are slightly golden and the batter has firmed up and looks crispy, then gently turn over with a slotted spoon and continue to fry.
The oil should not exceed 190 degrees celsius (375F), or fall below 175 degrees celsius (350F).
Remember: oil that is too hot will quickly brown the vada from the outside, but they will remain uncooked from inside. Oil that isn’t hot enough will make the vada absorb too much oil and become greasy.
Continue to fry the vada, turning over as needed. Fry the medhu vadai till crisp and golden. Once the medhu vadai is crisp and golden, then remove with a slotted spoon to drain the extra oil. Fry the rest of vadai in the same manner.
Drain them on kitchen tissues to remove extra oil. This way shape the vada batter and fry them in hot oil. Serve Medu Vada or Garelu or Uzhunnu Vada hot or warm with sambar and coconut chutney. Enjoy!
