What is the technique for grinding urad dal for Medu Vada? Learn how to incorporate air into the batter without adding too much water for a light vada.
1 Answer
Grind urad dal for Medu Vada using a wet grinder, adding ice-cold water gradually in small amounts, and scraping down the sides frequently to incorporate air and prevent overheating. The batter should be light, fluffy, and able to float in water.
Detailed Explanation:
Achieving the perfect Medu Vada batter requires a specific technique to incorporate air without adding excessive water. Here's a step-by-step guide:
Soaking the Urad Dal: Soak the urad dal for at least 4-6 hours, or preferably overnight. This softens the dal and makes it easier to grind.
Using a Wet Grinder: A wet grinder is ideal for this process as it generates less heat compared to a mixer grinder. The stone grinding process also helps in creating a smoother and fluffier batter.
Adding Ice-Cold Water Gradually: The key is to add ice-cold water very gradually, a tablespoon at a time. This prevents the batter from overheating and helps in incorporating air. Overheating can result in a dense, flat vada.
Scraping Down the Sides: Frequently scrape down the sides of the grinder to ensure all the dal is evenly ground and to help incorporate air into the batter.
Grinding to a Fluffy Consistency: Grind the dal until it becomes light, fluffy, and almost doubles in volume. The batter should be smooth and free of any coarse particles.
Testing the Batter: To test if the batter is ready, drop a small amount into a bowl of water. If it floats, the batter has enough air incorporated and is ready for frying. If it sinks, continue grinding for a bit longer, adding a little more ice-cold water if needed.
Pro Tip:
Avoid adding salt to the batter while grinding. Salt can sometimes interfere with the fermentation process and prevent the batter from becoming as light and airy. Add salt just before frying the Medu Vadas.