Ingredients:
- Urad Dhall - 1 Cup ( or tumbler )
- Raw Rice or Rice Flour - 1 tblspn
- Pepper - 1 tspn
- Butter - 2 tspn
- Asafoetida - 1/4 tspn
- Salt - to taste
- Oil - for deep fry
Method:
- Wash the urad dhall and soak in water ( soak the rice if using raw rice) for 45 mins to 1 hr
- Then drain the water and grind it coarsely( don't grind nicely as normal medu vadai )
- along with pepper and salt
- Mix asafoetida and butter with the dough
- Heat oil in kadai, then take lemon size dough in plastic sheet or banana leaf press it thinly by applying oil in palm, make hole in centre
- Deep fried it in oil and serve hot. This melagu vadai will be thin and crispy only not fluffy
Your feedback/comments would be appreciated.
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