medu vada maker machine 2020 Latest video || Testing Tamizha

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[beginner] STAR Shape DOSA - DIFFERENT TYPES OF DOSA
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hese Vada making Machines are ideal to minimize physical labour with optimum efficiency. Known for their seamless finish, sturdy construction and minimum electricity consumption, these machines are used for Delicious Vada with precise shape and size.
Usual hand made vada receipe procedure:
How to make medu vada
1. Soak 2 cups urad dal (husked and split black gram) for 4 to 5 hours. You could also soak them overnight.
2. Later drain the water. Add the soaked urad dal in a grinder jar. Add 2 to 3 tablespoon water or as required. But just make sure that not to make the batter very thin. You can grind in parts and add water as required.
3. Grind the urad dal to a smooth batter. The batter should be fluffy, thick and not liquidy. A quick tip is to add a few drops of batter in a bowl of water. The batter drops should float. If they float and do not get dissolved, then that’s the right consistency. if the batter becomes watery or thin, then the instant relief would be to add some semolina or urad dal flour to it. Otherwise also you could add some semolina to the batter. But best is to have the right consistency of the batter.
4.Remove the batter into a big bowl or vessel.
5. Measure and keep all the ingredients ready for making the batter.
6.To the batter, add ⅓ cup finely chopped onion, 1 or 2 sprig of curry leaves (chopped) and 2 to 3 tablespoons of chopped coriander leaves (optional).
7.Next add 1 or 2 finely chopped green chilies, 1 tablespoon finely chopped ginger and ⅓ cup chopped fresh coconut pieces (optional).
8. Also add 1 teaspoon cumin seeds, 1 teaspoon crushed black peppercorns and salt as required. The addition of black pepper gives a good taste but its optional and you can skip adding it.
9. Mix the batter well with the herbs, spices and salt. You do not have to ferment the batter. You can use it right away.
10. Take a bowl of water. Apply some water from the bowl on both your hands.
11. Take some batter in your right hand from the bowl. Give it a round shape.
12. 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.
13. In a kadai heat oil. Keep the flame to medium. Once the oil becomes hot, Slid the medu vada into the hot oil. if you really 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.
14. Once the vada are slightly golden then gently turn over with a slotted spoon and continue to fry.
15. Fry the medhu vadai till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. Less hot oil will make the vada to absorb too much oil. Even if the batter is thin then also the vada will absorb too much oil.
16. Once the medhu vadai is crisp and golden, then remove with a slotted spoon draining the extra oil. Fry the rest of vadas in the same manner.
dahi vada,
sabudana vada,
medu vada,
batata vada,
sambar vada,
masala vada,
dal vada,
idli vada,
parippu vada,
uzhunnu vada,
maddur vada,
kanji vada,
uddina vada,
ulundu vadai,
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