Science behind the "Hole" in Methu Vada Dish - Ancient Tamilans' Tricks - SJ Informative

The Hole in Medhu Vada, is there need for a hole in that? Why Masal Vada don't have the hole - Let's see the Science

    Medhu Vada and Masal Vada are the two famous dishes in Tamil Nadu. It's a perfect snacks in morning as well as in evening and also it served in special occasions like Diwali etc.,. We can see these dishes in many tea shops and hotels in Tamil Nadu. "Methu Vada", from this name we will get an idea that this item will soft (Methu means soft in Tamil), if we take Masal Vada it is hard and crispy.

    Medhu Vada is made up of black gram and the Masal Vada is made up of dal. After grinding black gram into flour and it is used for preparing Medhu Vada, by semi grinding the grams and by full grams are mixed with masala, Masal Vada is prepared. While comparing the density, the density of Medhu Vada is higher than Masal Vada.

    After forming a circle shape substance with grams by hand then it is ready for boil in the oil pan, due to the non grinding particles of grams various tiny passages are available for the oil to entry so heat passed from the oil to vada is very easy and also the vada is boiled well and the grams turned to crispy. Masal Vada got ready by this technique.

    But if you follow this technique to prepare Medhu Vada, its not work because of density, if you put it into the oil for boil, heat passed easily in all over the edges but it will take time to reach centre position and if we increase the time to boil, Vada will be boiled well but it not be in soft condition, it will be tasty if it in soft condition only.

    In order to get good Medhu Vada, we have to vary heat transferring process but it is difficult so one hole is made in the centre of vada due to this, heat is transferred easily in all over the sides and it took less time than previous procedure, so its the great technique followed by ancient Tamilans.

-S.J.