I love medhu vadas aka ulundha vadai, but I make it only twice or thrice a year fearing the oil in the vadas. Even hubby dear loves them so much and never forgets to eat one while visiting a tea stall. But even it is so tempting, I stay away from vadas available in hotels as they are so oily. For Pongal I made them at home nearly after a year and after just making limited vadas, I refrigerated the batter. I was longing for thayir vadai but still didn't want to use oil. Yesterday while I was thinking about the dish I need to do for the blog, a thought struck. Why not bake the vadas instead of frying.
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