Medhu Vadai | Ulundu Vadai


Medhu Vadai, as the name suggests will be very soft and crispy. It is made of urad dhal and it is a typical south Indian recipe. The smell and colour of the vada drags me always. Whenever we order for ven pongal in Indian restaurants, they will bring medhu vadai along with it by default. It is such a wonderful combination for ven pongal and idly.
Here is the ingredients and preparation method


Urad Dhal 1 Cup
Onion 1 No small size  (Finely Chopped)
Green Chillies 2 Nos (Finely chopped)
Curry Leaves A Strig
Asafoedita A Pinch
Pepper 1/2 Tablespoon
Salt To Taste
Oil For Deep frying


Preparation Method
  • Wash and soak the urad dhal in water for around an hour. Drain the water and add it to a mixer grinder.
  • Grind them well for around 20 – 30 minutes by adding very little water. Do not add more water.
  • Quickly grind the pepper to a coarse powder
  • To the ground mixture, add onion, green chillies, curry leaves, asafoedita, ground pepper and salt.
  • Mix everything together.
  • Heat a pan and pour enough oil for deep frying and allow it to get heateup.
  • Wet your hand with cold water and make a small ball of urad dhal mixture and make a small hole in the centre and drop it to the hot oil.
  • Allow it to get cooked till it changes to nice golden brown colour.
  • Transfer it to a plate by draining the oil completely.
  • Always wet your hot before making every vada so that the vada mixture doesn’t stick to the hand.

Ulundu Vadai 3


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