Medhu Vadai – Ulundu Vadai

January 18, 2014 Diwali SnacksKarthigai Deepam RecipesNavaratri SpecialPillayar Chathurthi RecipesPongal RecipesSnacks / StartersTamil New Year Recipes  3 comments

Medhu Vadai – Ulundu Vadai is a traditional South Indian favourite recipe. A festive menu in South India definitely includes Medhu Vadai & payasam. It is crispy outside & soft inside. It not only goes well with a lunch menu but also with idli, pongal..

Now to the recipe…

 

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[Preparation Time-10 mins : Cooking Time- 20 mins : Soaking Time – 2 hours]

Ingredients:(Yields 20-25 medium sized Vadas)

  • Urad Dal – 1 1/2 cups
  • Onion – 1
  • Green Chillies – 2
  • Coriander leaves – few
  • Curry leaves – few
  • Salt – as needed

 

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Method:

  • Soak Urad dal for 2 hours and grind it into a smooth & fluffy batter with very less water just to avoid the grinder from getting stuck (say 1/4 cup approx). Sprinkle water now and then and check that the urad dal is not stuck to the sides of the grinder.

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  • The batter should be thick & fluffy as in the picture. To the batter add finely chopped onions, curry leaves, coriander leaves, chopped green chillies and salt. Mix this evenly and keep it ready.

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  • Heat a kadai with oil enough to deep fry. Take a polythene sheet or zip lock bag and wipe it with wet hands. Again with wet hands take a small ball sized batter and place it on the zip lock bag and press it a little, make a hole in the middle and carefully take it & transfer to the hot oil. Deep fry evenly until golden brown on both sides by flipping it. Drain it in paper towels.

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Serve it hot with coconut chutney and sambar.

 

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Tips:

  1. Do not add more water to the batter while grinding. Grind it to a smooth and fluffy paste else the Methu Vadai will become hard.
  2. If by mistake, u have added more water add some rice flour or sooji/rava. This will help to get the right consistency as well as crispy vadas. I havent added any, as the batter conistency was just right.
  3. While making the vada, keep a bowl of water handy to wet your hands before making each vada.
  4. The oil must be hot, else the vadas will absorb more oil and also will not be crispy.
  5. Instead of onion, u can use 10-12 shallots too.
  6. Skip the onions and add whole pepper corns & cumin seeds if u are making it for poojas.

3 comments to Medhu Vadai – Ulundu Vadai

  • rukhsana  says:

    Yummy

  • Kiran Jauhar  says:

    excellent!!

  • ashwini.hiremath  says:

    Yummy

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