Medu Vada Recipe | Ulundu Vadai | Medhu vadai Recipe
Medu Vada Recipe | Ulundu Vadai | Medhu vadai Recipe with step by step pictures and instructions. Medu vada is famous South Indian fritters in the shape of doughnuts made using urad dal. They are served for breakfast along with idli, pongal or made for full fledged south Indian meals with vadai and payasam. You can make it as snacks and serve with chutney and sambar.
Medu vada is most favorite in our home compared to masala vadai. So I always make ulundu vadai for all festivals. Urad dal is soaked and grounded till smooth and fluffy. I have shared the tips and tricks which I have learned these many years of making it. You can use mixie/grinder to make the batter. You can skip onions when making during festivals. Below is my south Indian breakfast platter with Idli, dosa, pongal, medu vada, sambar, coconut chuney, kara chutney and coriander chutney.
Do try and let me know your feedback. You can also try the below recipes
Serves 3-4
Medu vada is famous South Indian fritters in the shape of doughnuts made using urad dal.
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Ingredients
- Urad Dal 1 cup
- Green chilli 2-3
- Ginger 2 tsp chopped
- Onion 1 medium
- Curry leaves handful
- Coriander leaves 2-3 tbsp
- Cumin 1 tsp
- Pepper powder 1 tsp
- Salt as required
Instructions
- Wash the urad dal for 3-4 times and soak for 3 hours.
- After one hour keep the urad dal in fridge till you are ready to grind.
- Take ginger and green chilli in mixer
- Grind to coarse paste
- Now add urad dal to the mixture.
- Grind the batter scraping the sides adding little water.
- Grind to smooth and fluffy batter.
- Transfer the batter to bowl.
- Now add salt, onions, cumin seeds, pepper powder, curry leaves and coriander leaves.
- Mix the batter nicely till everything combined.
- Heat oil a kadai.
- Dip your hands in water and take batter and flatten them in your hands and put holes in the center resembling doughnuts.
- Drop the vadai in oil and fry till golden and crispy flipping in between.
- Drain them in tissue.
- Crispy and fluffy medu vada is ready.
- Serve it with chutney or sambar.
Notes
You can use ice water for grinding as it will make the urad dal fluffy.
Use water you used for soaking which will be cold while grinding if you have kept the dal in fridge.
Add water little by little and grind to smooth batter.
Same method you can follow while grinding in grinder too. Take care not to add more water
If the batter becomes runny and difficult to shape, you can add rice flour to adjust it.
Every time you shape the vada, dip your hand in water so it is easy to shape.
If you are a beginner, you can use banana leaf or plastic paper to shape the vada and carefully drop in oil. You can add whole peppers like they use in restaurants. I always use pepper powder so we don't throw it.
Cook in medium flame slowly otherwise vada will be crispy outside and not cooked properly inside.
Keep the remaining batter in fridge and use in 2-3 days.
You can prepare the batter and keep in fridge previous day itself if you are planning for breakfast. Sometimes I pulse the onions in the end since my kids will pick while eating.
Calories
Carbs
How to make Medu Vada with step by step pictures
Wash the urad dal for 3-4 times and soak for 3 hours.
After one hour keep the urad dal in fridge till you are ready to grind.
Take ginger and green chilli in mixer
Grind to coarse paste
Now add urad dal to the mixture.
Grind the batter scraping the sides adding little water.
Grind to smooth and fluffy batter.
Transfer the batter to bowl.
Now add salt, onions, cumin seeds, pepper powder, curry leaves and coriander leaves.
Mix the batter nicely till everything combined. Heat oil a kadai.
Dip your hands in water and take batter and flatten them in your hands and put holes in the center resembling doughnuts. Drop the vadai in oil and fry till golden and crispy flipping in between.
Drain them in tissue.
Crispy and fluffy medu vada is ready. Serve it with chutney or sambar.
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