Medu Vada or Ulundhu Vadai is a popular South Indian Breakfast recipe. We usually serve it along with Sambar and Chutney.
Medhu Vadai /Urad Dal Vadai is a main recipe in South Indian Breakfast. Say any festival days we will be having Medhu Vadai, along with chutney and sambar. It is prepared by soaking Urad Dal for around 2-3 hours and then ground with minimal water and finally deep fried by adding onions and other garnish.
How to Prepare Medu Vada or Ulundhu Vadai
1.Wash and soak urad dal for about 4 hours and then grind it in a grinder by adding 3 or 4 tbsp of water. Not more than that. It takes 20 - 25 mins to grind to a fine paste
2. Drop a small dollop of the batter in a bowl of water. The batter will float in water that is the correct consistency of the vada batter. If the batter sinks and did not float. Grind the batter until it reached the desired consistency. The batter will be as soft and light as a cloud.
3. Chop all the vegetables finely and set them aside.
4. Add the chopped vegetables to the ground urad dal add and mix well. Add salt to taste and combine everything together. Now heat oil in a Kadai for deep frying.
5. Keep a bowl of water handy. Dip the hand in the water and wet the hand before taking the batter.
6. Take a small portion of the batter
7. Shape the vadai with an oil greased banana leaf or parchment paper.
8. Remove the vada from the leaf or paper and drop in the oil. The oil should be in a medium-high flame. Crisp fry the vadai on both sides until golden.
9. Do not flip the vada immediately it might get crumbled. Fry till the vada turns golden brown and crisp. Drain in a Paper towel. Serve hot with Coconut chutney.
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Medu Vada | Ulundhu Vadai
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Urad Dal
- 1 small Onion
- 1 tsp Pepper crushed
- 1 tsp Ginger finely chopped
- 1 spring Curry Leaves
- Salt as needed
- Oil for deep frying
Instructions
- Wash and soak urad dal for about 4 hours and then grind it in a grinder by adding 3 or 4 tbsp of water. Not more than that. It takes 20 - 25 mins to grind to a fine paste
- Drop a small dollop of the batter in a bowl of water. The batter will float in water that is the correct consistency of the vada batter. If the batter sinks and did not float. grind the batter until the desired consistency is reached. The batter will be as soft and light as a cloud.
- Chop all the vegetables finely and set them aside.
- Add the chopped vegetables to the ground urad dal add and mix well. Now heat oil in a Kadai for deep frying.
- Keep a bowl of water handy. Dip the hand in water and wet the hand before taking the batter.
- Take a small portion of the batter
- Shape the vadai with an oil greased banana leaf or parchment paper.
- Remove the vada from the leaf or paper and drop in the oil
- The oil should be in a medium-high flame. Crisp fry the vadai on both sides until golden.
- Do not flip the vada immediately it might get crumbled. Fry till the vada turns golden brown and crisp. Drain in a Paper towel. Serve hot with Coconut chutney.
Notes
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Do not use more water than the mentioned amount the batter might get runny and you will not be able to shape the vada.
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Never allow the batter to stay long after adding onions and Salt. As it leaves water and the batter might turn watery.
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The shape of the batter may not come perfectly on the first try, it comes only by practice. Keep trying.
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Adding a tsp of rice flour gives more crisp vada’s
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