Thursday, April 4, 2013

Medu Vadai / Ulundu Vadai

Toady I am going to post next important food in our wedding occasion, yesterday I posted a sweet, today its going to be a savory one. Its vadai, there are two type of vadai parru vadai which will be mainly served for lunch and other one is medu vadai will in breakfast or dinner.

Medu Vadai is made out of urad dhal which is to be grinded to smooth batter and deep fried in hot oil.


Urad dhal
1 cup
Raw rice
1 ½ Tbsp
Onion finely chopped
¼ cup
Green chili
Ginger finely chopped
½ tsp
Black pepper
½ tsp
Curry leaves



  1. Wash the urad dhal and rice and soak in 2 cups of water for 2 hours.
  2. Using a wet grinder or blender grind to smooth thick fluffy batter. Transfer it to another bowl, bet the batter in hand for couple times it will increase the fluffiness.
  3. Add chopped onion, pepper, green chili, ginger, curry leaves and cilantro mix well.
  4. Mean while heat oil for frying. Wet your left palm and right fingers take a big lemon size batter place this in left palm and flatten it lightly and make a hole in center.
  5. Drop this in hot oil and deep fry until golden brown on both sides. Again wet the hand and repeat the same for rest of the batter.
  6. Drain the excess oil and serve with sambar or coconut chutey.
  • Leave the urad dhal in refrigerator for soaking time. It helps to raise the batter while grinding. Don’t add too much water while grinding approximately ⅓ - ½ cup water, add little by little.
  • Batter should be smooth and fine paste if you drop a little batter in a cup of water it should float immediately this is the right consistency.
  • How to check oil? When you add a small part of batter in oil it should start to bubble immediately.
  • For best result start to fry as soon as grinded, add salt and onion just before you deep fry.
  • Adding raw rice makes the vadai crispier. Instead of raw rice you can also add rice flour. If your batter is little water add teaspoon rice flour.
  • If using blender stop frequently and mix the batter.
  • If you feel hard to use your hand for making shape wrap a plastic wrap on a flat bottomed bowl and wet that wrap and try or take small lemon size batter and drop in oil. But this is the traditional shape.


Sangeetha Nambi said...

super spongy vada...

Manjula Bharath said...

wow perfectly made madras donuts :) tempting me !!

Suma Gandlur said...

YUmmy stuff. This is mandatory in our homes too for all auspicious and inauspicious functions. We use urad dal with skin and just salt.

USHA said...

Tradition and neatly posted...i especially loved that tips part...

Your blog has got wonderful, traditioon and homestyle receipes...

Pavani N said...

Crispy and delicious vadas. Looks yumm.

Sandhya Ramakrishnan said...

Super crispy vada and lovely presentation!

Savitha Ganesan said...

My hubby's alltime the color.

Gayathri Kumar said...

Vadai has turned out super spongey and inviting...

Corporate to Kitchen said...

Crispy chubby vadas!

Srivalli said...

Lovely vadas...

vaishali sabnani said...

Soaking in a ref is new to me....the vadas look nice and crunchy.

Harini-Jaya Rupanagudi said...

very good vadas!

Rajani S said...

I love medu vadas and train travels are the opportunities to feast on them :D. Now a days, we make this once in a while at home too. Yours look perfectly done!

The Pumpkin Farm said...

i remember one show when Padmalakshmi showed on her way to some city in south, how she packed herself medu vadas and enjoyed it , reminded me of that episode, looks nice

Preeti Garg said...

What a wonderful and delicious vada snack recipe. thanks for sharing with us.

Saraswathi Tharagaram said...

Vadai looks so crunchy and fresh, love it..