Medhu Vada Recipe | Ulundu Vadai Recipe

how to make Medhu Vada Recipe | Ulundu Vadai

Every time we eat out in a south-indian restaurant, this Medhu Vada is a must to order. MA is a die-hard fan of deep fried items and snacks, which made me learn to make at home. Medhu Vada, also known as Indian-doughnutor Savoury doughnut, is made with a combination of ground urad dal and some spices. These vadas can be enjoyed as a breakfast with sambar and chutney or as an evening snack.

The first time, I saw these vadas, it made me curious about the shape. How can you bring that hole in the middle, isn’t it interesting? Now, there my search started, and I found the trick!! BUT…, though I started making these vadas at home, it took me atleast 2-3 times of practice to get the correct consistency of the batter and shape. First time, though I made vadas, but ended up without a hole.. 🙂 :(. If you are finding hard to shape it, don’t stress out. Take a spoonful of batter and deep fry it. There’s always a second chance. Cooking should be fun rather.

how to make Medhu Vada Recipe | Ulundu Vadai Recipe

I tried using a plastic sheet / freezer bag in order to get the shape, but in vain. It wasn’t my cup of tea nor did I have that much of patience. And do you think that the guys in hotel or restaurant have this much of patience to use a plastic sheet when they have bulks of order pouring in. There should be a little more easier way to do that. Which made me find another trick which I’m going to share with you.

Now, you might not get the perfect round and smoothness, which again depends on the consistency of the batter, but that hole in the middle will totally convince you. So, without any wait, go ahead and make it. And impress your family and friends.

How to make Medhu vada, ulundu vada with step by step photos:

1. Soak the dal for atleast 3-4 hours or overnight. Drain the water. Grind it into smooth paste along with ginger, green chilly, hing and salt.

2. Take out the batter into a mixing bowl. Add remaining ingredients and beat with your hand for 2-3 minutes to incorporate air. Beating might not be needed if using wet grinder.

Note: You can avoid using onion for no onion garlic recipe.

3. Now, to check if the batter is ready. Drop little batter in a glass of water. It should float.

4. Wet your hand in a bowl of water. Make a dumpling and with your thumb, make a hole in the middle. thumb should also be wet to avoid sticking.

5. Slowly slide the vada into hot oil. Cook on medium flame, otherwise, it will get brown soon, but won’t cook inside.

6. Repeat the steps with the remaining batter. Serve hot with coconut chutney and sambar.

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Medhu Vada Recipe | Ulundu Vadai Recipe

Cuisine

Indian

Prep Time

4 hours

Cook Time

20 minutes

Passive Time

4 hours

Servings

12 vadas

INGREDIENTS

1 cup Whole urad dal / black skinned
9-10 nos Pepper corns
1/4 tsp / a pinch Hing / asafoetida
1 medium Onion finely chopped, optional
1 handful Coriander leaves chopped
2 nos Green chillies / 1 big green chilly
1 tsp ginger or inch
1 tsp Salt
1 spring Curry leaves chopped
1/8 tsp Baking soda optional

INSTRUCTIONS

Soak the dal for atleast 3-4 hours or overnight. Drain the water. Grind it into smooth paste along with ginger, green chilly, hing and salt.
Take out the batter into a mixing bowl. Add remaining ingredients and beat with your hand for 2-3 minutes to incorporate air. Beating might not be needed if using wet grinder.

Note: You can avoid using onion for no onion garlic recipe.

Now, to check if the batter is ready. Drop little batter in a glass of water. It should float.
Wet your hand in a bowl of water. Make a dumpling and with your thumb, make a hole in the middle. thumb should also be wet to avoid sticking.
Slowly slide the vada into hot oil. Cook on medium flame, otherwise, it will get brown soon, but won’t cook inside.
Repeat the steps with the remaining batter. Serve hot with coconut chutney and sambar.

RECIPE NOTES

Split urad dal can be used. But, for best results, use whole urad dal. If you are using a wet grinder, you might need to sprinkle some water on top or not at all. If you are using a mixie, I recommend grinding it in small batches, to avoid using water. It will be thick, But that’s fine and that’s how we want. Beating of batter is important, to get vadas, which are crispy outside and soft inside. If you added more water and can’t shape into vadas, you can add 1-2 tbsp of rava or rice flour to the batter.