Medhu vadai recipe, ulundu vadai recipe, medu vada
Medhu vadai recipe. A traditional and crispy dish made with urad dal batter which can be served as a main course, side dish, or snack.
Medhu vadai is a popular dish of south india and is also called as urad dal vada or ulundu vada. It is crispy on the outside and soft on the inside. Medhu vadai is shaped like a donut and deep fried in medium hot oil.
Medhu vadai is usually served with sambar and coconut chutney. You can use medhu vadai to make sambar vadai, dahi vada or curd vadai. Medhu vadai is also served with pongal and idli along with chutney and sambar.
Medhu vadai is quite simple and easy to make. Usually, medhu vadai is made in grinder as it turns out to be fluffy and light. Since I do not have grinder at home, I used mixie. When you grind the batter, you should be very careful in adding the water. Medhu vadai requires very little water for grinding. Only if the consistency is right, you would be able to shape it and then deep fry it. If the consistency of the batter is not correct because of excess water, then it might drink lot of oil while deep frying it.
If you are not able to make it perfectly for the first time, it is okay. You will get it by practice. I got it on my third attempt.
How to make medhu vadai:
1. Soak urad dal for at least 1 hour. Drain the water completely, and while grinding sprinkle water little by little.2. If you are using grinder, stand near the grinder and sprinkle water every now and then. It will take about 12 to 15 minutes. Wipe the sides while grinding.
If you are using a mixer, grind until smooth by sprinkling very little water.
The batter should be light and fluffy. To check the right consistency of the batter, just drop a pinch of batter to a cup of water. The batter should stay still or float without dissolving in the water.3. Pour the batter to a large mixing bowl. Add the finely chopped onions, green chillies, ginger, coriander leaves, curry leaves, cumin seeds, asafoetida, pepper, and salt. Mix well ad fluff it up well. This will provide aeration and help to get a crisp and fluffy vada.4. Heat oil for deep frying. You can either use a polythene cover or milk bag to shape the vada or you could drop the vada directly to the oil.
Using polythene bag. Grease the polythene bag with oil and then place a small batter of batter. Make a hole in the center and then invert the polythene bag and gently drop the vada into the hot oil.
Using you hand. Make a small ball out of the batter. Make a hole in the center of the vada using your thumb.5. You can drop the shaped vada directly to the oil.6. Fry until vada turns golden brown on one side. Then flip it over and cook the other side until it turns golden brown. Drain the vada on a tissue paper to remove excess oil.Now, medhu vadai is ready! Serve it with sambar or coconut chutney.