Medu Vada also known as Ulundu Vadi is a popular and traditional recipe of Tamil Nadu made with Urad dal / ulunthu. This delicious crunchy vada is often served as a side along with Pongal, Idli and Dosa, and also during tea time as snack with some coconut chutney. My husband doesn't like pongal but whenever I make vada along with pongal he finishes within minutes , this is such a simple and delicious recipe.
This Medu vadai can be soaked in sambar to make sambar vada and in curd to make Thayir vadai
Please click here to watch Medu vada Recipe in Tamil - Madras Samayal
Serving Size : 4
Soaking Time : 4 hours
Cooking Time : 20 min
| Difficulty | 
|
Spice Level |  |
| Quantity | Ingredients for Medu Vada Recipe |
|---|---|
| 1 cup | Urad Dal / Ulunthu |
| 1 inch | Ginger |
| 3 | Green Chilies |
| 10-15 | Pepper corns |
| 1 spring | Curry leaves |
| 1/4 tsp | Asafoetida powder / Perunkaayam |
| 1 | Onion |
| Salt to taste | |
| Oil for frying |
Cooking Method |
Step 1) Grinding:
Wash and soak Urad dal in water for 3-4 hours. Drain the water completely and add it to a blender, sprinkle some water and grind it to a very soft and fluffy batter. Do not add too much of water while grinding , add little by little and grind to make a smooth batter
Step 2) Vada Batter:
Transfer the batter to a bowl and add finely chopped Ginger, Green chilies, pepper corns, curry leaves, Onions and asafoetida powder. Finally add salt and mix well. Beat it nicely with hands to incorporate air into the batter to make it light so that the vadas turns out fuffy and light.
Step 3) Frying:
Wet your hand with water and take some batter , make a small ball and make a small hole at the center with your hands.
Drop it the oil over medium heat. Turn the vadas halfway through and fry until both the sides are golden brown and crispy.
Wash and soak Urad dal in water for 3-4 hours. Drain the water completely and add it to a blender, sprinkle some water and grind it to a very soft and fluffy batter. Do not add too much of water while grinding , add little by little and grind to make a smooth batter
Step 2) Vada Batter:
Transfer the batter to a bowl and add finely chopped Ginger, Green chilies, pepper corns, curry leaves, Onions and asafoetida powder. Finally add salt and mix well. Beat it nicely with hands to incorporate air into the batter to make it light so that the vadas turns out fuffy and light.
Step 3) Frying:
Wet your hand with water and take some batter , make a small ball and make a small hole at the center with your hands.
Drop it the oil over medium heat. Turn the vadas halfway through and fry until both the sides are golden brown and crispy.
That's it our Delicious Medu vadai is ready to be enjoyed with Chutney and a cup of hot tea or with breakfast recipes.Happy Cooking !!!
Notes:
- If the batter is little watery add 1 tbsp of rice flour to correct it (do not add too much of rice flour, the vadas turns hard)
- You can add chopped coriander leaves if you like the flavor.
- Oil should be on medium heat, if it is on low heat then the vada absorbs lot of oil and will not be crispy.
Medu Vada also known as Ulundu Vadi is a popular and traditional recipe of Tamil Nadu made with Urad dal / ulunthu. This delicious crunchy vada is often served as a side along with Pongal, Idli and Dosa, and also during tea time as snack with some coconut chutney.
Rated 4.8/5 based on 64 reviews
Ingredients:
- For Medu Vada Recipe
- 1 cup Urad Dal
- 1 piece Ginger
- 10-15 pepper corns
- 3 green chilies
- Curry leaves
- 1/4 tsp Asafoetida
- 1 Onion
- Salt to taste
Instructions:
- Soak the Dal for 3-4 hours and grind to a fine paste
- Add all other ingredients and mix well.
- Wet your hands and make medium size ball and make a small hole with thumb
- Fry until golden brown
- Our crunchy and delicious Medu vadai is ready to be enjoyed with coconut chutney
Can pls cook pasta dishes
ReplyDeleteI will add the pasta recipes soon. Thank you
DeleteHi mam I liked your preparation valga valamudan
ReplyDeletethanks so much for the elaboration!!! that's so clear and useful :D
ReplyDeleteHi Steffie, I tried ven pongal and sweet pongal, vada and sambar, it was superb
ReplyDeleteNeed to try bread and bourbon biscuit. Thanks Treasa Abraham
ReplyDeletePlease put up a video on storing tamrind pulp and lemon juice for long.
ReplyDelete