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Diwali Snack RecipesMedu vadai recipe| Ulundu vadai

Medu vadai recipe| Ulundu vadai

Jeyashri suresh
By Jeyashri suresh
Ulundu vadai recipe,

Medu vadai recipe| Ulundu vadai | Ulunu vadai a popular, crispy, South Indian snack | breakfast accompaniment made using Urad dal. I usually make Medhu vadai during festivals or when I have guests at home, hence, never really got an opportunity to patiently click pictures. I am used to making Medhu Vadais for a long time now and I can confidently make them in large quantities as well. Since my mom is here with me for a week, I decided to make ulundu vadais and she sweetly waited for me to finish clicking the pictures, after which we both enjoyed the Vadais with piping hot filter coffee. A perfect combo for rainy weather, you bet!

ulundu vadai
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Ulundu vadai recipe - Medu vadai

South Indian urad dal vadai recipe
Course Appetizer, Snack, Starter
Cuisine South Indian
Keyword Festival recipes, Ganesh chaturthi recipes, South Indian festival, vadai
Prep Time 15 hours
Cook Time 1 day 25 minutes
Soaking time 2 hours
Total Time 1 day 17 hours 25 minutes
Servings 20 vadas
Author Jeyashri suresh

Ingredients

  • 1 cup Whole urad dal
  • 2-3 Green chili
  • Ginger a small piece optional
  • Salt as needed
  • 2 pinches Asafoetida
  • Curry leaves few
  • 15 Chinna vengayam optional
  • Oil for deep frying

Instructions

  • Soak the urad dal for an hour . I usually add the green chillis while soaking.
  • Drain the water completely.
  • Normally wet grinder is most preferred for making ulundu vadai.
  • While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter.
  • Just sprinkle water. Else the vadas will drink too much of oil. Use ice cold water, it gives fluffiness to the vada batter and also lessens the heat generated by the mixie or grinder.
  • Once the batter is done, take it out immediately from the grinder or mixie. Else the heat will make it harder.
  • Just before making add salt. Add curry leaves and asafoetida.
  • If adding onions, peel of the skin of the shallots and finely chop them.
  • Pulse the onions in the mixer and add this to the batter.
  • Normally my mom uses banana leaf for making the round shapes.
  • You can use a zip lock cover.
  • But if the batter is perfect you can use your hands too.
  • While making vadais keep a cup of water in a wide vessel .
  • Just wet your hands (before making each vadais) and take a medium ball sized batter in your hand and place it on the wet hands.
  • Just pat the batter slightly and make a hole in the center.
  • Heat the oil in a pan.
  • The oil should be hot, keep the flame in medium while cooking.
  • Just carefully slide the vadais in the batter and cook the vadas.
  • Flip it over after 2 minutes and fry till golden brown.
  • If the oil is not hot the vadais will drink more oil and if it is very hot the inside portion will not get cooked.
  • Drain it in a kitchen towel.
  • Repeat the same process for rest of the batter.
  • Enjoy hot, crispy vadais with coconut chutney and Sambar.
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Notes

If using mixie for grinding the urad dal use the pulse option.
• For more quantity always use a grinder else the heat generated while grinding in the mixie will not make the vadis fluffy.
• Always grind the batter smoothly into a fine paste, or else the vadais will become hard and rubbery.
• Do not soak urad dal for more than 2 hours, or else the vadais will drink too much water.
• If by any chance the batter turns watery just add a tblsp of rice flour.
• Adding rice will give crispy vadais.
• Just skip the onions in ulundu vada if you are making for poojas

Video on how to make ulundu vadai

 

                    
     
     

 

Method:

  • Soak the urad dal for an hour. I usually add the green chillis while soaking.
  • Drain the water completely.
  • Grind the urad dal along with green chillies, ginger(if adding).
  • Normally wet grinder is most preferred for making ulundu vadai.
  • While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter.
  • Just sprinkle water. Else the vadas will drink too much of oil. Use ice cold water, it gives fluffiness to the vada batter and also lessens the heat generated by the mixie or grinder.
  • Once the batter is done, take it out immediately from the grinder or mixie. Else the heat will make it harder.
  • Just before making add salt. Add curry leaves and asafoetida.
  • If adding onions, peel of the skin of the shallots and finely chop them.
  • Pulse the onions in the mixer and add this to the batter.
  • Normally my mom uses banana leaf for making the round shapes.
  • You can use a zip lock cover.
  • But if the batter is perfect you can use your hands too.
  • While making vadais keep a cup of water in a wide vessel .
  • Just wet your hands (before making each vadais) and take a medium ball-sized batter in your hand and place it on the wet hands.
  • Just pat the batter slightly and make a hole in the center.
  • Heat the oil in a pan.
  • The oil should be hot, keep the flame in medium while cooking.
  • Just carefully slide  the vadais in the batter and cook the vadas.
  • Flip it over after 2 minutes and fry till golden brown.
  • If the oil is not hot the vadais will drink more oil and if it is very hot the inside portion will not get cooked.
  • Drain it in a kitchen towel.
  • Repeat the same process for rest of the batter.
  • Enjoy hot, crispy vadais with coconut chutney and Sambar.
 
 

Note:

  1. If using mixie for grinding the urad dal use the pulse option .
  2. For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vadis fluffy.
  3. Always grind the batter smoothly into a fine paste, else the vadais will become hard and rubbery.
  4. Do not soak urad dal for more than 2 hours, else the vadais will drink too much water.
  5. If by any chance the batter turns watery just add a tblsp of rice flour.
  6. Adding rice will give crispy vadais.
  7. Just skip the onions in ulundu vada if you are making for poojas

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58 COMMENTS

  24. I love dropping by to drool over your latest creations and today I'm featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it's always a pleasure following you…

  28. Hi
    I love Vadas..I always prepare it n every time i fail in obtaining the shape of vadas..finally end up with ball shape…This procedure of urs will surely help me i guess …is there any other method for shaping…The snaps of vadas looks soo..good ,crispy…loving it….:-)

  31. hi jeyashri,
    when I searched for vadai in your blog, i couldnt reach this page. but somehow i found this recipe and the vadas came so tasty but yes i failed in getting round shape particularly with a whole in center. how do u drop the vadai into oil from the ziplock cover? by again taking in hand or just flipping it in oil? Thanks for yummy recipes

    • thanks for the message, i think there is a technical problem with " search". Partially working only.
      Reg the shape of vadas, i do the way of taking it in hands from ziplock and put it in the oil. since we grease our hands with water if we directly flip in oil the excess water will ooze out.
      Again if u do it directly as the oil is hot the zip lock cover tend to melt too.
      the shape u get absolutely by practise only.
      Thanks for visiting and keep visiting for more recipes

  33. Really appreciate the tips at the end of the recipe. ..that is the highlight. ..finally I was able to make crispy vadais. Thanks jayashri

  35. Thanks for the vada recipe. I tried vada for the first time and it tasted really crispy and good. But then my vadas were of improper shape. Is there any other way to get the right shape?

  43. Hi Jeyashri, do i need to add baking powder or similar to get nice and fluffy wada? If yes, how much do i need to add.
    In above you mentioned 1 and 1/4 cup of Urad dal, roughly how many grams? how may wada can i make using above quantity. understand it is depends on the size of the wads. just want to get an idea. thinking of making this tomorrow morning. This is the easiest recipe found. Thanks, cha

    • Hi we don't add baking soda for vada. The quality of urad dal and the fluffier it is grind gives a fluffy vada. It's approximately 250 to 300 gms. We get roughly around 12 to 15 vada. Let me know how it turned out.

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