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.
Also this Medu vadai can be soaked in sambar to make sambar vada and in curd to make Thayir vadai.
Medhu vadai recipe / Ulunthu vadai / ulundu vadai/ medu vada – with video and step by step pictures, tips and tricks to make perfect shape. Also I prepare the batter using mixie with tips & tricks to prepare proper texture vadai.
MEDU VADA / URAD DAL VADA RECIPE VIDEO IN TAMIL IS DOWN BELLOW
Medu Vada recipe in mixie | Medhu vadai recipe | Ulundu vadai recipe | Snacks recipe
Medu Vada also known as Ulundu Vadi is a popular and traditional recipe of Tamil Nadu made with Urad dal / ulunthu.
INGREDIENTS TO PREPARE VADAI
INSTRUCTION TO PREPARE VADA
First wash & soak the Urad dal for 2-3 hours.
Before grind the batter Drain the soaked water from the dal.
Now add the urad dal in to the 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. Don't add too much water then vada will be oily.
Transfer the batter to a bowl . Now beat the batter using hand whisk or electric beater. Or beat it nicely with hands to incorporate air into the batter to make it light so that the Vada's turns out fluffy and light.
Now add rice flour & required salt, Mix it well.
Now add cumin seeds, Black pepper, chopped ginger , chopped curry leaves , coriander leaves & chopped onion. Mix it well.
Heat the kadai with oil.
Once the oil is hot 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 in the oil .
Fry it in medium flame until turns golden color & crispy.
Now our yummy & crispy Medu vadai is ready serve with chutney .
- 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)
- Oil should be on medium heat, if it is on low heat then the vada absorbs lot of oil and will not be crispy.