• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • Facebook
    • Instagram
    • YouTube
  • ×
    You are here: Home / RandomPosts / Medu Vada | Ulundu Vadai

    Medu Vada | Ulundu Vadai

    February 9, 2023 by Sharmilee J 58 Comments

    TwitterFacebook39PinterestTelegramWhatsAppYummly
    39
    SHARES
    Jump to Recipe Jump to Video Print Recipe

    Medu Vada is a crispy snack made by grinding urad dal to a batter & then frying dollops of batter shaped as donuts. Medu Vada Recipe published here gets crispy outside, soft inside vada which is relished as a snack and as a side dish for rice meal. Recipe of Medu Vada is published here with all the tips and tricks to make perfect vada along with step by step pictures and video.

    Pin

    In South India, a Special Breakfast or Lunch does not miss Medu Vada in the menu at both restaurants and home. Vada dates back to centuries BC in Tamil Nadu that is included in the menu to make the meal & occasion special. I have shared all my tips and tricks to get perfect crispy vadas along with tips for shaping the vada.

    Table of Contents
    1 About Medu Vada
    2 Medu Vada Ingredients
    3 Medu Vada | Ulundu Vadai
    4 Medu Vada Recipe Step by Step
    5 Expert Tips
    6 Variations
    7 Calories in Medu Vada
    8 Serving & Storing Suggestions
    9 FAQS

    About Medu Vada

    Medu Vada – Medu means Soft and Vada means fritters so Medu Vada translates to a soft fritter. A perfect Medu Vada is crisp at the outside and soft bread texture in the inside. I wouldn’t say shaping the vadas is easy but sure comes by practise. When I used to start trying vadai it always ended up in irregular shapes with no proper hole in the center but slowly I’ve reached to near perfection hence that justifies the post here.

    Medu Vada tastes best when relished with sambar and chutney – preferably getti chutney (thick chutney which does not flow like water). Medu Vada is a crispy snack that makes a perfect combo to go with a sweet like kesari and coffee/tea for breakfast / evening snack.

    Medu Vada is worth the effort & time spent with its taste and beware – it is addictive. Medu Vada with crispy outside and soft inside is a possibility in first few tries with the tips and procedure presented in this recipe. I adopted this Medu Vada Recipe from my mom who carries experience of soul & tummy filling traditional recipes for three generations.

    We always make this vadai when there is any padayal at home. Other than that, a perfect guest traditional breakfast / meal is incomplete without this vadai.

    Medu Vada – Other Names

    Vada generally refers to Medu Vada in South India. Since there are lot vada variations like Masal Vada, Sabudana Vada, Batata Vada, Aval Vada, this version of making with Urad Dal batter is called as Medu Vada. 

    Garelu (Telugu), Ulunnu Vada (Malayalam), Urad Dal Vada (Hindi), Uddina Vada (Kannada), Ulundhu Vadai / Medhu Vadai (Tamil) all mean one and the same Medu Vada!

    Pin

    How is Medu Vada different from Bonda?

    Medu Vada and Bonda closely resembles each other in taste & texture, however, slightly different in ingredients and shape. Medu Vada is slightly flat and has a hole in the centre which makes it to have more crispy portions and soft & rightly cooked inside. Bonda on the other hand is deep fried just as dollops and does not need a preparatory stage of shaping the batter in a sheet / leaf and putting a hole at the centre. When time drives me crazy on religious days / functions I used to make 2-3 batches of vada and rest as Bonda.

    Occasions Medu Vada is made

    Absolutely there is no reason to make Medu Vada when there is a craving. Medu Vada is however commonly made for these occasions.

    • Functions like Baby Shower, Marriages, Betrothal, Birthdays
    • Festivals like Diwali, Pongal, New Year
    • Religious Days like Amavasya, Pradosham, Shivrathri, etc
    • Special South Indian Breakfast / Lunch
    Pin

    Medu Vada Ingredients

    • Urad Dal : Urad Dal is the hero ingredient – choose light colored, unpolished dal for making Medu Vada. Urad Dal, Ulundhu (Tamil), Ulunnu (Malayalam), Udinna (Kannada), Black Gram (English) all means Urad Dal.
    • Veggies & Condiments: Small Onions & Green Chillies give a balancing taste to Medu Vada – hence do not skip it. Add couple of more green chillies for a spicier version. Hing, ginger and curry leaves adds flavour to the Medu Vada. These ingredients are added to the urad dal batter as such and need not be ground.
    • Oil : Use refined oil available at stores. For a healthier option, you can use sesame / groundnut oil too. 
    Pin

    If you have any more questions about this Medu Vada Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Medu Vada Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Medu Vada | Ulundu Vadai

    Medu Vada is a crispy snack made by grinding urad dal to a batter & then frying dollops of batter shaped as donuts. Medu Vada Recipe published here gets crispy outside, soft inside vada which is relished as a snack and as a side dish for rice meal. Recipe of Medu Vada is published here with all the tips and tricks to make perfect vada along with step by step pictures and video.
    Prep Time2 hrs 10 mins
    Cook Time20 mins
    Total Time2 hrs 30 mins
    Servings20 vadais
    AuthorSharmilee J

    Ingredients

    • 1 cup whole urad dal
    • 2 nos green chillies finely chopped
    • 1/2 cup onion finely chopped
    • 1/2 tsp ginger finely chopped
    • 1 tbsp curry leaves finely chopped
    • a tiny pinch hing
    • salt to taste
    • chill water as required

    Optional

    • 1 tsp whole black pepper corns
    • 1/2 tsp cumin seeds

    Instructions

    • Rinse 1 cup urad dal well to remove the starchy coating. Rinse it atleast 2 times then drain water.
    • Soak in water for 2 hours.
    • Keep it undisturbed for 2 hours.
    • Can you see how well it is soaked.
    • After 2 hours rinse it again and drain water completely.
    • To a mixer jar – add the drained urad dal.
    • Chill 1 cup water and keep it ready. We may not end up using it fully. Adding chill water for grinding avoids mixer jar from getting heated up. Alternatively you can use icecubes too. You can use regular water itself if you are grinding the batter in grinder.
    • Add 3-4 tbsp first to it. Start grinding add little by little later while grinding.
    • Add chill water little by little to grind it to a thick smooth fluffy batter. Make sure to add very little water to grind else you will end up in a runny batter.
    • Now transfer the batter to a big wide mixing bowl so that it is easy to mix.
    • Fluff it well for 2 mins. You can use your hand or use a spatula or even whisk. Beat it well for 1-2 mins not more than that.
    • Now add a pinch of batter to a bowl containing water. It should float like butter then the batter is perfect.
    • Now to the batter add 1/2 cup finely chopped onion, 2 small green chillies finely chopped, 1/2 tsp ginger, 1 tbsp curry leaves, salt to taste and a pinch of hing.
    • Mix it well until evenly distributed.
    • First dip your fingers and palm in water this is to avoid batter from sticking while shaping the vada.
    • Shaping the vada : First grease a strainer or perforated laddle with oil. Take a portion of batter add it at the back of the strainer slightly flatten it and make a dent in the middle as shown. Flip and Tap it hot oil or you can even dip in preheated oil.
    • I always prefer this method it may look difficult initially with practise you will surely excel it. First take a portion of the batter.
    • Slightly flatten it and make a dent in the middle as shown.Tip : Shape the vadai at the tip of your fingers so that it easily flips inside the oil.
    • Heat oil – first add a pinch of batter the batter should come up immediately but oil should not be smoking hot.
    • Now oil is ready – shape and add the vadas. Add in batches, I usually add 3-5 vadas in a batch depends on the size of the kadai too.
    • Let it cook for few seconds do not disturb.
    • It starts coming up one by one.
    • Once it comes up and looks golden at the sides, turn over using a laddle or the murukku kambi as we call it.
    • Fry until golden brown on both the sides.
    • Once golden brown and crisp its ready to remove.
    • Remove the crispy vadas.
    • Repeat to finish the batter.
    • See how crispy it looks. You can hear the sound in the video.
    • Enjoy crispy medu vadas!!

    Video

    Medu Vada | Ulundu Vadai | Crispy Vadai Recipe

    Notes

    • Soaking – Always soak for atleast 1.5 – 2 hrs for getting perfect fluffy batter.
    • Grinding – While grinding, add water little by little, If the batter becomes runny the vadas will drink more oil. For perfect crispy and soft vadas the batter should in correct consistency. You can use regular water itself if you are grinding the batter in grinder. If grinding in mixie then use chill water to avoid mixer from getting heated.
    • Batter consistency : Batter should be thick and fluffy to get crispy perfect vadas. Once the batter is grinded fluff the batter using your finger tips or using a whisk / laddle. Incase your batter becomes runny add little rice flour say 1-2 tbsp not more than that.
    • Adding spices – Add onion only at the time of mixing and frying else it will let out water is added previously.
    • Shaping vada – Wet ur hands now and then in water to avoid the batter from sticking. You can even use banana leaf or ziplock cover to shape the batter.
    • Frying – Make sure oil is preheated first pincha batter and add it to check if it comes up immediately without smoking then oil is perfect. You can shape the vadas and add it.
    Nutrition Facts
    Medu Vada | Ulundu Vadai
    Amount Per Serving (30 g)
    Calories 53 Calories from Fat 2
    % Daily Value*
    Fat 0.2g0%
    Saturated Fat 0.04g0%
    Polyunsaturated Fat 0.01g
    Monounsaturated Fat 0.02g
    Sodium 7mg0%
    Potassium 80mg2%
    Carbohydrates 10g3%
    Fiber 3g13%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 22IU0%
    Vitamin C 14mg17%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    Medu Vada Recipe Step by Step

    1.Soaking – Rinse 1 cup urad dal well to remove the starchy coating. Rinse it atleast 2 times then drain water.

    Pin

    2.Add it to a bowl and Soak in water for 2 hours.

    Pin

    3.Keep it undisturbed for 2 hours.

    Pin

    4.Can you see how well it is soaked.

    Pin

    5.After 2 hours rinse it again and drain water completely.

    Pin

    6.Grinding – To a mixer jar – add the drained urad dal.

    Pin

    7.Chill 1 cup water and keep it ready. We may not end up using it fully. Adding chill water for grinding avoids mixer jar from getting heated up. Alternatively you can use icecubes too. You can use regular water itself if you are grinding the batter in grinder.

    Pin

    8.Add 3-4 tbsp first to it. Start grinding add little by little later while grinding.

    Pin

    9.Batter consistency – Add chill water little by little to grind it to a thick smooth fluffy batter. Make sure to add very little water to grind else you will end up in a runny batter.

    Pin

    10.Now transfer the batter to a big wide mixing bowl so that it is easy to mix.

    Pin

    11.Fluff it well for 2 mins. You can use your hand or a spatula or even whisk. Beat it well for 1-2 mins not more than that.

    Pin

    12.Now add a pinch of batter to a bowl containing water. It should float like butter then the batter is perfect.

    Pin

    13.Adding condiments – Now to the batter add 1/2 cup finely chopped onion, 2 small green chillies finely chopped, 1/2 tsp ginger, 1 tbsp curry leaves, salt to taste and a pinch of hing.

    Pin

    14.Mix it well until evenly distributed.

    Pin

    15.Shaping vadas – Wet your hands by first dipping your fingers and palm in water this is to avoid batter from sticking while shaping the vada.

    Pin

    16.First grease a strainer or perforated laddle with oil. Take a portion of batter add it at the back of the strainer slightly flatten it and make a dent in the middle as shown. Flip and tap it hot oil or you can even dip in preheated oil.

    Pin

    17.I always prefer this method it may look difficult initially with practise you will surely excel it. First take a portion of the batter.

    Pin

    18.Slightly flatten it and make a dent in the middle as shown.

    Tip : Shape the vadai at the tip of your fingers so that it easily flips inside the oil.

    Pin

    19.Frying the vadas – Heat oil – first add a pinch of batter the batter should come up immediately but oil should not be smoking hot.

    Pin

    20.Now oil is ready – shape and add the vadas. Add in batches, I usually add 3-5 vadas in a batch depends on the size of the kadai you are using.

    Pin

    21.Let it cook for few seconds do not disturb.

    Pin

    22.It starts coming up one by one.

    Pin

    23.Once it comes up and looks golden at the sides, turn over using a laddle or the murukku kambi as we call it.

    Pin

    24.Fry until golden brown on both the sides.

    Pin

    25.Once golden brown and crisp its ready to remove.

    Pin

    26.Remove the crispy vadas.

    Pin

    27.Repeat to finish the batter.

    Pin

    28.See how crispy it looks. You can hear the sound in the video.

    Pin

    Enjoy crispy medu vadas!!

    Pin

    Expert Tips

    • Soaking – Always soak urad dal for atleast 1.5 – 2 hrs for getting perfect fluffy batter.
    • Grinding – While grinding, add water little by little, If the batter becomes runny the vadas will drink more oil. For perfect crispy and soft vadas the batter should in correct consistency. You can use regular water itself if you are grinding the batter in grinder. If grinding in mixie then use chill water to avoid mixer from getting heated.
    • Batter consistency : Batter should be thick and fluffy to get crispy perfect vadas. Once the batter is grinded fluff the batter using your finger tips or using a whisk / laddle. Incase your batter becomes runny add little rice flour say 1-2 tbsp not more than that.
    • Adding spices – Add onion only at the time of mixing and frying else it will let out water is added previously.
    • Shaping vada – Wet ur hands now and then in water to avoid the batter from sticking. You can even use banana leaf or ziplock cover to shape the batter.
    • Frying – Make sure oil is preheated first pincha batter and add it to check if it comes up immediately without smoking then oil is perfect. You can shape the vadas and add it.

    Variations

    • You can add 2 tbsp raw rice while soaking urad dal.
    • You can add cumin seeds, pepper corns if you like add 1 tsp each.
    • You can grind ginger along with urad dal if you do not prefer the bits to come while eating.
    • Add finely chopped greens / spinach /drumstick leaves to the mixture for a healthy & tasty version.
    • Add finely chopped carrot, cabbage for kids / healthier version.

    Calories in Medu Vada

    Medu Vada add about 100 calories – 400 calories depending on the size – so consume with moderation if you are on diet mode.

    Serving & Storing Suggestions

    Medu Vada is crispy & soft when hot, though it is tasty when it cools down as well. Medu Vada is best enjoyed with sambar & coconut chutney along with a sweet, tea / coffee or a tiffin. In South India, they are savoured along with Payasam too! Medu Vada can be re-fried for later use.

    If you are making the batter the previous day then just grind the batter and store in fridge add onion and other spices the next day when you plan to fry it. If you add onions and store the batter – onions may leave water and make the batter runny.

    FAQS

    1.What is Medu Vada?

    Medu Vada is a soft, heavenly tasty dish made by grinding urad dal to a batter & then frying the dollops of batter shaped as donuts.

    2.What should I do if the mixture becomes watery?

    Add 1-2 tbsp rice flour to the batter if the mixture becomes runny. You can also add 1-2 tsp of fine sooji.

    3.Why is my vada breaking / splitting up in oil?

    If the batter is too runny then it may start to split while dropping in oil so make sure to the batter is thick and fluffy as shown.

    4.Why my Medu Vada is harder?

    If the batter is too thick and not fluffy then medu vadai turns harder. You can sprinkle little water mix well then shape and fry it to get perfect crispy vadas.

    5.Why my Medu Vada is drinking too much oil?

    If the Medu Vada batter is too runny then the vadas may drink too much oil. In that case add few tbsp rice flour to make the consistency right then shape and fry it.

    Pin
    TwitterFacebook39PinterestTelegramWhatsAppYummly
    39
    SHARES

    Filed Under: Diwali, Diwali Savoury Snacks, Lunchbox Recipes, Lunchbox Recipes - Tiffin Items, Pongal festival, RandomPosts, Trending Recipes, Vada Recipes, Vadai / Bajji / Bonda, Varalakshmi Vratham Recipes

    Reader Interactions

    Comments

    1. Happy Cook

      January 12, 2011 at 4:50 pm

      My favourite is also parippu vadam but i love this too and yours look so perfect.

      Reply
    2. kaarasaaram.com

      January 12, 2011 at 4:51 pm

      looks fantastic…the shape is perfect..kudos to ur mom for the perfect vadas..
      Reva

      Reply
    3. Nithya

      January 12, 2011 at 5:35 pm

      I like both styles of vadai. I love this one when it is soaked in curd and served as curd vadai or even with rasam 🙂 yummyyyyyy 🙂

      Reply
    4. Swathi

      January 12, 2011 at 5:37 pm

      Medu vada looks perfect and crispy. Love to have with tea.

      Reply
    5. The Foodie

      January 12, 2011 at 5:39 pm

      Nice vadas…lovely color…and perfect shapes:)

      Reply
    6. Pavithra

      January 12, 2011 at 6:02 pm

      Supera irukku sharmi.. pls pass me one. Amma's one is super perfect.

      Reply
    7. Subhashini

      January 12, 2011 at 6:05 pm

      looking so crispy and yummy.

      Reply
    8. Paaka Shaale

      January 12, 2011 at 6:18 pm

      Ohhhhh the vadas look fabulous sharmi. You've got me drooling 🙂

      Reply
    9. Cilantro

      January 12, 2011 at 6:30 pm

      Love ulunthu vadai, it is a bit tricky to get the perfect shape but I am able to make them after a bit of advise from our friend.

      Reply
    10. aipi

      January 12, 2011 at 6:40 pm

      wow, love it, can I have 2 or 3 please?

      US Masala

      Reply
    11. savitha ramesh

      January 12, 2011 at 6:41 pm

      crispy ulundhu vadai ….my fav vadai tooo

      Reply
    12. Madhavi

      January 12, 2011 at 8:07 pm

      I love medu vada, and urs's looks amazing!!!

      http://vegetarianmedley.blogspot.com/

      Reply
    13. Dimah

      January 12, 2011 at 8:27 pm

      This looks and sounds amazing!

      Reply
    14. Priya

      January 12, 2011 at 8:42 pm

      Feel like munching some, love it with spicy coconut chutney..Yours looks marvellous sharmi..

      Reply
    15. Rachana

      January 12, 2011 at 9:32 pm

      Crispy and delicious vadai with some sambar would make me really happy 🙂

      Reply
    16. Soumya

      January 13, 2011 at 12:31 am

      wow..vadai looks very perfect and delicious….can I have some from that plate? yum yum yum!

      Reply
    17. Nags

      January 13, 2011 at 1:39 am

      reminds me of rak's vada! i can never get the donut shape 🙂

      Reply
    18. ♥LOVE2COOK♥

      January 13, 2011 at 2:11 am

      Want some vadai with chutney please!!! Mouthwatering here 😉

      Reply
    19. Gayathri's Cook Spot

      January 13, 2011 at 4:57 am

      Very inviting vadai..

      Reply
    20. Jay

      January 13, 2011 at 5:38 am

      can t stop myself from grabbing d vada..:)
      Tasty appetite

      Reply
    21. Satrupa

      January 13, 2011 at 6:38 am

      Delicious and crunchy ….. and the shapes are super perfect ! Luv the clicks

      Cheers,
      Satrupa

      http://satrupa-foodforthought.blogspot.com

      Reply
    22. Satya

      January 13, 2011 at 7:00 am

      I can have them at anytime of the day.. love it.

      Reply
    23. RAKS KITCHEN

      January 13, 2011 at 9:13 am

      Vadai superb,my mom and MIL too uses milk cover to make shape sometimes if they dont get banana leaf 🙂

      Reply
    24. Priti

      January 13, 2011 at 9:39 am

      Looks super yum…reminded me of Raks vadai…I can never get the perfect shape :(…

      Reply
    25. Prathima Rao

      January 13, 2011 at 10:33 am

      Looks fantastic!!! Crispy on the outside, soft & delicious on the inside..

      Reply
    26. Reshmi

      January 13, 2011 at 2:21 pm

      amazing vadai…gives the memory of my amamma..

      Reply
    27. Anu Nandu

      January 13, 2011 at 8:10 pm

      One of my favorites. I love to eat it super hot right out of the oil and puff puffing with heat! Looks gorgeous!

      Reply
    28. Laavanya

      January 13, 2011 at 9:14 pm

      I love ulunthu vadai and my mom makes it so well.. You've got perfect colour on yours… wish I could have some now!

      Reply
    29. SpicyTasty

      January 14, 2011 at 4:37 am

      Wow crunchy and yummy…

      Reply
    30. Prathibha

      January 14, 2011 at 12:59 pm

      They look really crispy n spongy…now I m craving 4 dem…:(

      Reply
    31. Cham

      January 15, 2011 at 6:34 am

      Ulundhu vadai is an art of making like round chapati 🙂 Love the color of ur vadai!

      Reply
    32. Ananda Rajashekar

      January 15, 2011 at 2:54 pm

      i'm so bad in frying that i usually burn most of my fingers….must say you are so very good and shape don't worry they are just Perfect 🙂 Happy Pongal

      Reply
    33. Archana

      July 06, 2011 at 5:41 am

      hi sharmi
      have doubt about fluffy texture, does it mean grind to a fine paste till bubble pops out like how we grind for idli? last time tried in wet grinder with very very little water the same recipe but it became hard from outside but taste was awesome, today again i want to give a try can u help me dear:-)

      Reply
    34. Sharmilee! :)

      July 06, 2011 at 5:48 am

      @Archana : The batter should be light and fluffy means the batter will have very tiny bubbles if seen very close. Hope this helps! 🙂

      Reply
    35. Archana

      July 06, 2011 at 7:35 am

      thanks a lottt sharmilee for such quick response will try today and give u the feedback:-)

      Reply
    36. 2peasandapot

      November 10, 2011 at 10:56 pm

      AWESOME! love vada. I think Indian is the best of all fried foods

      Reply
    37. cRaNkY LeEsH

      December 04, 2011 at 9:53 am

      Sharmilee.. that looks delicious. I'm from Malaysia and this is my fav indian food since my childhood other than masala dosa. Thanx for this recipe.

      Reply
    38. Priyaa Ravichandran

      January 11, 2012 at 6:35 pm

      Sharmi thank u for your recipe which even i do in the same method but in this recipe I did not see when u have added salt to it. I wanted to know because after the batter is prepared i add salt and it becomes little runny which does not give me shape and some times i take the batter in the spoon and fry it in the oil. I am waiting for your advice when to add water, while grinding or in the batter.

      Reply
    39. Sharmilee! :)

      January 12, 2012 at 6:08 am

      @Praiya : Only after the batter is prepared we add salt along with other ingredients like onion, chillies etc. If you feel it becomes runny then while grinding sprinkle very little water just for the sake to avoid the batter sticking to the grinder. Hope this helps!

      Reply
    40. AllyGeorge

      May 27, 2012 at 8:05 am

      Nice Job! 🙂 Have you tried the Wada maker? / DOugh nut maker? I have heard that it gives perfect and identical shape everytime.

      Reply
    41. Bhargavi

      July 09, 2012 at 6:23 pm

      Hey perfect vadas, But trick is getting perfect texture.Please provide me with more inputs on how the batter should be. when i diid it became very hard

      Reply
    42. Sharmilee! :)

      July 10, 2012 at 2:07 am

      @Bhargavi : Please check mynotes section for more tips….

      Reply
    43. RENU

      January 09, 2013 at 2:16 am

      hi
      i have made vadas…but my shape comes out bad….how to make a good shape?thanks.Jayanthi.

      Reply
      • Sharmilee! :)

        January 09, 2013 at 3:18 am

        Just check the video , I hope it will be helpful!

        Reply
    44. senthil nathan

      March 27, 2013 at 1:09 pm

      best side dish for pongal,,,,,,,,,,,,,,,wowwwwwwwww

      Reply
    45. Manali

      October 02, 2013 at 12:20 am

      Helo sharmi m new follower of ur recipes since ystrday… Thanks for dis recipe… Now i knw d trick to add hole… Is nt to add much water n make it runny… Btw 1 question u mentioned 15 onions by mistake…?? How many large / normal sized onions to use?

      Reply
      • SHARMILEE J

        October 02, 2013 at 9:18 am

        No No its not a mistake…Its 15 small onions

        Reply
    46. methemom

      October 05, 2013 at 2:32 am

      Hi sharmi, I got inspired by this and made vadas with holes successfully in my first attempt. Also I was successful in making thayir vadas. Thanks a ton!

      Reply
    47. ann sebastian

      July 18, 2014 at 8:53 am

      hey sharmi chechy…….hi m a new follower…wanted to ask u is it corriander leaves/powder dat v hv to put??/
      love ann

      Reply
      • SHARMILEE J

        July 18, 2014 at 12:59 pm

        It is coriander leaves…

        Reply
    48. MANE ADIGE

      September 21, 2015 at 2:10 pm

      hi sharmi, i have become really a fan of your recipes have tried the veg koorma and egg recipe which was awesome and now browsing more into your site to try new recipes. We like the vadas but my batter will be thick but after adding onion and salt it becomes runny while frying process.. any suggestions ?

      Reply
      • SHARMILEE J

        September 22, 2015 at 3:13 am

        Add onion and salt just before frying, if you mix and keep it will leave out water making the batter runny…If incase it happens just add little rice flour and sooji to make the batter thick

        Reply
    49. varsha anand

      November 10, 2015 at 12:10 am

      Reenu : sharmi all ur recepies r awesome . I m a beginner and I try ur recepirs for all occasion. One doubt, can v try wit big onion if s he many required?

      Reply
    50. Rifka Seyed

      March 25, 2016 at 6:35 am

      Hai! How long the urud dhal must be soaked? Only for 1 hour or more than 1 hour?

      Reply
      • SHARMILEE J

        March 28, 2016 at 7:25 am

        Yes for 1 hr or 2 hrs not more than that

        Reply
    51. Helena Lovkis

      October 17, 2016 at 4:23 pm

      Your recipes are great – I Love Banana Vada – I am from Cape Town in South Africa, but was taught to make it by my friend from Durban XXX

      Reply
    52. Manju

      January 18, 2018 at 4:57 am

      Hi Sharmile
      Can u pls giv the uriddhal measurement

      Reply
      • Sharmilee J

        January 19, 2018 at 8:12 am

        Please check ing list urad dal is 1 cup

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Ghee Rice
    • Iced Lemon Tea | Lemon Iced Tea
    • Ugadi Pachadi
    • Kadala Curry Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Health Mix Pancakes | Sathu Maavu Pancakes
    • Pepper Chicken Recipe
    • Lemon Tea
    • Karadaiyan Nombu Adai

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2021 Text,Images and Content Copyrighted by Sharmilee | Technical Partner </> Host My Blog