↑

Sharmis Passions

Cooking and Clicking with Passion

You are here: Home / Diwali Savoury Snacks / Medu Vada Recipe – Ulundu Vadai Recipe (with VIDEO)

Medu Vada Recipe – Ulundu Vadai Recipe (with VIDEO)

by 58 Comments

Ulundu Vadai

Ulundu vadai is hubby favorite but I like paruppu vadai than this one. I wanted to try this since long seeing amma making it for years for any festive ocassions. The only problem I face with ulunthu vadai is the perfect round shaped vadas……I wanted to do justice to this post here, so the ones posted here are the ones made by amma. Mine looked more like bonda shaped, you can see the ones at the back hiding 😉 he he but sure am trying hard to get it perfect.

Ulundu Vadai

Ulundu Vadai Recipe – Ingredients

Preparation Time : 2 hrs soaking time | Cooking Time : 25 mins | Makes : 18 vadas
Recipe Category: Snack | Recipe Cuisine: South Indian

Urad dal / Ulutham paruppu (no skin variety) – 1 cup
Green chillies – 1 finely chopped
Small onion – 15 finely chopped
Curry leaves – 2 tsp finely chopped (optional)
Jeera – 1/2 tsp crushed (optional)
Pepper – 1/4 tsp crushed (optional)
Salt – to taste
Water – as required
Curry leaves – few
Hing – a small pinch
Green Chillies -1 long variety chopped roughly

Method:

  1. Soak urad dal for 1 hour at least. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding , doing so you can be sure of the quantity of water).Now grind it to a fluffy texture sprinkling water now and then. Dont add much water as the batter will become runny. Once the batter is ready, add chopped onions, jeera, pepper, coriander, curry leaves, chillies and required salt to the batter, mix well and keep aside.
    How to make medu vada - Step1
  2. The batter should be thick.Heat oil in a kadai. Take a polythene sheet or milk cover slightly greased with a drop of oil. Wet ur right hand, then make a small ball out of the batter and pat it on the milk cover. Now make a hole in the middle and carefully transfer it to the kadai( It only comes by practise,I havent mastered it too so keep it trying :))
    How to make medu vada - Step2
  3. Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out and drain it in a tissue once it becomes golden brown on both sides.
    How to make medu vada - Step3

You can have it as such or with coconut chutney. My option is to dunk it in sambar and then have it….Yummy combination!! Other than sambar vadai I luv it dunked in payasam, it is another yum combo. I used to reserve vadais at the last for this reason 🙂

Thats amma making the medu vada 🙂

Medhu Vadai Recipe


My Notes:

  • Wet ur hands now and then before making balls to avoid stickiness. Once you master this, you can try with simply making vadas with your hands without polythene cover which is messfree too.
  • 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.
  • Incase your batter becomes runny add little rice flour say 1 -2 tsp not more than that.

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


Reader Interactions

Comments

  6. Nithya says

    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

  66. Archana says

    July 6, 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

  76. Priyaa Ravichandran says

    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

  78. Sharmilee! :) says

    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

  82. Bhargavi says

    July 9, 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

  90. Manali says

    October 2, 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

  92. methemom says

    October 5, 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

  96. MANE ADIGE says

    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 says

      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

Leave a Reply

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

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