• 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

    January 12, 2011 by Sharmilee J 58 Comments

    TwitterFacebook39PinterestTelegramWhatsAppYummly
    39
    SHARES
    Jump to Recipe Print Recipe

    Medu Vada is a soft, heavenly tasty & popular dish made by grinding urad dal to a batter & then frying the dollops of batter. Medu Vada Recipe published here gets crispy outside, soft inside Vada which is relished as a snack and as a sidedish for rice meal.
    Ulundu Vadai

    PinPin

    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.

    Diwali recipes collection

    Ulundu VadaiPinPin

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

    Tried this medu vadai 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 Recipe

    Medu Vada is a soft, heavenly tasty & popular dish made by grinding urad dal to a batter & then frying the dollops of batter. Medu Vada Recipe published here gets crispy outside, soft inside Vada which is relished as a snack and as a sidedish for rice meal.
    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
    • 15 small onion
    • 1/2 tsp cumin seeds
    • 1/4 tsp pepper corns
    • salt to taste
    • water as required
    • few curry leaves finely chopped
    • a small pinch hing

    Instructions

    • 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.
    • 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 :))
    • 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.
    • 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.

    Notes

    • Wet your 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 mess free 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.
    Nutrition Facts
    Medu Vada | Ulundu Vadai Recipe
    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 Step by Step

    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 - Step1Pin
    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 - Step2Pin
    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 - Step3Pin

    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 🙂

    Medhu Vadai Recipe

    Pin

    Expert Tips

    • 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 VadaPin

    TwitterFacebook39PinterestTelegramWhatsAppYummly
    39
    SHARES

    Filed Under: Diwali, Diwali Savoury Snacks, Lunchbox Recipes, Lunchbox Recipes - Tiffin Items, Pongal festival, RandomPosts, 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

    • Javvarisi Payasam | Sago Payasam
    • Corn Soup | Sweet Corn Soup
    • Caramel Popcorn
    • Chicken Gravy

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • 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

    • Adai | Adai Dosa
    • Chaat Masala | Chat Masala Powder
    • Veg Biryani | Vegetable Biryani
    • Makar Sankranti Recipes | Pongal Festival Recipes

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • 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