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 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.
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.
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.
Servings20 vadais
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
- 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 🙂
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.
Happy Cook
My favourite is also parippu vadam but i love this too and yours look so perfect.
kaarasaaram.com
looks fantastic…the shape is perfect..kudos to ur mom for the perfect vadas..
Reva
Nithya
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 🙂
Swathi
Medu vada looks perfect and crispy. Love to have with tea.
The Foodie
Nice vadas…lovely color…and perfect shapes:)
Pavithra
Supera irukku sharmi.. pls pass me one. Amma's one is super perfect.
Subhashini
looking so crispy and yummy.
Paaka Shaale
Ohhhhh the vadas look fabulous sharmi. You've got me drooling 🙂
Cilantro
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.
aipi
wow, love it, can I have 2 or 3 please?
US Masala
savitha ramesh
crispy ulundhu vadai ….my fav vadai tooo
Madhavi
I love medu vada, and urs's looks amazing!!!
http://vegetarianmedley.blogspot.com/
Dimah
This looks and sounds amazing!
Priya
Feel like munching some, love it with spicy coconut chutney..Yours looks marvellous sharmi..
Rachana
Crispy and delicious vadai with some sambar would make me really happy 🙂
Soumya
wow..vadai looks very perfect and delicious….can I have some from that plate? yum yum yum!
Nags
reminds me of rak's vada! i can never get the donut shape 🙂
♥LOVE2COOK♥
Want some vadai with chutney please!!! Mouthwatering here 😉
Gayathri's Cook Spot
Very inviting vadai..
Jay
can t stop myself from grabbing d vada..:)
Tasty appetite
Satrupa
Delicious and crunchy ….. and the shapes are super perfect ! Luv the clicks
Cheers,
Satrupa
http://satrupa-foodforthought.blogspot.com
Satya
I can have them at anytime of the day.. love it.
RAKS KITCHEN
Vadai superb,my mom and MIL too uses milk cover to make shape sometimes if they dont get banana leaf 🙂
Priti
Looks super yum…reminded me of Raks vadai…I can never get the perfect shape :(…
Prathima Rao
Looks fantastic!!! Crispy on the outside, soft & delicious on the inside..
Reshmi
amazing vadai…gives the memory of my amamma..
Anu Nandu
One of my favorites. I love to eat it super hot right out of the oil and puff puffing with heat! Looks gorgeous!
Laavanya
I love ulunthu vadai and my mom makes it so well.. You've got perfect colour on yours… wish I could have some now!
SpicyTasty
Wow crunchy and yummy…
Prathibha
They look really crispy n spongy…now I m craving 4 dem…:(
Cham
Ulundhu vadai is an art of making like round chapati 🙂 Love the color of ur vadai!
Ananda Rajashekar
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
Archana
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:-)
Sharmilee! :)
@Archana : The batter should be light and fluffy means the batter will have very tiny bubbles if seen very close. Hope this helps! 🙂
Archana
thanks a lottt sharmilee for such quick response will try today and give u the feedback:-)
2peasandapot
AWESOME! love vada. I think Indian is the best of all fried foods
cRaNkY LeEsH
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.
Priyaa Ravichandran
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.
Sharmilee! :)
@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!
AllyGeorge
Nice Job! 🙂 Have you tried the Wada maker? / DOugh nut maker? I have heard that it gives perfect and identical shape everytime.
Bhargavi
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
Sharmilee! :)
@Bhargavi : Please check mynotes section for more tips….
RENU
hi
i have made vadas…but my shape comes out bad….how to make a good shape?thanks.Jayanthi.
Sharmilee! :)
Just check the video , I hope it will be helpful!
senthil nathan
best side dish for pongal,,,,,,,,,,,,,,,wowwwwwwwww
Manali
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?
SHARMILEE J
No No its not a mistake…Its 15 small onions
methemom
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!
ann sebastian
hey sharmi chechy…….hi m a new follower…wanted to ask u is it corriander leaves/powder dat v hv to put??/
love ann
SHARMILEE J
It is coriander leaves…
MANE ADIGE
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 ?
SHARMILEE J
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
varsha anand
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?
Rifka Seyed
Hai! How long the urud dhal must be soaked? Only for 1 hour or more than 1 hour?
SHARMILEE J
Yes for 1 hr or 2 hrs not more than that
Helena Lovkis
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
Manju
Hi Sharmile
Can u pls giv the uriddhal measurement
Sharmilee J
Please check ing list urad dal is 1 cup