Ulundu vadai or medhu vadai

Ulundu vadai or medhu vadai

Medhu vadai is made out of urad dal and it is the famous south Indian fried snack. Medhu vadai or Ulundu vadai is usually prepared during pooja or in any festival time in South Indian homes.

I made vadai by adding onion; you can omit onion if you don’t need to add or if the vada is for pooja purpose.

Now let us learn to prepare crispy medhu vadai or ulundu vadai recipe…

Ulundu vadai or Medhu vadai Recipe

Preparation time: 10 minutes, cooking time: 10 minutes

Cuisine: Tamil Nadu Serves: 3 or 4

Needed:

Urad dal: 1 cup

Onions: 3(finely chopped)

Ginger: 2 inch piece (finely chopped)

Green chilli: 2

Coriander leaves: 3 spoons finely chopped

Curry leaves: some

Oil: for deep frying

Salt: to taste

Asafetida: pinch

Water :for grinding

Method:

Step 1: wash and soak 1 cup of urad dal in water for ½ an hour or 45 minutes .(Note: no need to soak the dal for more than 45 minutes ,only then your vadai will be crispy and will not take much oil )

Step 2: now drain the water completely and add soaked urad dal to the mixee or blender along with salt, and 2 green chillis, chopped ginger. Grind well by adding little water. (You should not add more water while grinding, or else you cannot be able to hold the shape)

Step 3: now transfer the dove to a basin or a wide mouth bowl and add chopped onions, chopped coriander leaves, curry leaves, asafetida and mix well. Now the batter is ready for making vadai.

Step 4: Now heat oil in a thick bottom kadai sufficient to deep fry. Check the temperature of the oil by putting small amount of batter inside .if that get roasted like vadai then ,oil is ready to make vadai.

Step 5: Now take a plastic sheet or milk cover as my mother do while preparing vadai and grease it by drops of oil.Now wet your hands in a bowl of water and take a small amount of batter and place it in the plastic sheet as shown below,make a hole in center so that vadai will get cooked quickly and evenly.

Step 6: Transfer the vadai on your wet palm and put it on the oil kadai and fry it till it becomes golden brown on both sides, remove using ladle.

If you soak the urad dal for only ½ an hour, then the vadai will not be oily and no need to drain the oil on the tissue paper or kitchen towel.

If not then dry it in a kitchen towel.

Step 7: serve hot with coconut chutney.

 If you find my recipe is good then,

Don’t forget to give me your feedback below. Am waiting for your reply friends….