medhu vadai-feature

Medhu vadai | Medu Vada | Ulundu Vada recipe

Medhu vadai | Medu Vada | Ulundu Vada recipe

Medhu vadai or Ulundu vadai is a South Indian popular breakfast item, which also comes under healthy snack dishes.

Uddina vada as called in Karnataka, this Medu Vada is a favorite breakfast for many all over India and Srilanka. This Medhu vadai is usually made in doughnut-shaped to allow heat in the middle of the Vada batter for even frying on all the sides. But if you are a beginner and not confident enough to make such doughnut shapes, then you can simply make small vadas instead of bigger holed ones.

The beauty of this medhu vada is softer inside and crispier outside. I do not like complete soft and soggy medhu vadai, but crispy vadas. The rice flour added in the batter gives the desired crispness.

medhu vada - serve

You may wonder how this deep fried vada can be considered a healthy breakfast… It is because of the protein-rich urad dal/lentil we use as the main ingredient to make this delicious breakfast/snack.

Few health notes on urad lentil:

Urad dal is rich in fiber both soluble and insoluble which is helpful in improving our digestion. Urad dal contains high magnesium and potassium which are extremely beneficial for our heart health. Urad dal is high in iron content, which helps to increase the overall energy levels in your body and keeps you active.

It also improves bone health, strengthens the nervous system and helps to maintain our sugar and glucose levels making diabetes much more manageable. This urad dal is useful for instant pain relief, good for skin and hair and many more.

You may like my other snacks posts:

Potato bonda

Onion bajji

Gobi Manchurian

Watch a quick video of this Medhu vadai.

Medhu vadai | Medu Vada | Ulundu Vada recipe
Prep Time
20 mins
Cook Time
30 mins
Soaking time
2 hrs
Total Time
50 mins
 
Medhu vadai or Ulundu vadai is a South Indian popular breakfast item which also comes under healthy snack dishes. Uddina vada as called in Karnataka this Medu Vada is a favorite breakfast for many all over India and Srilanka. This Medhu vadai is usually made in doughnut-shaped to allow heat in the middle of the Vada batter for even frying of all the sides. But if you are a beginner and not confident enough to make such doughnut shapes, then you can simply make small vadas instead of bigger holed ones.
Course: Breakfast, Snack
Cuisine: Indian
Keyword: crispy medhu vada, Medhu vadai, Medu Vada, Ulundu Vada
Servings: 4
Calories: 200 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 1 cup whole white urad
  • 1 tbsp rice flour
  • Oil to deep fry
  • 1 big onion
  • 2 green chillies
  • Few curry leaves
  • Few coriander leaves
  • ½ tsp peppercorns
  • ½ tsp jeera seeds
  • 1 tsp ginger chopped
  • ½ tsp hing
  • 1 tsp salt
Instructions
Preparation:
  1. Wash urad dal thoroughly and soak for two hours.
  2. Drain and grind urad Dal using very less water in a wet grinder. If you are using mixie blender then use ice water for grinding to avoid heat generation. Grind as a thick fluffy batter by sprinkling very little water only when needed.
  3. Chop onions, ginger, and green chillies into fine pieces.
Recipe to make Medhu vadai:
  1. Heat enough oil to deep fry vadas.
  2. Take the ground fluffy batter in a mixing bowl.
  3. Add rice flour, salt and onions.
  4. Also add finely chopped green chillies, curry leaves and coriander leaves.
  5. Now add finely chopped with ginger, peppercorns, jeera seeds and hing.
  6. Mix everything together gently.
  7. Check the temperature of the oil by dropping a small Pinch of batter. If the batter rises immediately to the top then the temperature is of correct heat. Now reduce the temperature to medium flame and start dropping vadas carefully.
  8. Take some water in a bowl as shown, dip your fingers. Scoop out small ball size of Vada batter with your wet fingers, flatten slightly, and make a hole as shown.
  9. Now invert your hand and slightly fidget your fingers to drop the batter into oil.
  10. Fry 4 to 5 vadas in a batch. After 5mins when the bottom turns into a golden brown color flip them to the other side.
  11. Fry both sides to nice brown color until bubbles settle down and drain them out into a tissue paper.
  12. Serve hot with coconut chutney or tiffin sambar.
Recipe Notes

Tips/Notes: 1. Do not soak urad Dal for more than two hours. 2. Use whole urad Dal always to make Medhu vadai. 3. If in case your batter turns out into watery while grinding add a tbsp of rice flour extra to achieve correct consistency of the batter. 4. If the batter is not thick then Vada will drink more oil. 5. You can add pepper powder instead of whole pepper for a spicy Vada.

Preparation:

  • Wash urad dal thoroughly and soak for two hours.

medhu vadai - soak

  • Drain and grind urad dal using very less water in a wet grinder. If you are using mixie blender then use ice water for grinding to avoid heat generation. Grind as a thick fluffy batter by sprinkling very little water only when needed.

 medhu vadai - grindmedhu vadai - grinded mavu

  • Chop onions, ginger, and green chillies into fine pieces.

medhu vadai - ingredients

Recipe to make Medhu vadai:

  • Heat enough oil to deep fry vadas.
  • Take the ground fluffy batter in a mixing bowl.

medhu vadai - grinded mavu

  • Add rice flour, salt, and onions.

medhu vadai - rice floor

medhu vadai - salt

medhu vadai - onion

  • Also add finely chopped green chillies, curry leaves and coriander leaves.

medhu vadai - green chilli medhu vadai - curry leaves medhu vadai - coriander leaves

  • Now add finely chopped with ginger, peppercorns, jeera seeds and hing.
  • Mix everything together gently.

medhu vadai - ingredients

medhu vadai - mix all ingredients medhu vadai - mix medhu vadai - vada batter

  • Check the temperature of the oil by dropping a small Pinch of batter. If the batter rises immediately to the top then the temperature is of correct heat. Now reduce the temperature to medium flame and start dropping vadas carefully.
  • Take some water in a bowl as shown, dip your fingers. Scoop out small ball size of Vada batter with your wet fingers, flatten slightly, and make a hole as shown.

medhu vadai - wet fingers medhu vadai - make hole

  • Now invert your hand and slightly fidget your fingers to drop the batter into the oil.

medhu vadai - drop in oil medhu vadai - drop multiple

  • Fry 4 to 5 vadas in a batch. After 5 mins when the bottom turns into a golden brown color flip them to the other side.

medhu vadai - flip sides medhu vadai - flipped

  • Fry both sides to nice brown color until bubbles settle down and drain them out into a tissue paper.

medhu vadai - cooked vada medhu vadai - take out

  • Serve hot with coconut chutney or tiffin sambar.

medhu vadai last image

Tips/Notes:

  1. Do not soak urad Dal for more than two hours.
  2. Use whole urad Dal always to make Medhu vadai.
  3. If in case your batter turns out into watery while grinding add a tbsp of rice flour extra to achieve correct consistency of the batter.
  4. If the batter is not thick then Vada will drink more oil.
  5. You can add pepper powder instead of whole pepper for a spicy Vada.
 

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