Vada recipe | Ulundhu vadai | Medu vada

Vada recipe | Ulundhu vadai | Medu vada | Ulundu vadai | medhu vadai | uddina vada recipe | Ulunthu vadai | crispy soft medhu vada | medu vada recipe crispy and tasty south Indian fritters or Indian savory doughnut recipe | neividhyam |  neyvedhyam ulundhu vadai | onion medhu vada recipe with step by step pictures and video recipe. Check out the  Vada recipe. If you like the video pls SUBSCRIBE to my channel.

Vadai recipe

Vadai is one of the popular traditional south Indian snacks made using Urad Dhal (Ulundhu). It’s also served as an appetizer. Vadai occupies a special place in breakfast combo and special occasion meals.  It is also prepared during festivals for naivedyam.

Ulundhu vadai | Medu Vada recipe

Medu vada is a type of traditional South Indian fritters made with urad dal. “Medu” is a Kannada word for “Soft” and “Vada” is “crispy fritters”. perfectly crispy outside, soft and fluffy inside – defines a perfect vadai

South Indian snacks recipe

Vada is a popular South Indian appetizer. It is popularly known as ulundhu vadai | ulunthu Vadai in Tamil, Garelu in Telugu, uddina vade | medu vade in Kannada, uzhunnu vada in Malayalam

Soaking dal for Vadai

Properly soaked Urad dal yields the best ulundhu Vadai. Always soak the Urad dal for at least 3 hours. Avoid soaking dal beyond 5 hours as the dal might absorb oil while frying. Soak the dal in room temperature water for soft and fluffy vada

Naivediyam Vadai recipe

For offering to god/festivals like Ganesh Chaturthi/Navratri etc. skip the onion and prepare no onion medu vada recipe.  

Why cold water for mixie Vadai batter grinding?

Making the fluffy batter is the key to crisp and fluffy vada. Always grind the Vadai batter with very minimal water. If you are using mixie for grinding Vadai batter, mixie might turn hot with minimal water so always sprinkle very little ice-cold water and grind. Even for grinder Vadai better, I always use ice-cold water

How to get smooth Vadai batter in a mixie?

Always use a small mixie jar for grinding batter in the mixie. If you have soaked a lot of dal, grind in batches to prevent mixie from turning hot. Sprinkle cold water and grind the water. Most importantly use a good powerful blender. low watt grinder might yield a hard and dense vada. Avoid the blender breaks down (as mortar turns hot)

Mixie or grinder for the batter?

If possible use a grinder for the batter, it yields the best Vadai. Be it mixie or wet grinder always sprinkle water and grind batter

How to fix a slightly watery batter?

Add little rice flour to the batter and make Vadai. You can also use little Rava instead of rice flour

When should I add salt for the Vadai maavu?

Always add salt just before you make Vadai. Salt tends to ooze out water and it will make the batter watery. Also, add onions only before frying

How to reheat vada?

You can simply refry them in hot oil or reheat to crisp them in a preheated oven at 360 F for 3 to 4 minutes or until crisp. Avoid microwave

Why Vadai is crispy on the outside but uncooked inside?

Always Fry Vadai in medium flame. Medha vada fried on hot oil might turn brown soon but won’t cook through.

Why does ulunthu vadai turn dense?

If the dal is not soaked well Vadai might turn dense. If the batter is too thick the vadai becomes dense when fried. Also if the mixie/ grinder turns hot you might end up with dense vadai. Sprinkle cold water for grinding helps for the vadai texture and taste.

Why does medhu vadai absorb oil?

If the oil is not hot enough or if the urad dal is over soaked, Medu vada can absorb a lot of oil. A slightly thin batter absorbs a lot of oil. Always sprinkle little cold water and grind the thick batter.  The batter should be in the consistency were shaping them is easy and yet they turn spongy inside.

Should I add rice flour to the batter?

No, the traditional ulundhu Vadai batter recipe doesn’t have rice or rice flour. Urad dal is the key ingredient for the texture, crispness, and taste. Sometimes if the ground batter becomes slightly runny, little rice flour is added to adjust the batter. It also helps with the crispness.

Should I add Chilli while grounding?

I prefer to ground the Urad dal alone and add all the additional ingredients after grinding.

How much water should I add?

Amount of water slightly vary according to your urad dal. Typically it is a 4:1( little less than 1) urad dal to water ratio. Sprinkle cold water little by little and grind batter

   

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Ingredients

Soak:

3/4 cup Urad dal

Water enough to soak

Grind

Ice cold water as required (around 3 tbsp + as needed)

Batter

Curry leaves few

1/8 tsp sugar

1/4 tsp pepper

1/8 tsp ginger powder or grated ginger

2 green Chilli, deseeded

Salt

1/4 cup Onion

Asafoetida generous portion

To Fry

Oil

How to make Ulundhu vada with step by step pictures 

Soaking the dal

• Wash the dal well and soak for 4- 5 hours until the dal splits well if pressed

• Transfer the soaked dal to a colander and drain the water

Grind the Ulundu Vadai Batter

• Sprinkle cold water little by little and ground fluffy smooth batter

• Mixie or grinder always mix well in between grinding. Wipe the urad dal that sticks to the grinder/ mixie

   

• The batter should be fluffy, half white, and smooth

 

Check the Batter Consistency

• Take a small amount of ground batter and drop it into the bowl/ glass of water

• The batter should maintain its shape and float on top. It should not spread out or dissolve

 

• The batter should be non-sticky to your hands

 

• If the batter is the right consistency transfer and mixes well with your hand in a clockwise direction for 30 to 40 seconds. This makes the batter more fluffy and aerated

Rest the batter – for easy shaping

• Cover and refrigerate the batter for just half an hour for easy shaping

Flavoring the batter

• Add all the additional ingredients except onions  and salt and mix well

Heat oil

• Add enough oil to a heavy-bottomed pan and heat

 

• If you drop a small piece of the batter it will raise immediately without browning then the oil is hot enough to fry
• Once the oil turns hot, adjust the flame and fry the vadai in medium heat

Final seasoning

• Just before frying add salt and onions to the batter and mix well 

Shaping medu vada

• Take water in a small bowl
• Gently grease both hands with little water

 

• In one hand take a small portion of the batter and roll. Make sure water is not dripping from the hand

 

• Press it on the other hand and make a hole in the center, carefully add it to the hot oil

   

• Alternatively, you can grease parchment paper / plastic sheet with little water and take a small portion of the batter, roll, and press, make a hole, carefully add it to the hot oil

 

• You can also take a small ball-shaped batter in your right-hand fingers. Roll and make a hole in the center using your right-hand thumb finger .carefully  Invert your hand over oil and drop the vada by slightly tilting your finger or slide the vada using your thumb finger

Frying vadai

• After carefully dropping the vadai in oil
• Vadai raises

• Fry Vadai on both sides until they turn golden brown

• Carefully flip and cook till ulundu vadai turns golden brown on both sides. Serve hot with coconut chutney, sambar