Medu Vada Recipe - How To Make Medhu Vada(Ulunthu or Ulundu Vadai Recipe)

Medu Vada Recipe - How To Make Medhu Vada(Ulunthu or Ulundu Vadai Recipe):


Medu Vada is a popular South Indian vadai. Among all the Vadai vareities, Medu vada Or Urad dal vada is the most preferred vadai especially in Tamil Nadu. We call it as Ulunthu Vadai. We usually make this with Urad Dal. Even we can give this to 1 year old baby. But we have to give in small quantity. In some families, Ulunthu Vadai is prepared as dinner itself. Plain coconut chutney is the best accompaniment for Medu vada. But it is not must since the vadai also tastes great without any side dishes. Medu vada is a great tea time snack and you can prepare it for your guests to delight them.

Medu vada is also one of the topmost festival recipes. It takes place in every home on the day of Diwali. You can omit onions if you want. Ulunthu vadai is a healthy recipe with the richness of Urad dal. I have already explained the health benefits of Urad dal in my post 'Ulunthamparuppu sadham(Urad dal rice)'.


Medu Vada Recipe - How To Make Medhu Vada(Ulunthu or Ulundu Vadai Recipe):



Medu Vada - How To Make Medu Vadai
Medu Vada







Medu Vada Recipe - How To Make Medhu Vada(Ulunthu or Ulundu Vadai Recipe):




Medu Vada Recipe - How To Make Medhu Vada(Ulunthu or Ulundu Vadai Recipe)


Prep Time: 5 mins    and 2 hours soaking time  |    Cook Time: 15 mins    |    Makes: 10 - 12 vadai
Recipe Category : Snacks


Ingredients:

  • Small onions - handful or 1 big onion finely chopped 
  • Pepper powder - 1/4 tsp(Optional - If you have whole pepper, grind it along with the urad dal)
  • Green chillies - 1-2 according to your taste
  • Curry Leaves - Few
  • Hing - A small pinch

  • To Make the Medu Vada batter:

  • Urad dal/Ulutham paruppu(no skin variety)  - 100 g
  • Corn flour - 2 tsp(optional but must for soft vadai)
  • Salt - As required





Medu Vada Recipe - How To Make Medhu Vada(Ulunthu or Ulundu Vadai Recipe) - Instructions:




1. Rinse the Urad dal with water and soak it for 1.5 - 2 hours.



2. Drain the water and grind with salt and required water. Add water little by little. Thebatter should not be watery. Just sprinkle water now and then while grinding. The batter can be ground in mixie itself if your mixie is capable of grinding. Check the manual of mixie.

3. Grind green chillies separately with little water sprinkled.

4. Mix the green chillies paste with medu vada batter. Add finely chopped onions, curry leaves, hing and mix well. You can adjust the quantity of salt now. You should add only table salt now.




5. Heat oil in a pan for deep frying. Have a cup of water nearby to wet your hands now and then to avoid medu vada batter sticking to your hands.




6. Once the oil is hot enough to deep fry, you can start making vadai. Take small amount of batter in your right hand and make a small ball out of it. Make a hole in the middle of the medu vada with the help of your right thumb and transfer it to the oil carefully.






7. Fry the vadai in medium or high flame according to your stove. Cook both sides of the vadai. Once the vadai becomes golden brown color, take the vadai out and drain it in a tissue paper.





Serve hot with coconut chutney.







Notes:

1. If you are preparing it for kids, I would not recommend adding Pepper. If you want, you can add in very small quantity because it makes the vadai more spicy.

2. The reason for grinding batter and green chillies separately is, the vadai will become little bitter if you grind both together.

3. You can add either small onions or big onions. Small onions tastes great.

Hope you liked the Medu vada | Medhu Vadai | Ulunthu vadai | Ulundu Vadai recipe. Please try it and leave your valuable comments.


If you like this blog, subscribe with your email address and like us on facebook in the side bar to get instant updates on the posts.




No comments:

Post a comment