Medu Vada | Ulundhu Vadai Recipe | Crispy Methu Vadai

Medu Vada is a traditional South Indian snack. There are many different varieties of vada such as paruppu vada, vazhaipoo vada, masal vada. But medu vada is very special amongst all. It is the only vada which is mostly served with idli, dosa or pongal. It is also known as ulundhu vadai because we make this with ulundhu(urad dal). I am not sure how they named it medu vada. As it looks like a donut, I tell my little boy that it is south indian donut to make him eat.

Vada is a popular tea time snacks. It is available anytime in street tea stalls. It is often served as a accompaniment for pongal, tea time. When guest arrives home you can make this. This vada is very crispy and tasty which is liked by all. Here is the recipe.

 Medu Vada

Ingredients:

Urad dal / Uzhundhu - 1 cup

Onion - 10

Green chilli - 2

Curry leaves - a sprig

Cumin / Jeerakam - 1/4 tsp (optional)

Asafoetida / Perungayapodi - a pinch

Ginger - 1/2 inch piece (optional)

Salt - to taste

Water - as needed

Oil - for deep frying

Method:

Soak urad dal for 2 hours, drain the water and grind them without adding water. Sprinkle little water only if it sticks while grinding.

Do not panic, if the batter becomes watery, you can add little semolina or rice flour, urad dal flour or all purpose flour. Add any one of these to get a instant solution.

Finely chop onion, green chilli and ginger. Add these along with cumin, curry leaves, asafoetida. Add salt just before making vada.

Heat oil in a wok, and wait until it becomes hot.

Now dip your hands in water and take a small ball sized batter and pat the vada and make a small hole in the middle. Dipping in water is to avoid sticking batter in hands. You also use a plastic cover to pat the Vada.

Place vada one by one in the hot oil and keep it in medium flame. When it is cooked on one side, turn it to the other side. Oil shouldn't be too hot, if oil is too hot it may result in undercooked Vada.

When the Vada becomes golden brown, remove from flame and place it in a paper towel.

Serve with coconut chutney along with coffee.

Note:

• If the batter becomes watery, you can add little semolina, rice flour, urad dal flour or all purpose flour. Add any one of these to get a instant solution.
• You can use a plastic cover to flatten the Vada.
• Oil should be in medium hot. Vada will absorb more oil if it is not hot enough. If it is too hot, it will brown outside and will not be cooked inside.
• Place a bowl of water nearby and wet your fingers each and every time you touch the batter. This will help to shape the vada easily. Also it will be easier to drop from your hands otherwise it may stick in your hands.
• Cook in low to medium flame. If oil becomes too hot, it will brown immediately and inside part will not cook properly.

Pictorial:

Keep all your ingredients ready

Clean and soak urad dal for 2 hours

Grind it without adding water. Sprinkle little water only if it stucks while grinding and transfer it to a bowl

Add finely chopped onion, green chilli and curry leaves to the batter

Add in cumin, asafoetida and salt along with this

 Mix them well and check for salt

Place a bowl of water nearby and wet your fingers each and every time you touch the batter. This will help to shape the vada easily. Also it will be easier to drop the vada from your hands otherwise it may stick in your hands

Take a small ball shaped batter

and use a plastic cover to make shape. This will be very helpful for beginners

Dip your fingers in water again and carefully take the vada from the cover to avoid change of shape

Drop  it in hot oil and cook in low to medium flame for crispy vada. If it is too hot it will not be cooked properly

When one side becomes golden color flip it to the other side. When both the sides are cooked remove from flame and transfer it to a bowl

Crispy hot vada is ready!