Thursday, April 16, 2015

Ulundu vadai /Medhu vadai recipe( Lentil Fritters)

Who doesn't like the crispy Medhu Vadai? I wanted to post this recipe for a long time but somehow it got postponed ! Though the ingredients are simple making a perfect vadai which is crispy on the outside and soft and airy on the inside is a skilled task which one can maneuver through practice. My initial vadais were either too hard or the batter was too watery and absorbed more oil. Then I asked my mom for some tips to get a perfect vadai and also took few ideas from vahchef and finally started making nice and perfect vadais.

The outcome will be great if you use a wet grinder to make the batter but for a small family of two or three ,grinding in wet grinder would be a huge amount of effort and a waste of time.So there are some points to take care when grinding in a mixer or blender and voila you can achieve the same great result from your mixie. Also make sure to use a good quality urad dal as it plays an important role in getting perfect vadais.

So please read every step in the procedure and follow them to get good vadais.

Preparation time:20 mins(+1 hour for soaking)
Makes:12 to 15 vadas


Urad dal or ulundu -1 cup
Green chillies-2(based on your spice level)
Curry leaves-few
Asafetida or Hing-1 tsp
Salt - to taste
Finely chopped onion-1 no
Finely chopped coriander leaves-1 tbsp( optional) oil- to fry


1.Soak urad dal along with green chillies and curry leaves for an hour.i used udhayam brand urad dal.

2.After one hour drain all the water and place the ingredients in a mixer and use the pulse mode to beat the ingredients by stopping in between for few seconds.If you feel the mixture is too thick then keep sprinkling water and continue to use the pulse mode for a minute by stopping in between as told above.Then grind it in the normal mode for few seconds and stop.Then repeat it again till the dal has become a smooth and fluffy paste.The stopping in between helps in incorporating air to the batter which helps in getting us a good vada.

3.Add salt,asafoetida and onion to the mixture and stir the mixture by hand for minute.This mixing by hand is very important as it also helps in making the batter light and fluffy.

4.Take a small amount of the batter and drop in to a cup of water .The batter must float .If so, the consistency is correct.if not then keep mixing the batter by hand and try the water test again.Then take a plastic cover or banana leaf and place a small amount of batter on it.Then dip your hand in water and flatten it and pierce a hole in between .

5.Heat oil in a medium heat and drop the vadai in to  it carefully.Then grease the cover or leaf with water and repeat with the next vadai.The application of water to plastic cover or leaf helps in getting the vada out of it easily without sticking to it.


6.Fry till they are golden brown in colour under medium heat so that it ensured even cooking of vadas. 

7.Serve hot with coconut chutney.It tastes great just like that and hence I couldn't resist!

  • Use very little water by sprinkling as needed.Do not add at one stretch as the batter may become watery.
  • Avoid onions if you do not want them.
  • You can add a small piece of ginger to the urad dal before grinding.
  • Instead of green chillies,you can either add whole peppercorns or pepper powder.


  1. This is one of our fav :-)beautifully written and great presentation suja!!

  2. Crispy hot vada...looks yummy...nice tips to grind in mixer...

  3. Perfect shape n tempting vada..

  4. It looks delicious. I wish to grab a bite :)

  5. I so agree with you. I mean who does not like vadai. I love it so much. Nice to of grinding the chillies with curry leaves.