Medu Vadai | Ulundu Vadai | Vada

Medu Vadai | Ulundu Vadai |Vada recipe

Medu Vadai, also known as Ulundu Vadai, is a classic South Indian delicacy cherished for its soft, fluffy texture and crisp exterior. Made from urad dal (black gram), this lentil-based fritter is shaped like a donut and deep-fried to golden perfection.

Traditionally served with sambar and coconut chutney, Medu Vadai is a quintessential part of South Indian breakfasts and festive meals. Its light and airy texture, combined with the aromatic spices, make it a favorite across generations.

The preparation of Medu Vadai requires soaking and grinding urad dal to a smooth batter, ensuring it is fluffy and well-aerated. Spices like black pepper, curry leaves, and green chilies add an extra kick, while the classic donut shape ensures even frying. Whether served plain, as “sambar vadai,” or dunked in curd as “thayir vadai,” it never fails to delight. Beyond its taste, Medu Vadai is a great source of plant-based protein and energy, making it both a delicious and nutritious choice.Let’s check out the recipe below.

Ingredients

Urad dhal-1 cup

Raw rice-1 tsp

Green chillies-2 nos chopped finely

Pepper corns-1 tsp

Curry leaves and coriander leaves few

Onion-1 no finely chopped

Salt to taste

Oil for deep frying

Method

👉Wash and soak the urad dhal and raw rice for 1/2 hour, drain the water completely and grind to smooth frothy batter along with salt by sprinkling water little by little.

👉To this batter add green chillies, onions, pepper corns,chopped curry leaves and coriander leaves mix well set aside.

👉Heat oil for deep frying in a kadai , make small vadas and gently slide them into the oil and cook both sides till they are golden brown in colour and till the oil stops bubbling.

👉Transfer the vadas onto a tissue paper to remove excess oil.

👉Serve hot.

Preparation Time -45 mins

Note-

✍️If the batter becomes watery add rice flour or rawa to absorb the water, mix well.

✍️If your vada batter is watery the vadas will be very soggy, so pay attention when adding water while grinding.