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Monday, May 20, 2013

Medhu Vadai | Ulunthu vada

Medu Vadai
Medhu vadai is a South Indian dish prepared with Urad Dal. It is served with Idli or pongal as Breakfast in many hotels. I Love to eat my medhu vada with pongal, coconut chutney and Sambar. Medhu vada is usually made during festivals and every time when I prepare this vadai, some how I forgot to take the pictures. Yesterday I prepared this Ulunthu vada as a evening snacks. Crispy Medhu vada with hot piping sambar makes an excellent combination for evening snacks. Please check below for step by step instructions and pictures for preparing South Indian Medu vadai - Ulunthu Vadai.


Soak Time: 1 hour 30 minutes
Preparation Time: 25 mins
Cook Time: 25 mins 
Ready In:  2 hours 20 mins
Yields: 10 


Venn Pongal and Medhu Vadai

Ingredients:
Urad Dal / Ulunthu paruppu 
1 cup   
Oil
For Deep Frying
Onions finely chopped
1/4 Cup
Ginger finely chopped
1 tsp
Curry leaves finely chopped 
6-8
Green chillies finely chopped 
2
Coriander leaves finely chopped 
2 stalks
Black pepper 
15-20
Salt


Instructions:
  • Wash and soak urad dal for 1.5 hours. Strain the water. 

  •  Grind urad dal to a smooth paste in a grinder by sprinkling water little by little. It took 25 minutes to grind 1 cup of urad dal. Use very very little water. Grind it till urad dal turns soft and fluffy.



  • Add salt, finely chopped onions, ginger, curry leaves, green chillies, coriander leaves and black pepper to the dough and mix well.

  • Heat oil in Kadai for deep fry. Take a plastic cover or banana leaf. Moisten your hand with water. Take a lemon size dough and place it in the plastic cover. Flatten the dough and pierce a big hole in the centre of dough using your finger.

  • Slide the dough carefully into oil. Fry till vada turns golden brown on both sides. 



  • Remove excess oil by placing the vadai in paper towel.

Video for Sliding Medhu Vadai dough directly into Oil 

Tips:
  • My mom don't use plastic cover or banana leaf. she takes a lemon size dough, pierce a hole using her thumb finger. Slides the dough directly into oil. As I Love big vadas, I used plastic cover method.
  • The secret behind perfect ulunthu vadai is in grinding the urad dal. Sprinkle less water while grinding.
  • If the dough is more watery or if the vadai is not crisp, then add 1 tbsp of rice flour.
  • Prepare the vadai immediately after grinding the urad dal. 
  • Adjust pepper and green chillies to your taste.
  • If you are planning to prepare the vadai for pooja, then skip onions.
  • Alternatively you can grind onions, ginger along with urad dal.
  • Prepare the vadai in medium flame.
Medu Vadai

Medu Vada / Medu Vadai / Medhu Vadai / Medhu Vada / Ulunthu Vadai

11 comments:

  1. Perfectly made vadais.. Looks delicious.. These are my favorite.. :)

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  2. Fabulous, spongy, crispy and gooey inside. This is another of my fav and when it comes out of the frying pan, I love the explosion of flavors.

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  3. cud you please pass on that one to me..this luks way too tempting ~!

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  4. Nice crispy vadas Nithya.. Tempting.. Cool clicks too :-)

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  5. Wow, your wada looks crispy, crunchy and very inviting...

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  6. Who can resist to these crispy beauties,love to have with some spicy coconut chutney.

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  7. Surely i wont say no to the vada... yummy...

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  8. looks perfect ! nice click :) Wish i cud eat them right away :)

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  9. hey thanxx for the recipe..my first attempt on making vadais n ut turned out great!! mt family loves em! :)

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    Replies
    1. Thanks for your feedback..glad ur family liked it..

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