Ulundhu vadai is a great and tasty appetaizer. Also, we make this vadai for most of the festivals for neyvedhyam.

Ulundhu(Urdhal) vadai/Medhuvadai


Preparation Time5 mins
Cooking Time 15 mins
Yield15


Ingredients:
Ulundhu(Urdhal) - 1 Cup
Green Chilli - 2
Ginger - 1 teaspoon
Salt - To Taste
Rice - 2 teaspoon
Oil - for Frying
Curry leaves - few

Method:
  • Soak the Ulundhu(Urdhal) and rice in water for 45 mins. For softer vadai, we can soak it for 2-3 hours
  • Strain it and grind it along with green chilli and salt in a grinder by adding 1 handfull of water. Grind it till the urdhal is smooth without any bumps
  • Sprinkle water only if necessary. 
  • Take it from grinder after the urdhal is ground properly. If you take the flour in your wet hands, it should roll like a ball. If we drop a pinch of dough in water, it should float it in water. If the dough gets sinked, then we need to grind it more. This is the right stage to remove from the grinder. 

  • Add the finely chopped ginger,curry leaves and mix well

  • Now Heat the oil in pan and once the oil is hot, add a little amount of flour to check for the readiness of oil. If the flour comes up right way, then the oil is ready
  • In a banana leaf or small plastic cover, add little amount of urdhal flour and make small hole in the middle and spread the flour and then take it from leaf using water and add it to the pan. I normally wet my palm and add small ball of dough, pat it and make a small hole in center and drop it in oil. 

  • Add 4-5 urdhal flour and add it to oil. Slowly change the vadai to other side to cook properly in both sides

  • Once the vadai becomes golden brown color, remove from flame

  • The yummy Urdhal vadai(Medhuvadai) is ready to serve / ready for neyvedhyam. For neyvedhyam we dont add onion.
Note:
For making this vadai on a normal day, we can add finely chopped onions with the dough and make scrumptious vadas.

Tips from BaluSreevidyaNZ - one of the subbu's kitchen fan
About the crispiness of Medhu Vadai, I make them very crispy by soaking them longer, and frying them on low fire/less power on induction cooker. I will have the oil boiling and then will bring it to low to medium before dropping the vadai batter into it. Fry it longer in low temp, the vadais will remain crispy and fresh for longer time. Also, less oily as well. I don't make much of fuss about the whole in the middle, and instead make shallow scoops on spoon and make flatter vadais for even cooking. This will allow my batter more softer with water, hence softer crispier and melting fried vadais in the end.

Ulundhu(Urdhal) vadai/Medhuvadai
Ulundhu(Urdhal) vadai/Medhuvadai

12 comments:

  1. Hmmm.... Your vadai looks so crispy & yummy... Mouth watering... Nice picture!!

    ReplyDelete
  2. hi i tried this this came out real good and its crispy too...but i cldnt put holes in middle ...even if i put holes the flour covers it while dropping in oil...can u help me with that...thanks..

    ReplyDelete
  3. Hi Indu
    Glad that the Vadai turn out to be good. don't worry much about the hole. This is because you made the dough little watery. The dough should be in right consistency for you make the hole. It doesn't matter, if you have a hole in the Vadai or not.. just enjoy the taste.

    ReplyDelete
  4. ok thanks but i will try it again less watery and do with hole too...thanks for ur recipee again...

    ReplyDelete
  5. Hi,
    I tried your receipe, but I didn't get the crispiness. Can you tell me how long I need to grind the urad dahl?
    Suganthi

    ReplyDelete
  6. hi...if its for neyvedhyam, how can we add onions?

    ReplyDelete
  7. Hello Ma'am,All your recipes are really mouth watering and I have tried few which turned out GREAT!!

    ReplyDelete
  8. I feel we may put hole except in srardham....

    ReplyDelete
  9. There is a fool poof method to ensure crispiness. Soak urad dal for atleast 6-7 hrs and grind it,vadas would be super crispy

    ReplyDelete
  10. There is a fool poof method to ensure crispiness. Soak urad dal for atleast 6-7 hrs and grind it,vadas would be super crispy

    ReplyDelete
  11. even some times quality of the dal is not nice, u won't get vada crisp, but soaking too long doesn't get crisp.Put little water,soak for a short time grind thick not watery,then u will get crisp vadas but wash and soak:)

    ReplyDelete
  12. Hi Mami,

    I love your recipes and try making them regularly. I love your recipes for their simplicity, authenticity, and ultimate taste!
    About the crispiness of Medhu Vadai, I make them very crispy by soaking them longer, and frying them on low fire/less power on induction cooker. I will have the oil boiling and then will bring it to low to medium before dropping the vadai batter into it. Fry it longer in low temp, the vadais will remain crispy and fresh for longer time. Also, less oily as well. I don't make much of fuss about the whole in the middle, and instead make shallow scoops on spoon and make flatter vadais for even cooking. This will allow my batter more softer with water, hence softer crispier and melting fried vadais in the end.

    ReplyDelete

 
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