https://www.subbuskitchen.com
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us

Sakkarai Pongal / Sweet Rice Pongal

  • All Recipes
  • Sweet Varieties
  • All Recipes
  • Sweet Varieties

Ven Pongal | Khara Pongal | How to make Ghee Ven Pongal ?

  • All Recipes
  • Breakfast Dishes
  • All Recipes
  • Breakfast Dishes

Thai Pongal Festival and Recipes

  • All Recipes
  • Festival
  • All Recipes
  • Festival

Paruppu Purana Poli | Dal Poli Recipe

  • All Recipes
  • Sweet Varieties
  • All Recipes
  • Sweet Varieties
  • Home
  • All Recipes
  • Ulundhu(Urdhal) vadai / Medhu vadai

Ulundhu(Urdhal) vadai / Medhu vadai

Posted on Jan 12th, 2016
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Snacks
4.29 from 7 votes
Medhu Vadai, is a crispy and yummy vadai made using urad dal as the main ingredient and other indian spices. We have a tradition to make this Medhuvadai as a Prasad for many occasions and festivals
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes
Medhu Vadai is one of the popular snack in Tamil Nadu made using Urad Dhal (Ulundhu). It’s a great and tasty appetizer. We usually make this vadai for most of the festivals for neyvedhyam (offering to the god). Medhu vadai with idli, pongal, sambar & Chutney is a famous breakfast combo in Southern Part of India. Almost all restaurants serve this vada for breakfast and also during evening snacks time. Making a perfect batter is the secret of this recipe. The batter should be thick and also fluffy then only the vadas will be crispier outside and soft inside. For normal snacks, we can also add chopped onions that will enhance the taste. But for Neivedhyam we don’t add onions.

Quicker Video without Voiceover

Recipe Card:

Medhu Vadai
Pin Recipe

Ulundhu(Urdhal) vadai/Medhu vadai

Course: Appetizer, Chat, Snacks
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
  • Mixer Grinder
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 Vadai
Calories: 343kcal
Author: Sowmya Venkatachalam
Medhu Vadai, is a crispy and yummy vadai made using urad dal as the main ingredient and other indian spices. We have a tradition to make this Medhuvadai as a Prasad for many occasions and festivals
Print Recipe

Ingredients

  • 1 Cup Urad Dal 1 Cup - 250ml
  • 2 tsp Raw Rice
  • 2 Green Chili
  • 1 inch Ginger
  • 1 tsp Salt (adjust to your taste)
  • Few Curry leaves
  • 2 Cups Oil For Deep Frying

Instructions

Preparation

  • Soak the Ulundhu(Urad Dal) and rice in water for 2-3 hour

Grinding the Dal

  • Strain the Urad Daland grind it along with green chilli and salt in a grinder by adding 1 handful of water. Grind it till the urdhal is smooth without any lumps.
  • If we grind it in mixer, just add water little by little at a time and grind it till the batter is smooth. Do not add more water then we can’t shape the vadas. Sprinkle water only if necessary.

How to check the right consistency of the dough ?

  • Take it from grinder after the Urad Dal is ground properly. If you take the flour in your wet hands, it should roll like a ball. If we drop a pinch of batter in water, it should float it in water. If the batter gets sunk, then we need to grind it more. This is the right stage to remove from the grinder. If we are grinding in mixer, then take out the smooth vada batter and beat it nicely for 3-5 minutes using a whisk or ladle. This will aerate the batter. This step is very important and not to be skipped, we if are grinding batter in mixer, otherwise, the vadas will be harder.
  • Add the finely chopped ginger,curry leaves and mix well

Frying the Vadai

  • 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 batter, pat it and make a small hole in center and drop it in oil.
  • Add 4-5 vada  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

Serving Time

  • The yummy Urad Dal vadai(Medhuvadai) is ready to serve / ready for neyvedhyam. For neyvedhyam we don’t add onion.

Video

Notes

  1. For making this vadai on a normal day, we can add finely chopped onions with the batter and make scrumptious vadas.
  2. 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.

Nutritional Info

Nutrition Facts
Ulundhu(Urdhal) vadai/Medhu vadai
Amount Per Serving (2 Vada)
Calories 343 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 43g14%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

Method with Step by Step Pictures:

PREPARATION

  • Soak the Ulundhu(Urad Dal) and rice in water for 2-3 hour

GRINDING THE DAL

  • Strain the Urad Daland grind it along with green chilli and salt in a grinder by adding 1 handful of water. Grind it till the urdhal is smooth without any lumps.
  • If we grind it in mixer, just add water little by little at a time and grind it till the batter is smooth. Do not add more water then we can’t shape the vadas. Sprinkle water only if necessary.

HOW TO CHECK THE RIGHT CONSISTENCY OF THE DOUGH ?

  • Take it from grinder after the Urad Dal is ground properly. If you take the flour in your wet hands, it should roll like a ball. If we drop a pinch of batter in water, it should float it in water. If the batter gets sunk, then we need to grind it more. This is the right stage to remove from the grinder. If we are grinding in mixer, then take out the smooth vada batter and beat it nicely for 3-5 minutes using a whisk or ladle. This will aerate the batter. This step is very important and not to be skipped, we if are grinding batter in mixer, otherwise, the vadas will be harder.
  •    Add the finely chopped ginger,curry leaves and mix well

FRYING THE VADAI

  • 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 batter, pat it and make a small hole in center and drop it in oil.
  •  Add 4-5 vada  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 Urad Dal vadai(Medhuvadai) is ready to serve / ready for neyvedhyam. For neyvedhyam we don’t add onion.
Medhu Vadai
Medhu Vadai

 

(Visited 42,450 times, 17 visits today)

Related Posts:

  • Cabbage Vada Recipe | Cabbage Urad Dal Vada | How to make Cabbage Vada
    Cabbage Vada Recipe | Cabbage Urad Dal Vada | How to…
  • Idli & Dosa Batter Recipe | How to make Softer Idli ? (மல்லிகை பூ இட்லி செய்வது எப்படி ?)
    Idli & Dosa Batter Recipe | How to make Softer Idli…
  • Tirupati Milagu Vada | Whole Black Urad Dal Pepper Vada
    Tirupati Milagu Vada | Whole Black Urad Dal Pepper Vada
  • Moong Dal Idli Recipe | No Rice Protein-Rich Idli Recipe
    Moong Dal Idli Recipe | No Rice Protein-Rich Idli Recipe
  • Ulundu Bonda Recipe | Urad Dal Bonda
    Ulundu Bonda Recipe | Urad Dal Bonda
  • Thayir Vadai | South Indian Dahi Vada
    Thayir Vadai | South Indian Dahi Vada
  • Mysore Masala Dosa Recipe | Karnataka Style Masala Dosa
    Mysore Masala Dosa Recipe | Karnataka Style Masala Dosa
  • Ragi Idli Recipe | Finger Millet Idli Recipe
    Ragi Idli Recipe | Finger Millet Idli Recipe
  • Diwali Snacks
  • Navratri Neivedhyam
  • Neivedhyam Dishes
  • Pongal Recipes
  • Saraswathi Pooja Dishes
  • Signature Recipes
  • Ugadhi
  • Vadai Recipes
  • Varalakshmi Vratham
  • Video Recipes
  • Vinayakar Chathurthi

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

25 Comments Hide Comments

Sangeetha says:
August 23, 2011 at 6:41 am

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

Reply
Indu says:
September 19, 2011 at 1:38 am

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..

Reply
subbuskitchen says:
September 19, 2011 at 1:22 pm

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.

Reply
Indu says:
September 19, 2011 at 8:57 pm

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

Reply
Anonymous says:
October 26, 2011 at 4:11 pm

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

Reply
Anonymous says:
November 29, 2011 at 8:54 am

hi…if its for neyvedhyam, how can we add onions?

Reply
RAMYA UNNIKRISHNAN says:
March 5, 2012 at 12:19 pm

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

Reply
Anonymous says:
May 31, 2012 at 11:17 am

I feel we may put hole except in srardham….

Reply
Deepa says:
November 1, 2012 at 1:36 am

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

Reply
Deepa says:
November 1, 2012 at 1:36 am

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

Reply
mahahem says:
August 12, 2013 at 10:56 am

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:)

Reply
BaluSreevidyaNZ says:
January 10, 2014 at 1:21 am

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.

Reply
Xtreme No says:
July 1, 2015 at 6:44 am

Lovely thanks for sharing 🙂

Reply
Anonymous says:
September 2, 2015 at 2:23 pm

Mami, your recipes are excellent !!! I have tried many recipes of yours and all have come really Good. Thanks for sharing all your experiences and learning's. Could you please share the recipe of ''PORULANGA URUNDAI'' , if you can.

Reply
Vijaya Rao says:
September 10, 2015 at 9:05 am

Mam did u grind it in a Mixer or Grinder…

Reply
subbuskitchen says:
September 10, 2015 at 8:47 pm

I used mixer.

Reply
Raji Ramakrishnan says:
January 24, 2016 at 11:52 am

hellow

i am raji ramakrishnan from rasavinsuvai.blogspot.in. would like to know whether you know any mantram to be chanted while performing chutti podal for kan drishti. since i could not find any option to ask you in your site, i posted it here. either you can reply here or on my e mail id rajirk22111989@gmail.com. thanks will be grateful to you.

Reply
Dita says:
January 10, 2018 at 5:08 pm

The madhu wadi turned out really good with your recipe. First attempt, really enjoyed them – will make them sometimes for tea snack.

Reply
Sowmya Venkatachalam says:
January 10, 2018 at 7:30 pm

Great to know.

Reply
Anon-E-Moose says:
January 15, 2018 at 1:39 am

The vadai came out perfect. Thanks for sharing the recipe.

Reply
Sowmya Venkatachalam says:
January 15, 2018 at 9:04 am

Thanks for the feedback

Reply
Harini says:
August 22, 2018 at 1:22 am

Can we make the batter and store in the fridge and make it next day?

Reply
Sowmya Venkatachalam says:
August 23, 2018 at 9:03 pm

yes we can refrigerate the batter and do it later. But more time we keep, sometimes the batter tends to absorb more oil.

Reply
Priya says:
August 4, 2020 at 12:29 am

Hi
I made the ulundu vadai and it got burst . Don’t know wats the reason can u help me out with this

Reply
Sowmya Venkatachalam says:
August 5, 2020 at 7:38 am

So sorry to know. There are couple of reasons why the vada burst in oil. Some times when we transfer the vada to hot oil, sometimes water may get added to oil that will cause the bursting. or the batter might be watery not the right consistency that will also makes the vada disintegrate in oil. If one vada burst, try adding some rice flour and adjust the batter and fry the rest

Reply

Add Your Comment Cancel reply

Recipe Rating




About Us

About Us

We love Cooking & Blogging. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. The objective of this blog is to Inspire to Cook.

Categories

Breakfast Dishes

Breakfast Dishes

Indian Bread

Indian Bread

Kuzhambu

Kuzhambu

Rasam

Rasam

Rice varieties

Rice varieties

Snacks

Snacks

Sweet Varieties

Sweet Varieties

Veg Gravies

Veg Gravies

Popular Posts

  • No Onion No Garlic Methi Moong Dal RecipeNo Onion No Garlic Methi Moong Dal Recipe (4,873)
  • Onion Tomato Chutney Recipe | Vengaya Thakkali Chutney RecipeOnion Tomato Chutney Recipe | Vengaya Thakkali… (4,577)
  • Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable KurmaIdiappa Kurma | Parotta Kurma | Restaurant Style… (3,906)
  • Broken Wheat Idli | Samba Godhumai Rava Idli | Instant IdliBroken Wheat Idli | Samba Godhumai Rava Idli | Instant Idli (3,419)
  • Batata Vada Recipe | Mumbai Style Aloo Bonda RecipeBatata Vada Recipe | Mumbai Style Aloo Bonda Recipe (2,801)

Subscribe to our mailing list

* indicates required

Archives

Popular Tags

Accompaniment (24) Bachelor Recipes (191) Beat the Heat (37) Christmas (25) Desserts (30) Dinner Recipes (28) Diwali (35) Diwali popular sweets (29) Diwali Snacks (37) Diwali Sweets (79) Dosa Recipes (25) Dry Curries (49) easy Diwali Sweets (28) Easy Sweets and Snacks (27) Evening Tiffin (27) Festival Recipes (34) Healthy Recipes (162) Kids Lunch Box Recipes (45) Lunch Box Recipes (44) Lunch Menu Ideas (41) Milk Sweets (24) Millets Recipes (33) Navrathri (33) Neivedhyam Dishes (51) No Onion No Garlic Recipes (132) NorthIndian Dishes (72) Onam Special Recipes (33) Paneer Recipes (42) Party Recipes (44) Party Snack (27) Payasam (24) Potato Recipes (23) Potluck rice varieties (44) Quick and Easy Diwali Sweets & Snacks (29) Quick Breakfast Dishes (46) Restaurant Style Recipes (33) Sidedish for Breakfast (44) Signature Recipes (40) Spinach (30) Tea Time Snack (46) Traditional Breakfast Dishes (33) Traditional Diwali Recipes (24) Traditional Recipes (187) Travel Recipes (28) Video Recipes (254)

Tags

Accompaniment Bachelor Recipes Beat the Heat Christmas Desserts Dinner Recipes Diwali Diwali popular sweets Diwali Snacks Diwali Sweets Dosa Recipes Dry Curries easy Diwali Sweets Easy Sweets and Snacks Evening Tiffin Festival Recipes Healthy Recipes Kids Lunch Box Recipes Lunch Box Recipes Lunch Menu Ideas Milk Sweets Millets Recipes Navrathri Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Onam Special Recipes Paneer Recipes Party Recipes Party Snack Payasam Potato Recipes Potluck rice varieties Quick and Easy Diwali Sweets & Snacks Quick Breakfast Dishes Restaurant Style Recipes Sidedish for Breakfast Signature Recipes Spinach Tea Time Snack Traditional Breakfast Dishes Traditional Diwali Recipes Traditional Recipes Travel Recipes Video Recipes

Categories

  • Privacy Policy
  • About Us

SUBBUSKITCHEN | ALL RIGHTS RESERVED | © 2018 | MANAGED BY HOST MY BLOG

  • 2664
  • 1