Medhu Vadai / Ulundu Vadai is a traditional South Indian dish which can be had as a breakfast, snack or even as an accompaniment to lunch. Medhu Vadai is an Indian fritter made with black lentil/urad dal. It is made in the shape of a doughnut with crispy out and soft in.
Medhu Vadai is my hubbies favorite. So very often used to make this. I am not very much fond of this vada. I love crispy Masala Vada. You can find it as my first post. Medhu vadai is made by soaking black lentil for an hour and ground to smooth paste.
The steps that should be taken care to make the best Medhu Vadai:
Add a tbsp of water at a time to grind the dal. Use whipper mode in the mixer while grinding to smooth paste. For one cup urad dal, add only 3-4 tbsps of water. The consistency should be neither too thick nor watery. Once the batter is made, if its thick add a little water or else if the batter is watery and does not hold shape add a tbsp of rice flour to thicken it. Do not add too much rice flour too. It makes vada hard. For each and every vada wet your hands with water so that you can shape it easily and slide vada into oil. We usually make vada in a single hand. You can even pat vada in banana leaf or over your palm.
Video of Medhu Vadai. Subscribe for more video.
You might also like Chickpea Masala Vada.
Crispy out Soft in Medhu Vadai is ready to relish.
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