Medu Vada | Ulundu Vadai

Medu Vada is a crispy snack made by grinding urad dal to a thrash & then frying dollops of thrash shaped as donuts. Medu Vada Recipe published here gets crispy outside, soft inside vada which is relished as a snack and as a side dish for rice meal. Recipe of Medu Vada is published here with all the tips and tricks to make perfect vada withal with step by step pictures and video.

In South India, a Special Breakfast or Lunch does not miss Medu Vada in the menu at both restaurants and home. Vada dates when to centuries BC in Tamil Nadu that is included in the menu to make the meal & occasion special. I have shared all my tips and tricks to get perfect crispy vadas withal with tips for shaping the vada.

About Medu Vada

Medu Vada – Medu ways Soft and Vada ways fritters so Medu Vada translates to a soft fritter. A perfect Medu Vada is well-done at the outside and soft specie texture in the inside. I wouldn’t say shaping the vadas is easy but sure comes by practise. When I used to start trying vadai it unchangingly ended up in irregular shapes with no proper slum in the part-way but slowly I’ve reached to near perfection hence that justifies the post here.

Medu Vada tastes weightier when relished with sambar and chutney – preferably getti chutney (thick chutney which does not spritz like water). Medu Vada is a crispy snack that makes a perfect philharmonic to go with a sweet like kesari and coffee/tea for breakfast / evening snack.

Medu Vada is worth the effort & time spent with its taste and beware – it is addictive. Medu Vada with crispy outside and soft inside is a possibility in first few tries with the tips and procedure presented in this recipe. I unexplored this Medu Vada Recipe from my mom who carries wits of soul & tummy filling traditional recipes for three generations.

We unchangingly make this vadai when there is any padayal at home. Other than that, a perfect guest traditional breakfast / meal is incomplete without this vadai.

Medu Vada – Other Names

Vada often refers to Medu Vada in South India. Since there are lot vada variations like Masal Vada, Sabudana Vada, Batata Vada, Aval Vada, this version of making with Urad Dal thrash is tabbed as Medu Vada. 

Garelu (Telugu), Ulunnu Vada (Malayalam), Urad Dal Vada (Hindi), Uddina Vada (Kannada), Ulundhu Vadai / Medhu Vadai (Tamil) all midpoint one and the same Medu Vada!

How is Medu Vada variegated from Bonda?

Medu Vada and Bonda closely resembles each other in taste & texture, however, slightly variegated in ingredients and shape. Medu Vada is slightly unappetizing and has a slum in the centre which makes it to have increasingly crispy portions and soft & rightly cooked inside. Bonda on the other hand is deep fried just as dollops and does not need a preparatory stage of shaping the thrash in a sheet / leaf and putting a slum at the centre. When time drives me crazy on religious days / functions I used to make 2-3 batches of vada and rest as Bonda.

Occasions Medu Vada is made

Absolutely there is no reason to make Medu Vada when there is a craving. Medu Vada is however wontedly made for these occasions.

• Functions like Baby Shower, Marriages, Betrothal, Birthdays
• Festivals like Diwali, Pongal, New Year
• Religious Days like Amavasya, Pradosham, Shivrathri, etc
• Special South Indian Breakfast / Lunch

Medu Vada Ingredients

• Urad Dal : Urad Dal is the hero ingredient – segregate light colored, unpolished dal for making Medu Vada. Urad Dal, Ulundhu (Tamil), Ulunnu (Malayalam), Udinna (Kannada), Woebegone Gram (English) all ways Urad Dal.
• Veggies & Condiments: Small Onions & Untried Chillies requite a balancing taste to Medu Vada – hence do not skip it. Add couple of increasingly untried chillies for a spicier version. Hing, ginger and curry leaves adds flavour to the Medu Vada. These ingredients are widow to the urad dal thrash as such and need not be ground.
• Oil : Use refined oil misogynist at stores. For a healthier option, you can use sesame / groundnut oil too. 

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Medu Vada Recipe Step by Step

1.Soaking – Rinse 1 cup urad dal well to remove the starchy coating. Rinse it atleast 2 times then phlebotomize water.

2.Add it to a trencher and Soak in water for 2 hours.

3.Keep it undisturbed for 2 hours.

4.Can you see how well it is soaked.

5.After 2 hours rinse it then and phlebotomize water completely.

6.Grinding – To a mixer jar – add the tuckered urad dal.

7.Chill 1 cup water and alimony it ready. We may not end up using it fully. Adding nippy water for grinding avoids mixer jar from getting heated up. Alternatively you can use icecubes too. You can use regular water itself if you are grinding the thrash in grinder.

8.Add 3-4 tbsp first to it. Start grinding add little by little later while grinding.

9.Batter consistency – Add nippy water little by little to grind it to a thick smooth fluffy batter. Make sure to add very little water to grind else you will end up in a runny batter.

10.Now transfer the thrash to a big wide mixing trencher so that it is easy to mix.

11.Fluff it well for 2 mins. You can use your hand or a spatula or plane whisk. Beat it well for 1-2 mins not increasingly than that.

12.Now add a pinch of thrash to a trencher containing water. It should bladder like butter then the thrash is perfect.

13.Adding condiments – Now to the thrash add 1/2 cup finely chopped onion, 2 small untried chillies finely chopped, 1/2 tsp ginger, 1 tbsp curry leaves, salt to taste and a pinch of hing.

14.Mix it well until evenly distributed.

15.Shaping vadas – Wet your hands by first dipping your fingers and palm in water this is to stave thrash from sticking while shaping the vada.

16.First grease a strainer or perforated laddle with oil. Take a portion of thrash add it at the when of the strainer slightly flatten it and make a wafer in the middle as shown. Flip and tap it hot oil or you can plane dip in preheated oil.

17.I unchangingly prefer this method it may squint difficult initially with practise you will surely excel it. First take a portion of the batter.

18.Slightly flatten it and make a wafer in the middle as shown.

Tip : Shape the vadai at the tip of your fingers so that it hands flips inside the oil.

19.Frying the vadas – Heat oil – first add a pinch of thrash the thrash should come up immediately but oil should not be smoking hot.

20.Now oil is ready – shape and add the vadas. Add in batches, I usually add 3-5 vadas in a batch depends on the size of the kadai you are using.

21.Let it melt for few seconds do not disturb.

22.It starts coming up one by one.

23.Once it comes up and looks golden at the sides, turn over using a laddle or the murukku kambi as we undeniability it.

24.Fry until golden brown on both the sides.

25.Once golden brown and well-done its ready to remove.

26.Remove the crispy vadas.

27.Repeat to finish the batter.

28.See how crispy it looks. You can hear the sound in the video.

Enjoy crispy medu vadas!!

Expert Tips

• Soaking – Unchangingly soak urad dal for atleast 1.5 – 2 hrs for getting perfect fluffy batter.
• Grinding – While grinding, add water little by little, If the thrash becomes runny the vadas will drink increasingly oil. For perfect crispy and soft vadas the thrash should in correct consistency. You can use regular water itself if you are grinding the thrash in grinder. If grinding in mixie then use nippy water to stave mixer from getting heated.
• Batter consistency : Batter should be thick and fluffy to get crispy perfect vadas. Once the thrash is grinded fluff the thrash using your finger tips or using a whisk / laddle. Incase your thrash becomes runny add little rice flour say 1-2 tbsp not increasingly than that.
• Adding spices – Add onion only at the time of mixing and frying else it will let out water is widow previously.
• Shaping vada – Wet ur hands now and then in water to stave the thrash from sticking. You can plane use comic leaf or ziplock imbricate to shape the batter.
• Frying – Make sure oil is preheated first pincha thrash and add it to trammels if it comes up immediately without smoking then oil is perfect. You can shape the vadas and add it.

Variations

• You can add 2 tbsp raw rice while soaking urad dal.
• You can add cumin seeds, pepper corns if you like add 1 tsp each.
• You can grind ginger withal with urad dal if you do not prefer the shit to come while eating.
• Add finely chopped greens / spinach /drumstick leaves to the mixture for a healthy & tasty version.
• Add finely chopped carrot, cabbage for kids / healthier version.

Calories in Medu Vada

Medu Vada add well-nigh 100 calories – 400 calories depending on the size – so slosh with moderation if you are on nutrition mode.

Serving & Storing Suggestions

Medu Vada is crispy & soft when hot, though it is tasty when it cools lanugo as well. Medu Vada is weightier enjoyed with sambar & coconut chutney withal with a sweet, tea / coffee or a tiffin. In South India, they are savoured withal with Payasam too! Medu Vada can be re-fried for later use.

If you are making the thrash the previous day then just grind the thrash and store in fridge add onion and other spices the next day when you plan to fry it. If you add onions and store the thrash – onions may leave water and make the thrash runny.

FAQS

1.What is Medu Vada?

Medu Vada is a soft, heavenly tasty dish made by grinding urad dal to a thrash & then frying the dollops of thrash shaped as donuts.

2.What should I do if the mixture becomes watery?

Add 1-2 tbsp rice flour to the thrash if the mixture becomes runny. You can moreover add 1-2 tsp of fine sooji.

3.Why is my vada breaking / splitting up in oil?

If the thrash is too runny then it may start to split while dropping in oil so make sure to the thrash is thick and fluffy as shown.

4.Why my Medu Vada is harder?

If the thrash is too thick and not fluffy then medu vadai turns harder. You can sprinkle little water mix well then shape and fry it to get perfect crispy vadas.

5.Why my Medu Vada is drinking too much oil?

If the Medu Vada thrash is too runny then the vadas may drink too much oil. In that specimen add few tbsp rice flour to make the consistency right then shape and fry it.

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