Side Dishes

Medu Vada | Uzhundhu Vadai Recipe

Medu Vada is a south Indian popular recipe for breakfast and evening snack as well. My mother makes an excellent vada, The shape and taste come out so well. I am still on the way to reach for that perfect shape. This vada is very crispy and delicious. It’s easy to make with minimum ingredients. It tastes better with coconut chutney, mint or coriander chutney and also with sambar. Soon I will post about how to make a Sambar Vada. Check below for step by step pic illustration.

Medu Vada | Uzhundhu Vadai Recipe

Medu Vada | Uzhundhu Vadai Recipe

Author: Malini
Recipe type: Side Dish| Snack
Cuisine: South Indian
Servings: 2 to 3
Prep Time:  3 hrs | Cook Time: 30 mins | Total Time:  3 hrs 30 mins
Difficulty: Medium

Ingredients:

  • Urad dal / Split Black gram – 1 cup (180 ml cup)
  • Onion – 1 medium size (finely chopped)
  • Ginger – 1 inch (finely chopped)
  • Curry and Coriander leaves – few (finely chopped)
  • Salt – required level
  • Black pepper – 1 tbsp (crushed)
  • Cumin Seeds – 1 tbsp
  • Oil – To deep fry vada
  • Water – 2 tbsp (to make vada batter)

Description:

  1. First wash and soak Urad dal for 3 hours. After that, drain the water completely.
  2. Meanwhile, get the other ingredients ready.
  3. Once the water is drained completely from urad dal, grind with 1 to 2 tbsp of water and make a smooth batter. (Be careful, if the batter is too thin, then add a bit of semolina, to get the proper consistency)
  4. Once the batter is ready, add the chopped onions, ginger, curry leaves and coriander leaves.
  5. Mix well, then add the crushed black pepper, cumin seeds and salt.
  6. Mix well and rest for a few mins. Meanwhile, take a kadai and heat the oil for deep frying the vadas. Heat the oil on low-medium heat.
  7. Now take a bowl of water and keep it aside to wash the hand. Now wet the palm and take a small to medium lemon size batter, Make a round shape and a hole in the centre.
  8. Now drop it in the oil. Deep fry both sides, until it is cooked well.
  9. Transfer to a plate or rest on the rack to drain the excess oil. (If the batter consistency good, it won’t drain much oil)
  10. Repeat the same process for the remaining vadas.
  11. Once it is ready, serve with coconut or other flavor chutney.

Step by step process with picture representation:

First wash and soak Urad dal for 3 hours. After that, drain the water completely.

Meanwhile, get the other ingredients ready.

Once the water is drained completely from urad dal, grind with 1 to 2 tbsp of water and make a smooth batter. (Be careful, if the batter is too thin, then add a bit of semolina, to get the proper consistency)

Once the batter is ready, add the chopped onions, ginger, curry leaves and coriander leaves.

Mix well, then add the crushed black pepper, cumin seeds and salt.

Mix well and rest for a few mins. Meanwhile, take a kadai and heat the oil for deep frying the vadas. Heat the oil on low-medium heat.

Now take a bowl of water and keep it aside to wash the hand. Now wet the palm and take a small to medium lemon size batter, Make a round shape and a hole in the middle.

Now drop it in the oil. Deep fry both sides, until it is cooked well.

Transfer to a plate or rest on the rack to drain the excess oil. (If the batter consistency good, it won’t drain much oil)

Repeat the same process for the remaining vadas. Once it is ready, serve the delicious Medu vada with coconut or other flavor chutney.

Medu Vada | Uzhundhu Vadai Recipe

Medu Vada | Uzhundhu Vadai Recipe

Happy Cooking 🙂

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15 replies »

  1. Hi Malini, I am not a fan of vadai,…idli is more my thing. BUt my mum makes delicious vadai and I do indulge in it from time to time. I haven’t had one in ages now as I live away from my family in the UK. However, recently, a Spanish friend of mine and I went to a south Indian restaurant (the only one in town) and he had vadai-sambar. He loved it!!! And he has been asking me for the recipe…I think I’ll forward the link of this post to him 🙂

    Liked by 1 person

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