Friday, 31 July 2015

Medhu Vadai !

Medhu Vadai / Vada aka Ulundu Vada is one of the famous South Indian recipe that is often served in breakfast along with Idlis with some coconut chutney and piping hot Sambar. I am actually drooling when I type this :) We make at home on festive days and some people love eating them with PAYASAM. Mostly these vadas are soaked in Sambar or Curd and served at hotels and restaurants.
It reminds me of the medhu vadas we eat in our office food courts in early mornings where we stand in queue for these hot vadas with sambar. :) 
I have had many disasters with these Vadas in my initial days of cooking as my vadas never had vada shape and resemble Bonda or they just drink oil so much that you can even squeeze out from it. But yes Practice definitely makes anything perfect. Now its really a breeze to make these whenever we feel like eating them.


  • 1 cup whole Urad Dal
  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafoesdita
  • salt to taste
  • 2 tsp crushed black pepper
  • 2 tbsp coconut bits
  • 2 tsp ginger (very finely chopped)
  • 1 Green chilli (finely chopped)
  • 2 tbsp Rice Flour
  • Oil to fry the Vadas


  • Wash and soak the Urad dal for 2 - 3 hours.
  • Grind it to a smooth and fluffy batter in a grinder or mixie adding little water at a time. 
  • Add salt when grinding the batter.
  • Make sure you dont add more water else you cannot shape vadas.

  •  Add all other ingredients to the batter and mix well.
  • Heat enough oil in a kadai and Grease a zip lock cover with oil and keep ready.

  •  When oil is hot, take 2 - 3 tbsp of batter and place it on the cover.
  • Give shape of vada by gently pressing it to a round shape and making a hole in the centre.
  • Now wet your hands, slowly lift the cover and invert it on your palms. Gently again invert the vada from your palms to oil and shake your fingers so that it slides in oil.

  •  Fry the vadas in medium - high flame. flip them and fry well on both sides.
  • Take it out with a slotted spoon when they are nice golden brown.


  • Grinding Urad Dal soft and fluffy definitely is the key to this recipe. Using Grinder gives best results as the Urad dal really brcomes more fluffy when compared to  grinding in mixie.
  • Always add salt when grinding itself as adding later will make the batter a little watery and you will not be able to shape the vadas and also they drink more oil.
  • We like adding coconut bits, you can skip that and instead add chopped onions too.
  • If grinding in mixie , rice flour is needed to get crispy vadas.
  • Use good quality urad dal to get good results.
  • If the battter becomes watery and if you are unable to shape vadas , then add some rice flour or maida,  and refrigerate the batter for some 30 minutes and try making vadas again.
  • I have a very small Kadai and we prefer bigger vadas too. So I fry only one vada at a time but they are really big. So I use a cover to shape them. If you are making normal size vadas, then you can just take the batter in wet hands and just make a home with your thumb and drop them in oil.
  • Serve with coconut chutney and Sambar.. Perfect Combo !
  • I have already posted recipes for COCONUT CHUTNEY and TIFFIN SAMBAR

With Love,


  1. Hi, very nice and you added black pepper and coconut that will give good aroma. It's really useful information for us. <a href="
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