ULUNDHU VADAI (MEDU VADA)

Ulundhu Vadai (Medu vada)

Ulundhu Vadai (Medu Vada) is a popular South Indian savory snack made from urad dal (black or white gram lentils). It’s crispy on the outside and soft on the inside, often shaped like a doughnut with a hole in the center. Ulundhu vadai is commonly served with coconut chutney and sambar and is a staple in South Indian breakfasts or as a snack during festivals.

Ingredients:

Urad dal : 1 cup

Onion: 1 small, finely chopped (optional)

Green chili: 1-2, finely chopped

Ginger: 1-inch piece, finely chopped

Curry leaves: 1 sprig, finely chopped

Black peppercorns: ½ teaspoon, coarsely crushed

Asafoetida (hing): A pinch

Salt: To taste

Water: For grinding (minimal)

Oil: For deep frying

Instructions:

1. Soak and Grind the Urad Dal:

Wash 1 cup of urad dal and soak it in water for at least 2-3 hours.

Drain the soaked dal completely and grind it into a smooth, thick batter in a mixer or wet grinder, using minimal water (just enough to help the grinding process).

The batter should be fluffy and light. You can test by dropping a small portion in water; it should float if it’s well aerated.

2. Prepare the Vadai Batter:

Transfer the ground batter into a bowl.

Add finely chopped onions, green chilies, ginger, curry leaves, crushed peppercorns, asafoetida, and salt. Mix well to incorporate air, which will help make the vadas fluffy.

3. Shaping the Vadai:

Wet your hands with water. Take a small portion of the batter (about the size of a golf ball) and shape it into a round.

Make a hole in the center using your thumb, creating a doughnut shape.

4. Frying the Vadai:

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, carefully drop the shaped vadas into the oil.

Fry them on medium heat until they turn golden brown and crispy on both sides. Turn them occasionally to ensure even frying.

Remove the vadas using a slotted spoon and drain excess oil on a paper towel.

5. Serve:

Serve hot with coconut chutney and sambar.

Tips:

Consistency of the batter: The batter should be thick and fluffy. Too much water will make it difficult to shape the vadas, while too little water will result in hard vadas.

Additions: You can also add grated coconut or finely chopped carrots to the batter for extra flavor and texture.

Aeration: Beat the batter well to incorporate air, which makes the vadas light and fluffy.

Enjoy your crispy and fluffy Ulundhu Vadai with chutney and sambar for an authentic South Indian experience!