Medhu Vadai Recipe | Easy Uddina Vada Recipe | Medu Vada

Medhu Vadai Recipe | Easy Uddina Vada Recipe | Medu Vada

Urad dal is the main ingredient used to make medhu vadai recipe. It is a very popular South Indian breakfast recipe served along with idli, sambhar, and coconut chutney. A medu vada is a crispy, delicious, and healthy breakfast dish that can be easily served for snacks or in your lunchbox as well. Medhu vadai recipe is my favorite from the start.

When I was in college, there was an idli medu vada vendor outside my college gate. He used to sell set dosa, medu vada, idli, and dal vada. Majority of people used to eat medu vada from him. He was so famous that, daily he used to sell at least 300 to 400 plates of medu vada and idli. I had asked him about these stats.

Each plate had 6 pieces of idli and 5 pieces or hot, crispy medu vada. Me and my classmates used to eat from him every day. Not even a single day we missed eating his medu vada. I guess, every student used to eat from him that to every day.

I just miss those lovely college days. Even after so many years, if I am passing from that area, I make sure to eat 2 plates of medhu vadai from him. The best part of about him is that he still remembers me.

This urad dal vada has many different names in different States. In some states, it is called ulundu vadai, whereas in some other states it is uzhunnu vadai.

Now, every weekend, I treat myself with a South Indian breakfast. Either idli, medu vada, or masala dosa. Sometimes I make them at home but sometimes I order them from a nearby restaurant. In this post, I have used only chopped onions, but you can add any finely chopped veggies along with onions.

Recipe with detailed ingredients and steps are provided in the recipe card below. You can also print this recipe from the button provided in the recipe card.




You can also like other breakfast recipes like,

1. Aloo poori

2. Maharashtrian special kanda poha

3. Besan cheela

4. Khara pongal


Medhu Vadai Recipe | Urad Vada

To make this medu vada, you would need,

  • Urad Dal
  • Rice Flour
  • Green Chilli
  • Ginger
  • Cumin Seeds
  • Curry Leaves
  • Onion
  • Salt

– Wash the urad dal 3 to 4 times until you see clear water running. Now add 2 glass of water, and keep it to rest for a minimum of 8 hours or keep it overnight.

– After 8 hours, strain the water and then again wash it again once. Take a mixer jar, add the urad dal in it and grind it to make a paste. Don’t add any water while grinding. If it is too dry, then you can some water into it.

– Add the rice flour, grated ginger, chopped green chili, cumin seeds, finely chopped onion, salt and mix them well. Take the curry leaves. Chop them finely and then add them to the batter and mix them again.

– Take a pan, add oil to deep fry the vada. Switch on the flame and keep it on medium and let it heat.

– Apply some water in one of your palms. Then take a small amount of batter in your wet palm, make a hole in the center of the Medu Vada and dip it into the hot oil carefully. As you have applied water in your palms, the batter won’t stick to your palms.

– Fry the vadas in low flame until they turn brown and crispy. Repeat the process to make all the vadas. Your medhu vadai recipe is ready to be served. Serve it hot and crispy.

 





Medhu Vadai Recipe | Udid Vada


Medu Vada Recipe

Amit Roy
It is a very popular South Indian breakfast recipe served along with idli, sambhar, and coconut chutney. Medu vada is crispy, delicious, and a healthy breakfast dish that can be easily served for snacks or in your lunchbox as well.
Prep Time 10 mins
Cook Time 5 mins
Soak Time 8 hrs
Total Time 8 hrs 15 mins
Course Breakfast, Snacks
Cuisine South Indian
Servings 4 people

Ingredients
  

  • 2 cup Urad Dal
  • 2 tbsp Rice Flour
  • 1 Green Chilli finely chopped
  • 1 tbsp Ginger grated
  • 1 tbsp Cumin Seeds
  • 5 Curry Leaves
  • 1 medium Onion finely chopped
  • Salt as per need

Instructions
 

  • Wash the urad dal 3 to 4 times. Urad dal contains a lot of powder and impurities so wash it until you see clear water running.
  • Now add 2 glass of water, and keep it to rest for a minimum of 8 hours or keep it overnight.
  • After 8 hours, strain the water and then again wash it again once.
  • Take a mixer jar, add the urad dal in it and grind it to make a paste. Don’t add any water while grinding. If it is too dry, then you can some 1 to 2 tbsp of water into it.
  • Add 2 tbsp rice flour, grated ginger 1 tbsp, 1 finely chopped green chili, 1 tbsp cumin seeds, finely chopped onion, salt and mix them well.
  • Take the curry leaves. Chop them finely and then add them to the batter and mix them again.
  • Take a pan, add oil to deep fry the vada. Switch on the flame and keep it on medium and let it heat.
  • Apply some water in one of your palms. Then take a small amount of batter in your wet palm, make a hole in the center of the Medu Vada and dip it into the hot oil carefully. As you have applied water in your palms, the batter won't stick to your palms.
  • Fry the vadas in low flame until they turn brown and crispy. Repeat the process to make all the vadas.

Notes

  • Optional step: You can keep the batter aside for half to 1 hour to ferment before frying.
  • Slide the vada in the oil very carefully as the oil can splash on your hand.
  • Keep the batter thick which will help you in forming a proper shape. 
  • You can add chopped veggies along with chopped onions.
Keyword Medu Vada, Uddina Vada

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