MEDU VADA/ URAD DHAL VADA(ULUNTHU VADAI ) RECIPE

Vada is a very popular dish in south india. It can be served for breakfast , lunch and also for evening tiffin as snack. In our house we mostly make this for lunch along with payasam.

Already I hae posted the keerai medu vada recipe which is almost similar to this medu vada. but I want to keep the recipe of the simple medu vada too here in my blog.

Generally while offering to god as neivetheiyams, we won’t add the onions in the vada. My mom usually keep the batter for making 3 or 4 vadas separately without adding onions and prepare the rest with onion for usJ.

So if you want you can keep little batter separately and make vadas with out onions.

For puratasi sani(Saturday comes on tamil month puratasi), we generally make thaliyal for god Vishnu. For that we have to make pepper. So in this same recipe you can add coarsely ground pepper instead of onions and prepare the vada.

Please check the below links for the other varieties of vadai /Vada recipe here in my blog.

• Keerai Medu Vada
• Crispy Keerai Vada
• Masal Vada(Using Channa dhal)

OK, now let’s move on to this recipe.

MEDU VADA (URAD DHAL VADA)

(Ulunthu vadai)

SOAKING TIME: 4 HRS | PREPARATION TIME: 15 MINS | COOKING TIME: 15 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

YIELDS: 10 to 13 MEDIUM SIZED VADAS(approx.)

INGREDIENTS:

                                    ½ cup Urad dhal

                                    2 or 3 green chillies

                                    1 inch piece of ginger

                                    Salt to taste

                                    1 medium sized onion

                                    Oil to deep fry

                                    ½ teaspoon asafetida

                                    Few curry leaves

                                                                       

PREPARATION:

Soak the urad dhal in water for minimum 4 hours.

Finely chop the onions and curry leaves. Keep them ready.

Roughly chop the ginger and keep it aside.

METHOD:

Drain the water from the urad dhal and Grind it into smooth paste along with salt, green chillies and ginger. Don’t add more water. Grind with the very little water only.

The ground batter should be smooth and fluffy. If you grind in the mixer grinder, then beat the batter for 2 to 3 minutes using the beater. It will make the batter as fluffy.

If you drop little batter in water, it should float on the top. That’s the right consistency.

In the ground batter add the curry leaves and asafetida. Mix well.

If you make the vada for pooja, just add some crushed pepper at this stage and mix well. Make the vadas.

Or else, add the chopped onion and mix well. Now the batter is ready.

Wet you hands with water and take a big lemon sized amount of vada batter.

Flatten it a little with the thumbs and make a hole in the center. That’s it.

Deep fry the vada in hot oil in low medium flame. Flip the vadas in between using a ladle to make it cook evenly on both the sides.

Once the sides becomes crisp and the bubbles is almost stopped /reduced, remove from oil and drain the excess oil by keeping them on the tissue/colander.

Another method of making vada is wet both the hands and place the batter on the palm of one hand and flattens it using the fingers of the other hand. Make a hole in the center and drop gently in the hot oil and deep fry.

Now hot vadas are ready. Serve it with payasam(or any other sweet) for lunch or with simple coconut chutney for breakfast/ evening snacks.

.

NOTES:

• Nice crispy vadas secret in grinding the vada. Don’t add more water while grinding. Adding salt in the beginning will give little moisture to grind. You can add after grinding too.
• The vada batter should be so smooth and thick.
• Wet grinder is perfect to grind the batter. For smaller quantities you can use mixer grinder. In this case don’t forget to beat the batter with a beater for 2 to 3 minutes to get fluffy batter. Also to grind it is better to use ice cold water.
• If you want, you can simple avoid the onion and add coarsely ground pepper powder while making vadas for neivethiyam. In that case decrease the green chillies amount.
• Curry leaves and asafetida are very important o get nice flavor to the vada. so don’t omit.
• If you like you can add chopped coriander too.
• You can use banana leaf also to make the vadas.
• Wet the hands and banana leaf (if used) is important to avoid the sticking of batter.
• making holes in the center helps the vada to cook evenly on all the sides.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the urad dhal in water for minimum 4 hours.

Drain the water from the urad dhal and Grind it into smooth paste along with salt, green chillies and ginger. Don’t add more water. Grind with the very little water only.

The ground batter should be smooth and fluffy. If you grind in the mixer grinder, then beat the batter for 2 to 3 minutes using the beater. It will make the batter as fluffy.

If you drop little batter in water, it should float on the top. That’s the right consistency.

In the ground batter add the curry leaves and asafetida. Mix well.

If you make the vada for pooja, just add some crushed pepper at this stage and mix well. Make the vadas.

Or else, add the chopped onion and mix well. Now the batter is ready.

Wet you hands with water and take a big lemon sized amount of vada batter.

Flatten it a little with the thumbs and make a hole in the center. That’s it.

Deep fry the vada in hot oil in low medium flame. Flip the vadas in between using a ladle to make it cook evenly on both the sides.

Once the sides becomes crisp and the bubbles is almost stopped /reduced, remove from oil and drain the excess oil by keeping them on the tissue/colander.

Another method of making vada is wet both the hands and place the batter on the palm of one hand and flattens it using the fingers of the other hand. Make a hole in the center and drop gently in the hot oil and deep fry.

Now hot vadas are ready. Serve it with payasam(or any other sweet) for lunch or with simple coconut chutney for breakfast/ evening snacks.

Do try this recipe and please don’t forget to give your feedback in comments.

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