Medu vada or ulundu vadai is a South Indian fried delicacy made from urad dhal . It’s commonly prepared in festival homes, tea stall, Indian functions and gatherings. The doughnuts shape fritter taste crispy on outer and soft spongy layer inside. In this video, I explained clearly how to grind the Vada batter in grinder(can also use mixie ) , the right consistency for a perfect Vada and also I explained how to shape the Vada in round shape with big hole at center. I got expert in this Vada after lots of trail and error but got expert finally past 6 years. Enjoy hot hot medu vada with hot tea or vada with payasam.
It can also served as thayir vadai / curd vada and rasam vadai. They are my favorite to prepare after leftover vadas.
Ingredients:
Urad dhal / ulundu. - 1 cup
Idli rice - 3 tbsp / 1 fist full
Ginger - 2 tbsp
Green chili. - 2 chopped
Water. - 1 cup and 2 tbsp
Asafetida/ hing - A pinch
Whole pepper - 1 tsp (optional)
Salt. - as per taste
Onion. - 1 big / small onion 5
Curry leaf. - Few chopped
Coriander leaves/cilantro. - few chopped
Oil - enough to deep fry
Recipe:
1️⃣ Take urad dhal and rice in a bowl and wash 3 or 4 times. Add 6-7 cup light cold water ( it helps the dhal to foam more while grinding) and soak for 5 hours.
2️⃣ After 5 hour soaking,draining the dhal and rice without any water ( I do this because extra water can change the consistency of the batter)
3️⃣ In a grinder(can also use moxie or any mixer) ,add well drained dhal and rice, to that add chopped ginger and green chili. Initially add 1/2 cup water and grind for 10 minutes.
4️⃣ After 10 minutes,add remaking 1/2 cups water and 2 tbsp water extra to the batter and grin 10 more minutes.
5️⃣ After 20 minutes grinding and 1 cup + 2 tbsp water, the texture of the batter should be like slightly textured not slimy one ( this consistency can be achieved only by grinding in grinder) ( This consistency texture batter gives that spongy pluffy vadai
,6️⃣ Transfer the batter to a bowl and add asfoetida ,salt,whole pepper(can avoid if kids don’t like it),small onion/big onion chopped,curry leaf and coriander leafs chopped. Don’t add anymore water,just mix. Transfer this batter to a tight container and keep it in fridge for just 30 minutes.( this helped me to shape the vada)
7️⃣ There are different techniques to shape a vada(which most find difficult), I explained visually in the video.( I always follow second techniques) ( I always make a somewhat perfect vada with perfect hole at center,which many envy on me how I do it)
Important point: Don’t use more water when applying on your hand,else when you drop vada batter in oil. The water drop on oil and it spatter. So just use very little water to hand.
8️⃣ For frying, warm the oil and initially check the hotness of oil by dropping small piece of batter in oil. The vada should slowly rise to top,which is correct hotness. If comes immediately,the oil is too hot(the vada will turn brown quickly and inside is half cooked). If it comes very very slowly, the vada will soak more oily and the vada will be so oily. So check the hotness of oil and then drop the vada slowly.( I followed second technique).
9️⃣ Vada should be cooked at least 2 minutes ,till the vada should be golden color ( I prefer that color but some like light yellowish color). Remove the vada when they turn golden and cooked for 2 minutes. Serve hot hot with coconut chutney, hot tea or payasam( I like spicy and sweet combination)
I am following this same steps for grinding and vada shaping for past 7 years. Not one one time, it failed me.
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