Medhu Vadai /Urad Dhal Vada

Soak urad dal along with 1/2 tsp rice and 1/2 tsp fried gram for half an hour and refrigerate it for another 1 hour.

Drain the water completely and grind it along with green chillies and salt to a smooth and soft batter without adding water or sprinkling little water now and then. If needed you can sprinkle very little water and grind. It is better to use the wet grinder for grinding. Your batter is now ready.
(tips- to find out if your batter is ready, wet your hands, take a small ball of batter – the batter should not stick to your hands.)

Heat oil in a deep bottomed kadai. Once the oil is heated, reduce the flame to medium. To check if the oil is hot, drop a little batter, if it comes to the surface immediately, the oil is hot enough to fry the vadas.

Now take a bowl of water, wet your fingers and take a lemon sized vada batter, flatten it slightly on a plastic sheet or back of the banana leaf. Make a hole in the middle.and slowly transfer the shaped dough to your hands and slip it into the hot oil very gently. (be very careful while doing this)

Fry until it turns golden brown on both sides. Remove it from oil and place it on a colander or paper towel to drain excess oil.

Repeat the same process for the rest of the dough. You can fry 3-4 vadas at a time depending on the size of your kadai and the quantity of oil used.

Recipe Card for Ulundu Vadai 

As soon as your remove the vada from oil, soak it in rasam for rasa vada.

Grind green chillies and ginger to a fine paste and mix it with thick curd. Add salt needed, coriander powder and cumin seed powder to the curd.

Keep a bowl of warm water. As soon as your remove the vada from oil, soak it for a few seconds in water, squeeze out the water and then soak it in the prepared curd.

Let it remain soaked for 10-15 minutes. Garnish with coriander leaves and enjoy delicious South Indian thayir vadai. You can also garnish it with Kara boondi.

Check out my Punjabi Dahi Vada also.

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