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Medhu vadai, Ulundu vadai recipe – With video

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medhu vadai
Medhu vadai recipe – Ulunthu vadai – ulundu vadai- medu vada – with video and step by step pictures, tips and tricks to make perfect shape.
The only work/help I used to do before marriage,to my mom, if any festive days means, that would be grinding and making vadai. My mom used to tell how and i will grind and make as per her instructions. Then after 3-4 times,I used to do all by myself👏. From then, vadai department is mine. That is from grinding ,cleaning the grinder, till making vadai😍.
My mom used to make medhu vadai with a piece of banana leaf or a polythene cover, for making shape of vadai. But once I  happened to see how vadai is made in hotel/restaurants, without using anything, just using our one hand make beautiful vadais that looks so cute. From then I started making like that. It’s less mess and easy too than using banana leaf or anything else. What u need is practice. No no,don’t think it’s difficult. Once u get to know the correct trick, you will be able to do with ease.
I could not take pictures while making sooo detailed,but have done whatever i can do with my one hand, so that beginners could be benefited. And this medhu vadai post is especially for my two close friend’s request,one, Sangeeta and then my Sis in law.

Check out my paruppu vadai recipe
Medhu vadai
If you are making for any festival, Make few without onion to offer God. Then add onion to remaining batter.

medhu vadai
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4.34 from 3 votes

Medhu vadai

 Medhu vadai recipe – Ulunthu vadai – ulundu vadai- medu vada – with VIDEO and step by step pictures, tips and tricks to make perfect shape.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Soaking time 2 hours
Servings 15 vadai
Cup measurements

Ingredients

  • 3/4 cup Urad dal/ Ulutham paruppu
  • 10 Small onion/ shallots or Big onion – 1
  • 2 Green chillies
  • 1 inch piece Ginger
  • 2 tbsp Coriander leaves chopped
  • 1 Curry leaves sprig
  • 1/8 tsp Asafoetida
  • Salt - As needed

Instructions

  • Soak urad dal for 2 hour at least. (Use whole urad dal without skin(muzhu ulundu)for better result).
  • Grind urad dal with only little water till fluffy. Please note the following points:
  • Add urad dal little by little(no water),while the grinder is running.
  • b)Just sprinkle water now and then to avoid jamming of the grinder.  Using ice cold water is recommended.
  • c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.
  • d)This whole process takes around 12-15 minutes,you will get a fluffy white batter.
  • Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida.(You can add ginger and green chillies while you are grinding the batter itself,if you don’t want to come in mouth.If you decide so,first add ginger and chilles,then urad dal)
  • Now mix well,keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
  • Now wet your right hand well and make a small ball.
  • And use ur thumb to make hole in the middle.
  • and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)
  • Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.

Video

Notes

  • If your vadai drinks so much oil,then it means you have added more water,reduce next time. Try adding any one of the following only one tsp to reduce vadai drinking oil-Rice flour or gram flour or Maida/all purpose flour.
  • Do not soak more than 3 hrs max. If it is delayed, keep the urad dal in fridge until you grind.
  • Using ice water gives you more volume as well as fluffy vadais.
  • Wet grinder gives best vadais. More volume and tasty too than mixie ground vadai.
  • If in case you want to grind in mixie, soak for 3 hrs, leave it inside fridge for minimum 30 mins. Grind with ice cold water.
  • After mixing salt, the batter leaves water. So make sure you add salt just before making vada.
  • Never ever grind the batter with salt. It will become watery and you may not able to shape.
  • If your batter is like a paste and dull in colour, may be the urad dal quality is not good.
  • Don't grind for too long,it will make your batter sticky and you could not shape the vadais. Keep in refrigerator and try after an hour.
  • Adding a tsp of toor dal or channa dal while soaking urad dal, gives you a nice browning, crispiness as well as texture to the vadai.
  • If I grind batter in mixie, I add chopped onions in the end and give it a pulse. this gives a great flavor and nice golden vadai.
  • A good variety/quality of urad dal also matters.
  • If you grind everything correctly,you will get a crispy vadai,no need to add rice flour or anything!!!
  • While grinding mixie, certain things you need to consider for perfect vadais.
    a)Good quality urad dal for more quantity of vadai.
    b)After soaking urad dal for 2-3 hours, I refrigerate for an hour. This gives fluffy batter, more volume and easy to shape too.
    c)Never grind the batter for long time at once, grind few seconds - stop, grind again. Open the lid and add water little by little when needed.
    d)Use ice cold water.
    e)I added roughly 1/2 cup water for 1 cup good quality urad dal. I got around 26 medium sized vadas.
    f)I grind green chilli, ginger, urad dal without water first, then add water little by little and grind.
    g)Never add salt while grinding. Also dont grind for too long, your batter will become pasty and cannot shape.

Medhu vadai method:

    1. Soak urad dal for 2 hour at least. (Use whole urad dal without skin(muzhu ulundu)for best result).Step 1 medhu vadai
    2. Grind urad dal with only little water till fluffy. Please note the following points:
      a) Add urad dal little by little(no water),while the grinder is running.
      b)Just sprinkle water now and then to avoid jamming of the grinder.  Using ice cold water is recommended.
      c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.
      d)This whole process takes around 12-15 minutes,you will get a fluffy white batter.Step 2 medhu vadai
    3. Now chop onions, ginger, green chillies, coriander and curry leaves and add all these to the batter along with salt, asafetida.(You can add ginger and green chillies while you are grinding the batter itself, if you don’t want to bite while eating. If you decide so,first add ginger and chilli, then urad dal)
    4. Mix well, keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
    5. Wet your right hand well and make a small ball.Step 3 medhu vadai
    6. Use you thumb to make hole in the middle.Step 4 medhu vadai
    7. Drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)Step 5 medhu vadai
    8. Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.Step 6 medhu vadai

Serve medhu vadai with hot with sambar/ coconut chutney.   DSC_0765

Sakkarai Pongal:

Today is Aadi velli,So I made the above vadais and sakkarai pongal. This is my 100th post too!! I thank all of the blogger friends who give their lovely comments,which encourage me a lot! I also have my friends who read my blog silently,I thank them too …Please continue with your support!! DSC_0783

Ingredients:

Raw rice – 1/2 cup

Moong dal/Pasi paruppu – 3 tbsp

Ghee – 4 tbsp

Milk – 1/2 cup

Cashews – 8

Jaggery – 3/4 cup – 1 cup

Elachi – 1

Raisins(optional) – 1 tsp

Nutmeg powder(optional) – 2 pinches

Pachai karpooram(optional) – A pinch

water – 1 & 3/4 cups

Salt – 2 pinches

Method:

  1. Heat the cooker and add a tsp of ghee and fry the moong dal directly.Fry for a minute.
  2. Add the washed rice,half of the milk,water and pressure cook in medium flame for 4 whistles.
  3. Once the pressure is released,open and mix some more milk,just to mash and mix well.
  4. Powder the jaggery and if you think the jaggery is pure,doesn’t have impurities or sand then you can add the powdered jaggery to the pongal directly.If you have impurities in it,then better just melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
  5. Switch on the stove and keep on stirring well in a low-medium flame.
  6. Pour ghee little by little and keep on stirring till pongal leaves the  sides of the vessel.(approx 4-5 min)
  7. Add fried cashew,powdered elachi and the other optional ingredients lastly and mix well.
  8. Enjoy the pongal hot hot!!

DSC_0781

I used achu vellam(jaggery like cubes)which is more sweet and gives less colour. Use salt while you cook the pongal,it will enhance the taste. If you are using the round vellam/jaggery,then it has salt by it self,so watch out while you add salt.

Reader Interactions

Comments

  3. sangeetaskitchen

    congrats on ur 100th post…..keep continuing ur good work …..and ur way for taking out wonderful snaps. thanks for the recipe of vadai i have tasted it and know how super taste u make them. Post all other all wonderful recipies u make at home.
    u stared ur blog whn i was near u ( in singapore )but on the 100th post i am not near u . anyways wherever i am i will always remember the time we spend together.

    Reply

  4. RAKS KITCHEN

    Chithra
    Thank you for ur lovely words!!

    Sangee

    Thanks so much for your comment,you have been always a good critic for my blog:) And I learnt a lots of dishes from you:) I should thank you for that 🙂

    Reply

  6. Prathibha

    wow those vadas are looking very yummy n tempting gal..its not fair to tempt us like this..:(
    A big slurrrp for those wadas dear…
    I really want to see the video..can you plz mail me??

    Reply

  7. Bharathy

    CONGRATS on your 100th post!!

    Girl, you truly have posted some real memorable recipe posts to looks back!..

    I fail everytime making uzhundu vadais…and here I see one of the best vadais I've come across!! 🙂
    Awesome pics too!!

    Bookmarked!..!!

    Sarkarai pongal lokks divine!!
    Wishing you many many more 100s to come!!!!
    Hugs!
    Bharathy 🙂

    Reply

  8. Kitchen Flavours

    Oh wow……awesome and drool worthy vada's……love the crispy layer…..Congrats on your milestone post. Pongal looks yum…..you rock with pictorial, photos…..Video too….hats off baby…..keep rocking…..

    Reply

  10. Rajitha

    wow wow wow…thank you for the technique for the vadai. I always make them like bondas as i am intimidated to make the hole in the center…your techniqe looks so much safer and easier!!

    Reply

  11. Laavanya

    I love the perfect colour on your vadais – these are my absolute favorite. Congrats on your 100th post and love the picture of the sakkarai pongal too.

    Reply

  12. Suparna

    hi Raaji,
    I always adore the authenticity of the dishes u post 🙂
    Congratulations on the 100th milestone :)wishing u many more to achieve 🙂
    This sure is a very useful post for many who are intrigued by the beautiful shape of the medhu vadas 🙂 it inclueds me too!! and sakkarai pongal is one of my fav's too!!! ur pics are damn useful and thanks so much for the lovely dishes u post dearie 🙂
    God bless!!
    TC

    Reply

  13. Priti

    Babe Congrts too :)…this is indeed cool ….you knw I never get my vadai rite…how much ever I try..and the shape is just never..your vadai looks just so gud and perfect…wonderful with pongal

    Reply

  16. Viki's Kitchen

    Congrats on ur 100th post dear. Love the way u do this vadai. I too learnt to make it with one hand from my grandma . It surely gives a good shape. Ur vada looks so cute. Happy adi velli dear. Sarkarai pongal makes me drooling:)

    Reply

  18. Mangala Bhat

    Oh My Gosh ..Lokk at those pefect vadai ..My mouh started watering baby…Congrats on ur 100th post.Keep posting such a mouthwatering reciipes .Lovely post . I craving for that vadai ..:(((( ..Crying

    Reply

  21. Anu

    Congrats on your 100th post….
    Wow crispy vada and pongal looks tempting.I am great fan of vada and sambar and I tried it but never posted in my blog. Ur vadai romba alaga supera eruku…. Wishing you many more 100s to come…..
    Keep rocking….

    Reply

  22. Nags

    congrats on a beautiful blog that only gets better each day 🙂 the vadas look perfect. can i come over next time u make them and see how u get the shape so nicely?

    Reply

  29. Soma

    what a picture! I could just stretch my hand pick up one of the vadas of all of them! I made vada last weekend, but without the hole.. made tiny little ones for my little girl, which she could eat at one pop.
    Soma(www.ecurry.com)

    Reply

  32. Priya Narasimhan

    Congratualtions Raks…Best pictures of vada I have ever seen..Just can't move my eyes out of the pictures…:-) You know what, I have planned to make vadas today in the evening. My cousin in Bombay has sent a recipe for dahi vada..We (my mother)also pretty much follow the same recipe that you have given..though with minimal changes..I will post mine too soon after making them….

    Reply

  34. meeso

    Wow, the vadai's look so fluffy and crispy and perfect! Mine turn out more dense than I like, I want to try your recipe… The pongal looks great, too!

    Reply

  36. Vibaas

    Congrats on your 100th post. those vadas and sakkarai pongal..wish i could have 'em right away. toooooo tempting, gal! Awesome pics, as usual 🙂

    Reply

  39. rekhas kitchen

    wow look at those pic.s simply superb very very tempting hot vadas are my all time fav. looks great
    ohh dear that's jilebi only but it's an up coming recipe will post it soon dear, sorry.

    Reply

  43. jayasri

    Hi raji how r u ?, i missed this post congrats on ur 100th post, u have taken it really wonderfully, your photo shots are amazing.., the vadais look so delicious and of course sakkari pongal too.., feels like can i just pick one of them, ur explanations as always very good ! my, u got lot of patience, hats of to u

    Reply

  44. lata raja

    Hi that's wonderful!!Congrats on the milestone post. I am sorry I am congratulating you five days late. But it so happened my internet stops functioning when I open comments column.Sometimes I'm having to re type the whole thing. Innikku being Aadi chevvai, I,m chanting Sahasranamam at 3pm local time and making both of these for neivedhyam.

    Reply

  45. Nithya Praveen

    Truly fantastic…..nice click too.Many ppl dont try making this vadas coz of the shape,it doesnt come out very well.The cook at my inlaws house back in India also doesnt make them…she finds it difficult to get the shape.Guess this needs the right amount of ingredients.Urs looks sooooo perfect.LOvely one!

    Reply

  47. Dibs

    Congratulations on 100th post. My my you are genious to make such excellent vadas. Lovely detailed post. I do want your video, so I will send you an e-mail. BTW – you shd just like it here – I am sure nobody will get bored!!!!

    Reply

  48. K

    Congrats on reaching a mile stone in your beautiful blog! Those pics look amazing and the step by step procedure of vadas too..

    Reply

  50. Prema Sundar

    Congrats on ur 100th post.Vadas have come out very well and what wonderful pictures.
    Loved ur jangiri recipe and ur step by step pics.. have bookmarked it and iam going to try it out soon in the festival season..

    Reply

  54. Hema

    I just love your vadai. A trick used in hotels is that they add a little bit of rice flour for the crispness. Your experience reflects on the vadai.. and congrats on your 100th post.. you've come a long way..

    Reply

  57. janu

    Hiiii!!! This vada is really looking good! I tried making some but i could not make holes in the center. could you send me the video link of making vada?

    Reply

  59. Raji

    I have tried Vadai many times but never got the hole in it. Followed your technique and got it this time. OMG, the taste was awesome and hubby compared my vadai to his Amma's vadai. Thanks a lot for the wonderful technique.

    Reply

  61. jo

    hi

    i tried your vada recipe yesterday, i grinded for 20 mts and just tried one vada, as i don't know the right consistency of smooth. it didn't increase in size and not so crisp. I again grinded for some more time say around 40 ro 50 mts, and tried again i didn't get the crisp texture i got fed up and added soda and fried, it was bit crisp.

    i am so depressed not getting anythong right, just don't know what question to ask also.

    thans for the recipes
    jyothi

    Reply

  62. RAKS KITCHEN

    Hi jo, grind by sprinkling water little by little and the batter should increase in volume,'smooth' means you should not see any rawa like texture, it should be smooth…that is grind well..may be your urad dal is not fresh stock or you may want to add little more water…

    Reply

  65. Raks Anand

    Priya, I too use ultra grind, u can add more water if u need to get volume, just make sure it doesnt become watery otherwise will not be able to make shapes. If u add water sure the batter will fluff and give volume. I think ur urad dal is fresh and nice quality one. May be that's the reason.

    Reply

  66. Priya Hari

    How long should we typically grind for vada?

    If I add very less water or sprinkle, it is nowhere near vada consistency even after 10-15 mins. After how long can I actullay expect the dhal to start looking like a dough?

    I am able to get it ground only when I add more water. What do you think could be the issue? Do I need to wait for some more time?

    For grinding, I use Ultra grinder..

    Reply

  68. saradha

    Thank you very much for the post. My husband discovered your blog and since then we have been trying out different recipes fried rice, bread upma, paranthas to mention a few. I am waiting to try this vadai recipe this weekend. Excellent photographs and perfect proportions. Keep up the good work you are building new cooking enthusiasts.

    Reply

  71. RAKS KITCHEN

    Hi nalini,

    Yes you can grind in mixie, make sure you grind it by stopping frequently and wipe the sides of the mixer jar and add very little water,gradually while grinding. Do not grind continuously. Do not let the batter get heated while grinding. If you think so, use fridge water…And regarding the video, please send me a mail to the ID I have given in the side bar(right hand side top(FEEDBACK-EMAIL ME))I will send the link to your email ID, or if you dont mind, leave a comment here ur mail ID, I will not publish it,but send the link..

    Reply

  72. shradkul

    Hi, I have started to browse recipe blogs recently..and came across to this one.. I am always tempted whenever I see your recipe's photos (step-by-step) and I wish to try them immediately 😛 ..Till now, I have always made the vada as bonda (always felt when I could make the restaurant style! sign) , but I am going to try it now 😀 . Just 1 question, when we wet our rright hand , make a hole and shake a litthe to drop it in medium hot oil, does the oil splutter/splash? 😕

    Reply

  77. RAKS KITCHEN

    I haven't used rice flour in the vadas that is in the picture. Usually, if we grind the batter perfectly in grinder, it sure comes out crispy and light without adding rice flour. If you add rice flour, you sure get crispier vadas and the density also gets thick.

    Reply

  80. avani motta

    Hi Raks Kitchen… I tried your ven pongal and sakkarai pongal… just came out awesome… it was on the pongal day I made it. The ven pongal I served it with coconut + red chilli chutney! Just came out awesome combi. My hubby jus loved it! keep posting it! all the best!

    Reply

  83. Anonymous

    Thanks for sharing your experience. Sometime Vadai become as a main dish for me when Vadai with coconut chutney and sambar are unbeatable, with in short time i would eat from 10 to 15 vadai at home, big vadai which are homemade.

    Hi friends, may i ask you simple question? Because i am very anxious to know about. Who gave the name "vadai", since it exist from???

    Reply

  89. Nasreen Basu

    awful piece of information, I had come to know about your blog from my friend vimal, mumbai,i have read atleast 13 posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a million once again, Regards, chakkara pongal recipe

    Reply

  94. Pamela D'silva

    Rags I have visited ure page for the first time (since I now have time to cook 🙂 ) and I must say its awesome. The way u've explained the process in details is amazing and not to mention the pic's of the dishes they are just irresistible and mouth watering. Cheers to you gal. I was always confused on how the medu vadas are made as in the shape and now i know . Thanks so much.

    Reply

  97. Sadiya Sayeed

    Hi raks, you have an awesome blog. I have tried most of your recipes and they never disappoint me. I tried medu vada yesterday. They tasted yummy but they were not soft from inside.they were rubberish. What cud be the reason for that??

    Reply

  102. v

    i tried this recipe. It came out very crisp and wonderful. Thanks a lot for the recipe. Pls show how to make fruit pachadi (tomato and fruits), you know, like the kind which serve in weddings. and also, sojji appam. thanks once again.

    Reply

  111. Priyadarsini SumanSengan

    Hi Raks, I have finally got vadas that were actually looking like vadas after 5-6 attempts!! Everytime i used to get like ulundhu boonda. Even if it tastes crispy n good i want to get the perfect shape.

    My query: I grind the batter in mixie all the time. The batter sticks to my hand even if i wet my hand well. Hence when i make vadas i cannot roll it and bring it to perfect round. Is there any particular duration i should soak the urad dhal? I usually soak it for 4-5 hrs. How do u identify the dhal quality?

    Reply

  112. Raks anand

    Use ice cold water to grind the batter. Grind in small intervels by using the pulse option. Try keeping refigerated before making vada. Hope this helps. Soaking time is kinimum 2 hours. Sorry I don't know any particular trick to identify hood quality dal.

    Reply

  113. Gomathi

    Hi,Raks! Golden brown vadai is a dream recipe for me..when ever I try to make it, i could not shape the batter and mostly i end up in making mysore bonda(though it tastes equally good). I use mixie and it requires additional water for grinding it to a smooth batter, though I soak it for 3 hrs. Any tips for thickening the batter? Any specs in the urad dhal, like split or whole? I happened to use the split white ones..

    Reply

  116. Unknown

    Hi, I have tried many of your recipes..And it came out to be appreciated by every one.Thanks for your wonderful recipes….I want to make these Medhu Vadas ….I have a Medhu Vadas maker ….Can I make Vadas in Medhu vada maker with this recipe?

    Reply

  119. Meena Shreekanth

    Thank you so much for ur recipes, I did this vadai today, outside was crispy , didn’t drink oil at all actually it was dry, only thing is when I made and ate immediately it was soft easy to bite but after little time say 15 min vadai became little hard while biting it, inside was little stiff
    What the reason could be, it would be helpful if you can say the mistake I did so that I will be careful next time

    Reply

  123. Abi

    Hi .. can the excess batter be refrigerated and use it on next day?..also for how many days will stay fresh in fridge?Thanks in advance..

    Reply

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