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    Home » Snacks » Medhu vadai, Ulundu vadai recipe – With video

    Medhu vadai, Ulundu vadai recipe – With video

    July 17, 2009 by Raks Anand 129 Comments / Jump to Recipe

    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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    4.79 from 14 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

    • ¾ 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
    • ⅛ 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 ½ 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 – ½ cup

    Moong dal/Pasi paruppu – 2 tbsp

    Ghee – 4 tbsp

    Milk – ½ cup

    Cashews – 8

    Jaggery – ¾ cup

    Elachi – 1

    Raisins(optional) – 1 tsp

    Nutmeg powder(optional) – 2 pinches

    Pachai karpooram(optional) – A pinch

    water – 1 & ¾ 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.

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    Reader Interactions

    Comments

    1. Chitra

      July 17, 2009 at 8:53 am

      THANKS A TON FOR THIS POST…IT IS REALLY USEFUL TO ME..IAM CRAVING FOR THOSE PERFECT SHAPED VADAS..WILL TRY IT VERY SOON 🙂

      Reply
    2. sangeetaskitchen

      July 17, 2009 at 9:02 am

      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
    3. RAKS KITCHEN

      July 17, 2009 at 9:10 am

      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
    4. Sushma Mallya

      July 17, 2009 at 9:16 am

      hi raks..nice crispy vadas….very lovely pictures….

      Reply
    5. Prathibha

      July 17, 2009 at 9:26 am

      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
    6. Bharathy

      July 17, 2009 at 9:33 am

      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
    7. Kitchen Flavours

      July 17, 2009 at 9:45 am

      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
    8. LG

      July 17, 2009 at 11:58 am

      My hubby is a big fan of vada..sambar and vada are his fav items!! pictures are captivating!

      Reply
    9. Rajitha

      July 17, 2009 at 12:41 pm

      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
    10. Laavanya

      July 17, 2009 at 12:56 pm

      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
    11. Suparna

      July 17, 2009 at 1:34 pm

      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
    12. Priti

      July 17, 2009 at 1:42 pm

      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
    13. A 2 Z Vegetarian Cuisine

      July 17, 2009 at 2:05 pm

      Congrats on your 100th post. Both the dishes look awesome especially Vadai. Doing with one hand is a nice tip. Will try out next time.(Vadaiku thrizhti suthi podunge, supera errukku).

      Reply
    14. Pavithra

      July 17, 2009 at 2:17 pm

      Hi raks congrats on ur 100th post and those vadas and pongal is looking awesome and tempting.Keep rocking with more and more recipes..

      Reply
    15. Viki's Kitchen

      July 17, 2009 at 2:19 pm

      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
    16. Anonymous

      July 17, 2009 at 2:23 pm

      C O N G R A T S ON UR 100th POST dear!!!
      That crispy vadas make me mad!

      Reply
    17. Mangala Bhat

      July 17, 2009 at 2:26 pm

      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
    18. Sailaja

      July 17, 2009 at 3:00 pm

      congrats…keep rocking.ur vada looks perfect,very crispy

      Reply
    19. alice

      July 17, 2009 at 3:17 pm

      Raks, congats on your 100th post! I know you will hit many a centuries more!!!
      wonderful post regarding step by step description of making methu vadai! both sakkarai pongal and vadai look tempting!

      Lissie
      http://saltandspice.org/

      Reply
    20. Anu

      July 17, 2009 at 3:37 pm

      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
    21. Nags

      July 17, 2009 at 4:48 pm

      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
    22. Home Cooked Oriya Food

      July 17, 2009 at 4:59 pm

      Congrats on the 100th post. I love your vadas… Awesome…

      Reply
    23. DEESHA

      July 17, 2009 at 5:20 pm

      wow, gorgeous pics .. vadais look very tempting .. congrats on your 100h post

      Reply
    24. Valarmathi

      July 17, 2009 at 5:31 pm

      Congrats on ur 100th post. Vada and Pongal looks so fantastic and yummy. Lovely pictures.

      Reply
    25. Poornima Nair

      July 17, 2009 at 6:31 pm

      The vadai pictures are awesome, they looks so crispy n yumm. Really tempting. Love the pongal too.

      Reply
    26. Vrinda

      July 17, 2009 at 8:49 pm

      So tempting shot…feel like grabbibg one right from the picture..This is my all time fav snack,just craving for these crispy vadas now..

      Reply
    27. Gita

      July 17, 2009 at 9:40 pm

      Wow what gorgeous pictures…crispy and delcious vadas perfect with the pongal 🙂

      Reply
    28. Soma

      July 17, 2009 at 10:28 pm

      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
    29. bindiya

      July 18, 2009 at 3:53 am

      What delicious and tempting pics!, you have done a supertb job!!

      Reply
    30. sriharivatsan

      July 18, 2009 at 3:58 am

      Chance illa Supera panreenga ellame..Am drooling over here buddy..

      Reply
    31. Priya Narasimhan

      July 18, 2009 at 6:53 am

      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
    32. srikars kitchen

      July 18, 2009 at 2:38 pm

      wow.. nice methu vadai.. useful info.. looks really awesome..

      Reply
    33. meeso

      July 19, 2009 at 12:16 am

      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
    34. Priya Narasimhan

      July 19, 2009 at 2:57 am

      May be you can send the vadas to Fried snacks event hosted by EC?

      Reply
    35. Vibaas

      July 19, 2009 at 3:07 am

      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
    36. Cynthia

      July 19, 2009 at 4:36 am

      Your snacks are outstanding and have me drooling!

      Reply
    37. Yasmeen

      July 19, 2009 at 12:33 pm

      Crispy and Yum,I also shape them on hands 😀

      Reply
    38. rekhas kitchen

      July 20, 2009 at 1:57 pm

      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
    39. Parita

      July 20, 2009 at 2:18 pm

      Love the clicks, they are soo perfect! Perfectly shaped and so crispy , just the way i like 🙂

      Reply
    40. Vani

      July 20, 2009 at 7:22 pm

      Perfect looking vadas! Happy 100th!

      Reply
    41. Mandira

      July 21, 2009 at 1:34 am

      love both the recipes, the pics are amazing. Congrats on your 100th post.

      Reply
    42. jayasri

      July 21, 2009 at 1:39 pm

      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
    43. lata raja

      July 21, 2009 at 2:17 pm

      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
    44. Nithya Praveen

      July 22, 2009 at 2:47 am

      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
    45. EC

      July 22, 2009 at 8:52 am

      Congrats on ur 100th post..the vadas look so good, I never have got so good ones with perfect holes..

      Reply
    46. Dibs

      July 22, 2009 at 10:33 am

      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
    47. K

      July 22, 2009 at 11:08 am

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

      Reply
    48. Pravs

      July 22, 2009 at 1:10 pm

      perfect and beautiful vadai. congrats on the 100th.

      Reply
    49. Prema Sundar

      July 22, 2009 at 4:54 pm

      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
    50. Sireesha

      July 22, 2009 at 4:56 pm

      CONGRATS on your 100th post!!

      I'm smacking my lips at the thought of eating this 🙂

      Reply
    51. Seena

      July 23, 2009 at 3:09 am

      good to see you with so many authentic recipes..! Raj, loved your green bowl too.. 🙂

      Reply
    52. Mahimaa's kitchen

      July 23, 2009 at 3:39 pm

      super! both look equally tempting.

      Reply
    53. Hema

      July 24, 2009 at 2:51 am

      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
    54. Roochi

      August 19, 2009 at 4:12 am

      wonderful vadas.. and pongal looks great

      Reply
    55. Preeti Kashyap

      September 29, 2009 at 12:44 pm

      Vadai looks crispy and yummm. I can never make those holes. Thanks for clicking the step by step procedure.Congrats on your 100th post!

      Reply
    56. janu

      March 18, 2010 at 4:07 am

      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
    57. Shalini

      September 01, 2010 at 11:48 am

      Pongal Looks very nice. I'll try it today..thanks

      Reply
    58. Raji

      May 04, 2011 at 10:04 am

      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
    59. RAKS KITCHEN

      May 04, 2011 at 10:08 am

      Thanks so much for the feed back raji,glad you got it right 🙂

      Reply
    60. jo

      July 03, 2011 at 9:38 am

      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
    61. RAKS KITCHEN

      July 03, 2011 at 9:47 am

      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
    62. Ping

      September 12, 2011 at 2:25 pm

      I love this vadai!
      Thanks so much for posting!
      Will try it some time soon 😉

      Reply
    63. Hyma

      September 16, 2011 at 12:05 am

      u r truly a pro…i can never get myself to make that hole in the center;-)! great clicks on the vada again!

      Reply
    64. Raks Anand

      December 13, 2011 at 9:54 am

      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
    65. Priya Hari

      December 13, 2011 at 9:50 am

      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
    66. Priya Hari

      December 14, 2011 at 3:15 am

      Thanks so much for such a prompt reply!
      This week I have tried 3 recipes of yours and all of them were just awesome!

      Reply
    67. saradha

      January 14, 2012 at 1:23 am

      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
    68. sudha prakash

      January 15, 2012 at 10:38 am

      Hi,

      Iam seeing ur site for the 1st time..looks awesome.

      Million Thanx for ur vada tips..
      keep posting.

      Reply
    69. Nalini

      January 28, 2012 at 6:54 am

      The vadas looks so good. Can I use mixie for grinding the dal? Also can you send me the link to youtube video? Thanks

      Reply
    70. RAKS KITCHEN

      January 28, 2012 at 6:59 am

      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
    71. shradkul

      August 01, 2012 at 4:07 am

      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
    72. RAKS KITCHEN

      August 01, 2012 at 4:08 am

      Thank you 🙂 No it wont splash as long as you drop gently from a safe distance(not too high or too low), all the best!

      Reply
    73. Janani

      August 03, 2012 at 12:50 am

      U have such a beautiful site raks.Its very difficult for me to log out.I will be all drum stuck with ur beautiful.Love ur site.

      Reply
    74. chendurpriya

      August 20, 2012 at 5:30 am

      nice vada, can i refrigerate the batter and use next day!

      Reply
    75. Tina

      August 27, 2012 at 12:16 am

      Hi, your vada looks very crispy and light. Did you add rice flour to make it so?

      Reply
    76. RAKS KITCHEN

      August 27, 2012 at 12:27 am

      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
    77. sunny

      October 14, 2012 at 8:28 am

      finally i made the crispy tasty vada, thank you very much, i am dying to make it for my mom

      Reply
    78. Clint Joseph

      November 21, 2012 at 12:23 pm

      I made it…super…

      Reply
    79. avani motta

      January 21, 2013 at 6:47 am

      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
    80. nalini vijay

      February 08, 2013 at 10:13 am

      hi rak's it's nice vadai. it is very crispy & taste to eat.

      Reply
    81. Harini M

      June 27, 2013 at 2:14 pm

      Vadai looks perfect and I just love your dark background in the clicks

      Reply
    82. Anonymous

      July 20, 2013 at 5:41 pm

      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
    83. Ramu

      August 04, 2013 at 3:27 am

      Thanks Raks u r given very good insight.

      Reply
    84. Ramu

      August 04, 2013 at 3:27 am

      Thanks Raks u r given very good insight.

      Reply
    85. Sindhu Sharma

      August 20, 2013 at 1:11 am

      thanks a ton for this recipe….vadais are just perfect….

      Reply
    86. Pnrwnd

      September 07, 2013 at 11:14 am

      i like vadai

      Reply
    87. Anonymous

      November 28, 2013 at 10:28 am

      I prepared without asafetidia wat is it

      Reply
    88. Nasreen Basu

      December 08, 2013 at 6:49 am

      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
    89. Bartanwale Kitchenware

      January 14, 2014 at 4:48 am

      sambar with vada is my favorite

      Reply
    90. Supriya Surey

      March 15, 2014 at 12:15 am

      You have given not only the recipe and also the things which is to be avoid while preparing…this is helpful for the one who are new for cooking… Thanks a lot..

      Reply
    91. Preethi ManiK

      March 23, 2014 at 1:32 am

      Reqlly looks yummy . Thanks for sharing your wonderful post s here. Please continue the same. Congrats

      Reply
    92. Pamela D'silva

      April 15, 2014 at 12:40 am

      Rags the dishes are awesome cheers

      Reply
    93. Pamela D'silva

      April 15, 2014 at 12:40 am

      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
    94. Charulatha Sundar Rajan

      June 17, 2014 at 6:53 am

      Hi raks,
      I'm making sambar vada for big crowd. Can I make them previous day and refrigerate? Will the taste get affected by this?

      Reply
    95. Raks anand

      June 17, 2014 at 7:08 am

      Sure you can do, you can re heat in microwave slightly to heat it up.

      Reply
    96. Sadiya Sayeed

      July 11, 2014 at 6:58 am

      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
    97. Raks anand

      July 11, 2014 at 7:00 am

      May be try adding little more water while grinding. If its too thick then this might happen

      Reply
    98. Janani Srivatsan

      August 28, 2014 at 2:35 am

      vadai looks heavenly

      Reply
    99. karthika krishnan

      October 17, 2014 at 8:36 am

      Hi Raji,
      Mixie or Grinder?Which wud be better for vada.My mom says, if we use mixie, the batter will not be fluffy as grinded in a Grinder

      Reply
    100. Raks anand

      October 17, 2014 at 8:40 am

      Yes, mixer means less volume, use mixer only when you have a very good quality of urad dal.

      Reply
    101. v

      December 14, 2014 at 1:41 pm

      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
    102. Rismiya Nasrudeen

      April 09, 2015 at 10:49 am

      I tried medhu vada last weekend……it was tasty, crispy without using rice flour……I grinded I the mixie only…. thanx

      Reply
    103. Famidha Ashraf

      July 08, 2015 at 12:35 am

      Thank you for the tips.. worked perfect.

      Reply
    104. kumar

      May 20, 2016 at 12:06 pm

      Hi, if batter became bitter what we have to do. thanks.

      Reply
    105. Raks anand

      May 20, 2016 at 12:07 pm

      How did it turn bitter?

      Reply
    106. Unknown

      June 28, 2016 at 11:02 am

      Hi I have tried this medhu vadai today.it came out very nice and crispy. My husband and baby liked it very much. Thank you so much

      Reply
    107. Unknown

      June 28, 2016 at 11:02 am

      Hi I have tried this medhu vadai today.it came out very nice and crispy. My husband and baby liked it very much. Thank you so much

      Reply
    108. dogood

      August 03, 2016 at 6:46 am

      I want to make 40 vada s. Pl tell required quantity of good brand Ulaundu If i grind in grinder

      Reply
    109. Raks anand

      August 03, 2016 at 7:49 am

      Sri gold, udayam brand are good

      Reply
    110. Priyadarsini SumanSengan

      October 22, 2016 at 9:10 am

      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
    111. Raks anand

      October 22, 2016 at 9:17 am

      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
    112. Gomathi

      April 20, 2017 at 1:33 am

      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
    113. Raks anand

      April 20, 2017 at 2:30 am

      As I have mentioned in the very first step, use whole urad dal and see the difference. Please go through the Notes section, sure it will turn out perfect.

      Reply
    114. orchiis22

      April 24, 2017 at 5:59 am

      Hi I have tried fr the first time..it came out well ..my hubby and my kid loved so much

      Reply
    115. Unknown

      April 24, 2017 at 6:02 am

      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
    116. Raks anand

      April 24, 2017 at 6:08 am

      Sure you can try the same recipe

      Reply
    117. Ramesh S.G

      December 12, 2017 at 1:32 am

      Wonderful. Making known the secret of cooking. Keep it up.

      Reply
    118. Meena Shreekanth

      January 21, 2018 at 10:54 am

      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
    119. Anonymous

      January 21, 2018 at 10:54 am

      Its looking really awesome. Thank you sharing.

      Reply
    120. Raks Kitchen

      January 21, 2018 at 11:10 am

      You can add little more water while grinding water.

      Reply
    121. Lk

      October 20, 2019 at 10:41 am

      Hi Rajeshwari,I tried ur recipe. I got so many appreciations from all my family members.. Good One!! Keep it up!!

      Reply
    122. Abi

      January 11, 2020 at 4:41 am

      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
      • Raks Anand

        January 12, 2020 at 8:35 am

        As soon as you grind batter, refrigerate the batter and take only required portion and salt and other ingredients. Maximum 3 days it can be stored.

        Reply
    123. Lakshmi Sundar

      January 16, 2020 at 2:23 am

      It was really useful for beginners with step by step instruction

      Reply
      • Raks Anand

        January 17, 2020 at 4:22 am

        Thank you

        Reply
        • Samaya

          July 05, 2020 at 8:33 pm

          i was looking for little elaborate video while grinding, always its a struggle for me to grind with less water. Video was too quick on grinding part, rest looks like perfect! thanks for quick tips!

          Reply
          • Raks Anand

            July 06, 2020 at 9:55 am

            I will sure try to add detailed video sometime soon 🙂

            Reply
    124. Pratheepa

      April 14, 2021 at 4:12 pm

      Hi, happy Tamil new year. I tried medhu Vadai. After adding chopped onion, the batter becomes watery. What to do

      Reply
      • Raks Anand

        April 14, 2021 at 5:31 pm

        Happy New year 🙂 Make vadai batter more thicker. Remember adding salt and onion makes your batter more loose. So accordingly reduce water. You can keep refrigerated before grinding and use ice cold water or ice cubes while grinding. Smooth really fine with less water. Do not add salt while grinding. Hope these helps you next time. For now you can try adding a tbsp of rice flour or maida and make.

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

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