Ulundu (Medhu) Vadai

Fried food is delicious, especially when it has crisp edges and a soft center. You’ll find your entire family unable to resist the temptation to take one more vadai off the plate, making it the perfect dish for special occasions and a family favorite.

Print Recipe

Ulundu (Medhu) Vadai

Fried food is delicious, especially when it has crisp edges and a soft center. You'll find your entire family unable to resist the temptation to take one more vadai off the plate, making it the perfect dish for special occasions and a family favorite.

Course: Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine: Indian

Servings: 6

Ingredients

• 2 cups whole urad dhal
• 2 tsp toor dhal
• 4 green chilies (chopped) (adjust to taste)
• 6-8 tbsp water (for grinding)
• ½ cup onion (finely chopped)
• 10 curry leaves (finely chopped)
• 1 tbsp rice flour (optional)
• salt to taste

Instructions

• Add whole urad dhal and toor dhal to a mixing bowl. Wash well.
• Immerse the dhal in water and let it soak for 1 hour.
• Strain the water and add the dhal to a wet grinder.
• After grinding for 5 minutes, add chopped chilies.
• Grind until smooth and fluffy (around 20-25 minutes). Pour in 1 tbsp of water at a time while grinding.
• To check if the batter is done, scoop a small ball of batter from the grinder and place it in a bowl with water. If the dough floats, the batter is ready.
• Transfer the batter to a mixing bowl and set aside.
• Add the finely chopped onions, curry leaves, and salt. Mix/beat thoroughly, making sure to aerate the batter. Add rice flour if the consistency of the batter is watery.
• Next, heat oil in a frying pan. To check if the oil is hot enough, drop a tiny ball of the batter into the oil. If the batter slowly rises to the top, then the oil is ready. If not, wait for a few more minutes. Be careful not to make the oil too hot.
• Take a flat bottom container and lay it upside down so the bottom is facing upwards.
• Using a Ziploc bag or any thick sheet of plastic, scoop some batter onto the plastic sheet.
• Then, flatten the batter and make a hole in the center.
• Carefully transfer the batter from the plastic sheet onto your fingers/palm and drop it in the oil.
• Let the vadai cook on medium flame for a few minutes. Carefully flip the vadai over. Both sides should be golden brown.
• Remove the vadai from the oil and transfer to a plate lined with paper towels.
• Repeat the same process for the rest of the batter. Be careful not too add too many vadais in the oil at once. Refer to the notes below for tips.
• Serve hot with sambar and/or chutney.

Notes

Tips: 

• Add very little water at a time while grinding the dhal 
• Onions, curry leaves, and salt should only be added before the vadai is fried 
• Wet your hands before you flatten the batter and make a hole in the center. This helps prevent it from sticking to your fingers. 
• Each cup of urad dhal makes around 15 vadais, depending on the size.
• If the batter is too thin, it will absorb a lot of oil. You can add 1-2 tbsp of rice flour, which will help thicken the batter. 
• You can make the batter ahead of time and refrigerate it for a few hours before use.