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Medu Vada recipe, Ulundu Vadai recipe, Tamil Style
Medu Vada recipe or the Ulundu Vadai recipe as it is known, is a popular snack or breakfast dish with different names in different regions. It is made of urad dal which is ground and spices are added before frying in hot oil in the shape of a donut. But typically it is a famous breakfast menu from the State of Tamil Nadu.
Though the process of making the medu vada recipe or the ulundu vadai recipe might sound little complex when you acually make it, it is not actually. It is pretty simple and easy to make.
Just follow the instructions to make the batter carefully and you will definitely end up with the most crispy on the outside and the soft, fluffy on the inside Medu Vada recipe or the Ulundu Vadai recipe. Ulundu means the black lentils in Tamil. We call it as pretty much Medhu Vada in Chennai too and the the name ulundu vadai is rarely used in Tamil Nadu, I think
If you don’t own a stone grinder like me, (the ones that are a household must in every Indian home), then use the food processor for grinding the dal. I have tried to make the Medu Vada recipe or the Ulundu Vadai recipe in the mixie umpteen number of times, but was never satisfied with the results that the food processor gives. And after the grinding is done, beat the dough well with your hand for the soft and fluffy Medu Vada recipe or the Ulundu Vadai recipe
I remember going to the nearby restaurant with my Abba early in the morning in Chennai to buy some hot Medu Vada and Idli when I was a kid. I was more fond of the Medu Vada than the Idli.
Abba still brings piping hot medu vadas whenever I go to India now and implore us to eat it while it is still hot. There is a particular restaurant near my home in Chennai from where he gets it. Nothing can beat it’s taste.
I keep telling everyone, if you have tasted the medhu vadas of Tamil Nadu, you will never like it anywhere else. The more South you go in Tamil Nadu, you will get more tasty Idli, Sambar, Vadas. But no complaints, Namma Chennai has the awesome breakfast too.
When you follow the instructions, you will get the restaurant like medu vada or the ulundu vadai, in sha ALLAH. This Medu Vada recipe or the ulundu vadai recipe is a definite keeper.
The medu vada recipe is especially tasty during the rainy season. Eating hot vadas during the cold weather was such amazing feeling in Chennai. People of Tamil Nadu would undertand what I am saying.
But now, as you know, I live in a desert without the least chance of rainfall, it was tough to relive that feeling. But last month saw a lot of rainy days in Dubai with hailstones, storm showers :O
It was definitely something that was really different from other years. But, anyways, I did enjoy the weather to the core and did relish this medu vada on lot of days. But I couldn’t have missed sharing this recipe with all of you.
Let’s get started with the Medu Vada recipe, Ulundu Vadai recipe, Tamil Style
Medu Vada recipe, Ulundu Vadai recipe
- 2 cup urad dal / black split lentil
- 2 tsp black pepper corns
- 2-3 green chili / hari mirch finely chopped
- 1 inch ginger / adrak finely chopped
- 5-6 curry leaves / kadi patta finely chopped
- 2 tbsp grated coconut
- salt to taste
- pinch of baking soda
- oil for deep frying
- Wash and soak the urad dal for at least 4 hours.
- Drain the water from the soaked dal and then blend it in a stone grinder or food processor till a fine paste. Make it smooth and fluffy.
- Do not add too much water while blending the dal. If required just sprinkle some water.
- Transfer this paste to a large bowl and beat it well with your hand to create the aeration. The more you beat it with your hand, the more soft and fluffy the medu vada will be.
- Next add in the black pepper corns, green chili, baking soda, chopped ginger, chopped curry leaves, grated coconut, salt and mix well.
- Heat oil. Press the vada paste into a round disc, and make a small hole in the middle like a donut. You can skip making a hole too. (For easier working, dip your hand in water before taking the paste from the bowl, the vadas slips easily into the oil)
- Slide the prepared discs directly into the hot oil and cook on medium heat till golden brown in color. Serve hot with some coconut chutney or sambar.
Signing off until next time,
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For more such easy recipes try out the following