MEDHU VADA recipe with all the Tips | Crisp & Fluffly Medhu Vadai | Ulundu Vada
Today’s recipe is “Medhu Vada”. It is a popular South Indian snack recipe made with urad dal and very basic ingredients like ginger, curry leaves, and coriander. Although onion and other vegetables can be added but I have made them just as it is.
Some important things to make Medhu Vada:
*All you need to do is soak the daal for good 5-6 hours and then grind it into a paste without adding much water.
*Water is the key here to make soft and fluffiest Vadas. If you add too much water, it will ruin the batter and Vadas won’t be as good as shown in the video.
*Grind it in batches by stopping your mixie grinder after every 15 seconds, mix the vada batter with a spoon, and again grind it for 15 seconds. I have used 4 tablespoons of water in total.
*Do not fry the Vadas on high heat or low heat. The perfect flame mode is medium. If you fry the vada on high heat, Vada will be fried from outside but will remain raw within. On low heat, Vada will too much oil. So always fry vada on medium heat by flipping them twice or thrice. It will 4-5 minutes to fry one batch.
- Fresh Coriander leaves
- Ginger - 1 tbsp
- Rice powder - 2 to 3 tbsp
- Salt to taste
- Urad Daal - 1 cup
- Green Chilli - 2
- Onion - finely chopped (optional)
- Curry Leaves - 5-6
- Black Pepper powder - 1/2 tsp
- Oil for deep frying