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Anu's Kitchen Vadai

Medhu Vadai – Ulundhu Vadai

Few days back, I tried to prepare medhu vadai. But the batter didn’t have thick consistency. In fact I added very little water while grinding still I couldn’t shape the vadais (with the hole). I prepared medhu bonda with it and it was great hit 😀

This time I was more conscious about adding water while grinding the urad dal. The vadais came out very well. Here is my version of mini medhu vadai – ulundu vadai.

Medhu Vadai - Ulundhu Vadai
Medhu Vadai - Ulundhu Vadai

Ingredients:

Urad dal: 200 gms
Onion: 1 medium sized
Green chilies: few
Curry leaves: few
Pepper: 1 tbsp
Salt: To taste

Preparation Method:

  • Soak the urad dal in water for about 30 mins.
  • Drain the water completely and leave it for another 20-30 mins.
  • Now grind the dal without adding water.
  • Chop the onion, green chilies and curry leaves and add it to the batter.
  • Add pepper and salt and mix well.
  • Take a plastic sheet and grease it with little oil.
  • Take the batter in small amounts, pat it in the greased sheet and make a hole in the center.
  • After shaping, transfer it in ladle and slide it in the oil.
  • Deep fry the vadais.


Tips and Tricks:

  • Shaping vadais would be very easy if the dough has a thick consistency.
  • We can easily pat the dough in our hand and slide it in the oil using a ladle.
  • I used greased plastic sheet since this was my first attempt.
  • It would be safe if we use wooden ladle.

Share & Enjoy! -

16 replies on “Medhu Vadai – Ulundhu Vadai”

Wow… looks absolutely mouth watering. Somehow Chef Anu has a knack of simplifying the recipes and making them look tasty! This medhu vadai looks so authentic… 🙂 reminds me of my school/college days

Anu, you say its ur first time? It looks great! Spices n all lovely shape n color! (Btw, tks for ur lovely comment at mine, hv added u to my reader – new post n I will b here! ;):D )

Very appetizing!The Medhvadais are”mouthwatering”.They are real Ulundu softies. A little Arisi Mavu[rice flour] added @step 5 along with pepper and salt to the batter does the trick. you’ll get the traditional MadhuVadai served everywhere.Enjoy!
P.Ramachandran

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