Medhu vadai recipe - crisp and tasty fried black grams donuts shaped fritters. A popular south indian snack.
Prep Time5 hrs
Cook Time30 mins
Total Time9 hrs 30 mins
Servings: 8 to 10 vada
- 1 cup Urad dal (black gram)
- ¼ teaspoon Crushed black pepper (kali mirch powder)
- ½ teaspoon Cumin seeds (jeera)
- 1 Green chili, Chopped (hari mirch)
- 1 pinch Asafoetida (hing)
- 2 to 3 tablespoon Water or strained water of the soaked urad dal
- Salt as required
- Oil for deep frying
making ulundu vadai batter
Drain well and take all the lentils in the grinder jar.
First add 1 tbsp water and grind the lentils for a few minutes.
Switch off the grinder and scrape the sides of the jar with a spatula and add the unground lentils which stick to the sides of the jar inside the jar.
Add 1 tbsp water and stir with the spatula.
Grind again in intervals scraping and stirring the batter a few times.
If you find difficulty in grinding the batter, you can add 1/2 or 1 tbsp water more.
When the batter has become smooth, fluffy and soft, stop grinding.
There should be no grainy texture in the batter. It should feel very smooth on your fingers.
Add the crushed black pepper, cumin, green chilies, asafoetida and salt to the ground batter.
Mix well and keep aside.
frying ulundu vadai
Heat oil in a kadai or pan for deep frying the vadas.
Shape the ulundu vadai as explained in the step by step pic below.
Fry them in medium hot oil till golden and crisp.
Drain vadas on paper napkins and serve the ulundu vadai hot with coconut chutney and sambar.