ulundu vadai recipe, medhu vadai recipe, urad dal vada recipe
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4.8 from 5 votes

ulundu vadai

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
Course: breakfasts, snacks
Cuisine: south indian
Servings: 8 to 10 vada
Author: Dassana Amit


  • 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


soaking urad dal

  • Rinse the urad dal in water for a couple of times.
  • Soak them in enough water overnight or for atleast 4-5 hours.

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.