medu vada recipe in mixie | uddina vada | medhu vadai | ulundu vadai with detailed photo and video recipe. a crispy south indian fritter recipe or indian savoury doughnut recipe, prepared from urad dal or black lentil. typically it is served with idli and the idli vada combination with chutney and sambar is the popular breakfast in many households.
the word medu in the medu vada, literally means soft in kannada language. basically this word is attached to this dish, to describe softness yet the crispiness it has. perhaps the udupi restaurants famous all over india had a great contribution in popularising and giving this adjective to vada recipe. however it is also referred with several other names in south india like, urad dal vada, medhu vadai, ulundu vadai in tamil, garelu in telugu and uzhunnu vada in malayalam. further, it is served mainly with coconut chutney or peanut chutney, but these days it is served by dipping in sambar too.
furthermore, some important tips and suggestions to prepare a crisp and soft medu vada recipe. firstly do not soak urad dal for more than 4 hours, otherwise medhu vadai would absorb more oil while deep frying. also you may not have a crispy vada as a end result. secondly, i have not added finely chopped onion to the grounded dough, but it can be easily added too. in addition do not leave the grounded dough for fermentation and start preparing it immediately. lastly, the same dough can be used to extend the recipe to prepare dahi vada recipe or dahi balla recipe too.
finally i would like to highlight my other breakfast recipes collection with this post of medu vada recipe. it mainly includes, idli recipe, masala dosa, rava dosa, mysore masala dosa, poha dosa, set dosa, palak medu vada, rava vada, bread medu vada, bread idli, instant idli and idli with cooked rice recipe. further do visit my other recipes collection like,
medu vada or uddina vada video recipe:
recipe card for medu vada or uddina vada:
medu vada recipe in mixie | uddina vada | medhu vadai | ulundu vadai
Ingredients
- 1 cup urad dal
- 2 green chilli, finely chopped
- 1 inch ginger, finely chopped
- few curry leaves, finely chopped
- 2 tbsp coriander, finely chopped
- 1 tbsp dry coconut / kopra, chopped
- pinch of hing / asafoetida
- 2 tbsp rice flour
- ½ tsp salt
- oil for deep frying
Instructions
- firstly, in soak 1 cup urad dal in enough water for 3 hours. do not over soak, as the vadas will absorb oil.
- drain off the water and grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
- transfer the urad dal paste into large mixing bowl. beat and mix the batter in circular motion till they turn light. this helps to incorporate air into batter and make medu vada soft and fluffy.
- further add 1 inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, pinch of hing, 2 tbsp rice flour and ½ tsp salt.
- mix the batter well with the help of spoon.
- heat the oil in large kadai. wet your hands with enough water and take a small ball sized dough and make it round.
- now slowly shape the edges and make a hole at the centre like you prepared in bread vada.
- drop the vada in oil and deep fry the medu vada on medium flame.
- fry on both sides till they turn golden brown and crisp.
- finally, serve hot medu vada prepared in mixi with chutney or sambar of your choice.
how to make medhu vadai or ulundu vadai with step by step photo:
- firstly, in soak 1 cup urad dal in enough water for 3 hours. do not over soak, as the vadas will absorb oil.
- drain off the water and grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
- transfer the urad dal paste into large mixing bowl. beat and mix the batter in circular motion till they turn light. this helps to incorporate air into batter and make medu vada soft and fluffy.
- further add 1 inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, pinch of hing, 2 tbsp rice flour and ½ tsp salt.
- mix the batter well with the help of spoon.
- heat the oil in large kadai. wet your hands with enough water and take a small ball sized dough and make it round.
- now slowly shape the edges and make a hole at the centre like you prepared in bread vada.
- drop the vada in oil and deep fry the medu vada on medium flame.
- fry on both sides till they turn golden brown and crisp.
- finally, serve hot medu vada prepared in mixi with chutney or sambar of your choice.
notes:
- firstly, do not add salt if you are preparing vada after some time. salt makes batter watery if you keep for long time. add salt just before preparing medu vada.
- also adding rice flour makes medu vada crispy and also helps to make a thick paste. add more if your urad dal batter is watery.
- additionally, soaking for more than 4 hours makes the batter watery and absorbs oil.
- finally, beat the batter in circular motion to incorporate air into batter. this makes medu vada soft, fluffy and crispy.
You are awesome…Mrs.Hebbie….
U r great Hebbie.luv all ur dishes.
thank you
Comments are closed.