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Cook Time :20 – 30 Min | Servings : 4 Persons

Medhu vadai is a very famous savory fritter, a common breakfast item in Tamilnadu served along with idili or ven pongal as combo.  It’s also often soaked in Sambar or Curd and served as Sambar/Curd vadai.

Medhu Vadai/Ulundhu Vadai

I love to have this with coconut chutney as side or soaked in curd.

Medhu Vadai/Ulundhu Vadai

My friend’s mom makes the best, she used to grind this by hand.  It requires the batter to be fluffy and consistent to get a nice soft vadai. Use very less water for griding this otherwise it absorbs more oil.

Thanks everyone for your constant support, your support is what keeps me going. It’s been a long break, I’ll reply to everyone very soon.

Ingredients :
Pepper Corns 1 tsp
Oil 2-3 cups
To Grind:
Urad dal 1 cup
Ginger 1 inch
Green Chili 3-4 no
Water 1/4 cup or less
Asafoetida 1/4 tsp
Salt to taste
To Chop:
Red Onion 1 no medium
Coriander Leaves 1/2 bunch
Curry Leaves Chili 1 strand
Directions:
  1. Step 1

    PREP WORK:
    Soak Urad dal for 1-2 hrs. Chop the ingredients in the section “To Chop” finely.

  2. Step 2

    GRINDING:
    I used a Indian wet grinder for grinding this. Wash and drain the water in Urad dal completely. Add all the items given in “To Grind” section.  Grind it approximately 10-15 min and add water little by little until the batter turns fluffy. At the very end before removing the batter add the pepper corns and the chopped items and run it for a sec. This blends everything nicely with the batter.

  3. Step 3

    COOKING:
    In a round pan heat the oil until it’s medium hot. Wet your hands very well, take some batter in hand and make a round in the middle and drop it in the oil. Fry until both sides turn brown and crispy, approximately 5-10 min. You can even put this in oil using a spoon too.

  4. Step 4

    FINAL TOUCH:
    Serve it with coconut chutney or soak in sambar/curd for atleast 1-2 hr long and serve it. If soaked in sambar serve hot, if in curd serve chill.