Medhu
Vadai/Ullundhu Vadai is a
very popular and a traditional recipe made in South India in all most all the households
especially on festival days for neivedhyam or as simple evening snacks or for
breakfast. This vadai recipe is a no onion no garlic version, especially made
for neivedhyam. I have posted Medhu Vadai with onions earlier which you can
check out in the link. This medhu vadai is crispy, tasty and delectable all by
itself, but it is usually served with sambar and coconut chutney. Do try out
this Medhu Vadai and post your comments here. Meanwhile do check out other
interesting and tempting Starters/Appetizers/Evening Snacks here.
Ingredients
Suggestions
Here’s
how to make Medhu Vadai with step by step photos…
Whole Urad Dal/Ullutham Paruppu
|
1 cup
|
Crushed Black Pepper
|
½ tsp freshly crushed
|
Rice Flour/Arisi Maavu
|
1 tsp [optional]
|
Green Chilli
|
1 finely chopped
|
Ginger
|
1 inch piece finely chopped
|
Asafoetida/Peungayam
|
One pinch
|
Curry Leaves
|
10-12 finely chopped
|
Salt
|
As needed
|
Water
|
2-3 tbsp cold water
|
Oil
|
For frying
|
Preparation
Time: 20-30 minutes Recipe Cuisine: South Indian
Cooking
Time: 20-25 minutes Recipe Category: Breakfast, Snacks
Author:
Priya Anandakumar
Other Vadai varieties that might be of your interest...
Ragi/Kelvaraghu Vadai [Video Recipe]
Chettinad Masala SeeyamCabbage Vadai/Cabbage Vadai with Channa Dal/Cabbage Paruppu Vadai
Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.
Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...
Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.
Method
Rinse
and wash the urad dal with water a couple of times. Soak
with enough water overnight or for atleast 4-5 hours.
Now
add the ullutham paruppu/urad dal in grinder or in mixer to a fine paste.
Do not
add water when grinding the dal. You need to just sprinkle little water to make
batter.
When
grinding the dal, add required salt, this will loosen up the dal. Grind until
the batter is very smooth, fluffy and white. This takes about 15-20 minutes.
Take little
water in a bowl and put little batter in to the water. If the batter floats up
in the water the batter is ready. The batter should not dissolve in the water
or it should not settle down in the water.
Now
transfer the batter to a bowl. Aerate the batter by beating it with your hand
in a clockwise direction for about 30-40 seconds. This will help in getting a
fluffy medhu vadai.
Now add
the chopped green chillies, ginger, curry leaves to the batter.
Crush
the black pepper and add it the batter. [Add rice flour only if needed and the
batter is watery]
Mix
everything really well. Heat
oil in a kadai/pan on a medium flame till the oil is hot enough.
Drop a
small amount of batter to check if the oil is hot. The batter raises if the oil
is hot enough.
Dip you
fingers in water, take small portions of batter. Shape to a ball, flatten it
and make a hole in the middle. [Alternately you can place the batter on
vazhaielai/plantain leaf and make perfect shaped round vadais].
Fry
them in medium flame till golden and crisp. Drain the vadai’s on paper napkins.
Repeat the same process for rest of the batter and make vadais.
Crispy,
fluffy, tasty and delicious Medhu Vadai is ready for neivedhyam or to be
enjoyed.
Suggestions
When
grinding the batter, make sure you just sprinkle very little water to make the
batter.
If the
batter is slightly watery, add tsp of rice flour, mix well and make vadai. If
you add more rice flour, the vadai will turn hard as time goes.
Every
time dip your hands in water and make the round shape vadais , so that the vadai slides
easily into the oil.
Thank
you all for visiting my space, please come back again for more traditional and
authentic recipes from my kitchen.
Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...
Other Vadai varieties made of Urad dal that might be of your interest...
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Priya Anandakumar