Medhu vadai / Ulundu vadai / Urad dal vada

When I grind idli dosa batter I always soak extra urad dal for making medhu vada. So it will be an evening snack with a cup of hot masala chai 😀 or the next day's breakfast will be either pongal vada with coconut chutney or idli vada with sambar 😊. This is my mother's technique and I follow the same 💜

Medhu vada is good for all age groups starting from babies to aged people. Even  people who are diabetic can eat this without guilt or fear. 

The same can be made with just pepper and cumin without adding onions if you are preparing it for pooja. I will do a step by step recipe for this soon.

Ingredients : 

• Urad dal-200 gms
• Onion-1
• Ginger-small piece
• Curry leaves - a few 
• Coriander leaves - few 
• Green chilly -1 
• Salt -as needed 
• Oil -for deep frying 

Preparation : 

• Soak urad dal in water, atleast for 3 to 4 hours. 
• Grind it to a smooth fluffy batter with very little water.
• Transfer the batter to a wide bowl.
• Add finely chopped onions,green chilly, curry leaves,coriander leaves and ginger.
• Add needed salt and mix throughly. 
• Heat oil in a pan.
•  Keep a bowl of water ready to wet your hands before you take the batter each time.
• Take little amount of batter at a time and press it gently on the other hand. 
• With your index finger pierce the Centre to make a small hole.
• Gently transfer it to the other hand and drop it in oil. 
• (You can also do this on a banana leaf or plastic sheet greased with oil.)
• Deep fry until golden brown.
• Hot medhu vada with a crispy outer layer and a soft inner layer is ready!