Ullundhu vadai or medhu vadai is an important recipe that is made during the poojas. I make this medhu vadai so often but never got a chance to blog about it. Every time during pooja’s this is the last item that I fry and in variably will never have time to click the pictures. This time I made it a priority to get this into the blog and hence I chose this recipe for the alphabet U under the regional category. This is a very easy-to-make recipe if the batter comes out well. The secret to getting the vadais right depends on the consistency of the batter. If making the vadais on a large scale, it is always preferred that we grind the batter in the wet grinder instead of the blender. But if just making it for the house, then the wet grinder would be too big. When grinding in the mixer/blender, make sure that you only sprinkle water. We need to achieve a smooth batter with just enough water to hold the shapes of the vadais. I also grind the curry leaves in the batter instead of adding them at the end, just so that people don’t pick on the leaves. Preparation time – 10 mins plus 2-3 hrs to soak the dalCooking time – about 30 minsDifficulty level - medium
Ingredients to make Ullundhu Vadai – (makes around 20 medium vadais)
Ullatham paruppu / Urad dal/ Black gram dal – 1 cup (I prefer the dehusked whole urad) Rice – 1 tbsp Green chilies – 2-3 Red chilies – 2-3 Ginger – 1-inch piece Curry leaves – few Asafetida – ½ tsp Salt – to taste Oil – to deep fry
Procedure to make Medhu Vadai -
Wash the dal twice or thrice and then soak it in water for about 2 hrs along with the rice. Drain it entirely and then add it o the blender along with green chilies, red chilies, ginger, curry leaves, asafoetida, and salt.
Grind them into a smooth batter. Do not add too much water. Just sprinkle water as you go. Also, grind using the pulse mode of the blender to avoid overheating the motor. If the blender heats up it will make the batter too loose and then the vadais will not come out fluffy.
Heat oil in a deep pan to fry the vadais.
Remove the batter to a bowl and mix it up well with your hands. If using additional curry leaves add it now and mix well.
Wet your hands and then take a handful of batter in your hands and drop it on a wet ziplock bag or banana leaf (if available).
Smoothen it slightly with your palm and then make a hole in the center using a wet index finger.
Transfer the shaped dough carefully back to your palm and slide it into the hot oil.
Repeat the same and drop 4- 6 vadais in the oil (depending on the size of your pan and the amount of oil).
Let the medhu vadai cook and become golden brown on both sides. Remove with a slotted spoon and drain on a paper towel.
Repeat with the rest of the batter.
Serve the Ullundhu Vadai hot/warm!
Combo Meal Ideas
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