Recipe of Ultimate Medu vada/ ulunthu vadai

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, medu vada/ ulunthu vadai. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Medu vada is an Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in doughnut-shape, with a crispy exterior and soft. Medu vada (pronounced [meːd̪ʊ vəɽaː]; literally "soft vada") is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape.

Medu vada/ ulunthu vadai is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Medu vada/ ulunthu vadai is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have medu vada/ ulunthu vadai using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Medu vada/ ulunthu vadai:

1. Prepare 1.5 cup Whole Urad Dal / Vellai Ulundu
2. Take 3 tbsp Rice (uncooked)
3. Prepare 1 Onion finely chopped
4. Take 2 Green chilli chopped
5. Get To taste Salt
6. Make ready as needed Oil for fry
7. Get as needed Curry leaves

Medhu vadai recipe - Ulunthu vadai - ulundu vadai- medu vada - with video and step by step pictures, tips and tricks to make perfect shape. The only work/help I used to do before marriage,to my mom, if any festive days means, that would be grinding and making vadai. Ulundu vadai is hubby favorite but I like paruppu vadai than this one. I wanted to try this since long seeing amma making it for years for any festive ocassions.

Steps to make Medu vada/ ulunthu vadai:

1. Soak Urad dal and rice together for 2 to 3 hours. Now drain it and grind in a blender to a very smooth paste. Add little water as needed to make a smooth paste. Tranfer this to a mixing bowl and set aside.
2. Now add onions, green chilli, ginger, curry leaves in this and mix well
3. Take a small portion out of this and flatten it with your hands. Make a small hole in the center and drop in hot oil.
4. Fry this till golden brown and drain in a paper towel.
5. Serve hot with chutney and chai

Ulundu vadai is hubby favorite but I like paruppu vadai than this one. I wanted to try this since long seeing amma making it for years for any festive ocassions. The only problem I face with ulunthu vadai is the perfect round shaped vadas……I wanted to do justice to this post here. Usually Medu Vada's are served hot lovely puffed up in hotels. But at home usually the vadas are small to medium sized with and without holes.

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