Medhu Vadai (Indian savoury doughnut) is also known as Ullundhu Vadai, which is made out of skinned black bean or urad dal. The skinned black gram is soaked, ground to a smooth fluffy paste, some spices are added and then deep fried in oil. Medhu vadai is so popular that it is available in all the hotels in Tamil Nadu for breakfast. Traditionally also this has importance as it is served even during small home functions to festivals and in marriage feast.
Variety of vadais are made using this ullundhu vadai as Thayir (curd) vadai, Sambar vadai and Rasam vadai.
Cooking time: 30 minutes except soaking time.
- Skinned black gram or urad dal – 1 cup
- Onion – 1 no
- Green chilli – 1 no
- Ginger – small piece
- Coriander and curry leaves – few
- Salt – as per taste
- Oil – for deep frying vadai
- Clean and soak urad dal for one hour and grind it to a smooth fluffy thick paste. More information on vadai batter is available in Dahi Vada (Thayir Vadai).
- Chop finely onion, green chilli, ginger, coriander and curry leaves; add this chopped items into the ground urad dal paste, mix well.
- Deep fry in oil as shown; fry till vadai turns into golden colour or till crisp. If you are not comfortable to use your hand, make use of a banana leaf or food grade polythene sheet to spread the vadai and then drop in oil.
- Keep vadai on kitchen tissue to remove excess oil.
- Serve hot with chutney and sambar. Papad and Vadai make a great combination during celebrations.
- Add water little by little to grind urad dal batter. Too much water in the batter will result in flat, oil soaked vadai while deep frying. Too less water will result in hard vadai.
- You have to be careful when dropping the vadai in the hot fry pan.
- Deep fry vadai in low flame, for the vadai to get cooked internally also and to avoid surface browning/blackening.