Teresa's Recipes
Medhu Vadai
Medhu Vadai, also lovingly known as Ulundu Vadai, is a cherished South Indian snack that enchants with its crispy exterior and soft, fluffy interior. These golden fritters made from urad dal are seasoned with a harmonious blend of spices, fresh herbs, and aromatic ingredients, showcasing the vibrant culinary heritage of South India. Often served during festive occasions and family gatherings, Medhu Vadai is perfect for tea time or as a delightful appetizer, commonly paired with a refreshing coconut chutney or tangy sambar. The origins of this dish trace back centuries, symbolizing hospitality and the rich flavors of South Indian cuisine.
Ingredients
- 1 cup, soaked for 4 hours Urad dal
- as needed for grinding Water
- 1 teaspoon, or to taste Salt
- 1 small, finely chopped Onion
- 2 tablespoons, chopped Fresh cilantro
- 10 leaves, chopped Curry leaves
- 1 inch piece, grated Ginger
- 2, finely chopped (adjust to taste) Green chilies
- for deep frying Oil
- for serving Coconut chutney
- for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Snack/Appetizer
- Prep Time: 15 minutes (excluding soaking time)
- Cook Time: 30 minutes
- Calories: 220
- Fat: 18g
- Carbs: 15g
- Protein: 7g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Begin by thoroughly washing the urad dal under running water to remove any impurities. Soak the dal in enough water for 4 hours to allow it to soften.
- After soaking, drain the urad dal and transfer it to a blender or wet grinder. Grind the dal into a smooth batter, adding a little water as necessary to achieve a thick consistency—be careful not to make it too runny.
- In a large mixing bowl, combine the ground urad dal batter with finely chopped green chilies, grated ginger, chopped onion, curry leaves, cilantro, and salt. Mix well until all ingredients are thoroughly incorporated, ensuring a uniform texture.
- Heat oil in a deep frying pan or kadai over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface, indicating the oil is hot enough.
- With wet hands, take a small portion of the batter and shape it into a round disc, making a hole in the center (similar to a doughnut). This hole helps in even cooking throughout the vada.
- Gently slide the shaped vada into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Flip the vada occasionally to ensure even cooking on both sides.
- Once cooked, remove the vada from the oil and place it on a paper towel to drain any excess oil.
- Serve the Medhu Vadai hot with coconut chutney or sambar for dipping. Enjoy the perfect combination of textures and flavors!
Tips
- For an extra kick, try adding a pinch of asafoetida (hing) to the batter.
- You can also experiment with different herbs like mint or parsley for a unique twist.
- Ensure the oil is hot enough before frying to achieve that perfect crispiness.