Urud Vadai Medhu Vadai
Delight your taste buds with Urud Vadai, also known as Medhu Vadai, a quintessential South Indian delicacy that's crispy on the outside and soft, fluffy on the inside. Made with soaked and ground urad dal (split black gram), this savory fried treat is infused with aromatics like ginger, green chilies, curry leaves, and onions for a burst of flavorful goodness. Perfectly golden and boasting a signature donut-like shape, Medhu Vadai is an irresistible addition to festive or everyday meals. For added crunch, a touch of rice flour can be mixed into the batter. Pair these piping-hot vadai with creamy coconut chutney and tangy sambar for a hearty, traditional serving experience. Whether you're hosting a get-together or craving comfort food, this recipe is sure to elevate your culinary repertoire with its authentic charm.
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Recipe Information
Ingredients
- 1 cup Split black gram (urad dal)
- 0.25 cup Water
- 2 small Green chilies
- 1 teaspoon Ginger
- 1 teaspoon Salt
- 10 leaves Curry leaves
- 1 teaspoon Black peppercorns (optional)
- 1 medium Onion (finely chopped)
- 1 tablespoon Rice flour (optional, for crispiness)
- 3 cups Oil (for deep frying)
Instructions
Rinse and soak the urad dal in water for 3-4 hours or overnight.
Drain the water and grind the dal in a blender or wet grinder, adding 2-3 tablespoons of water at a time. The batter should be thick, smooth, and fluffy. Avoid adding too much water.
Transfer the batter to a mixing bowl and mix in salt, finely chopped green chilies, curry leaves, grated ginger, black peppercorns (if using), chopped onions, and rice flour (optional). Mix gently until evenly combined.
Heat oil in a deep frying pan on medium heat. Test the oil by dropping a small portion of batter; it should rise immediately to the surface.
Wet your hands with water, take a small ball of batter, and shape it into a ball or disc. Create a hole in the center with your thumb to form the classic donut shape.
Gently slide the vadai into the hot oil. Fry in batches to avoid overcrowding. Cook on medium heat until the vadai turn crisp and golden brown, flipping halfway to ensure even frying.
Remove the vadai with a slotted spoon and drain excess oil on a plate lined with paper towels.
Serve hot with coconut chutney and sambar.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 1.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
