How to Make ULUNDHU(URDHAL) VADAI

Medhu Vadai is a crispy and delicious vadai cooked with urad dal and other Indian spices. We have a tradition of making this Medhuvadai for many events and festivals as a Prasad.

INGREDIENTS

• 1 cup urad dal, 250ml
• 2 teaspoons raw rice 2 teaspoons green chili
• Ginger, 1 inch
• 1 teaspoon salt (adjust to your taste)
• Several curry leaves
• 2 cups deep-frying oil

INSTRUCTIONS 

PREPARATION

• Soak the Ulundhu (Urad Dal) and rice in water for 2-3 hours.

GRINDING THE DAL

• Strain the Urad Dal and grind it in a grinder with 1 handful of water, along with the green chili and salt. Grind it till the urdhal is smooth and free of lumps.
• If we ground it in a mixer, just add water a little at a time until the batter is smooth. If we add additional water, we won’t be able to mould the vadas. Only use water when absolutely required.

HOW TO CHECK THE RIGHT CONSISTENCY OF THE DOUGH ?

• After the Urad Dal has been well ground, remove it from the grinder. Take the flour in your damp hands and roll it into a ball. If we place a pinch of batter into the water, it should float. If the batter sinks, we’ll need to mill it even further. This is the stage to take out of the grinder. If we are grinding in a mixer, remove the smooth vada batter and beat it for 3-5 minutes with a whisk or ladle. The batter will be aerated as a result of this. This stage is critical and should not be neglected if we are grinding the batter in a mixer; otherwise, the vadas will be harder.
• Add the finely chopped ginger and curry leaves and mix thoroughly.

FRYING THE VADAI

• Now Heat the oil in a pan and, once heated, add a small amount of flour to test the oil’s readiness. If the flour comes up properly, the oil is ready.
• Add a tiny amount of urdhal flour to a banana leaf or small plastic cover, cut a small hole in the center, and distribute the flour, then remove it from the leaf with water and add it to the pan. I usually wet my palm, add a small ball of batter, pat it, make a small hole in the center, and drop it in oil.
• To the oil, add 4-5 vada. Slowly flip the vadai to the other side to ensure even cooking on both sides.
• Remove the vadai from the flame after it has turned golden brown. 

SERVING TIME

• The delicious Urad Dal vadai (Medhuvadai) is ready for neyvedhyam. We don’t use onion in neyvedhyam.