ulundu vada or urad vada recipe with step-by-step photos this medu vada publish is perfect for a unique south indian snack for lord ganesha as naivedyam or bhog throughout the ganesh chaturthi festival .
this vada recipe is another no onion no garlic clove version. similar versions of medu vada is created during navratri festival in south india and offered with coconut chutney and sambar. both sambar and coconut chutney are created without adding onions or garlic clove. i've already published an onion form of medu vada .
these fried fritters are typically referred to asvada or medhu vadai. but additionally known as as urad dal vada or ulundu vada. i've only used urad dal (black gram) for making this vadai. after i make medu vadai, i usually soak the lentils overnight. they provide the greatest results and be porous, soft and spongy when fried.
for grinding the batter. i actually do suggest to include just a little water because this works well for making the vadas soft. when the batter is simply too thick the vadas become dense when fried. a rather thin batter absorbs lots of oil. and so do a middle ground here. the batter must have the consistency where shaping them is simple but they become soft when fried. this only comes through experience and and when you are the knack, you'll be able to create excellent medu vadas.
i've ground the drenched and drained lentils inside a mixer-grinder and added 2 tablespoons of water. the spices used are pepper, cumin along with a eco-friendly chili&.... because we love to the flavour of the slightly salty and hot eco-friendly chili bits inside a vadai. you may also add fresh chopped coconut pieces, chopped ginger root and curry leaves towards the batter.
whenever i make vadas. i usually add some batter having a spoon and fry them. i'm not so great for making the donut formed vadas. i usually try and quit each time. this time around i endured and were able to make decent dough nut formed vadas.
you might not obtain the perfect round donut form of the vadas as you become within the restaurants. also if you fail to have the ability to shape them then just fry them like pakoras. simply because you aren't able to get perfect form of vadas, which should not put you off causeing this to be scrumptious medu vadas and enjoying eating them.
the medu vadas are offered using the simplest no onion no garlic clove chutney created using only three ingredients. i'll update the coconut chutney recipe soon. medu vada always need to be offered hot because they are crisp when hot. don’t serve them once they become cold because the crispness sheds at that time. another similar no onion no garlic clove recipe is cabbage vada or vadai recipe .
medu vada or ulundu vada recipe below:
ingredients (calculating cup used, 1 cup = 250 ml)
- 1 cup urad dal/black gram
- ¼ teaspoon crushed pepper
- ½ teaspoon cumin seeds/jeera
- 1 eco-friendly chili, chopped
- a pinch of asafoetida/hing
- two to three tablespoons of water or strained water from the drenched urad dal
- salt as needed
- oil for deep frying
steps to make the recipe:
- rinse the urad dal in water for a few occasions.
- soak them in enough water overnight or atleast 4-5 hrs.
- drain well and take all of the lentils within the grinder jar.
- first add 1 tablespoons of water and grind the lentils for any couple of minutes.
- turn off the grinder and scrape the edges from the jar having a spatula and add some unground lentils which keep to the sides from the jar within the jar.
- add 1 tablespoons of water and stir using the spatula.
- grind again in times scraping and stirring the batter a couple of occasions.
- if you discover difficulty in grinding the batter, you can include ½ or 1 tablespoons of water more.
- once the batter is becoming smooth, fluffy and soft, stop grinding.
- tthere shouldn't be grainy texture within the batter. it ought to feel totally smooth in your fingers.
- add some crushed pepper, cumin, eco-friendly chilies, asafoetida and salt down batter.
- mix well and aside.
- heat oil inside a kadai or pan for deep frying the vadas.
- shape the medu vada as described within the step-by-step pic above.
- fry them in medium herbal till golden and crisp.
- drain vadas in writing napkins and serve the medu vada hot with coconut chutney and sambar.
we begin ulundu vada or medu vada recipe:
1. soak the black gram or urad dal overnight or atleast for 4-5 hrs. drain water completely and take all of the lentils inside a grinder jar.
2. add hardly any water and grind to some smooth fluffy batter.
3. add some pepper powder, cumin, asafoetida, salt and eco-friendly chilies towards the batter and blend well.
4. wet your palms with water and try taking some batter inside your right palm. with the aid of the left hands, shape the batter first and then suggest an opening within the center having a thumb and lightly slid the doughnut formed vadai into medium herbal.
5. make other vadas by doing this after which add these to the kadai. you are able to fry the amount of vadas with respect to the size your kadai. fry the vadas till golden and crisp.
6. drain the medu vadas on kitchen paper tissues to get rid of excess oil.
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Hi, one small suggestion, together with pepper, eco-friendly chillies, grated ginger root and finely choped coconut is also put into the batter. I skip cumin seeds and if you fail to make doughnut formed vadas you can include bread crumbs towards the batter slowly and gradually and may make well formed vadas. Thanks
i understand nimmi. i've two medu vada recipes around the blog one without onion and something with onion. i add coconut pieces sometimes. just breadcrumbs tip. i have not tried it by doing this.
