Medhu vadai, also known as ulundhu vadai or urad dal vada, is a popular South Indian snack that is enjoyed by people all over the world. It is a crispy, savory donut-shaped fritter made with urad dal (black gram) and spices. Medhu vadai is typically served with coconut chutney or sambar.
Medhu vadai is believed to have originated in southern India, specifically in Tamil Nadu. It is commonly made during festivals and special occasions, and is also a popular street food. The dish has been around for centuries and is enjoyed by people of all ages.
One interesting fact about medhu vadai is that it is considered to be a healthy snack. Urad dal, the main ingredient in medhu vadai, is high in protein, fiber, and iron. It is also low in fat, making it a nutritious addition to any diet.
As mentioned earlier, Crispy Medhu vadai is a healthy snack option as it is made with urad dal which is a good source of protein, fiber, and iron. Urad dal is also low in fat, making it a great addition to a weight loss diet. Additionally, it is gluten-free, making it suitable for those with gluten intolerance or celiac disease.
Ingredients
- 1 cup urad dal (skinned black gram)
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1 tablespoon chopped ginger
- 1 tablespoon chopped green chilies
- 1/2 teaspoon asafoetida
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- Oil for deep frying
Method
- Soak the urad dal in water for 2-3 hours.
- Drain the water and grind the urad dal into a smooth paste using a food processor or blender. You may need to add a tablespoon of water to get a smooth consistency.
- Add rice flour, cornstarch, ginger, green chilies, asafoetida, cumin seeds, and salt to the urad dal paste. Mix well to combine all the ingredients.
- Heat oil in a deep frying pan over medium heat.
- Take a small portion of the batter and shape it into a ball. Then, flatten it with your fingers to form a small patty.
- Slowly drop the patties into the hot oil and fry them until golden brown on both sides.
- Remove the vadai from the oil and place them on a paper towel to remove excess oil.
- Serve the crispy medhu vadai hot with your favorite chutney or sauce.
Note: To make the vadais extra crispy, you can add a tablespoon of rice flour or cornstarch to the batter. Also, make sure the oil is hot enough before frying the vadais to prevent them from absorbing excess oil.
40 responses to “Crispy Medhu vadai”
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