Wednesday, February 9, 2011

Medhu vadai / Ulundhu vadai / Bonda

Medhu Vadai or Ulundhu Vadai is a popular South Indian snack and is often made on all special occasions n festivals. I make this Medhu vadai rarely and on special occasions only. My Grandmom used to grind urad dal in stone had grinder(Aatu kal), in that u can control the consistency of the batter and also the vadai/vada tastes so yummy n perfect. But in grinder also you can get the perfect consistency, but to me its a laborious job so i rarely make this vadai :) Today i added more onions to my vadai, so the batter becomes bit thin n i couldn't hold the shape perfectly. But taste wise it was too good and we had with Vemicelli Sago Payasam. I love eating vada dipped in payasam, Mmmm!!!
Now to the recipe...

If u are not able to drop a perfect shape, simply you make a bonda like this by spoon the batter n drop directly in to the hot oil n deep fry till golden brown n enjoy with sweet payasam or spicy chutney or hot chai/coffee :)
Inner soft n light crispy outer layer doesn't looks tempting?!

  1. urad dal 2cups 
  2. rice flour 1 tbsp 
  3. pepper corns 1/2 tsp(crushed) 
  4. onions 1medium size (finely chopped) 
  5. green chilles 5-7 no.s (finely chopped) 
  6. curry leaves 1twig (finely chopped) 
  7. coriander leaves 1 tbsp (finely chopped) 
  8. ginger 1inch (finely chopped) 
  9. salt as needed 
  10. oil for deep frying

  • Wash well and soak urad dal for 3-4 hrs. 
  • Drain the water completely and grind to a soft paste along with pepper corns. 
  • the dough should be soft and if u drop lil' bit in water it should float ,thats the right consistency 
  • Remove and add rice flour, chopped onions,ginger,green chillies,curry leaves and coriander leaves and mix well. 
  • Heat oil in a kadai or deep pan, do not overheat it should be in medium hot only. 
  • Wet your palm with water ,take a lemon size ball and flatten it slightly and make a hole in center using your finger and drop gently in to the hot oil. 
  • fry till it becomes golden brown ,remove them and drain with paper towel. 
  • Serve hot. 

The batter should be soft n smooth like butter, if u drop a pinch if batter in water it should float, thats the perfect consistency.
If u feel ur batter bit thin add rice flour or corn flour to adjust consistency.


  1. Oh yes pls, these sound delicious.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  2. This looks really yummy..Which grinder do you use for Medhu vada?


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