Medhu vadai / Ulundhu vadai / Bonda

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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?! Ingredients urad dal 2cups  rice flour 1 tbsp  pepper corns 1/2 tsp(crushed)  onions 1medium size (finely chopped)  green chilles 5-7 no.s (finely chopped)  curry leaves 1twig (finely chopped)  coriander leaves 1 tbsp (finely chopped)  ginger 1inch (finely chopped)  salt as needed  oil for deep frying Method 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.  Notes: 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.

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?!

Ingredients

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

Method

• 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. 

Notes:
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.