Medhu Vadai Recipe | How to make Urad Dal Vada In Grinder

Medhu vadai

Medu vada aka Urad dal vada / Ulundu vadai is a famous South indian snacks and breakfast recipe especially in Tamil nadu. We generally make medhu vadai for festivals or for guests. Last month I got a request from a reader to post crispy medhu vadai recipe using grinder. As I myself have not tried medu vada using grinder, I was hesitant to make this post. 

Usually I make medu vada only using mixie. But then I took this as an opportunity to try out vada batter using grinder & I did it. But my vada drank so much of oil but still it was light n crispy.Then I found I have added more water which made my vada absorb more oil. So I tried it confidently for the second time and got it perfect.

For some recipes, I feel video would give better understanding. So I wanted to capture vada batter making.

Last week my in-laws were with us. I told my MIL to grind vada batter and I captured it. Hope the video looks good & clear. But the vadas in the pictures what you see here are made by me. If I can make a good shaped vadas, then anyone can make it easily. So do follow this recipe carefully. U will get it right. To make a perfect medu vada, there are some points to be noted while grinding the batter. I have shared them below. Do read it before watching the video or trying this recipe. Hope these points would help all the beginners. Lets see how to make crispy medu vada at home with some tips & tricks!
Urad dal vada
TIPS & TRICKS TO MAKE CRISPY VADA
  • Always soak the white, round urad dal for 45 to 60 minutes maximum. If you are grinding in mixie, then you can soak it for 2-3 hours.
  • When you are grinding the batter using grinder, do stand nearby. U have to spend 12-15 minutes near the grinder by sprinkling water and wiping the sides every now and then which is most important.DO NOT ADD SALT WHILE GRINDING. Add salt just before frying the vada.
  • Never pour all the water in one stretch. Just add little water every 2-3 minutes by wiping the sides of grinder with a spatula. Batter should not get stuck in the sides.
  • Vada batter should not be too light & airy. It should be tight to hold. If the batter is too light,vada will absorb more oil.
  • Also the batter should be non-sticky when u touch it by dipping your hands in water.
  • To check the right consistency of vada batter,drop a small ball of batter in a bowl of water. It will float to some extent. Also when you try to drop the batter, it should form a stiff peak ( Refer picture ).
  • Keep the batter covered in refrigerator till use. Add salt & onions only before frying the vada. Beat the batter before frying to provide aeration which is very important to get crispy, light vadas. Then add onions and other spices.
  • Add 1/2 tsp of toor dal for 1/2 cup of urad dal while soaking. It helps the vada to prevent oil absorption.
  • U can also add 1 tsp of rice flour to get super crispy vadas like in restaurants.
  • But if you grind vada batter properly, then no need to add rice flour or toor dal. Vada will come out super crispy by itself.
  • To keep the vada crispy for hours,just pre heat the oven in the least temperature & place your vadas in a tray inside the oven. By this way,vada stays crispy. I got this tip from Vahchef’s site but I have not tried it personally though.
Medu vadai batter tips

Medhu vadai recipe/Urad dal vada

Medhu vadai recipe/Urad dal vada South Indian breakfast special Urad dal vada aka Medhu vadai recipe with stepwise pictures & video !

Cuisine: Indian
Category: Snacks
Serves: 10
Prep time: 60 Minutes
Cook time: 15 Minutes
Total time: 75 Minutes

INGREDIENTS
1 cup – 250ml

To soak

  • White round urad dal – 1/2 cup
  • Toor dal – 1/2 tsp (optional )
  • Water – as needed

To mix in the batter

  • Small onion – 10 nos or big onion – 1 
  • Curry leaves – few
  • Green chillies – 1  ( finely chopped)
  • Hing/Asafetida – 1/8 tsp
  • Crushed pepper – 1/2 tsp
  • Cumin seeds/Jeera – 1/2 tsp (optional)
  • Salt – as needed
  • Cooking oil – to deep fry

Rice flour – 1 tsp, to add in the batter before making vada ( optional )
METHOD

  • Wash and soak the urad dal & toor dal ( if using ) in enough water for 1 hour minimum and 4 hours maximum. Keep the soaking urad dal inside the refrigerator. Drain all the water completely and use this water for grinding. Add the soaked urad dal to the grinder. Switch on & start running. Do not add water.

How to make medu vada

  • Do not add water in the beginning. Let the grinder run for few seconds without water. When the dal starts to stuck in the sides,add little water ( say 1/8 cup ). Take a spatula and wipe all the sides and center part. Again sprinkle little water and stand nearby wiping the sides. Make sure there are no dals visible or stuck up in the sides. Repeat this by adding water & wiping sides for 12-14 minutes. Batter will become fluffy and the quantity would be more.

How to make medu vada recipe

  • Now remove a small portion of batter in the spatula, when you drop the batter, it should form a pointed tip. Also check the batter by dropping a small ball in a bowl of water. It should not settle down or dissolve instead it should float.

How to make medu vada crispy

  • Remove the batter from the grinder completely and keep in a vessel. If you are making vada immediately proceed OR store the batter in the refrigerator till use. Do not keep it outside.
  • Before deep frying the vada,remove the batter from the refrigerator. Beat the batter well with your hands. It provides aeration and helps to give you crispy & light vada.
  • Now add salt , finely chopped onion, hing, chillies, curry leaves, pepper corns & cumin seeds. Mix well.

How to make medu vada 1

  • Heat oil in a kadai , check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil is just right. Shape the vada using your palm. Make a hole in the center using the thumb finger. Drop the vada into the oil by slightly tilting your fingers. Flip both the sides and cook the vada till the bubbles ceases. Remove & drain in a tissue paper.

How to make medu vada 2
Serve hot & Enjoy !

Medhu vadai recipe

Enjoy this hot & crispy medu vada as breakfast or as an evening snack with coconut chutney !

Medu vada recipe

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27 thoughts on “Medhu Vadai Recipe | How to make Urad Dal Vada In Grinder”

    2. Mildred

      Hi.i tried but the batter started sticking to the palm while making medu had A shape with a hole. What went wrong??

      Reply
  10. விஜி செந்தில்

    Dear mam, your pictures of vada gave me full confidence so, I tried today for 1 cup (!)…

    I am totally disappointed mam!
    Vadas are crispy outside but not firm inside (spongy). I made some 8 Vadas and kept left of the batter in the fridge. I mixed other ingredients for the whole better too. How can I make use of this batter mam? I made it using grinder. What might be my mistake mam ?

    Reply
    1. Chitra

      Hi Viji, The reason may be less water or flame may be high. Try to cook in medium flame. As you have kept the batter inside the fridge, batter would have been stiff and hard now.So try to make one vada with that batter again. If you get the same result, just sprinkle little water, beat the batter with your hands till it becomes fluffy and airy. Make one vada in oil, see the result.I hope this will work.

      Reply
  13. Mildred

    Hi I tried but the batter started sticking to the palm while trying to give the shape. What went wrong???

    Reply
    1. Chitra

      Hi, batter may be slightly watery. So its sticking to the hands. You can refrigerate the batter or add a tsp of rice flour, beat well and make vada with well greased hands. It works.

      Reply
    1. Chitra

      Grinding chilled urad dal helps to prevent heating of mixie, yields more quantity too. Instead you can soak normally and use ice cold water for grinding.

      Reply
  16. Shwetacgupta

    Hello chitraji, If we are keeping g the batter overnight in refrigerator-
    1.do we beat it before storing?
    2. Do we allow the batter to come to room temperature before frying?
    3. Will the batter become soggy n loose the fluffiness if we keep in the fridge?
    Please reply I need to make the wadas on Tuesday early morning.
    Thanks in advance

    Reply
  17. Chitra

    Hi Shewta,
    Yes, beat and store the batter. But try to add salt before frying. It helps the batter to stay hard and fluffy for long time inside fridge. Its not necessary to bring to room temperature , you can fry as soon as taking from refrigerator. No, if you refrigerate batter would become more stiff. It won't loose its fluffiness. Hope its clear.

    Reply
  18. Shwetacgupta

    hello chitraji , tried the wadas , they were very crisp.
    just one query, if we are keeping the batter overnite do we add the flour, beat the batter and then keep in the fridge ? or do we add the rice flour before mixing salt and other ingredients

    Reply
  19. Chitra

    Hi Shweta,
    Thanks a lot for your positive feedback. You can add rice flour, beat it and keep in fridge.
    Next morning take out the batter and make vada instantly. No need to beat again.

    Reply
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