Medhu Vada / Ulundu Vadai (Spicy Indian Doughnut) - With Tips for Beginners!

This is the classic vada that Indians make frequently. It is softer than its protein packed counterpart , the Masala Vadai and hence can easily be transformed into Dahi vada or Sambar Vada.

Vada and Pongal is a classic breakfast set combination found in most South-Indian restaurants.

Medhu vadai is made along with payasam aka kheer on many festive occasions for a grand feast at home! 

Medhu Vada / Ulundu Vadai

Dedicating this post to my sister, who is a fanatic Vada fan and can survive on just Vadas!

Ok, lemme get to the recipe now...

Ingredients -

• Urad dal (Ulundu/ உளுந்து) - 2 cups
• Green chillies - 7 or 8 (adjust to your taste)
• Ginger - 2 tbsp (finely chopped)
• Curry leaves - 2 stalks
• Hing/ Asafoetida (பெருங்காயம்) - a pinch or two (optional)
• Salt - 1 1/2 tsp
• Oil - to fry

Method -

• Wash and rinse Urad dal in water twice, remove impurities, if any and then soak dal for atleast an hour.
• Strain off water and then grind the dal with salt into a fine paste.
• Mix in finely chopped ginger and green chillies. Tear curry leaves and add to the paste. Add asafoetida, if you like.
• Take a Ziplock bag or any such material and apply oil on the surface. Traditionally, amma uses banana-leaf :)
• Then, take some dough and make it doughnut-shaped and carefully, slid it into a kadai with hot oil.

• Tip :

  Drop a spoonful of dough into hot oil and then, make a hole using the back of a stainless steel spoon/fork and rotating it for 30 seconds in oil to make a hole :) That works well for beginners :)
• Once the vadai turns golden colored, remove it with a slotted spoon and drain the excess oil on kitchen-tissues. 

Vadai and Pal Payasam

Relish your vadais hot with any chutney :)