Ulundu Vadai (Medhu Vadai)


Urid dhal (Ulutham paruppu) - 200 gm (1 aazhakku)

Pepper (Milagu) - 1/4 teaspoon
Asafoetida (Perungaayam) - 1/4 teaspoon
Green chilly - 4
Salt - 1 and 1/2 teaspoon
Curry Leaves
Sunflower Oil for frying


  1. Soak urid dhal in water for 2 hours
  2. Wash urid dhal 4 times thoroughly in water and drain the water
  3. In a mixer grinder container, add the urid dhal, salt, asafoetida, green chilly and pepper. 
  4. Grind the dhal nicely for 10 to 15 minutes. Add 1 teaspoon of water every 2 minutes
  5. The batter should be thick and not too watery
  6. Wash curry leaves and mix it with batter
  7. Heat oil in a pan, in medium flame
  8. Take a small laddle (small kuzhi karandi)
  9. Fill the laddle with batter and then turn the laddle to drop the batter in oil
  10. Before putting each vada in oil, dip the laddle in a vessel with water
  11. Vada should be prepared immediately after preparing the batter. Otherwise store the batter in fridge.

1 comment:

  1. I like this presentation. This is really mouth watering image, looks so traditional, spicy! I loved it. I am really a food lover, like to try different types, different tradition tastes. I was tasted almost states traditional foods. Most of them I like south India's dishes. It is really spicy and very tasty.

    Thank you
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