Ulundu Vadai or Medhu Vadai or Urad Dal Vadai Recipe

Yields: About 11 vadais
Preparation Time: 20 minutes
Soaking Time for Urad Dal: 40 to 45 minutes

Urad Dal or Split Black Gram (white in color) – 1/4 cup
Water – 1/2 cup (enough to soak the urad dal)
Green Chilli – 1 no. (depends on spiciness desired)
Curry Leaves – 5 to 6
Salt – to taste
Oil – for deep-frying


  1. Soak the urad dal in water for about 40 to 45 minutes minimum.
  2. Drain the water from the dal.
  3. Add the green chilli.
  4. Grind the dal and chilli sprinkling a little water to form the batter.
    (Consistency Checkpoint: The batter should be really thick, such that you can mould the batter in your hands and make a hole.)
  5. Chop the curry leaves or tear them up into small pieces.
  6. Add the chopped curry leaves to the batter.
  7. Add salt and mix well.
  8. In a deep frying pan, heat oil.
  9. Take a little batter, about 2 tbsp, and form a thick disc with a hole in between; form a donut with the batter in your hands and drop it gently in the oil to deep fry.
  10. Deep fry the donuts made with the batter in the oil until they turn golden in color and the outer crust is crisp.
  11. Place the vadais in a vessel lined with kitchen tissues to soak up the oil.
  12. Offer as neivedhyam and serve.
  • Serve hot with chutney and sambar.
  • Serve as Dahi Vada or Thayir Vadai; a tasty dish with the vadais soaked in yogurt. (Shall post recipes later.)
  • This vadai is prepared on Rama Navami along with other dishes.
  • During the month of Adi, this vadai, nei payasam and kosumalli and vadai are offered as prasadam in the Paravur Shasta temple in Kerala.
  • Medhu Vadai or Ulundu Vadai is a favorite snack among South Indians and is usually served with sambar and chutney.
  • This vadai is used to make Dahi Vada in North India, where the vadais are soaked in sweet yogurt with other garnishes, and also had as Thayir Vadai in South India, another variation of the yogurt-vadai combination, where in the yogurt is spiced with ginger and green chilli, thus being a spicy or savory version of the former.

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