Home Pongal Recipes Ulundu vadai recipe, medhu vadai recipe

Ulundu vadai recipe, medhu vadai recipe

by Jeyashri suresh
Ulundu vadai recipe,

  “Ulundu Vadai or Medhu Vadai, a popular, crispy, South Indian snack | breakfast accompaniment made using Urad dal. I usually make Medhu vadai during festivals or when I have guests at home, hence, never really got an opportunity to patiently click pictures. I am used to making Medhu Vadais for a long time now and I can confidently make them in large quantities as well. Since my mom is here with me for a week, I decided to make ulundu vadais and she sweetly waited for me to finish clicking the pictures, after which we both enjoyed the Vadais with piping hot filter coffee. A perfect combo for a rainy weather, you bet!

Ulundu Vadai

  Preparation Time : 10 mins + Soaking 1-2 hrs | Cooking Time : 25 Mins |Makes: 20 approx.

     Whole urad dal  1 cup
     Green chili  2-3
     Ginger    a small piece (optional)
     Salt  as needed
     Asafoetida  2 pinches 
    Curry leaves  few
    Chinna vengayam  15 (optional)
    Oil   for deep frying

Video on how to make ulundu vadai




  • Soak the urad dal for an hour . I usually add the green chillis while soaking.
  • Drain the water completely.
  • Grind the urad dal along with green chillies, ginger(if adding).
  • Normally wet grinder is most preferred for making ulundu vadai.
  • While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter.
  • Just sprinkle water. Else the vadas will drink too much of oil. Use ice cold water, it gives fluffiness to the vada batter and also lessens the heat generated by the mixie or grinder.
  • Once the batter is done, take it out immediately from the grinder or mixie. Else the heat will make it harder.
  • Just before making add salt. Add curry leaves and asafoetida.
  • If adding onions, peel of the skin of the shallots and finely chop them.
  • Pulse the onions in the mixer and add this to the batter.
  • Normally my mom uses banana leaf for making the round shapes.
  • You can use a zip lock cover.
  • But if the batter is perfect you can use your hands too.
  • While making vadais keep a cup of water in a wide vessel .
  • Just wet your hands (before making each vadais) and take a medium ball sized batter in your hand and place it on the wet hands.
  • Just pat the batter slightly and make a hole in the center.
  • Heat the oil in a pan.
  • The oil should be hot, keep the flame in medium while cooking.
  • Just carefully slide  the vadais in the batter and cook the vadas.
  • Flip it over after 2 minutes and fry till golden brown.
  • If the oil is not hot the vadais will drink more oil and if it is very hot the inside portion will not get cooked.
  • Drain it in a kitchen towel.
  • Repeat the same process for rest of the batter.
  • Enjoy hot, crispy vadais with coconut chutney and Sambar.


  1. If using mixie for grinding the urad dal use the pulse option .
  2. For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vadis fluffy.
  3. Always grind the batter smoothly into a fine paste, else the vadais will become hard and rubbery.
  4. Do not soak urad dal for more than 2 hours , else the vadais will drink too much of water.
  5. If by any chance the batter turns watery just add a tblsp of rice flour.
  6. Adding rice will give crispy vadais.
  7. Just skip the onions in ulundu vada if you are making for poojas

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Julie July 11, 2012 - 1:08 am

lovely & crisp delicious vada..love it with a cup of tea,made perfect!!

Torviewtoronto July 11, 2012 - 1:39 am

crispy delicious vada looks wonderful

Tina July 11, 2012 - 2:27 am

Looks perfect and delicious..

APARNARAJESHKUMAR July 11, 2012 - 2:57 am

lovely one ... but if u add two tsp of rice in the urad while soaking .. it wont absorb oil... and also crispyness will be there.. amma solluva 🙂

admin July 11, 2012 - 3:12 am

Hi aparna
Even my mom also adds rice. I have mentioned this in the notes too

thouheetha April 29, 2014 - 3:45 pm

it would be helpful if you could be clear about that soaking rice with urad.. which rice u meant??

jeyashri suresh April 30, 2014 - 2:47 pm

The rice is the normal rice which we use for eating everyday. Soak along with urad al and grind

Rinku Naveen July 11, 2012 - 4:02 am

So crisp and yumm! Loved the clicks 🙂

Prathibha July 11, 2012 - 4:09 am

medu wada with sambar is all time favorite..looks delicious

Ramya Manja July 11, 2012 - 5:35 am

Wow vada looks nice and crisp,never tried adding onions,should give a try now...

Supriya's Rasoi July 11, 2012 - 6:37 am

Vada looks perfectly done. I have never added green chilli while soaking the dal will try next time.

Priya July 11, 2012 - 6:53 am

Who will say no to this super yummy vadas, love to have some rite now.

PT July 11, 2012 - 6:54 am

wow well made.. hole in the center has come out well..

sowmya's creative saga July 11, 2012 - 9:24 am

beautiful click..looks delicious

Vijayalakshmi Dharmaraj July 11, 2012 - 10:14 am

more tempting me!!

Shabbu July 11, 2012 - 11:00 am

yummy and delicious vada..
Shabbu's Tasty Kitchen

Kaveri Venkatesh July 11, 2012 - 11:00 am

Mouthwatering vadas...very nicely explained...nice clicks too

Reshmi July 11, 2012 - 11:31 am

lovely vadas.. perfect
Noel collections

Spice up the Curry July 11, 2012 - 12:51 pm

I am feeling hungry now.. wadas look so yummy

Sharmilee! :) July 11, 2012 - 4:17 pm

Anytime fav vadai..makes me hungry now seeing ur pics:)

Hema July 11, 2012 - 5:01 pm

Vadai with filter coffee, that line is so tempting..

Vrinda July 11, 2012 - 10:18 pm

WOW feel like grabbing from the screen,my all time fav,too good

♥LOVE2COOK MALAYSIA♥ July 12, 2012 - 2:46 am

OMG, I just love this vadai dipped in chutney and will forget my whole world! 🙂

Manidipa July 12, 2012 - 4:15 am

WOW!! Vada with coconut chutney is a perfect break fast combo..

I blog @ Manidipa's Kitchen

Sangeetha Nambi July 12, 2012 - 4:35 am

Even will follow the same method. In addition, will ad 2 spoons of Rice flour for crispy outcome. Thanks for sharing this...


Satya July 12, 2012 - 10:29 am

delicious vadas..yummy

Javelin Warrior July 13, 2012 - 5:07 am

I love dropping by to drool over your latest creations and today I'm featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it's always a pleasure following you…

admin July 13, 2012 - 6:39 am

Thanks a lot once again

Pratima Kapoor July 17, 2012 - 2:05 pm

Hi Jeyashri
Came to your beautiful and yummy blog via pinterest. Love all your recipes and i am hooked to your blog now. Keep posting yummy recipes.

Lakshmi Jayaraman September 19, 2012 - 2:45 pm

but where did u add salt ?

Lakshmi Jayaraman September 19, 2012 - 2:46 pm

here u mentioned salt as ingredient but where did u add it ?

admin September 19, 2012 - 10:34 pm

Hi lakshmi,
Thanks for the query. You have to add salt just before making the vadas,updated in the post too.

Deepthi Rain October 19, 2012 - 2:02 pm

I love Vadas..I always prepare it n every time i fail in obtaining the shape of vadas..finally end up with ball shape...This procedure of urs will surely help me i guess ...is there any other method for shaping...The snaps of vadas looks soo..good ,crispy...loving it....:-)

admin October 19, 2012 - 2:35 pm

Shaping of vadas actually needs little practice . Just wet your hands with water slightly and start making shapes, don't worry i have learnt this after so many odd shaped vadas!!!

Deepthi Rain October 21, 2012 - 1:59 am

Hi Jeya,

Thank u..
Pls upload thir vadas receipe for me....:-)


Deepa Rangarajan April 11, 2017 - 9:46 am

Is the vada making equipment useful?

jeyashri suresh April 15, 2017 - 11:09 am

i haven't tried it.

DV October 19, 2012 - 2:28 pm

Love the crispy vadais and I can feel the crunch from the pictures itself! The tips in the final Notes section is very useful! :- )

newgreenearth October 22, 2012 - 12:32 pm

Just tried the vadas for the first time, came out superb! Thanks a bunch!

Abarna February 3, 2013 - 7:35 pm

hi jeyashri,
when I searched for vadai in your blog, i couldnt reach this page. but somehow i found this recipe and the vadas came so tasty but yes i failed in getting round shape particularly with a whole in center. how do u drop the vadai into oil from the ziplock cover? by again taking in hand or just flipping it in oil? Thanks for yummy recipes

admin February 4, 2013 - 1:02 pm

thanks for the message, i think there is a technical problem with " search". Partially working only.
Reg the shape of vadas, i do the way of taking it in hands from ziplock and put it in the oil. since we grease our hands with water if we directly flip in oil the excess water will ooze out.
Again if u do it directly as the oil is hot the zip lock cover tend to melt too.
the shape u get absolutely by practise only.
Thanks for visiting and keep visiting for more recipes

Shyamala Devi Arulanandam February 16, 2013 - 11:17 am

Hi Jeyashri,
Just finished making some really nice vadas (except for the shape of-course)...Thanks to your recipe..:)

Next Im gonna try your boondhi Laddu recipe..Await update...

Keep up the good work.

admin February 16, 2013 - 1:19 pm

Thank you so much for the feedback. Waiting to hear from you:-)

lux June 11, 2013 - 8:08 pm

Really appreciate the tips at the end of the recipe. ..that is the highlight. ..finally I was able to make crispy vadais. Thanks jayashri

Sofia Sana August 28, 2013 - 10:41 am

I love this post! I stumbled onto it.
I don't know that soaking too much of time will result in poor vadai.
i use to soak at night.
I grind it in mixer next day.
so i get very poor vadai
But now, after seeing ur article, I realise my mistake
Soon i will correct it

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thouheetha April 29, 2014 - 3:48 pm

Thanks for the vada recipe. I tried vada for the first time and it tasted really crispy and good. But then my vadas were of improper shape. Is there any other way to get the right shape?

jeyashri suresh April 30, 2014 - 1:55 pm

Thanks for trying. Shapes you get only by practise. You wil get for sure

Lakshmi Prakash July 3, 2014 - 6:30 am

Hi tried the vadai recipe yesterday for my kids it turned out soft and fluffy and my kids loved it. Thank u. Am trying out something everyday and am ur fan now 🙂

Tinsha September 8, 2014 - 6:15 am

Loved your recipe.
Do you also have recipes on facebook?

jeyashri suresh September 9, 2014 - 9:28 am

Tinsha i do have a facebook fan page in the name jeyashri's kitchen

Akila Jayakumar March 31, 2015 - 2:34 pm

Wow looks tasty! Thanks!

hopeful May 21, 2015 - 11:15 pm

What brand of grinder do you use. My batter does not turn into paste.

jeyashri suresh May 25, 2015 - 7:53 am

I use ultra grinder for grinding. You sprinkle little water while grinding.

mini rajan September 5, 2015 - 8:27 am

Hi jeyshri yday tried ur mysore pak.cm out yummy n soft.thnx.recipee ws nicely xplained. Nw wl try ur medhu wadas!

arulmozhi thangesan September 13, 2016 - 11:30 am

Hi jayashri.. thanks..i prepared vada..but i couldn't make the shape:(..can you please help me out

jeyashri suresh September 13, 2016 - 1:26 pm

It must be because the batter must be loose. Will soon post a video on how to shape vadai.

Unknown July 21, 2017 - 12:10 pm

Hi Jeyashri, do i need to add baking powder or similar to get nice and fluffy wada? If yes, how much do i need to add.
In above you mentioned 1 and 1/4 cup of Urad dal, roughly how many grams? how may wada can i make using above quantity. understand it is depends on the size of the wads. just want to get an idea. thinking of making this tomorrow morning. This is the easiest recipe found. Thanks, cha

jeyashri suresh July 22, 2017 - 10:45 pm

Hi we don't add baking soda for vada. The quality of urad dal and the fluffier it is grind gives a fluffy vada. It's approximately 250 to 300 gms. We get roughly around 12 to 15 vada. Let me know how it turned out.


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