Medhu Vadai

Medhu Vadai 1

The ingredients below yields 5 vadai’s. Can be served with sambar and coconut chutney.


  • Urad dal – 1/2 cup
  • Onions – 1/4 cup, chopped
  • Green chilli – 1/2 a chilli chopped
  • Curry leaves – 6
  • Ginger – 1 tsp, finely chopped
  • Cilantro – 1 tsp
  • Salt – 3/4 tsp, adjust according to taste
  • Oil – for deep frying


  • Soak urad dal  overnight or for 6 hours.
  • Grind urad dal using very little water into a fine paste.
  • Medhu Vadai 2

  • Add onions, curry leaves, green chilli, cilantro, ginger and salt.
  • Mix well.
  • Heat oil for deep frying.
  • Place a zip lock bag on your left palm and coat it with water.
  • Wet your right hand and take a little batter and place it on the zip lock bag.
  • Flatten it into a round disc and make a hole in the center.
  • When the oil is hot enough,slide the vadai gently into the oil using your right hand.
  • Make sure that your fingers are wet while handling the dough (to prevent it from sticking).
  • Deep fry in very low heat.
  • The vadai should turn golden brown.
  • Remove the vadai onto a paper towel.

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