Crispy Medhu Vada Recipe
Medhu Vadai - The Origins
Medhu vada, or Ulundu Vadai / Ulutham Vadai as it is called in Tamil, is a traditional Tami delicacy that is part of most lists of south Indian tiffins. It pairs exceptionally well with any South Indian breakfast like idli, dosa, uthappam - the list goes on. Made with the perfect blend of black gram (Ulutham Paruppu or Urad Dal in Hindi), curry leaves, green chilies, and ginger, this South Indian breakfast food is hands down, one of my favorites. Ulundu Vada, when made correctly, it is a crispy, tasty delight, that lets you start your day, the right way! Also, on a personal note, it pairs perfectly with a cup of traditional Tamil filter kapi.
Why is it called “Medhu Vadai”
When it comes to South Indian dishes for breakfast options, I find that Medhu Vadai makes the perfect addition. Its name originates from the Kannada and Tamil words “Medhu” which means soft and “vadai” which means fritters. This defines this Tamil breakfast item perfectly which is crispy on the outside and soft on the inside.
Vada And Medhu Vada - What is the Difference?
South Indian breakfast foods bring a plethora of flavors, aromas, and spices that always promise to tingle your tastebuds. For those who are not so familiar with South Indian tiffin items, vada and medhu vada might sound like synonyms but they are actually different. Regular vada has different ingredients like Toor Dal but Medhu Vadai only had Urad Dal. The texture of both is also different. Regular Vadai is chunkier and hard whereas the Medhu Vadai is Crispy and soft! This is surely not a healthy South Indian breakfast, it’s good for the soul - which is ultimately good for your health! In my opinion, this is one of the best and most verstile additions to any morning tiffin to make it the best South Indian breakfast!
Medhu Vada Recipe
INGREDIENTS
Medhu Vadai Batter (Click here for the recipe)
2 - 3 Pieces - Finley Chopped Green Chilies
1 Small Piece - Grated Ginger
1 tsp - Black Pepper
2 - 3 Sprigs - Finely Chopped Curry Leaves
1 Bunch - Chopped Coriander
Salt
Sunflower Oil for deep frying
PREPARATION
In the Medhu Vadai Batter, add the chilies, ginger, black pepper, curry leaves, coriander leaves, and salt and mix well.
Next comes the tricky part - shaping the vadas. The first step is to make sure the batter does not stick to your hands while you handle it. So before shaping each vada, make sure you keep your hands wet*. Next, take a small amount of batter, gently lay it on your hand, and put a hole in the middle. Then slowly, slide it into the oil. Before frying the vadas, make sure the oil is hot enough**. Take a small portion of the batter in your hand and shape it into a round, flattened disc with a hole in the center. Gently slide the shaped vada into the hot oil.
Fry the vadas evenly on both sides for roughly 40 seconds on either side. Fry them until they turn a delicious crispy-brown shade.
Remove and place them for a couple of minutes on kitchen paper towels to allow the excess oil to drain off.
Medhu Vada pairs very well with Sambar, Coconut Chutney, Onion-Tomato Chutney or just plain as it is, crispy and fresh out of the wok!
Things To Keep In Mind
* How do I stop Medhu Vada Batter from sticking to my hand? - I find that wearing regular plastic gloves and wetting the gloves each time also helps slide the vadas into the oil easily.
** How hot should the oil be to fry the Medhu Vadas? - The ideal temperature is 365°F.
** How to check the oil temperature in case you do not have a kitchen thermometer? - You can let the oil heat up for 8 - 10 minutes and test it by dropping a thimble of batter into the oil and checking to see if it immediately rises to the top while bubbling on the sides. Always use a deep dish or a wok to fry the vadas well.