MEDU VADA (ULUNDU VADAI) fried lentil donut with shallots, green chillies and curry leaves

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MEDU VADA (ULUNDU VADAI)
fried lentil donut with shallots, green chillies and curry leaves

Medu Vada (Ulundu Vadai) is a staple of South Indian and Sri Lankan cuisine—a savory, protein-rich "lentil donut" that is light as air. The secret to a perfect Vada lies in the aeration of the batter, creating a snack that is irresistibly crunchy on the outside while remaining soft and fluffy within.

Crispy Golden Medu Vada

Savory lentil donuts tempered with shallots, green chilies, and fresh curry leaves.

The Ingredients

  • 3/4 cup Whole Urad Dal (husked/white)

  • 10 Shallots (finely chopped)

  • 3 Green Chilies (finely chopped)

  • 1 sprig Curry Leaves (chopped)

  • 1/8 tsp Asafoetida (Hing)

  • Salt (to taste)

  • Ice-cold water (as needed for grinding)

  • Oil (for deep frying)

Preparation Steps

1. Soak the Lentils

Wash the urad dal thoroughly and soak it along with the asafoetida in cold water for at least 3 hours. This softening process is essential for a smooth, airy batter.

2. Grind to a Fluff

Drain the dal and begin grinding it in a mixer or grinder. Add ice-cold water very sparingly—just a tablespoon at a time. Grind for about 12–15 minutes until the batter transforms into a thick, white, and fluffy paste.

Test: Drop a tiny ball of batter into a bowl of water; if it floats, your batter is perfectly aerated!

3. Season the Batter

Fold in the chopped shallots, green chilies, curry leaves, and salt. Mix well to distribute the aromatics evenly throughout the batter.

4. Shape and Fry

Heat oil in a deep pan over medium heat. To shape the Vadas:

  • Wet your palms with water (to prevent sticking).

  • Take a small ball of batter and flatten it slightly in your palm.

  • Use your thumb to poke a hole in the center, creating the classic donut shape.

  • Gently slide the Vada into the hot oil. Fry in batches of three to avoid overcrowding.

5. Golden Finish

Fry until the Vadas are a deep golden brown and crispy on both sides. Remove and drain on a paper towel.

Expert Tips for Success

  • Control the Water: If the Vadas absorb too much oil, the batter is likely too watery. Aim for a thick consistency that holds its shape.

  • Sticky Dough? If the batter feels too difficult to handle, let it rest in the refrigerator for 1 hour to firm up before frying.

  • The Temperature: Ensure the oil is at a steady medium heat. If it’s too hot, the outside will burn before the inside cooks; if too low, the Vadas will become greasy.

Serving Suggestion

Serve these hot and fresh with a bowl of piping hot Sambar and a side of creamy Coconut Chutney.

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