Medhu Vada-Ulundu Vada-South Indian Vada

Medhu vada Ulundhu VadaVada is another universal Indian snack. South Indian weddings are never complete without Vada. Vada again has many variants and here I share with you medhu vada. Medhu vada is made of ground whole urad dal with spices and deep-fried in oil.

Any south Indian breakfast is incomplete without Vada. Idli-Vada or Pongal-Vada are regular combination food sought after. For any small or big festivals too, vada is a must to have food.

At my mother’s house, she still makes vada in hand grinder (“Aatukal”). While grinding it by hand, you have lot of control of texture on the batter. Whenever my husband visits, she makes super soft and crispy Onion medhu vada. My husband would easily gulp a dozen vadas.

I am sharing basic no onion Vada recipe with double fry method.

Medhu Vada

Recipe Cuisine: Indian |Recipe Category:  Snacks

Soak time: 2 hours | Cook time: 20 min | Standing time: 10 min | Makes: 30 Vada



Whole de-skinned Urad dal / Ulutham paruppu – 1 cup

Green chillies – 4 nos

Coriander (Chopped) – 1 tablespoon

Ginger (Grated) – 1 tablespoon

Curry leaves (Torn) – 1 spring

Salt – 1 Tablespoon

Oil – 250 grams (for deep frying)



  1. Wash and soak urad dal atleast for 2 hours in regular water.
  2. Remove water completely and grind Urad dal into fluffy batter.
    • Wet grinder method: Grind dal in Wet grinder adding no water. Let the grinder run with soaked dal. In between sprinkle ice cold water to avoid jamming. With hands or Spatula keep mixing the dal to avoid dal getting stuck to the walls of the grinder. Water addition to the batter should be minimal, but batter should be fluffy.
    • Mixer method: Add the dal to the mixie and give it a run. Sprinkle ice cold water and pulse it repeatedly till all dal is well ground. Pulsing it more, lets air to seep in making the batter fluffy.
  3. Heat oil in a kadai.
  4. Add Salt, chillies, ginger, curry leaves and coriander leaves to the batter and mix it well. You can add these to the batter while grinding itself. But I do not like as condiments change color of vada.
  5. Keep oil in low flame. Wet your right hand. Take a ball sized batter. Put hold with your thumb finger and gently drop the vada into oil one by one.Medhu vada Ulundhu Vada
  6. Take out the vadas when they are just done. Finish the above process for all vada.
  7. Now put the cooked vadas, back in to the oil and fry till golden brown. This method is double fry method, yields crispy and soft vada.

You can eat it with Coconut Chutney or Sambar. I can eat it as such.


  1. Batter would leave water once you add Salt. Add salt only when you are fully prepared to fry the vadas.
  2. Ensure that while putting vada in batter there is no excess water on hour hand. Else oil would splutter.
  3. You can add finely chopped onion to the batter. If onion is added, then batter would further leave water. Hence take care not to add additional water while grinding.



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