Medu Vada / Ulunthu Vadai


Medu Vada, a traditional South-Indian snack, is prepared with Urad dal (Ulunthu/black gram skin removed). It’s an all time favorite evening snack for all age groups when it’s prepared in such a way that it doesn’t absorb much oil.

Kids love this recipe as it has a hole in the center and looks like a ring. Urad dal is very healthy and it’s a body builder for the kids. To include this dal in their food, we can give them in the form of medu vada, a crispy outside – soft inside vada.

Most of us have doubts in preparing this recipe because if it’s not prepared in proper method, the vadas will absorb more oil. The key point to note starts from preparing the batter itself. The batter should not be too watery. We need to soak the dal for two hours and then grind them in grinder or mixie with spraying only very little amount of water. The water is added only for properly grinding the dal and should not make the batter runny.

Don’t bother about the shape of the vada. You can’t get the molded shape like the ones you may have tasted in some big restaurants. They are using machines to prepare vada that will produce same shapes and sizes for all the ones. Vada made manually with our palm won’t get that much shape. Concentrate on the batter thickness. Our batter should not fall out from your palm when we turn down our palm slightly. That is the correct batter consistency.

Let’s start preparing the crispy medu vada.

Medu Vada / Ulundhu Vadai

A traditional snack of South India made with Urad dal.

Course Breakfast, Snack
Cuisine Indian
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes


  • 1 cup Urad dal (black gram skin removed / Ulunthu)
  • 1 no Big onion
  • 1 strip Curry leaves
  • Coriander leaves
  • 1 tsp Cumin and Pepper Corns if you wish
  • 1 no Green chilli if you wish
  • 250 mL Oil
  • Salt as per taste


  1. Wash the Urad dal and soak in water for two hours.

    Grind them in a grinder or mixie with salt and adding very little water for grinding smoothly and to get the foaminess.

  2. Chop the onion nicely and chop curry leaves and coriander leaves.

    Add them to the batter and mix them well.

    You can add cumin, pepper corns, and green chilli if you wish. I am not adding here as I am going to give it to my kid.

  3. Be ready with the batter mix and take a bowl of water nearby.

    Heat the oil in a kadai. Oil should be in moderate temperature.

  4. Wet your hands in the bowl of water.

    Take a small amount of batter and make a ball out of it.

    Slightly flatten it with the fingers.

  5. Make a hole in the center with the thumb.

  6. Slide down the shaped vada batter in the oil. Make one by one following the same procedure and slide down in the oil.

    Let them cook on one side for a minute or so. When that side gets golden brown color, flip the vadas with a spatula and let them cook to get golden brown color.

  7. Once ready, take them out from the oil and place it on a kitchen tissue for a minute and serve hot.

    Crispy outside, soft inside vadas are ready to be served with coconut chutney, sambhar, or sauce.

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