Medhu Vadai Recipe: Crispy Uzhundhu Vadai with Ice Water Trick

About This Uzhundhu Vadai Recipe

These crispy fritters are prepared with Urad Dal. Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dal plays a major role in the texture of a Uzhundhu Vadai.

As the name suggests, Medhu Vadai means 'Soft and Light'. These Urad Dal fritters are crispy, light and soft inside.

I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts. That is the trick to ensure that they are evenly cooked even at the centres.

Simply season the Ulundhu Vadais with Peppercorns and Curry Leaves, or add finely chopped Onions, Green Chillies and Ginger. I usually grind Ginger and Green Chillies with Urad Dal (Uzhundhu).

I love the taste of whole Peppercorns in these Vadais, and you can add powdered peppercorns too. If you are preparing it for Pooja or Naivedyam, avoid adding Onions.

History and Origin of Medhu Vadai

Vadai is among the oldest fried snacks of the Tamil country. Food historian K.T. Achaya is said to have traced fritters of this kind to the early Tamil world, roughly 100 BCE to 300 CE, which makes the humble vadai a very old companion of the Tamil kitchen.

Urad Dal, called Uzhundhu or Ulundhu in Tamil, is a pulse native to India and has long been the backbone of the South Indian breakfast table. Soaked and ground into a thick, airy batter, it becomes Medhu Vadai, where 'medhu' means soft and 'vadai' means fritter.

In Tamil Nadu, Uzhundhu Vadai is as much a temple offering as a tea time treat. Garlands of Medhu Vadai are offered to Lord Hanuman in many Anjaneyar temples, and a plate of vadai often sits among the naivedyam on pooja days, always without onion.

Today it travels far beyond Tamil Nadu. From Coimbatore tiffin hotels to Malaysian Indian tea stalls, wherever Tamil families settled, the vadai went along, and it is still the same crisp, fluffy ring that arrives beside a bowl of sambar.

My Nostalgia and Memory

I love this Uzhundhu Vadai for its crispiness and its light texture. Needless to mention the tasty and flavour filled Annapoorna Gowrisankar Sambar Vadais.

It is always on my eat list whenever I go to my home town, Coimbatore. Diet plans have been known to quietly leave the room when those vadais arrive.

Getting nostalgic as always.

Why You Will Love This Recipe

• Crisp outside, fluffy inside: The donut shaped hole and the ice cold batter give an even cook and a light, airy centre.
• No fermentation needed: Unlike idli or dosa batter, there is no overnight wait. Soak, grind and fry.
• Simple pantry ingredients: Urad Dal, ginger, green chillies, curry leaves and peppercorns do all the work.
• Flexible seasoning: Keep it onion free for pooja and naivedyam, or add onions for everyday snacking.
• Endlessly versatile: Enjoy them as a tea time snack, a breakfast side, Sambar Vadai or Thayir Vadai.

Recipe Overview

• Cuisine: South Indian
• Recipe Type: Snacks
• Spice Level: Low
• Difficulty: Easy
• Yields: 15 to 20 Vadais
• Servings: 5 Portions (3 to 4 Vadais each)
• Author: SM @ Essence of Life - Food

Time Estimate

• Soaking Time: 30 Minutes to 2 Hours
• Preparation Time: 30 Minutes
• Cooking Time: 20 to 30 Minutes
• Total Time: 1 Hour 20 Minutes to 3 Hours

How to Cook Uzhundhu Vadai / Medhu Vadai: Step by Step Guide

Ingredient List

For Grinding:

• 1 cup Urad Dal (whole, good quality)
• 1 small piece (about 1 inch) Ginger
• 2 to 3 Green Chillies
• 2 to 3 tbsp Ice Water

To Mix:

• 1 Onion (finely chopped, skip for naivedyam)
• 1 sprig Curry Leaves
• Few Peppercorns
• 2 to 3 pinches Asafoetida
• Salt to taste

For Deep Frying:

• Oil (enough to deep fry)

Method: Detailed Cooking Instructions

Step 1: Wash and Soak the Urad Dal

1. Clean and wash the Urad Dal until the water runs clear.
2. Soak it in water for about 30 minutes to 2 hours. Use whole Urad Dal for best results.
3. Do not over soak the dal. Drain the soaked Urad Dal before grinding.

Pro Tip: If over soaking is unavoidable, store the dal in the refrigerator until you grind it. For a perfect golden colour, soak a few tsp of Tuvar or Bengal Gram Dal along with the Urad Dal.

Step 2: Grind to a Thick, Fluffy Batter

1. If using, grind the Ginger and Green Chillies first, then add the drained Urad Dal into the running Wet Grinder (let the grinding tub be wet).
2. Sprinkle just 2 to 3 tbsp of ice water over the whole batch. Wipe the dal sticking to the walls with wet hands for even grinding.
3. Grind for about 15 to 20 minutes, or until the batter is fluffy and very thick.
4. Chill the ground batter in the refrigerator for about 30 minutes, or in the freezer for 10 minutes, before frying.

Pro Tip: Ice water gives fluffy, crispy vadais. A food processor or mixer grinder works too, but a Wet Grinder adds volume to the batter and gives the best results.

Step 3: Check the Batter Consistency

1. Scoop some batter with your hand and try dropping it down. It should not fall.
2. Or drop a teaspoon of batter into a bowl of water. It should float and not mix into the water.

Pro Tip: If the batter feels loose, add a few tsp of Rice Flour, Corn Flour or All Purpose Flour to firm it up.

Step 4: Mix in the Seasoning

1. Add the finely chopped Onion and Curry Leaves to the ground batter.
2. Add the Peppercorns and Asafoetida along with a dash of Salt, and mix well.

Pro Tip: Add the salt and seasonings just before frying, otherwise the batter turns runny and changes the texture. Skip the Onion if you are making these for Naivedyam or Prasadham.

Step 5: Shape the Medhu Vadais

1. Heat oil in a deep pan.
2. Wet your hands, take a handful of batter and make a small ball out of it.
3. Make a small hole with your thumb at the centre of the Medhu Vadai.

Pro Tip: The hole in the centre is what cooks the vadai evenly right through the middle, so do not skip it.

Step 6: Deep Fry Until Golden and Crispy

1. Carefully drop the shaped Uzhundhu Vadais into the hot oil.
2. Deep fry on a medium flame until they turn crispy and golden brown on both sides.
3. Remove with a slotted spoon and line them up on paper towels.
4. Serve hot with Coconut Chutney and Sambar.

Pro Tip: If the Ulundhu Vadais drink too much oil, the batter has more water than it should. Adjust with a little flour next time.

Pro Tips and Notes

The following factors play a vital role in perfectly textured Uzhundhu Vadais:

• Quality of the Urad Dal: Good quality Urad Dal does half of the job.
• Soaking: Do not over soak. If it cannot be avoided, refrigerate the dal until you grind.
• Grinding: Grind with very little water, ice water preferably, for a fluffy and thick batter.
• Seasoning: Add salt and seasonings just before frying the Medhu Vadais.
• Frying: Fry the Uzhundhu Vadais on a medium flame for a crisp outside and a cooked centre.
• Oil absorption: Vadais that drink much oil mean the batter has more water. A few tsp of flour helps.

Serving Suggestions

• Tea time or breakfast: Serve it as a tea time snack, or as a side dish for Breakfast or Lunch, along with hot hot Sambar and Coconut Chutney.
• Sambar Vadai: Soak the hot vadais in hot Sambar and serve.
• Thayir Vadai: Soak them in a seasoned Curd (Yoghurt) mix.
• Garnish twist: Top with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi.
• Mini tiffin plate: Pair it with a sweet such as Rava Kesari, just as a South Indian mini tiffin is served.

Storage Suggestions

• Room Temperature: Vadais are best eaten hot and fresh. Once cooled, keep them at room temperature for no more than 2 hours (1 hour in hot weather).
• Refrigeration: Cool completely, then store in an airtight container lined with a paper towel for 2 to 3 days. They will soften, but reheat well.
• Freezing and Thawing: Cooked vadais freeze well for up to 1 month. Freeze in a single layer, then move to an airtight freezer bag. Thaw in the refrigerator before reheating.
• Reheating: Crisp them in a preheated oven or air fryer at 180°C for 5 to 8 minutes, or in a hot pan. A microwave warms them but leaves them soft. For Sambar Vadai, simply drop them into hot Sambar.
• Batter: Fresh batter fries best. If needed, refrigerate the plain batter (without salt and seasoning) in a covered container for up to 12 hours, and mix in the seasoning just before frying.

FAQ

Why are my Medhu Vadais hard or dense?
Poor quality Urad Dal, a batter that is not ground until fluffy, or frying on a flame that is too high are the usual causes. Use good whole Urad Dal, grind for 15 to 20 minutes with very little ice water and fry on a medium flame.

Why are my Uzhundhu Vadais oily?
The batter has too much water. Add a few tsp of Rice Flour, Corn Flour or All Purpose Flour, add salt only just before frying, and make sure the oil is hot enough.

Why does Medhu Vadai have a hole in the centre?
The hole helps the vadai cook evenly right through the middle, much like a doughnut.

Can I make Medhu Vadai in a mixer grinder or food processor?
Yes, with very little water and in short bursts. A Wet Grinder gives better results because it adds volume to the batter.

How long should I soak Urad Dal for Medhu Vadai?
Soak for 30 minutes to 2 hours. Do not over soak, and refrigerate the dal until grinding if you cannot avoid a longer soak.

How do I know the vadai batter is ready?
Scoop a little batter and drop it. It should not fall. A teaspoon of batter dropped into water should float without mixing in.

Is Uzhundhu Vadai vegan, vegetarian and gluten free?
As written, this recipe is vegetarian and vegan, made with Urad Dal, spices and oil. The ingredients are naturally gluten free, but many asafoetida brands are blended with wheat flour, so check the label. If you add flour to firm the batter, choose Rice Flour or Corn Flour.

Is Medhu Vadai kid friendly?
Yes, it is a mild, low spice snack. For little ones, use fewer green chillies and peppercorns, and enjoy it as an occasional treat since it is deep fried.

Recipes You Might Like From My Blog

• Mini Tiffin: South Indian Breakfast Menu: Build the full restaurant style platter around your vadais.
• Thayir Vadai: A Dish made from Medhu Vadai soaked in seasoned thick Curd and garhished with grated carrots, coriander leaves, Kara Boondhi etc.,
• Coconut Chutney: Cool, fresh and made for dunking.

Crisp, Golden and Full of Coimbatore Memories

Some snacks are simply eaten, and some are remembered. A Medhu Vadai, crackling at the edge and soft at the heart, belongs to the second kind.

May your batter be thick, your oil be patient and your tea time be long. If this golden ring found a place in your kitchen, wander through the rest of my tea time snacks for more crunchy company.