Medu vada recipe| how to make soft crispy ulundu vadai| urad dal wada
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  • 1. If Medu Vada Batter is too thick
  • 2. If batter is too soft
  • 4. As soon as the batter is ground , dont let it ferment or sit on the counter for long. 5.For beginners , shaping the vadas on the greased plastic cover is the easiest.6. Do not add rice flours and maida
  • 7 If dal is soaked for longer hours it yields crispier vadas but drinks too much of oil. 8. another tip is add 1 tbsp rava to grinded batter
  • 9. if your batter becomes runny than add either
  • 1/2 spoon rice flour
  • 1/2 spoon maida
  • 1 tbsp rava
  • 1 cup Salt
  • 1/2 spoon green chilli
  • 2 small coriander leaves
  • 1 tbsp Maida
  • 10-12 Curry leaves
  • 1/4 cup for grinding
  • 4 cups for upto
  • 2 hrs maximum
  • 2 spoons of water
  • 4. You can check if batter is ground properly in two ways
  • 5. now add cumin seeds, black peppercorns, chopped curry leaves, chopped coriander leaves, chopped coconut pieces, chopped green chili, chopped ginger and chopped onions. you can add all of these or a combination of these spices and herbs. add salt to the batter. mix the batter with the herbs, spices and salt.
  • 7. now grease a plastic sheet with oil .take a bowl of water wet your hands and place a portion of dough on make a hole in centre and shape it in form of round wada.
  • 9 deep fry wada till brown on both sides.
  • 12 you can soak wada in sambhar and serve it sprinkled with chopped onion,coriander



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