Medhu vadai is a popular South Indian snack made from urad dal (split black lentils). It is also known as ulundu vadai or urad dal vada. The lentils are soaked, ground into a batter, and then deep-fried until crispy and golden brown. Medhu vadai is typically served with coconut chutney and sambar as a breakfast item or as a snack. It is crispy on the outside and soft and fluffy on the inside. Some variations of this dish include adding ingredients like onions, green chilies, and curry leaves to enhance the flavor.
Pepper Jeera Medhu Vadai
6
servings10
minutes20
minutesDiscover the delicious and crispy Medhu Vadai, a popular South Indian snack made from urad dal. Learn how to make it and enjoy it with coconut chutney and sambar.
Ingredients
Urad dhal – 1 cup
Small Onion – 5 to 6 Nos
Black pepper – 1 teaspoon
Cumin – 1 teaspoon
Fresh ginger – a small piece
Salt – half teaspoon or as per taste
Oil – for deep frying
Directions
- Soak the urad dal in water for 1 to 2 hours to soften.
- After soaking, rinse the dal thoroughly and drain the water.
- Grind the urad dal into a soft paste with salt and a piece of ginger. To test the consistency, a small amount of the dough should float when placed in a bowl of water.
- Coarsely crush the black pepper and cumin seeds (jeera) using a mortar and pestle or a grinder.
- Finely chop the onion and combine it with the ground dal paste, adding the crushed pepper and jeera. Stir the mixture thoroughly.
- Heat oil in a kadai over medium heat until it’s ready for deep frying.
- Wet your hands to prevent sticking, and take a lemon-sized portion of the dough. Gently flatten it into a round shape and create a hole in the center to form a doughnut-like shape.
- Carefully slide the shaped dough into the hot oil. Deep fry the dough until it turns a golden brown color.