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Medhu vadai | Medu Vada | Ulundu Vada recipe

Medhu vadai or Ulundu vadai is a South Indian popular breakfast item which also comes under healthy snack dishes. Uddina vada as called in Karnataka this Medu Vada is a favorite breakfast for many all over India and Srilanka. This Medhu vadai is usually made in doughnut-shaped to allow heat in the middle of the Vada batter for even frying of all the sides. But if you are a beginner and not confident enough to make such doughnut shapes, then you can simply make small vadas instead of bigger holed ones.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Soaking time 2 hrs
Total Time 50 mins
Course Breakfast, Snack
Cuisine Indian
Servings 4
Calories 200 kcal



  • 1 cup whole white urad
  • 1 tbsp rice flour
  • Oil to deep fry
  • 1 big onion
  • 2 green chillies
  • Few curry leaves
  • Few coriander leaves
  • ½ tsp peppercorns
  • ½ tsp jeera seeds
  • 1 tsp ginger chopped
  • ½ tsp hing
  • 1 tsp salt



  • Wash urad dal thoroughly and soak for two hours.
  • Drain and grind urad Dal using very less water in a wet grinder. If you are using mixie blender then use ice water for grinding to avoid heat generation. Grind as a thick fluffy batter by sprinkling very little water only when needed.
  • Chop onions, ginger, and green chillies into fine pieces.

Recipe to make Medhu vadai:

  • Heat enough oil to deep fry vadas.
  • Take the ground fluffy batter in a mixing bowl.
  • Add rice flour, salt and onions.
  • Also add finely chopped green chillies, curry leaves and coriander leaves.
  • Now add finely chopped with ginger, peppercorns, jeera seeds and hing.
  • Mix everything together gently.
  • Check the temperature of the oil by dropping a small Pinch of batter. If the batter rises immediately to the top then the temperature is of correct heat. Now reduce the temperature to medium flame and start dropping vadas carefully.
  • Take some water in a bowl as shown, dip your fingers. Scoop out small ball size of Vada batter with your wet fingers, flatten slightly, and make a hole as shown.
  • Now invert your hand and slightly fidget your fingers to drop the batter into oil.
  • Fry 4 to 5 vadas in a batch. After 5mins when the bottom turns into a golden brown color flip them to the other side.
  • Fry both sides to nice brown color until bubbles settle down and drain them out into a tissue paper.
  • Serve hot with coconut chutney or tiffin sambar.



Tips/Notes: 1. Do not soak urad Dal for more than two hours. 2. Use whole urad Dal always to make Medhu vadai. 3. If in case your batter turns out into watery while grinding add a tbsp of rice flour extra to achieve correct consistency of the batter. 4. If the batter is not thick then Vada will drink more oil. 5. You can add pepper powder instead of whole pepper for a spicy Vada.


Calories: 200kcal
Keyword crispy medhu vada, Medhu vadai, Medu Vada, Ulundu Vada
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