Urad dal Vada or Ulundu Vadai 


This is a treasured recipe from my grandmother Vijaya Paatie for ulundu vadai or medhu vada. It’s a foolproof recipe to make crispy and delicious vadas. 

Makes: 10 to 12 vadas 


  • 1 cup whole urad dal, soaked for 2-3 hours
  • Green chillies – 2 small, finely chopped 
  • Ginger – 1 inch, finely chopped 
  • Red chilly – 1 
  • Asafoetida – a pinch 
  • Salt, to taste
  • Oil for frying 


  • Strain the water in the soaked urad dal and grind well to a smooth paste. Sprinkle some water while grinding,  only if necessary. The Vada batter has the right consistency if you are able to easily mould the ground batter
  • Grind the green chillies, ginger, red chilly, asafoetida and salt to a coarse paste separately 
  • Mix the urad dal paste with the ground spice mixture 
  • Wet your hands with water or oil. Spread some batter on your palm, pat it and make a small hole in the center 
  • Transfer this to a greased plastic cover or wax paper 
  • Heat oil in a pan. Once the oil is ready, drop  4-5 Vada mounds in the oil and cook well on both sides until golden brown

Enjoy the vadas with some chutney of your choice or make sambhar Vada or dahi Vada with left over vadas 😊


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