UZHUNDHU VADAI / MEDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured on, since childhood.  I love this Uzhundhu/Uludhu Vadai for its crispiness and its light texture.  Least 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.  Getting nostalgic as always.
     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal 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 Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).  I love the taste of whole Peppercorns in these Vadais, can add powdered peppercorns too.  If you are preparing it for Pooja/Naivedyam avoid adding Onions.
     Serve it as a tea time snack or as a side dish for Breakfast or Lunch along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais or in seasoned Curd(Yoghurt) mix for Thayir Vadai.  Simply garnish it with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi for a twist.

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Cuisine : South Indian
Recipe Type : Snacks
Spice Level  : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Soaking Time - 30 minutes to 2 Hours
Preparation Time - 30 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI

INGREDIENTS :

For Grinding :

Urad Dal – 1 Cup
Ginger - a Small Piece
Green Chillies – 2 - 3 Nos.
Ice Water - 2-3 Tbspns

To Mix :

Onion - 1 No
Curry leaves – 1 Sprig
Pepper Corns - Few
Asafoetida - 2-3 Pinches
Salt – To Taste

For Deep Frying :

Oil

METHOD :

Soaking :

• Clean and Wash Urad Dhal until water runs clear.
• Soak Urad dhal in water for about 30 minutes - 2 Hours.
• Use whole Urad Dhals for best results.
• Do not over soak the dhals. 
• Drain the soaked Urad Dhals before grinding them. 

Grinding:

• Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
• Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
• Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
• Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
• This is to ensure even grinding.
• I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
• If doing so, grind it initially before grinding Urad Dhal.
• Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
• The consistency of the batter should be very thick.
• Can grind the Urad dhal with Ice Cold water.
• Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

• Scoop the ground batter with your hand and try dropping it down. It should not fall down.
• Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

• Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
• Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
• Add the Seasoning just before frying the Vadais.
• Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

• Heat Oil in a deep pan.
• Wet your hands and take a handful of Batter and make a small ball out of it.
• Make a small hole with your thumb at the centre of the Medhu Vadai.
• Carefully drop the shaped Uzhundhu Vadais into the hot oil.
• Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
• Remove them with slotted spoons and line them up on paper towels.
• Serve it hot along with Coconut Chutney and Sambar.

 NOTES :

• If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
• Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
• Do not oversoak the Urad Dhal.  If it is unavoidable, store it in the refrigerator until you grind them.
• Using Ice water yields fluffy and crispy Vadais.
• Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
• Wet Grinders add volume to the batter.
• Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.  
• Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
• Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
• Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

 

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

• Good Quality of the Urad Dhal does half of the job. 
• Do not over soak.
• Grind with Less Water(Ice Water preferably).
• Add Salt and Seasonings just before frying the Medhu Vadais.
• Fry the Uzhundhu Vadais on a medium flame.