Medhu Vadai (3pcs) Recipe

Soak dal

Rinse the urad dal (and toor/chana dal if using) under cold water until water runs clear. Soak the dal in enough water to cover for 3–4 hours at room temperature (or 1–2 hours in warm water) until softened.

Grind batter

Drain dal. In a wet grinder or high-speed blender, grind the soaked dal with 2–3 tablespoons of water to a thick, smooth, and fluffy paste. Scrape down sides and grind in short pulses so you do not add too much water — batter should be thick enough to hold shape but smooth (similar to a thick pancake batter). Transfer to a large bowl.

Whip for airiness

Using the back of a spoon or a whisk, vigorously beat the ground batter for 3–5 minutes to incorporate air. This helps make the vadai lighter. The batter will become slightly glossy and airy.

Add flavorings

Fold in the chopped onion, green chilies, chopped curry leaves, whole black peppercorns, grated ginger (if using), chopped cilantro, rice flour (or semolina), and salt. Mix thoroughly so the ingredients are evenly distributed. If using, sprinkle baking soda on top just before frying and fold once (do not overmix).

Rest (optional)

Let the mixed batter rest covered for 10–15 minutes at room temperature. This relaxes the batter and allows rice flour/semolina to absorb a little moisture.

Heat oil

Pour oil into a heavy-bottomed pan or kadai to a depth of about 1.5–2 inches. Heat over medium heat until the oil reaches 170–180°C (340–355°F) or until a small pinch of batter sizzles and rises slowly to the surface.

Shape vadai

Wet your hands slightly (or grease with a little oil). Take a golf-ball-sized portion of batter (about 50–60 g). Flatten slightly in your palm to form a disc with a small central hole (traditional medhu vadai shape) by pressing the center with your thumb. Alternatively, make a round patty without a hole — ensure thickness is even for uniform cooking. Prepare 3 vadai for this recipe.

Fry first side

Carefully slide shaped vadai into the hot oil, a few at a time without crowding. Fry over medium heat. The vadai will sink initially, then rise to the surface. Fry until the underside is golden brown (about 2–3 minutes).

Flip & finish frying

Flip the vadai using a slotted spoon and cook the other side for another 2–3 minutes until evenly golden-brown and crisp. Adjust heat as needed — if browning too quickly, reduce heat so the vadai cooks through. Total frying time per batch ~4–6 minutes.

Drain

Remove vadai with a slotted spoon and drain on paper towels or a wire rack. Repeat shaping and frying with remaining batter. Maintain oil temperature between batches (170–180°C).

Serve medhu vadai hot or warm. Traditionally serve with coconut chutney and sambar or with tomato/onion chutney and a cup of hot filter coffee or tea. Three pieces constitute one serving for this recipe.