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ഈ വെബ്‌സൈറ്റിന്റെ സൗജന്യ ആന്‍ഡ്രോയ്ഡ് മൊബൈൽ ആപ്ലിക്കേഷന്‍ ഡൗണ്‍ലോഡ് ചെയ്യുന്നതിന് ഇവിടെ ക്ലിക്ക് ചെയ്യുക.

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Uzhunnu Vada / Medu Vada

Recipe Category: Snacks
Author:
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4.4 from 7 reviews

Uzhunnu Vada / Medu Vada

 
Prep Time

Cook Time

Ready In

Serves
4

Cuisine
Indian

 

Uzhunnu vada, also known as medu vada or urad dal fritters, is a common snack in South India. What can be a more ideal complement to a hot piping tea? It is not only popular as a snack but also as a part of a yummy breakfast along with idli, sambar and chutney. Uzhunnu vada is really an aromatic and a mouth-watering snack. The plain deep fried lentils add to the flavour; besides, the addition of ginger, pearl onions and curry leaves imparts a fantastic aroma that is tempting. You can find this medu vada in most tea stalls and restaurants all over South India. I bet you – you can never stop with one piece.

Ingredients

  • Black gram / Urad dal (ഉഴുന്ന്) – 1 Cup
  • Rice flour (അരിപൊടി) – 1 Table spoon
  • Shallots (ചെറിയ ഉള്ളി) – 10 Nos
  • Green chilli (പച്ചമുളക്) – 2 Nos
  • Ginger (ഇഞ്ചി) – 1 Inch Piece
  • Curry leaves (കറിവേപ്പില) – 1 Sprig
  • Crushed black pepper (കുരുമുളക് ചതച്ചത്) – 1 Tea spoon (optional)
  • Cooking oil (എണ്ണ) – to deep fry
  • Salt (ഉപ്പ്) – to taste

Method

  1. Wash black gram (uzhunnu), soak in water for 30 minutes and drain it.
  2. Grind it into a smooth paste by sprinkling a little water if required. The batter should be thick as possible.
  3. Chop ginger, green chillies, shallots and curry leaves finely.
  4. Add the chopped ingredients, crushed black pepper, rice flour and salt to the ground paste. Combine well and keep aside for 10 minutes.
  5. Pour enough oil into a deep bottom pan and heat it. When the oil is hot reduce the flame to medium.
  6. Dip your hands in water (to prevent sticking batter on your hand) and take a small portion of the uzhunnu vada mix on you palm. Shape it to round and make a hole in the center using your finger. Slip it slowly into the hot oil and deep fry by turning both sides till golden brown color.
  7. Repeat the previous step to make more uzhunnu vada.
  8. Serve it hot with chutney or sambar.

 

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Author: Shaan Geo

Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

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ഈ വെബ്‌സൈറ്റിന്റെ സൗജന്യ ആന്‍ഡ്രോയ്ഡ് മൊബൈൽ ആപ്ലിക്കേഷന്‍ ഡൗണ്‍ലോഡ് ചെയ്യുന്നതിന് ഇവിടെ ക്ലിക്ക് ചെയ്യുക.

44 comments on “Uzhunnu Vada / Medu Vada

yummmmmyyy… I love meduvada… thx for sharing…

Thankyou……. I had asked it for you….. I will definitely try… thank-you very much…

Hi Shaan, good day to you. Your recipes are good. uzhunnu vada was really good. Please add neyyappam and unniyappam recipe also.

Really gud! thanks a lot that u shared rice flour secret for crispy vadas!

Dear Shaan, can you please share chutney recipe too?

Thanks for the recipe. I tried it… was really good… yummy… The method you have given was simple. Expect more recipes from you.

    Gisela, Good to hear that the uzhunnu vada recipe turned out well for you. Thanks for sharing your feedback.

Dear Shaan, Thanks a lot, my sister like uzhunnuvada very much. So I try it today it self. Can u pls include the recipe of halva.

    Rahna, I will try to include the halva recipe soon. Hope you will share your feedback on uzhunnu vada. Happy cooking :)

I love uzhunnu vada. Thank you Shaan for revealing the secret of adding rice. Turns out crispy.

    Welcome Rajani :) Glad to know that the uzhunnu vada recipe worked out well for you. Hope to see you here often.

Hi Shaan, Thanks I love Vada. Wherever I go I eat vada only. Before many time I make vada its make very hard. Now I you explain the secrete of adding rice to make crispy.

    Beena, Nice to know that you are a fan of Vada. Hope you will try this recipe at home. Have fun in the kitchen :)

I love uzhunnu vada and wanted to make it for breakfast. Thank u for sharing the secret of making crispy vada – rice flour! :)

Sir can u add some Lebanese food recipe in Malayalam.

I love uzhunnuvada and I wanted to make for 4 mani palahaaram.

    Ashi, hope it will come out well for you. Thanks for the feedback :)

Thanks Shaan chetta for a wonderful and delicious uzhunnuvada, its really yummy. One fine evening I had a wish to eat uzhunnu vada, suddenly searched in net and I found this, thank you for making ma evening beautiful. Keep the good work and share more recipes with us, will be waiting for that.

    Arya, Thanks a lot for such a wonderful feedback :) Glad to know that you enjoyed this recipe. I will be posting more recipes. See you here often :)

Your recipes are Good.

Hai Shaan chetta.. am going to try this now.. thanks for ur recipe…

    Thanks Kavya. Hope you will share the feedback.

Hi Shaan, Is there any problem if I put uzunnu in the morining and grind in evening?

    Aathira, As the batter become watery it is not recommended.

Hello, I like your recipe. It is too good. Super.

Hi chetta, thank you so much for your uzhunnu vada recipe. I made this yesterday it was very tasty and came out very well, my 4 year son and 1 year doughter enjoyed too much.

    Sheela, Glad to know that you done it well and your kids enjoyed it. Hope you will try other recipes too.

ചേട്ട കിടിലൻ. ഈ ലേഖനം നന്നായി. Very Nice. Keep up the good work. Hoping to see more recipes.

    Thanks a lot Aron. I will try to include more recipes.

Hi Shaan, Simple and easy recipes. Came out well :):) tasty… Please add some more snacks recipes.

    Diji, Thanks for trying this uzhunnu vada recipe. Glad to know that you done it well. I will try to add more snacks. Many thanks.

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