Ulundhu Vadai Recipe: 59 Photos
Onion Pakoda recipe
Ulundhu Vadai | Medhu vadai | Urad photos
FAQ
Urad dal - Black gram (urad dal) is used in the making of medu vada. Urad dal is made into thick fluffy batter and fried in donut shape. Onions - Medu vada batter is flavoured with onions, green chillies, curry leaves, ginger, chopped carrots and coriander leaves.
Despite all the health benefits of urad dal vada and coconut chutney, it should be consumed in moderation since the dish is deep-fried in oil and isn't recommended for healthy living. Deep-fried food increases inflammation and lowers the fat burning process.
Seedai, Medu Vadai etc burst or any batter / dough bursts when moisture cannot escape from the dough. Adding a hole is so important while making vadai. The main reason for putting a hole while making medu vadai is for the moisture to escape from the middle. It also helps in cooking the vadai evenly.
If the batter becomes slightly runny, you can mix 1 to 2 tbsps rice flour (at room temperature). Then beat it well to aerate. If the batter turns to be runny still, I suggest you to make punugulu or urad dal bonda. Other alternates are to use fine powdered poha (attukulu).
Vigna mungo, also known as black gram, urad bean, urid bean, matimah, matikolai, mash kalai, maas/kalo daal, uzhunnu parippu, ulundu parippu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia.