Udin Vada | How to make Udin Vada

By Jyothi Varne  |  11th May 2016  |  
5 from 1 review Rate It!
  • Udin Vada, How to make Udin Vada
  • Prep Time

    2

    Hours
  • Cook Time

    10

    mins
  • Serves

    2

    People

56

1

About Udin Vada Recipe

If you've been a part of South India or relished the breakfast dishes ranging from the idli, dosas, chow chow bath and more.You definitely wouldn't have missed the Udin Vada/Medhu Vadai or aptly also named as the Spicy Indian doughnut. Just because of its shape served with a topping ofcourse - Coriander chutney or Sambhar. Point to be noted - you need some amount of practice to get the doughnut shape right or else simply use dollops of the batter and slide it through a table spoon to get a crude ball like shape. That should work too :)

Udin Vada

Ingredients to make Udin Vada

  • urad dal - 1 large cup
  • rice - 1 1/2 tbsp (heap)
  • 1/2 onion finely chopped
  • pepper powder (coarsely ground) - 1tbsp
  • coriander leaves - 3 sprigs, finely chopped
  • curry leaves - 2 sprigs, finely chopped
  • green chillies - 2 finely chopped
  • salt to taste
  • Pinch of cooking soda
  • oil for frying

How to make Udin Vada

  1. Soak the urad dal and rice for a minimum of 2-3hrs.
  2. Transfer the dal rice to a grinder and blend. You may add a wee bit of water to adjust the consistency.
  3. The consistency should be a smooth fine paste and absolutely not granular. Which will probably require more than a couple of spins in the grinder.
  4. In a bowl, add the chopped onion, coriander leaves, jeera seeds (optional), green chillies.
  5. Transfer the ground dal rice paste, add salt, cooking soda and pepper powder.
  6. Mix all the contents well and your batter for the vada is ready.
  7. Heat oil in a kadai/wok. Remember the oil should be sufficient enough to submerge the entire vada. No kanjusi here or else they will start to stick at the bottom.
  8. Here comes the tricky part - wet your palms with sufficient amount of water.
  9. Add a dollop of the batter on your wet palm.
  10. Make a hole in the centre of the dough to get the doughnut shape by using your index finger.
  11. Slide it gently off your palm and put it into the kadai with hot oil. If its bubbling all over like the picture below - your oil is set at the right temperature.
  12. Fry the Vadas over a medium flame - they will slowly start to rise up on their own.
  13. In a couple of minutes , they will slowly start to turn into a light golden brown color - flip the vadas to cook on the other side.

My Tip:

Less water in the batter will ensure that the vadas soak less oil

Reviews for Udin Vada (1)

Adarsh Murgoda year ago

:kissing_heart:
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