Vada Sambar (Medu Vada Or Ulundu Vadai) is a crispy fritter made of urad dal (black skinned lentil). These vadas are crisp from outside and soft from inside. Medhu vadai/ Ulunthu Vada is a popular snack all over India but it is a must in south Indian cuisine. No festival, ceremony or party is complete without Vadai.
This fluffy vada can be eaten on it’s on, but is best enjoyed with sambar and coconut chutney. Serve the vada in a bowl of sambar with a dollop of chutney on top or by the side. I have added a little rice flour to make these vadas super crisp, but this is optional.
Vada Sambhar is very popular as a breakfast or evening snack. These vadas have an interesting shape – they look like doughnuts, savory doughnuts in lentil and vegetable soup.
You may like to try our other similar recipes like Soft Rice Idli (Steamed Rice Cake), Onion Uthappam (Thick Rice Pan Cake) and Tomato Upma Andhra Style.
Yield: 20 to 25 pieces
Prep time: 10 minutes + soaking time 4 hours
Total time: 30 minutes
Ingredients For Vada Sambar (Medu Vada Or Ulundu Vadai)
1 cup urad dal soaked for 4 hour
1 medium onion chopped fine (optional)
2 teaspoon ginger chopped
2 green chilies chopped
2 springs curry leaves chopped
1 tablespoon coriander chopped
1 teaspoon jeera
¼ teaspoon peppercorns
A pinch of hing
Salt to taste
1 tablespoon rice flour (optional)
Oil for frying
Sambhar to serve (recipe here)
Coconut chutney (recipe here)
Directions For Vada Sambar (Medu Vada Or Ulundu Vadai)
You can enjoy our YouTube video on making of this recipe.
I have also added detailed step wise pictures and description on making of Vada Sambar.
- Drain the urad dal, grind to a paste and transfer to a bowl.
- Add rest of the ingredients except oil and stir to mix well.
- Now stir the dal mixture till fluffy. Check by dropping a small ball in a cup of water. The batter should float on the water. Now the batter is ready for making vada.
- Heat a Kadai with oil to fry the vada, on medium heat.
- Take water in a bowl, wet your fingers and palm; place some batter on the left palm and spread lightly to a round; make a hole in the center; upturn your hand and drop the vada in the oil.
- Fry till golden and crisp. Make all the vadas similarly.
- Drain and keep on absorbent paper.
- Serve hot with a bowl of sambhar and a dollop of coconut chutney.
