Vegetable Vadai Recipe | How to make Vegetable Medhu Vadai at Home | Gluten Free and Vegan Recipe

Hi Supermoms,

'Medhu Vadai' is  a popular snack from Tamil Nadu. It is a part of a 'Tiffin meal' and also a festival 'Lunch Thali'. 'Medhu' literally means' soft' in Tamil. Like the name suggests, these vadais have a light crunch on the outside and soft inside. 

The Medhu Vadai is made by soaking and grinding urad dal/ split and husked black gram and so  the vadai is full of protein . Frying the vadai when the oil is of the right temperature ensures that it absorbs very less oil. 

I have earlier shared the traditional Medhu Vadai recipe with tips and tricks to get the shape right too. 

Today's recipe is special to me as it is shared by my school friend Mrs. Meena Srikrishnan. She makes this often for her family as a tea time snack . Filled with vegetables, this recipe is a keeper. 

Vegetable Vadai Recipe:

Preparation time : 3 hours

Cooking time : 20 minutes

Makes : 25-30 small size vadai

1 cup = 250 ml cup

Special Vessel/Equipment  : Iron Wok, Ladle, Mixer

Ingredients :

To soak and grind :

1 cup Urad dal

6-7 dry red chillies ( I used salem gundu milagai, adjust according to heat of the chillies)

1/2 inch ginger 

Vegetables :

Note: You can add vegetables of your choice

1/4 cup cabbage (shredded or grated)

1/4 cup carrot ( grated)

1 onion (finely chopped)

1/4 cup cilantro/coriander leaves ( finely chopped)

2 sprigs curry leaves ( roughly tear them)

Other Ingredients: 

pinch of asafoetida

oil for frying

salt to taste

Method :

1. Wash Urad dal four to five times and then soak it for 3 to 4 hours with water till once inch above the dal.

TIP: The water should be transparent .ie., you should be able to see the urad dal clearly when it is soaked.

2. Drain the water completely and grind the dal to a smooth batter. Add very little water if required.

TIP: Though grinding in wet grinder will give natural airing to the batter, I have got same result by grinding in mixie as it is more convenient to grind in mixie for smaller quantities.

3. Now air the batter, by beating the batter with hand in a round motion. 

TIP: Beat the batter for 10 minutes for great vadai. This is an important step if you are grinding in mixer. 

4. Add the vegetables and salt and mix well. 

TIP: If you are preparing the Vadai to carry for picnics or gettogethers, then you can add 1/4 teaspoon of baking powder to the batter.

5. Heat oil in an iron wok.

TIP: When you use iron wok, you get great colour and texture. 

6. Drop a small piece of batter to check temperature. If it sizzles and floats up instantly, your oil is ready.

7. Keep a plate with water beside your work space .

8. Place your hand on the water, then take small portion of batter and make a small hole with your thumb and dunk them immediately in oil.

Chef tip : If the batter is loose and you are not able to shape the vadai, then add rice flour and try shaping them. 

TIP : Keep the gas in low to medium flame. 

9. When one side is done, turn and fry the other. 

10. Repeat the same for the entire batch.

11. Drain them in a kitchen towel.

Your crispy Vadai is ready . I served it along with sambar and masala chai .

Happy Cooking !

With love,

Masterchefmom