Methu Vadai/Ulunthu Vadai

Methu Vadai or Ulunthu Vadai is a superb breakfast recipe. Making this needs little skill. When you have been trained in making them perfect in shape then it will pop more often in your kitchen. Yes Whenever this vadai is done and served along with the onion & tomato chutney the guests go Gha Gha. I learnt to make it properly only after my marriage. This used to be done when there are guests at home or during festivals like Deepavali. It always is craved by all.

Hope you all will try and let me know how much you liked it.

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Cuisine: Indian(South) | Category: Side Dishes for Idly/Dosa/Chutney | Soak time: 1/2 hr. to 1 hr. |Prep time: 30 mins | Cook time: 20 to 30 mins | Makes: 20 to 25 

Ingredients

  • Urad dal(whole)/Uluntham Paruppu – 1 cup
  • Onion – 1 medium sized (finely chopped)
  • Green chili – 2 (cut into two)
  • Curry Leaves – 2 tbsp. (Chopped finely)
  • Coriander Leaves –  2 tbsp.(Chopped finely)
  • Salt as needed

To Make the Methu/Ulunthu Vadai

  • Oil – For deep frying
  • A square polythene sheet – cut from thick plastic bags into the shape of your palm.

METHOD

  • Take the Urad Dal/Ulutham Paruppu in a vessel and wash them twice.
  • Soak it in cold water for atleast half an hour. I soaked it for one hour.
  • Chop the green chilies and on the grinder.
  • First add the green chilies and allow them to get crushed.
  • Now add the soaked urad dal/ulunthu into the running grinder.
  • Grind it to a smooth batter by sprinkling little by little water when required.
  • Meanwhile chop onion, curry leaves and coriander leaves very finely.
  • Add salt to the batter in the end. After it gets mixed well switch off the grinder.
  • Time to transfer the batter to a vessel.
  • After that pour a glass of water to the grinder and wash it. Take the water in a small bowl.
  • Add the chopped onion, curry leaves and coriander leaves and mix everything well.
  • Heat enough oil in a kadai for deep frying the vada’s.
  • Cut a plastic bag into a square shape that is of the size of your palm.
  • Rub the sheet with the water.
  • Now dip your right hand in the water and take a small ball of batter in your hand.
  • Place the sheet in your left hand palm. Put the ball of batter on the sheet and flatten it into the shape of a round vada.
  • Again dip your forefinger into the water and make a hole in the center.
  • Wet your right hand again and transfer the flattened vada and drop it into the hot oil.
  • Drop three or four vada’s one after the other and flip over them to cook evenly.
  • Remove them from oil whne golden brown.
  • Repeat until the batter gets over.
  • All the medhu/ulunthu vada’s are ready to be served.
  • I served them with onion and tomato chutney.

Note : Use whole urad dal for making these vadai.

While grinding the batter don’t add lot of water in the beginning itself. Add water little by little.

Adding more water to the batter will make it runny and it will become difficult to make the vada’s. The vada’s also will absorb more oil and it will become soggy.

If the batter becomes little bit runny it can be repaired by adding rice flour to the batter.

The purpose of touching the water makes it non sticky to the hand or the sheet. You can just use the plain water instead of using the washed water.

If making the batter in advance do not add chopped onion. Add the onion just before making the vada’s otherwise it will making the batter runny.

Visual clicks

Soak the urad dal atleast for half an hour.
Soak the urad dal/ulunthu atleast for half an hour.
First add the green chilies to the grinder and let it grind the chilies well.
First add the green chilies to the grinder and let it grind the chilies well.
Add the soaked urad dal/ulunthu to the grinder. Grind it until the batter is smooth by adding water little by little.
Add the soaked urad dal/ulunthu to the grinder. Grind it until the batter is smooth by adding water little by little.
Finally add salt to the batter. Let it mix well. Switch off the grinder.
Finally add salt to the batter. Let it mix well. Switch off the grinder.
Transfer the batter to a vessel.
Transfer the batter to a vessel.
Wash the grinder with a cup of water and remove the water to a small bowl.
Wash the grinder with a cup of water and remove the water to a small bowl – Water
Chop onion, curry leaves and coriander leaves finely.
Chop onion, curry leaves and coriander leaves finely.
Add the chopped onion,curry leaves & coriander leaves to the batter.
Add the chopped onion,curry leaves & coriander leaves to the batter.
Mix everything well.
Mix everything well.
Look at the consistency of the batter, it has to be in this dropping consistency.
Look at the consistency of the batter, it has to be in this dropping consistency.
Cut a plastic sheet in the shape of a square, that fits the palm of your left hand. Apply the water on the seet and hold the sheet on the palm of the left hand.
Cut a plastic sheet in the shape of a square, that fits the palm of your left hand. Hold the sheet on the palm of the left hand and apply the Water on it.
Wet your hand again in the water.
Wet your hand again in the Water.
Take a small ball of the batter.
Take a small ball of the batter.
Put the batter on the sheet and flatten it and for mthe shape of a round.
Put the batter on the sheet and flatten it and form the shape of a round.
Dip your forefinger in the water and make a small hole in the middle.
Dip your forefinger in the water and make a small hole in the middle.
Again after making your hand wet with the water transfer the vada from the sheet to the right hand tip.
Again after making your hand wet with the water transfer the vada from the sheet to the right hand tip.
Like this.
Like this.
Now drop the vada in the hot oil.
Now drop the vada in the hot oil.
Make another vada the same way and drop it in the oil.
Make another vada the same way and drop it in the oil.
Another one.
Another one.
Now the first vada is cooked on top so flip it over on the other side tocook them evenly.
Now the first vada is cooked on top so flip it over on the other side to cook them evenly.
Remove the vada from the oil after it becomes golden brown.
Remove the vada from the oil after it becomes golden brown.
All done.
All done.
Repeat with the rest of the batter and serve them with chutney.
Repeat with the rest of the batter and serve them with your favourite chutney.

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Enjoy the Methu Vadai/Ulunthu Vadai hot with your favourite chutney. Try and let me know if you liked it.

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