Medhu vadai is a popular South Indian dish. It is often served for breakfast with idlis along with sambar(Toor dal curry) and chutney. It can also be had as a snack with tomato ketchup or as sambar vadai where it is soaked in hot sambar. There are several variations of Ulundu vadai and I had shared one version in my earlier post. Today, I am going to share another version of making medhu vadai at home with green chillies and black pepper. This also tastes delicious.


1 cup Urad dal/ mash ki dal/ ulundu paruppu
1 onion finely chopped
pinch of soda (optional)
a handful of chopped coriander leaves
1/2 tbsp ginger paste
2 green chillies
1/2 tsp crushed black pepper
Salt to taste
Oil for frying


  • Soak the urad dal overnight in water. Then clean the dal twice or thrice, drain the excess water and grind to a fine paste with green chillies and salt. Do not add water.
  • Transfer the paste to a bowl, add all the other ingredients and mix well. 
  • Now heat oil in a pan, drop a small ball into it, if it rises immediately to the surface then oil is ready. Now apply water to your hand, take small balls, form a circle and using your thumb make a small hole at the centre. 
  • Carefully transfer it to hot oil. In the same way prepare 4 to 5 vadai depending on the size of your pan and deep fry till golden brown in colour. 
  • Turn over once or twice if necessary for even cooking. Adjust the heat of the oil by simmering in between. Transfer the vadai to a tissue paper and repeat the procedure with the rest of the mixture.
  • Hot medhu vadai is ready to be served.

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