Wash and soak Urad dal, Bengal gram, rice in water for 2 hours. Drain water completely, and grind the soaked ingredients in the grinder.
While grinding do not add too much of water. Just sprinkle water at regular intervals. Take a spatula and wipe the sides cleanly. Grind it for 10-15 minutes, until the batter becomes fluffy and smooth.
Take the batter from the grinder in a bowl, then add chopped shallots, ginger, curry leaves, coriander leaves, hing, whole pepper, jeera, salt, and mix well. Heat oil in a kadai, take little water in a bowl, wet your right hand and take a small ball sized batter. Use your thumb to make a hole in the middle. Drop the batter in oil slowly and fry in medium flame, until both the sides turn crisp and golden brown.Finally, drain the ulundu vadai in tissue paper. Serve it with Sambar and coconut chutney.
Tips for Medhu Vadai Recipe
1. Use only whole Urad dal and don't soak for more than 2 hours. 2. Don't add too much of water while grinding or else vadai absorbs more oil. 3. Do not grind for long time, or else batter becomes sticky and vadai cannot be shaped well. 4. Add only shallots for good taste. 5. Addition of Jeera and pepper is optional. 6. Also grind the batter smoothly to get soft vadai. 7. Additionally, adding raw rice and bengal gram gives crispy vadai. But if you grind the batter properly, then no need to add raw rice or bengal gram, vadai will turn crispy by itself. 8. Keep the batter in the refrigerator till use. 9. Moreover, check the temperature of the oil, before frying the Ulundu vadai. 10. If vadai absorbs more oil, add little rice flour or maida. 11. For any festive occasions skip small onions and go ahead with the medhu vadai recipe.