Ulundu Vadai(Medu Vada)With Sambhar

4.80 from 6 votes

Authentic south indian.
Prep Time 6 hours
Cook Time 1 hour
Total Time 7 hours
Served AsBreakfast, Dinner, Lunch
CuisineSouth Indian
Servings 4


  • 1 cup rice soaked overnight
  • 1.5 cup urad dal soaked overnight
  • Salt
  • 1.5 cup urad dal for sambhar
  • 1 onion tomato,garlic,green chilli chopped
  • 1 medium bottle gaurd pelled and chopped
  • Few curry leaves
  • For tempering : 3 tsp sambhar masala 1tsp mustard seeds,1 tsp hing,coariander powder,red chilli powder
  • 2 tsp tamrind paste
  • Oil for frying.


  • First Grind rice and urad dal and add salt and keep for fermentation then mix it and deep fry in medium oil till golden brown
  • For sambhar : In pressure cooker add urad dal,water,tamrind paste ,bottle gaurd,salt to taste ,onion,tomato,ginger and cook for 2 whistle..
  • For tempering heat oil add all dry spices,curry leaves then pour this in dal and mix properly .
  • Serve sambhar with hot (ulundu vadai) mendu vada with coconut chuttney.

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4.80 from 6 votes

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Rahul Taneja
Rahul Taneja

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  1. 5 stars
    I m from uttarpradesh n now adays this is very common south indian street food but don’t know abt the recipe now we gt from you. Superb keep it up brother.. I love to eat this with nariyal chutney n happy to c n learn more interesting recipes from you.

  2. 5 stars
    Awesome. Yummy wow Bhai ye batao choti c umar me ye itna bada rog tumhe kaise lag gaya cooking ka humse to khane k bad plate nahi uthakar rakhi jaki kitchen me. Joking kabhi khila bhi do masterchef ki party baki hai.

  3. 5 stars
    Loved this Crispy and sinful dish, Made with urad dal based is my favourite, I like to Spruce it up with some coconut chutney while its piping hot, Crispy on the outside and soft on the inside, Medu Vada is a South Indian dish which can be served as a main course, side dish, or snack ,Really I m dieheart fan of this dish, superb job done By you. Hats off brother…All the very best

  4. 5 stars
    South Indian dishes Exudes a distinct beauty, culture and Ethnicity. Each dish has its own identity and history that makes it more intersting and mesmerising. Your Lovely dish reminds me of my tour to south india , where we had the same perfect crispy medu vada with superb aromatic sambhar which is perfectly complimented by fresh coconut chuttney..Too good dear, keep it up ,Happy cooking brother.

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