🧆 Sri Lankan Ulundu Vada (Medhu Vada) Recipe

Crispy, Fluffy & Perfectly Spiced Lentil Donuts

🧠 Mindset – Why You’ll Love Making Ulundu Vada at Home

Have you ever craved something crispy on the outside, soft on the inside, and bursting with flavor? Whether you’re looking for a snack for tea time, a party appetizer, or a festive breakfast treat, Sri Lankan Ulundu Vada (also known as Medhu Vada) is the answer.

Made from urad dal (split black gram), this deep-fried snack is a popular South Indian and Sri Lankan delight, especially during Hindu festivals or family gatherings. It’s naturally gluten-free, vegan, and packed with protein and flavor. And yes, it’s easier to make than it looks!

👨‍🍳 Behavior – How to Make Sri Lankan Ulundu Vada

Here’s a step-by-step guide to making crispy, golden Ulundu Vada at home.

📝 Ingredients:

1 cup urad dal (split black gram)
1 green chili (finely chopped)
1 small onion (finely chopped)
1 tsp cumin seeds
1 tsp black pepper (optional)
A few curry leaves (chopped)
1 tsp ginger (grated)
Salt to taste
Oil for deep frying
Water as needed for grinding

Step 1: Soak the lentils.

Rinse 1 cup of white lentils (ulundu) thoroughly under cold water. Place them in a bowl and add enough fresh water to cover them by about 2 inches. Soak the lentils for at least 4 hours, or preferably overnight, until they have doubled in size and are easily broken with your fingers.

Step 2: Grind the lentils.

Drain all the water from the soaked lentils. Add the drained lentils to a blender or food processor. Add about 2-3 tablespoons of cold water initially. Grind to a thick, smooth, and fluffy batter. Add more water, one tablespoon at a time, if needed, to achieve a thick, dropping consistency. Be careful not to add too much water, as the batter should be thick enough to hold its shape.

Step 3: Season the batter.

Transfer the ground batter to a bowl. Add 1 small finely chopped onion, 1-2 finely chopped green chilies (adjust to your spice preference), 1 tablespoon finely chopped fresh ginger, a few sprigs of finely chopped curry leaves, and salt to taste. Mix everything well until the ingredients are evenly incorporated into the batter.

Step 4: Shape the vadas.

Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, wet your hands with a little water. Take a small portion of the batter (about 2 tablespoons) in your palm. Make a round shape and then create a hole in the center using your thumb or finger. Be careful not to make the hole too large, or the vada might break while frying.

Step 5: Fry the vadas.

Gently slide the shaped vada into the hot oil. Fry a few vadas at a time, making sure not to overcrowd the pan. Fry them on medium heat until they turn golden brown and crispy on all sides. Flip them occasionally to ensure even cooking.

Step 6: Drain and serve.

Once the vadas are golden brown and crisp, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve the hot and crispy Sri Lankan Ulundu Vada with sambar, coconut chutney, or enjoy them as a snack on their own.

✅ Advantages

1. High in Plant-Based Protein

Ulundu Vada is made from urad dal, a powerful source of plant-based protein, making it perfect for vegetarians and vegans looking to meet their daily protein needs.

2. Gluten-Free Snack Option

Since it’s made entirely from lentils and spices, Ulundu Vada is a naturally gluten-free food, ideal for people with gluten intolerance or celiac disease.

3. Boosts Energy

The high carbohydrate content from lentils provides long-lasting energy, making it a great snack during busy days or before physical activity.

4. Aromatic and Flavorful

Infused with curry leaves, chilies, cumin, and ginger, it offers rich flavors and delightful crunch, perfect with coconut chutney or spicy sambol.

5. Traditionally Cultural

Ulundu Vada is often served during religious festivals and temple offerings. Making and eating it connects you with Sri Lankan culture and tradition.

❌ Disadvantages

1. Deep Fried

Ulundu Vada is deep-fried, which means it's high in fat and calories. Eating it too often can contribute to weight gain or cholesterol problems.

2. Time-Intensive Preparation

Soaking, grinding, and shaping the batter can be time-consuming, especially for beginners or busy home cooks.

3. Needs Skill for Texture

Achieving the perfect fluffy and crispy texture takes practice. Too much water can ruin the batter, while too little can make it dense.

4. Not Suitable for Low-Fat Diets

Due to its fried nature, this snack isn’t suitable for those on low-fat or heart-healthy diets without modification (like air frying).

5. Oil Absorption Risk

If the oil isn’t at the right temperature while frying, the vadas may absorb too much oil, making them greasy and heavy.

🎯 Consequence – What Happens When You Cook Ulundu Vada

When you make Ulundu Vada at home, you unlock:

Delicious flavor with a crispy texture
Protein-rich snacks perfect for vegetarians and vegans
Impressively authentic results that taste just like what you’d find at a Sri Lankan temple or roadside stall
A recipe that’s perfect for sharing at parties, celebrations, or tea time

It’s not just food. It’s comfort, tradition, and joy in every bite.

🙌 Final Thoughts

Ulundu Vada, also known as Medhu Vada, is more than just a snack—it’s a piece of Sri Lankan heritage. Whether you’re cooking for a celebration or just want something special with your evening tea, these crispy lentil donuts will win hearts with every bite.

They’re healthy, vegan, crispy, and full of flavor—what more could you want?

Sri Lankan Ulundu Vada (Medhu Vada)