- July 7, 2025
📝 About Medu Vada
Medu Vada, also called Urad Dal Vada, is a traditional South Indian doughnut-shaped fritter made from urad dal (black gram lentils). Crispy on the outside and soft inside, medu vada is a staple in South Indian households and is often served with sambar and coconut chutney.
It is a common sight at breakfast tables, wedding feasts, and festivals like Pongal and Diwali. When made well, these vadas are fluffy, golden, and utterly irresistible!
Serves: 4 (10–12 vadas) | Prep Time: 6–8 hours soaking + 15 mins | Cook Time: 20–25 mins
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Urad dal (whole or split, skinless) | 1 cup |
| Water (for soaking + grinding) | As needed (very little during grinding) |
| Salt | To taste (¾ to 1 tsp) |
| Black pepper (crushed) | ½ tsp (optional) |
| Green chilies (finely chopped) | 1–2 |
| Ginger (grated or chopped) | 1 tsp |
| Curry leaves (chopped) | 8–10 leaves |
| Onion (finely chopped) | 1 small (optional, for medu vada with onion) |
| Cumin seeds | 1 tsp (optional) |
| Hing (asafoetida) | A pinch (optional) |
| Oil | For deep frying |
🔪 Preparation Steps
🔹 Step 1: Soak Urad Dal
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Wash 1 cup urad dal 3–4 times thoroughly.
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Soak it in enough water for at least 6 hours or overnight.
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Drain all water completely before grinding.
🔹 Step 2: Grind Dal to Thick Paste
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Use a wet grinder or a high-power blender.
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Grind dal in batches, adding very little water (1 tbsp at a time).
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The batter should be thick, smooth, and fluffy (not runny!).
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Test: Drop a spoonful in water — it should float (shows aeration).
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Transfer to a bowl.
🔹 Step 3: Aerate the Batter
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Beat the batter with a spoon or hand for 2–4 minutes to incorporate air.
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This makes the vada soft and fluffy.
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Add:
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Salt to taste
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Green chilies, ginger, onion, curry leaves, pepper, hing, and cumin seeds (as desired)
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Mix well.
🔥 Step-by-Step Frying Instructions
🔹 Step 4: Heat Oil
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Heat enough oil in a deep kadai or pan over medium flame.
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Wait until oil is hot but not smoking. To test, drop a little batter — it should sizzle and rise to the surface.
🔹 Step 5: Shape the Vada
Traditional Hand Method:
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Keep a bowl of water nearby.
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Wet your palm and take a lemon-sized ball of batter.
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Flatten it slightly and make a hole in the center with your thumb.
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Gently slide it into the hot oil.
Alternative Method:
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Use banana leaf, butter paper, or plastic sheet for shaping, then slide off into oil.
🔹 Step 6: Fry Until Golden
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Fry 3–4 vadas at a time (avoid overcrowding).
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Cook on medium heat — not high.
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Flip and fry until golden brown and crisp on both sides (takes 4–5 mins per batch).
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Drain on paper towels.
🍽️ Serving Suggestions
Serve hot with:
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Coconut chutney
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Sambar
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Tomato chutney
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Mint-coriander chutney
They are best enjoyed hot and fresh!
💡 Tips for Perfect Medu Vada
| Tip | Reason |
|---|---|
| Use fresh urad dal | Old dal affects texture and fluffiness |
| Don’t add too much water while grinding | Batter must be thick to hold shape |
| Aerate batter well | Incorporates air for soft, fluffy texture |
| Fry on medium heat | Ensures even cooking inside and crisp outside |
| Wet hands before shaping | Prevents sticking |
| Add onion only just before frying | Prevents batter from releasing water |
