Medu Vada Recipe

πŸ“ 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 (ΒΎ to 1 tsp)
Black pepper (crushed) Β½ 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

πŸ”ͺ Preparation Steps

πŸ”Ή Step 1: Soak Urad Dal

  1. Wash 1 cup urad dal 3–4 times thoroughly.

  2. Soak it in enough water for at least 6 hours or overnight.

  3. Drain all water completely before grinding.

πŸ”Ή Step 2: Grind Dal to Thick Paste

  1. Use a wet grinder or a high-power blender.

  2. Grind dal in batches, adding very little water (1 tbsp at a time).

  3. The batter should be thick, smooth, and fluffy (not runny!).

  4. Test: Drop a spoonful in water β€” it should float (shows aeration).

  5. Transfer to a bowl.

πŸ”Ή Step 3: Aerate the Batter

  1. Beat the batter with a spoon or hand for 2–4 minutes to incorporate air.

    • This makes the vada soft and fluffy.

  2. Add:

    • Salt to taste

    • Green chilies, ginger, onion, curry leaves, pepper, hing, and cumin seeds (as desired)

  3. Mix well.

πŸ”₯ Step-by-Step Frying Instructions

πŸ”Ή Step 4: Heat Oil

  1. Heat enough oil in a deep kadai or pan over medium flame.

  2. Wait until oil is hot but not smoking. To test, drop a little batter β€” it should sizzle and rise to the surface.

πŸ”Ή Step 5: Shape the Vada

Traditional Hand Method:

  1. Keep a bowl of water nearby.

  2. Wet your palm and take a lemon-sized ball of batter.

  3. Flatten it slightly and make a hole in the center with your thumb.

  4. Gently slide it into the hot oil.

Alternative Method:

  • Use banana leaf, butter paper, or plastic sheet for shaping, then slide off into oil.

πŸ”Ή Step 6: Fry Until Golden

  1. Fry 3–4 vadas at a time (avoid overcrowding).

  2. Cook on medium heat β€” not high.

  3. Flip and fry until golden brown and crisp on both sides (takes 4–5 mins per batch).

  4. Drain on paper towels.

🍽️ Serving Suggestions

Serve hot with:

  • Coconut chutney

  • Sambar

  • Tomato chutney

  • Mint-coriander chutney

They are best enjoyed hot and fresh!

πŸ’‘ 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