Medu Vada Recipe

Medu Vada is a traditional South Indian fried snack made from spiced urad dal batter. This Medu Vada Recipe delivers crispy, golden vadas with a soft interior, perfect for breakfast or snacks. Serve with coconut chutney and sambar for a complete meal. The crispy texture paired with the mild, aromatic spices in the batter creates a delicious combination of flavor and crunch. Ideal for festive occasions, weekend brunches, or anytime cravings, Medu Vada offers a delightful experience. Loved across India, this dish is easy to make and always impresses with its simplicity and taste.

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Prep Time 5

Cook Time 30

Total Time 5 30

Course Breakfast, Snack

Cuisine South Indian

Servings 4

Calories 160 kcal

Equipment

Mixing bowls
Blender or grinder
Frying pan or kadai
Slotted spoon
Parchment paper or wet plastic sheet

Ingredients

1 cup urad dal (split black gram)
1 green chili (finely chopped)
1 tsp black peppercorns (optional)
1 tsp cumin seeds
1 tbsp ginger (grated)
8-10 curry leaves (chopped)
Salt to taste
Water (as required for grinding)
Oil for deep frying

Instructions

1. Prepare the Batter
Rinse the urad dal and soak it in water for 4-5 hours.Drain the water and grind the soaked dal into a smooth, thick batter, adding water gradually. The batter should be thick enough to hold its shape.Transfer the batter to a bowl. Add chopped green chilies, black peppercorns, cumin seeds, grated ginger, curry leaves, and salt. Mix well.
2. Shape the Vadas
Heat oil in a deep frying pan or kadai over medium heat.Wet your hands or use a wet plastic sheet. Take a small portion of the batter and shape it into a donut with a hole in the center.Carefully slide the shaped vada into the hot oil.
3. Fry the Vadas
Fry the vadas in batches until they turn golden brown and crispy on both sides. Use a slotted spoon to remove them and drain excess oil on paper towels.
4. Serve Hot
Serve the crispy Medu Vada hot with coconut chutney and sambar for a delicious and authentic South Indian meal.

Notes

Batter Consistency: The batter should be thick but fluffy. If it’s too thin, the vadas will absorb too much oil.
Use Wet Hands: Shaping the vadas with wet hands makes the process easier and prevents sticking.
Frying Temperature: Make sure the oil is hot enough before frying. Too low a temperature will make the vadas greasy.
Serving Suggestions: Medu Vada is traditionally served with coconut chutney and sambar. It can also be enjoyed with a hot cup of filter coffee.
Storage: While best enjoyed fresh, vadas can be refrigerated and reheated in an air fryer to retain their crispiness.