Medu Vada

Medu vada is a traditional South Indian fritter made from urad dal (black gram lentils). It is typically deep fried and served as a snack or breakfast item, often accompanied by coconut chutney and sambhar. It is especially popular in Andhra Pradesh, Tamil Nadu, Karnataka and Kerala.

The batter is made by grinding soaked urad dal into a thick paste and then seasoned with spices like green chilies, ginger, cumin seeds and sometimes chopped onion or curry leaves. Shaped like a small doughnut then deep fried until turns crispy golden-brown on the outside and soft on the inside.

Medu Vada is known by various names across different regions in South India. In Andhra Pradesh, it is known as Garelu. It is known as Medu Vadai or simply Vadai in Tamil Nadu. In Kerala, it is known as Uzhunnu Vada and in Karnataka, it is known as Uddina Vade.

Here I am sharing easy Medu Vada recipe with step by step instructions and video.

Recipe Video for Medu Vada :-

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How to make Medu Vada :-

Take urad dal in a bowl, wash the dal thoroughly and soak it in enough for 6-7 hours or overnight.

Drain the water from the dal. Add dal in batches in grinder along with little water and grind it to a slightly coarse paste. Grind dal in small batches to avoid overloading the grinder.

Take out the batter in a mixing bowl and whisk it in a one direction to incorporate air, making the vadas light and fluffy. A well- aerated batter will float in water. Check this by dropping a small portion into a bowl of water – it should float if ready.

Add onion, green chili, grated ginger, cumin seeds, curry leaves, salt, coriander leaves and hing to the batter. Mix everything well.

Shaping the vada with Strainer

Take a small strainer with fine mesh and wet the back of the strainer slightly to prevent sticking.

Place a scoop of batter on strainer and gently press it into round patty shape.

Create a hole in the center of the batter using your finger to make the doughnut shape.

Shaping the vada with hand

Wet your hands, take a small portion of the batter, and shape it into a round patty. Poke a hole in the center with your thumb to make the doughnut shape.

Frying the vada

Heat oil in a deep frying pan over medium heat.

Once hot, carefully slide the shaped vadas into the oil.

Stir occasionally and fry until they turn golden brown and crispy on both sides.

Remove the vadas from the oil and drain on a paper towel to remove excess oil.

Serve hot with coconut chutney and sambhar.

Tips :-

The batter should be thick and fluffy. If the batter is too runny, the vadas won’t hold their shape.

Use minimal water while grinding the dal.

After grinding, whisk the batter well to aerate it. This will make the vadas light and fluffy.

To check if the batter is perfectly aerated, drop a small portion into a bowl of water. If it floats, the batter is well-aerated and ready to fry.

Serve vada immediately after frying, as they lose their crispiness over time.

Medu Vada

Recipe by Divya PatelCourse: Breakfast, SnacksCuisine: Indian

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Soaking time

6

hours

Total time

40

minutes

Medu vada is a traditional South Indian fritter made from urad dal (black gram lentils). It is typically deep fried and served as a snack or breakfast item, often accompanied by coconut chutney and sambhar. It is especially popular in Andhra Pradesh, Tamil Nadu, Karnataka and Kerala.

Ingredients

• 1 Cup Urad Dal (split black gram)

• 1 Onion (finely chopped)

• 1 Green chili (finely chopped)

• 1 Inch Ginger (grated)

• ½ Tsp Cumin Seeds

• Curry Leaves – few

• Salt to taste

• 2 Tbsp Coriander Leaves/Cilantro (finely chopped)

• Hing/Asafoetida – a pinch

• Water for soaking dal

• Oil for frying

Directions

• Take urad dal in a bowl, wash the dal thoroughly and soak it in enough for 6-7 hours or overnight.
• Drain the water from the dal. Add dal in batches in grinder along with little water and grind it to a slightly coarse paste. Grind dal in small batches to avoid overloading the grinder.
• Take out the batter in a mixing bowl and whisk it in a one direction to incorporate air, making the vadas light and fluffy. A well- aerated batter will float in water. Check this by dropping a small portion into a bowl of water – it should float if ready.
• Add onion, green chili, grated ginger, cumin seeds, curry leaves, salt, coriander leaves and hing to the batter. Mix everything well.
• Shaping the vada with Strainer
• Take a small strainer with fine mesh and wet the back of the strainer slightly to prevent sticking.
• Place a scoop of batter on strainer and gently press it into round patty shape.
• Create a hole in the center of the batter using your finger to make the doughnut shape.
• Shaping the vada with hand
• Wet your hands, take a small portion of the batter, and shape it into a round patty. Poke a hole in the center with your thumb to make the doughnut shape.
• Frying the vada
• Heat oil in a deep frying pan over medium heat.
• Once hot, carefully slide the shaped vadas into the oil.
• Stir occasionally and fry until they turn golden brown and crispy on both sides.
• Remove the vadas from the oil and drain on a paper towel to remove excess oil.
• Serve hot with coconut chutney and sambhar.

Notes :-

• The batter should be thick and fluffy. If the batter is too runny, the vadas won’t hold their shape.
• Use minimal water while grinding the dal.
• After grinding, whisk the batter well to aerate it. This will make the vadas light and fluffy.
• To check if the batter is perfectly aerated, drop a small portion into a bowl of water. If it floats, the batter is well-aerated and ready to fry.
• Serve vada immediately after frying, as they lose their crispiness over time.