Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Medu Vada Recipe

Medu Vada

Medu Vada

Medu Vada is a traditional south Indian vegetarian dish made from Urad dal. Medu Vada recipe popularly known as Vada or vadai. South Indian food is hugely popular not just in India but also in the rest of the world and Medu Vada is one of them.

Medu VadaIt is a South Indian breakfast, which also prepared during special occasions and festivals. It is round shaped recipe just like doughnut, which is one type of Indian lentil Pakoda.

Medu Vada

Ingredients:
• 2 cup Urad Dal (Black Split Lentil)
• 1 Medium Sized Chopped Onion
• 2-3 Green Chili Finely Chopped
• 1 inch Ginger Finely Chopped
• 5-6 Roughly Chopped Curry Leaves
• 1-2 tbsp Chopped Coriander Leaves
• Salt
• Oil for Deep Fry

Method:

1. Wash and soak the Urad dal for at least 2-3 hours or soak it for overnight.
2. Drain the soaked dal and then blend or grind it in a blender (grinder) till smooth fluffy paste.
3. Do not use too much water, when grinding, just sprinkle little water for easy grinding.
4. Add chopped onion, green chili, chopped ginger, chopped curry leaves, chopped coriander leaves, salt and mix well.

5. Heat oil in a kadhai or deep pan. Now wet your hand lightly in water, take a small portion of mixture in your hand.
6. Make a whole in center with you thumb, then upturn your hand and drop Vada in the hot oil.

7. Deep fry Vada till all side golden brown. Use same process for remaining batter or mixture.

8. Drain Vada on observant paper, Medu vada is ready to serve with coconut chutney and sambhar.

Medu Vada

Tips:

• Do not use too much water for grinding the dal, just sprinkle little water for fluffy texture.
• If Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
• If batter is too soft: it will not be able to hold the shape and will absorb too much oil, that time you can add maida or Suji to make slightly thick batter.
• It’s the consistency of the batter that determines how soft and shapely the Vada turn out.

Medu Vada

5.0 from 1 reviews
Medu Vada
 
Print
Medu Vada is a traditional south Indian vegetarian dish made from Urad dal. Medu Vada recipe popularly known as Vada or vadai. South Indian food is hugely popular not just in India but also in the rest of the world and Medu Vada is one of them.
Author: Binjal Pandya
Recipe type: Appetizer & Snack
Cuisine: Indian
Ingredients
  • 2 cup Urad Dal (Black Split Lentil)
  • 1 Medium Sized Chopped Onion
  • 2-3 Green Chili Finely Chopped
  • 1 inch Ginger Finely Chopped
  • 5-6 Roughly Chopped Curry Leaves
  • 1-2 tbsp Chopped Coriander Leaves
  • Salt
  • Oil for Deep Fry
Instructions
  1. Wash and soak the Urad dal for at least 2-3 hours or soak it for overnight.
  2. Drain the soaked dal and then blend or grind it in a blender (grinder) till smooth fluffy paste.
  3. Do not use too much water, when grinding, just sprinkle little water for easy grinding.
  4. Add chopped onion, green chili, chopped ginger, chopped curry leaves, chopped coriander leaves, salt and mix well.
  5. Heat oil in a kadhai or deep pan. Now wet your hand lightly in water, take a small portion of mixture in your hand.
  6. Make a whole in center with you thumb, then upturn your hand and drop Vada in the hot oil.
  7. Deep fry Vada till all side golden brown. Use same process for remaining batter or mixture.
  8. Drain Vada on observant paper, Medu vada is ready to serve with coconut chutney and sambhar.
Notes
• Do not use too much water for grinding the dal, just sprinkle little water for fluffy texture.
• If Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
• If batter is too soft: it will not be able to hold the shape and will absorb too much oil, that time you can add maida or Suji to make slightly thick batter.
• It’s the consistency of the batter that determines how soft and shapely the Vada turn out.
3.5.3251

Medu Vada Recipe was last modified: May 10th, 2020 by Binjal's VEG Kitchen

Like this:

Like Loading...
05/07/2020   Binjal's VEG Kitchen
  Appetizers & Snacks, Streetfood & Chaat     appetizer, breakfast, festive, fried, gluten free, healthy, indian, kids friendly, lentil, side dish, Snack, vegan
  • Cheesy Garlic Pull Apart Bread
  • Pickle Masala Powder

7 Responses to “Medu Vada Recipe”

  1. 7 South Indian Dishes You Have To Try – Big 7 Travel / 17 Jul 2020 4:51am #

    […] 5. Medu Vada […]

    Loading...
    Reply
  2. kashish food / 3 Jun 2020 11:12pm #

    Thanks for sharing this awesome recipe with us. I’ll try this at home. I love south Indian dishes.

    Loading...
    Reply
    • Binjal's VEG Kitchen / 4 Jun 2020 5:11pm #

      Thank you Kashish 🙂

      Loading...
      Reply
  3. Villo / 23 May 2020 4:34am #

    Hi, this looks lovely. Instead of deep frying is it possible to make this in an air fryer like the Insta Pot? Thanks!

    Loading...
    Reply
    • Binjal's VEG Kitchen / 28 May 2020 12:44pm #

      yes you can!

      Loading...
      Reply
  4. hem lata / 22 Apr 2015 3:08am #

    tempting vada,,must try it

    Loading...
    Reply
    • Binjal's VEG Kitchen / 22 Apr 2015 7:28am #

      thank you hem lata!!

      Loading...
      Reply

Cancel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Show more posts

Binjal's VEG Kitchen

binjalsvegkitchen

Cheel Ni Bhaji Or Bathua Kadhi A sour and spicy yo Cheel Ni Bhaji Or Bathua Kadhi
A sour and spicy yogurt base curry is very popular in rural Sabarkantha, Gujarat. Cheel Ni Bhaji is very healthy. Mostly, Cheel Ni Bhaji is eaten with Makki ki roti or whole wheat flour bhakhri during winter season because this leafy veggie grows only in wintertime. It can be made without oil or any tempering, but some people add tempering over cooked curry, it is just by choice. Traditionally, it cooks in a clay pot over a clay stove with slow cooking.

Bathua also known as Cheel Bhaji or Chandan Bathua, it is a leafy vegetable seasonal to winter months. It is a close relative of spinach and prepared almost the same way. This plant is waxier and carries an earthy flavor. Bathua saag, raita and paranthas are some of its preparations. Common names are Chenopodium lamb’s quarters, melde, goosefoot and fat-hen and pigweed.
.
Recipe on my blog link in profile!
. 
http://www.binjalsvegkitchen.com/cheel-ni-bhaji-or-bathua-kadhi/ 
.
@binjalsvegkitchen #binjalsvegkitchen 
.
#foodphotography #foodstagram #foodstyling #winterfood #desifood #desikhana #indianfood #northindianfood #gujaratifood #desikhana #gharkakhana #tasteofhome #tasteofindia #indianfoodbloggers #kadhi #thali #gujjufood #foodie #indianphotographers
Need an extra kick like I do most days? I’m alwa Need an extra kick like I do most days? I’m always looking forward to my one cup of coffee in the morning to help me feel at peace! Even though we still can’t travel like before, I like walking through my local park for fresh air and to sip on my favorite cup of coffee from @dunkin. I'm currently in love with the NEW Explorer Batch– it’s like an adventure in every sip. Plus, if you’re a DD Perks Member like me you can enjoy a FREE Medium Hot or Iced Coffee each week in the month of January! 

I love Dunkin and with the FREE coffer offer running through January, trying one of their new blends was on my to do list for this week! The Explorer Batch features dark berry notes and a smoky finish– it’s so flavorful you don’t even need any cream/sugar! This one will be available for a limited time, with other new Limited Batch Series coffees to be introduced throughout the year– make sure to try them while you can! 

If you’re not a DD Perks Member already, join on the Dunkin’ app today for a FREE coffee during the week and an easy contactless way to order and pay!

This offer ends on January 29 and is valid Monday through Friday ONLY (not valid on Saturday or Sunday)
[AD]
 #dunkinblends

Have you tried their new Blends yet?
If not, make sure to try and let me know 🙂
.
Check out my stories! 

#freecoffee #ddperks #dunkin
Aloo Methi Sabji This Punjabi style is made with Aloo Methi Sabji 
This Punjabi style is made with minimum ingredients. It is one of my fav stir fry. This Sabji is a classic North Indian dish, a delicious combination of potatoes, aromatic fenugreek leaves and spices. Aloo Methi Sabji is a dry version of delicious Indian recipes served as a side dish, perfect with roti or dal-rice. Even best option for lunch box along with roti and pickle.
Recipe on my blog link in profile!
http://www.binjalsvegkitchen.com/aloo-methi-sabji/
.
@binjalsvegkitchen .
.
.
.
.
.
.
.
.
.
.
.
.
.
.

#binjalsvegkitchen #aloomethi #methi #desikhana #sabji #indiancurry #eeeeeats #delhifoodie #mumbaifood #indiankhana #greenthumb #walkwithindia #gujaratifood #desi_diaries #photographers_of_india #punjabifood #indianfoodstories #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #eattheworld #desifood #delhifood #indiaclicks #mumbai_igers #mumbaifoodie #saag #comfortfood
Happy Makar Sankranti/ Utrayan/Pongal/Lohri to tho Happy Makar Sankranti/ Utrayan/Pongal/Lohri to those who all are celebrating 💕✨
Til Mungfali Ke Laddu is very famous during wintertime specially in festival like Makar Sankranti and Lohri. Til Mungfali Ke is incredibly delicious, healthy and very easy to make. Til Mungfali Ke Laddu takes less than 30 mins to prepare. Til Mungfali Ke Laddu is prepared with sesame seeds, peanut, coconut and jaggery syrup. These laddus are very popular in Maharashtra and Gujarat.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
.
@binjalsvegkitchen #binjalsvegkitchen 
.
.
.
.
.
#indianfoodstories #indianfood #indianfoodbloggers #indianphotographers #indiancuisine #indianfoodlovers #indianfoodstories #indianfestival #makarsankranti #lohri #indiansweets #indiandessert #foodtalkindia #northindianfood #tasteofhome #tasteofindia #mumbaifood #delhifood #mumbaifoodie #delhifoodie #laddoo #laddu #gajak #desifood #dessertsofinstagram #eattheworld #eatingfortheinsta #madefromscratch #energyballs
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

Stay Updated !

‹ › ×
    Copyright © 2015-2019 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
    %d bloggers like this: