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.
It 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.
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.
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.
- Its the consistency of the batter that determines how soft and shapely the Vada turn out.
Medu Vada
Ingredients
Method
- Wash and soak the Urad dal for at least 2-3 hours or soak it for overnight.
- Drain the soaked dal and then blend or grind it in a blender (grinder) till smooth fluffy paste.
- Do not use too much water, when grinding, just sprinkle little water for easy grinding.
- Add chopped onion, green chili, chopped ginger, chopped curry leaves, chopped coriander leaves, salt and mix well.
- Heat oil in a kadhai or deep pan. Now wet your hand lightly in water, take a small portion of mixture in your hand.
- Make a whole in center with you thumb, then upturn your hand and drop Vada in the hot oil.
- Deep fry Vada till all side golden brown. Use same process for remaining batter or mixture.
- 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.
- Its the consistency of the batter that determines how soft and shapely the Vada turn out.
Your photography skills are incredible and recipe was great. Can’t wait to try this Medu Vada. thank you so much for the recipe.
Thank You Deeksha 🙂
Thanks for sharing this awesome recipe with us. I’ll try this at home. I love south Indian dishes.
Thank you Kashish 🙂
Hi, this looks lovely. Instead of deep frying is it possible to make this in an air fryer like the Insta Pot? Thanks!
yes you can!
tempting vada,,must try it
thank you hem lata!!