Medu Vada Recipe | South Indian Urad Dal Vada
Medu Vada is a beloved South Indian breakfast dish, famous for its crispy exterior and soft, fluffy interior. Want to learn how to make Medu Vada at home? Let’s get started.
Medu Vada is made from urad dal (black gram) batter, seasoned with aromatic spices, and deep-fried to golden perfection. This traditional South Indian snack is crispy on the outside and soft and fluffy on the inside. Shaped like a doughnut, Medu Vada is fried until golden brown, making it a perfect breakfast or evening snack. If you’re wondering how to make crispy Medu Vada or how to shape it perfectly, this classic South Indian doughnut-style snack is easier to prepare at home than it looks. The Vada is usually served with coconut chutney and sambar, or dip crispy vadas in warm tomato rasam, making it a delicious and filling dish.
Ingredients and Substitutes
- Urad dal (Black gram lentils): This is the main ingredient for medu vada and gives the batter its fluffy texture. Make sure to soak it well and grind to a smooth, airy paste. There’s no true substitute for urad dal in traditional medu vada, but you can try a mix of moong dal and rice flour for a different kind of crispy fritter (though the taste and texture will change).
- Green chilies: Add heat level and a sharp bite to the vada. Use red chili flakes if you prefer. Skip them for a mild version.
- Ginger: It adds warmth and helps with digestion, especially since medu vada is deep-fried. You can even use dry ginger powder or ginger paste. You can also skip it if you don’t prefer the taste.
- Grated Coconut: It gives a subtle sweetness and a soft texture inside the vada. Desiccated coconut can be used, but fresh is best. Or leave it out if not available.
- Coriander leaves: Coriander adds freshness and a burst of flavor in every bite. If not available, fresh mint leaves or curry leaves can be used.
- Curry leaves: Fresh curry leaves give a distinctly South Indian aroma and enhance the overall flavor of vada. If not available, you can skip them or use dried curry leaves.
- Onion: I add onions for crunch and a hint of sweetness. They’re often added in hotel-style medu vadas. Shallots or spring onions can be used ins. For no-onion recipes (e.g., during fasting), simply skip them.
- Black pepper: Crushed pepper adds gentle heat and blends well with ginger and chilies. Whole peppercorns (lightly crushed) or a pinch of white pepper.
- Cumin seeds: Adds an earthy aroma and helps in digestion. Caraway seeds or ajwain (for a more intense flavor), or skip if unavailable.
- Salt to taste: Essential for seasoning the batter. You can also use rock salt or sendha namak (especially during religious fasts).
- Cooking Oil: Used to fry the vadas until golden and crispy. Any neutral oil with a high smoke point like sunflower, peanut, or rice bran oil is best for frying. Avoid oils with strong flavors like mustard or coconut unless desired.
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How to Make Medu Vada
1. Thoroughly wash 1 cup of urad dal in water, then soak it in a bowl for 4–5 hours or until it becomes soft and plump. Drain the soaked dal using a sieve, allowing the excess water to drip off completely. Transfer the dal to a mixer or wet grinder.
2. In the grinder, add the following ingredients:
- 2 chopped green chilies
- 1 teaspoon grated ginger
- 2 tablespoons grated coconut
- 6–8 curry leaves
- ¼ cup finely chopped onions (optional)
- 1 teaspoon salt
Grind everything into a smooth and fluffy batter, adding water little by little as needed and then transfer the batter to a bowl and whisk it well to incorporate air, which will make the vadas light and crispy.
3. Next, add 2 tablespoons grated coconut, 2 teaspoons rice flour, ½ teaspoon crushed black pepper, cumin seeds, and salt to the batter and whisk the batter thoroughly to incorporate air, making the vadas light and fluffy.
5. Wet your hands with water to prevent the vada batter from sticking. Take a small portion of the batter to shape it into a ball. Then, make a hole in the center using your thumb to create the doughnut shape and place the vadas on a wet cloth or a greased plate while you continue shaping the rest.
6. Heat oil in a deep frying pan over medium heat, and once hot, carefully slide in the vadas, frying them in batches over medium-high heat while turning occasionally until they puff up and turn golden brown and crispy.
7. After perfectly frying the vadas, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Enjoy this crispy, delicious South Indian Medu Vada with a cup of filter coffee.
Tips for Making Perfect Medu Vada
Medu Vada is a classic South Indian breakfast and tiffin recipe, known for its crispy golden exterior and soft, airy interior. To make perfect vadas, do not add too much water while grinding the soaked urad dal, as a thick batter ensures they turn crispy when fried. The batter should be thick and airy to ensure the Medu Vadas turn out light, crispy, and delicious. After grinding, the batter will be smooth and thick enough to shape into vadas.
Whisk the urad dal batter vigorously by hand in one direction to incorporate air and make it light and fluffy, this helps the Medu Vadas turn out crispy on the outside and soft on the inside. You can add a little rice flour if the batter is too watery to adjust the consistency. Fry the vadas on medium heat in hot oil to achieve even cooking and a beautiful golden-brown color.
Serve hot with coconut chutney and a bowl of steaming sambar on a traditional banana leaf. Pair it with steaming hot sambar for an authentic South Indian experience. Ideal for breakfast, tiffin, or an evening snack, these vadas offer a delightful crunch and a burst of flavors. Try this homemade recipe to enjoy a crispy, airy, and flavorful Indian treat right at your table.
Frequently asked questions
To make a fluffy medu vada batter, grind the urad dal with very little water and aerate the batter well by beating it for a few minutes after grinding.
Wet your hands or use a plastic sheet to shape the vadas. After shaping, just make a hole in the center before frying.
Vadas can become hard on the inside if the batter isn’t aerated properly or if the dal is not properly soaked or over-ground. Soak the dal for at least 5-6 hours and grind it until the batter is light and fluffy.
Traditional South Indian vadas are deep-fried, but you can try air-frying or baking for a healthier version. Texture of vadas may differ.
Recipe Card
Medu Vada Recipe (Crispy South Indian Doughnut Vada)
Equipment
- 1 Blender or wet grinder1
- 1 Mixing bowl
- 1 Deep frying pan or kadai
- 1 Slotted spoon
- 1 Wet cloth or greased plate
- 1 Paper towels
Ingredients
- 1 cup urad dal black gram lentils
- 3 green chilies finely chopped
- 1- inch ginger finely chopped or grated
- 2 tbsp coconut grated
- 2 tbsp coriander leaves chopped
- 1 sprig curry leaves chopped
- 1 small onion finely chopped (optional)
- ½ tsp black pepper crushed
- ½ tsp cumin seeds
- ½ tsp salt adjust to taste
- 2 tsp rice flour optional, for crispiness
- Oil for deep frying
Instructions
- Rinse 1 cup urad dal thoroughly in clean water. Soak it in enough water for 4–5 hours or overnight.
- After soaking, drain the water completely and transfer soaked dal to a blender or wet grinder.
- Add green chilies, ginger, and a little water to keep a medium thick consistency. Grind to a thick, fluffy batter. Do not make it runny.
- Transfer batter to a bowl.
- Mix in chopped onions (optional), curry leaves, coriander, cumin seeds, pepper, coconut, rice flour, and salt.
- Whisk vigorously in one direction to incorporate air and make the batter light.
- Wet your hands with water. Take a portion of the batter, shape the vada batter into a ball, and make a hole in the center with your thumb.
- Place it on a wet cloth or greased plate.
- Fry the vadas by heating oil in a deep pan on medium heat to fry vadas.
- Gently slide vadas into the hot oil.
- Fry in batches until golden and crispy, flipping occasionally.
- When vadas fry properly from all sides, remove and drain them on a paper towel.
- Serve hot Medu Vadas with south Indian coconut chutney and sambar. Enjoy with filter coffee for a traditional experience.
Notes
- Use very little water while grinding the dal, the batter for vadas must be thick. Whisking the batter well is crucial for light and fluffy medu vadas.
- You can add rice flour if the batter is too runny or to make vadas extra crispy.
- Fry on medium heat to ensure the inside is cooked properly.
