Medu Vada Recipe | Crispy South Indian Vada Recipe
Medu Vada is a popular South Indian breakfast dish known for its crispy exterior and soft, fluffy interior. It is made from urad dal (black gram) batter, seasoned with spices, and deep-fried to perfection. Medu Vada is a Traditional South Indian snack that is crispy on the outside and soft on the inside. It is shaped like a doughnut and deep-fried until golden brown. The Vada is usually served with coconut chutney and sambar, making it a delicious and filling dish.
Ingredients You Will Need:
For Medu Vada:
- 1 cup urad dal (black gram lentils)
- 2-3 green chilies (finely chopped)
- 1-inch ginger (finely chopped)
- 2 tbsp coconut (grated)
- 2 tbsp coriander leaves (chopped)
- 1 sprig curry leaves (chopped)
- 1 small onion (finely chopped, optional)
- 1/2 tsp black pepper (crushed)
- 1/2 tsp cumin seeds
- Salt to taste
- Oil for deep frying
For Serving:
- Coconut chutney
- Sambar
South Indian Medu Vada Recipe Instructions
Step 1: Soaking the Urad Dal
- Wash 1 cup of urad dal thoroughly in water, then soak it in a bowl of clean water for 4-5 hours or until the urad dal becomes soft and plump.
- Drain the soaked urad dal using a sieve and let the excess water drip off completely. Then transfer the dal to a mixer or wet grinder.
Step 2: Grinding the Urad Dal Batter
- After transferring the drained 1 cup of urad dal to the blender, add 2 chopped green chilies, 1 teaspoon of grated ginger, 2 tablespoons of grated coconut, 6-8 curry leaves, 1/4 cup of finely chopped onions (if using), and 1/2 teaspoon of salt. Grind everything into a smooth and fluffy batter, adding water little by little as needed. The batter should be thick and airy to help the Medu Vadas turn out light, crispy, and delicious.
- After blending, the batter will look smooth, thick. It should be thick enough to form into vadas without spreading out.
Step 3: Adding Spices and Seasoning
- Transfer the batter to a bowl and whisk it well to incorporate air, making the vadas light and crispy. Add 2 tablespoons of grated coconut, 2 teaspoons of rice flour, 1/2 teaspoon of crushed black pepper, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of salt to the batter.
- 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.
Step 4: Shaping the Vadas
- Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into a ball. Then, make a hole in the center using your thumb to create the traditional doughnut shape.
- Place the shaped vadas on a wet cloth or a greased plate while you continue shaping the rest.
Step 5: Frying the Vadas
- Heat oil in a deep frying pan over medium heat until it reaches the right temperature for frying the vadas.
- Once the oil is hot, carefully slide the vadas into the oil. Keep the flame on medium-high to fry vadas evenly and crispy.
- Fry the vadas in batches over medium heat, turning them occasionally to ensure even cooking on all sides, and continue frying until all the medu vadas puff up and turn beautifully golden brown and crisp.
- After perfectly frying the vadas until golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 6: Serving Medu Vada with Coconut Chutney
- Serve hot with coconut chutney and a bowl of steaming sambar on a traditional banana leaf. Enjoy this crispy, delicious South Indian Medu Vada with a cup of filter coffee.
Tips for the Perfect Medu Vada:
- Do not add too much water while grinding, as a thick batter ensures crispy vadas.
- Whisk the batter thoroughly to incorporate air and make the vadas fluffy.
- Fry the vadas on medium heat to ensure even cooking.
- If the batter is too watery, add a little rice flour to adjust the consistency.
Medu Vada is a perfect dish for breakfast or an evening snack, offering a delightful crunch and a burst of flavors. Try making this at home and enjoy a traditional South Indian treat.
