Go Back
Medu vada recipe

Medu Vada Recipe (Crispy South Indian Doughnut Vada)

Medu Vada is a traditional South Indian breakfast dish made from urad dal (black gram), shaped like doughnuts, and deep-fried to golden brown crispy texture. Crispy on the outside and soft inside, it’s served with coconut chutney and sambar. Medu Vada is a protein-rich recipe perfect for breakfast or as an evening snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 4 people
Calories 200 kcal

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)
  • 1/2 tsp black pepper crushed
  • 1/2 tsp cumin seeds
  • 1/2 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.
  • Drain the water completely before grinding.
  • Transfer soaked dal to a blender or wet grinder.
  • Add green chilies, ginger, and a little water.
  • 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.
  • Heat 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.
  • Remove and drain on paper towels.
  • 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.