Go Back

Medu Vada Recipe (मेदु वड़ा रेसिपी)

Bhumika Kaushal
Crispy South Indian medu vada made from urad dal batter, perfect with sambar.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Soaking time 5 hours
Total Time 5 hours 50 minutes
Course Breakfast, Snack
Cuisine Indian, south indian
Servings 15
Calories 12 kcal

Equipment

  • 1 Blender/wet grinder For batter
  • Deep frying pan For oil
  • Slotted spoon To flip
  • Kitchen paper To drain

Ingredients
  

  • 1 cup urad dal whole/split, skinless
  • ¾ tsp salt to taste
  • 3-4 tbsp ice-cold water for grinding
  • 1 small onion finely chopped, optional
  • 1 tsp grated ginger
  • 1-2 green chilies chopped
  • 8-10 curry leaves chopped
  • ½ tsp cumin seeds
  • ½ tsp crushed black pepper
  • 2 tbsp coriander leaves chopped
  • Pinch hing optional
  • As needed oil for frying

Instructions
 

  • Rinse and soak urad dal in water for 4-5 hours. Drain well.
  • Grind dal with salt and ice-cold water to thick, fluffy batter. Whip 1-2 mins.
  • Mix in onion, ginger, chilies, curry leaves, cumin, pepper, coriander, hing.
  • Heat oil medium. Wet hands, shape batter into rings with hole.
  • Fry 3-4 mins till golden, flipping once. Drain on paper. Serve hot.

Notes

  • Batter Tips: Use whole urad dal (उरद दाल) for fluffiest results—split works too but may need extra beating. Grind with ice-cold water to prevent heating, which makes vadas dense. After grinding, whip batter by hand for 1-2 minutes until it doubles and floats in water.
  • Shaping Trick: Wet your fingers lightly with water before shaping to avoid sticking. Make a small hole in the center for even cooking—don't skip it, or vadas puff unevenly. Beginners can flatten on greased plastic and slide off.
  • Frying Secrets: Oil should be 350-375°F (medium)—test with a batter pinch; it should rise steadily. Fry in small batches to keep temperature steady. Drain well on paper towels for less oil.
  • Make-Ahead: Batter stores in fridge overnight; flavors added fresh keep it crisp. Fried vadas reheat best in a hot oven or air fryer, not microwave.
  • Customizations: Onion-free for fasting—add more pepper and cumin. For softer vadas, mix in 1 tsp poha or rice flour if batter thins.
  • Serving: Best hot with sambar, coconut chutney, or filter coffee. One medu vada (मेदु वड़ा) is about 120 calories—filling and protein-packed from urad dal.
Keyword medu vada, medu vada recipe