Medu Vada, also known as Urad Dal Vada, is a classic South Indian breakfast delicacy shaped like donuts—crispy on the outside, soft and fluffy inside. Paired with coconut chutney and sambar, this protein-rich snack is a favorite during festivals, tiffin times, or even as a tea-time treat!
🧾 Ingredients
For the Vada Batter:
- 1 cup urad dal (skinned black gram)
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper (whole or crushed)
- 1 green chili (finely chopped)
- 1 tsp grated ginger
- 1 onion (finely chopped) – optional
- 8–10 curry leaves (chopped)
- 2 tbsp coriander leaves (chopped)
- Salt to taste
- Oil for deep frying
- Water (as needed for grinding)
👨🍳 Step-by-Step Instructions
Step 1: Soak and Grind Dal
- Wash and soak urad dal for 4–5 hours or overnight.
- Drain and grind to a thick, smooth, and fluffy batter using very little water.
- Transfer to a bowl and beat the batter for 3–5 minutes to aerate (this makes vadas fluffy).
Step 2: Add Spices and Herbs
- Mix in chopped green chili, ginger, onion, curry leaves, coriander, cumin, pepper, and salt.
- Stir well. The batter should be thick enough to hold shape.
Step 3: Shape the Vadas
- Wet your palms with water.
- Take a small portion of the batter, shape into a ball, and make a hole in the center using your thumb.
- Carefully slide into hot oil.
Step 4: Deep Fry
- Heat oil in a deep pan on medium heat.
- Fry vadas in batches until golden brown and crispy on both sides.
- Drain on paper towels.
🍽️ Serving Suggestions
Serve hot Medu Vada with:
- Coconut chutney
- Tomato chutney
- Sambar (for dipping or pouring over)
- Filter coffee (for the perfect South Indian breakfast combo)
💡 Pro Tips
- Always use minimal water while grinding—too much water will make shaping difficult.
- Beating the batter with your hand adds air and makes vadas soft inside.
- You can refrigerate the batter for 30 minutes before frying for easier shaping.
- If you don’t want onion, skip it for a no-onion no-garlic version.
