A common morning dish in south India is Medu vada and sambar. Made from urad and common spices, Medu vada has a crispy outside and a delicate, fluffy interior. When you know how to acquire the ideal batter consistency, producing hotel-style vadas at home is not difficult. Don’t forget to read the recipe with extensive tips section to ensure delicious vadas before beginning.
Urad dal (skinned black gram) is the main ingredient in medu vada, but the herbs and spices also give these fritters a savory and spicy flavor that makes them highly irresistible. Onions, which add a delightful sweetness, are also included in the medu vada prepared at hotels.
To sneak in a little more nutrition while cooking these for youngsters, you might want to add extra vegetables like grated carrots, shredded cabbage, or grated beetroot. Vegetables that are hidden are nevertheless vegetables!
Ingredients for medu vada
- 1 cup Urad Dal (Split White Lentils)
- 2.5 to 3 cups water – for soaking
- 2 medium Onions finely chopped
- 1-2 Green Chillies, finely chopped
- 1 tsp ginger paste
- ½ teaspoon cumin seeds
- ½ tsp crushed black pepper
- 1 tablespoon chopped curry leaves
- 6-7 chopped curry leaves
- 1 pinch asafoetida (hing) – optional
- Some coriander leaves
- Salt to taste
- Oil for frying
Instructions for medu vada
- Rinse 1 cup urad dal a few times in water.
- Then soak the lentils in 2.5 to 3 cups of water for at least 4 to 5 hours or up to overnight.
- Drain excess water from the dal and transfer it to the jar of a blender/mixer grinder.
- Grind dal into a thick and smooth paste by adding water in batches. I use 5-6 tbsp water.
- Grind until the batter is fluffy and has a smooth texture.
- transfer the urad dal paste into a large mixing bowl.
- beat it using your hand for 1-2 minutes in one direction.
- To check whether the batter is fluffy enough or not, drop a small portion of the batter in the bowl filled with water and if it floats on the surface it means that the batter is fluffy enough.
Then add chopped onions, chopped green chili, ginger paste, crushed black pepper, a pinch of asafetida (hing), chopped curry leaves, and some coriander leaves. mix well.
- Add salt to taste and Mix the batter well with the herbs, spices, and salt.
- Take a bowl of water. Apply some water from the bowl to both your palms.
- Take some batter in your right palm from the bowl and shape the vada into a round shape and Make a hole in the center using your thumb. You can also shape vada by using tea sieves.
Frying Medu Vada
Heat oil in a deep Kadai or frying pan over medium flame.
- Once the oil becomes hot, slide the medu vada gently into the hot oil.
fry on both sides till they turn golden brown and crisp.
Continue to fry the vada, turning it over as needed.
- Drain excess oil and transfer them over kitchen paper on a plate.
- Repeat the same process for the remaining batter.
- serve hot medu vada with sambar or chutney.
Tips and Variations:
- Ensure to use fresh urad dal so that you make the best fluffy medu vada
- Don’t add too much water while grinding the dal else the batter will turn watery and it will be difficult to shape vadas.
- medu vada batter should be thick
- stir batter in one direction so air particles incorporate into the batter.
- When making the medu vada recipe for any Hindu festival fasting, then don’t add onions.
- If the batter is too watery, add a few tablespoons of rice flour. It will make the batter thick and vada will also turn crispy.
- use a wet hand while making vada, so the batter easily drops into the hot oil.
- If oil is very hot, vada will turn golden brown immediately but remain uncooked from the inside. If the oil is not hot enough, Vada will absorb more oil.
Serve it with coconut chutney and hot tea as a morning breakfast/snack. You can also serve it with idli, hot sambar, and nariyal chutney for breakfast.
Serve Medu Vada or Garelu or Uzhunnu Vada hot or warm with sambar and coconut chutney. Enjoy!
Also read: Chicken Momos Recipe (step by step)