Medu vadas are lentil fritters that have a crispy outside and soft inside. This is a savoury snack item. With each bite gives a crispy outside coating and the soft center. They are served in a breakfast with other tiffin items like Idli, Dosa or pongal. They are also served as a tea time snack.
I like serving Medu Vada with Coconut Chutney
Ingredients
- Urad Dal - Urad dal is soaked and ground into a thick paste. Then shaped into donut shaped balls for making Vada
- Oil - For Deep frying. you can use refined oil or for healthier version use cold pressed groundnut oil.
- Vada Seasoning - Pepper, Chopped Onion, Grated Ginger, Hing and Curry Leaves
See recipe card for quantities.
Video
Instructions
Soak Urad Dal in water for 3-4 hours
Step 1: Drain the water.
Step 2: Blend the Vada batter into a thick paste. Add water only if needed otherwise the wetness in the Urad Dal is sufficient for making vada batter.
Step 3: Beat the batter for 2 minutes in order to make it fluffy.
Step 4: Add in Chopped Onion, Black Pepper, Grated Ginger, Curry Leaves, Hing and salt to taste.
Step 5: Mix them together.
Step 6: Wet your hands in water before making vada so that the batter does not stick to you hands.
Step 7: Take a small ball of batter and flatten them make a hole in the center.
Step 8: The batter does not fall from your fingers easily. This is the Correct consistency.
Step 9: Heat the oil in a frying pan.
Step 10: when the oil is hot enough drop in the vada batter carefully into the hot oil.
Step 11: Fry until one side is done.
Step 12: Fry the other side as well.
Step 13: when the vadas have roasted enough take them out of oil
Step 14: Drain them in a paper towel for the excess oil to be absorbed.
Yumm Vadas are now ready to serve.
Hint: I used Meyer Pre Seasoned Cast Iron Pan for making medu vada
Serving Suggestion
Medu Vada / Urad Dal Vada / Ulundhu Vada are generally served with idlis/dosa, chutney and sambar in breakfast. Sometimes Medu vada itself is served as a tiffin item in breakfast with sambar and chutney. They are even served as a snack along with tea.
Storage
If you are making the batter the previous day then store in the refrigerator. Before frying take the batter out let it come to room temperature and add the vada seasoning like Onion, Pepper, Ginger, hing etc right before frying.
Top Tip
- Use a wet grinder to make vada batter.
- If you do not have a wet grinder then you can use the blender but sprinkle cold water when needed.
- While making vada batter do not add water the moisture in the soaked urad dal would be sufficient to make batter. Sprinkle water if needed. If adding more water then batter gets watery and the vadas wont hold shape.
- To check if the batter consistency is correct add a spoon of batter into the bowl of water. It must hold the shape intact and must float. It must not sink.
- If batter gets watery you can sprinkle rice flour into batter and mix it. If adding more Rice Flour the vada would get hard.
- Before taking each vada dip your hands in water and wet them so that it is easy to handle the batter.
- Beat the batter well so that the vadas come out soft and fluffy.
FAQ
Medu vada is made of Urad Dal
Medu vada is a deep fried dal fritter made by deep frying whereas sambar vada is medu vada dipped in sambarMedu vada is a savory fritter made from lentils that is deep-fried to achieve a crispy texture, while sambar vada refers to medu vada that is served immersed in a flavorful sambar, a lentil-based vegetable stew.Medu vada is a deep fried dal fritter made by deep frying whereas sambar vada is medu vada dipped in sambar
Medu vada is a type of dal fritter made from urad dal, characterized by its crispy exterior and soft interior. The term "medu" translates to "soft," reflecting the texture that defines this popular dish.
Medu vada is a dish that is made by deep frying, which contributes to its high calorie and fat content. On the other hand, the primary ingredient, Urad dal, is a good source of protein. Therefore, it is essential to enjoy Medu vada in moderation to balance its nutritional aspects.
If the vada batter is too watery, it may absorb excess oil during frying. To achieve a thicker consistency, add one or two tablespoons of rice flour into the batter.
Idli is a healthier option compared to Medu vada, primarily because idli is steamed while Medu vada is deep-fried. This cooking method results in idli being lower in calories, making it a more suitable choice for those mindful of their dietary intake.
Recipe
Medu Vada
Ingredients
- 1 Cup Urad Dal
- 1 Teaspoon Black Pepper
- 2 Sprig Curry Leaves
- 1 Onion Chopped
- oil For Deep Frying
- Water As needed
- 1 Tablespoon Ginger Grated
- ¼ Teaspoon Asafoetida Powder
Instructions
- Soak Urad Dal in Water for 3 hours
- Drain the water completely and add them to a wet grinder and blend them to a smooth paste. Sprinkle water only if needed.
- Transfer the batter from the wet grinder to a bowl. Beat the batter with your palm. This process froms more fluffy vada.
- Add in crushed pepper, Chopped onion, Curry leaves, asafoetida powder and salt to taste.
- Heat oil in a frying pan for deep frying the vadas.
- When the oil is hot enough turn the heat to medium low. Wet your hands. Take lemon sized balls in your hands. Make them to donut shape. Make a hole in the center with your thumb.
- Drop the vadas carefully into the oil. Fry them until the vadas are turn golden brown.
- Take them from the oil and leave in the absorbent paper for the excess oil to be absorbed.
- Yumm vada are now ready to serve. Serve the vadas with coconut chutney.
Video
Pairing
Medu Vada and Coconut chutney are a perfect combination.
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