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Medu Vada Recipe

Medu vada A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack. Vada is a crispy deep-fried savory food made of lentils. Usually, they are made by soaking and grinding urad dal (skinned black gram) or chana dal (Bengal gram) to the batter. Then small portions of this batter are deep-fried. Those made using urad dal are called Medu vada or Medhu Vadai in Tamil and Garelu in Telugu.

  • Prep time:
  • 2 hours
  • cook time:
  • 20 minutes
  • serves:
  • Brekfast

Ratings :

    • (2)

Details

Ratings

    • (2)

Vegetarian

Level : Easy

Cuisine : Telugu

Course : Breakfast

Recipe Notes

Serving Ideas: Serve it with coconut chutney and hot tea as morning breakfast/snack. You can also serve it with idli, hot sambar and nariyal chutney as a breakfast.

Tags

  • Diets
  • Cuisine
Ingredients

Ingredients For Medu Vada Recipe

Methods
  • 1. Blend soaked dal, green chilies, coconut, 4–5 curry leaves, coriander, ginger, asafoetida, and salt without water.
  • 2. One cup urad dal in a small deep pot. Wash it 2–3 times in water and then soak it in approx 1½ cups water for 2–3 hours. Don’t soak it for more than 3 hours. If possible, use whole skinned urad dal instead of split urad dal.
  • 3. Drain excess water from the dal and transfer it to the jar of a blender/mixer grinder.
  • 4. Grind until the batter is fluffy and have a smooth texture. Sprinkle few drops of cold water while grinding to grind it smoothly. Don’t add too much water while grinding (added less than 1/2 cup water). While grinding, scrap the sides with a spatula and sprinkle water as needed to grind it smoothly. The batter should be thick in consistency.
  • 5. Transfer batter into a bowl and beat it using your hand for 1–2 minutes in one direction. This process incorporates air which makes the Vada light and fluffy. To check the batter is fluffy enough or not, drop a small portion of batter in the bowl filled with water and if it floats on the surface it means that batter is fluffy enough.
  • 6. Add 1 finely chopped onion (optional), 1 teaspoon cumin seeds, 1/2 teaspoon crushed black peppercorns, 5–7 chopped curry leaves, 1–2 chopped green chilies, a pinch of hing, 2–3 tablespoons chopped coriander leaves and salt.
  • 7. Mix well.
  • 8. Heat oil in a deep kadhai on medium flame.
  • 9. Take Medium size of batter in your hand and make a hole in the center using your thumb.
  • 10. Next deep fry until both turn light brown.
  • 11. Spongy Medu vada is ready to serve with hot sambar.
Reviews

Nice recipe! The chutneys in the picture look yum too! Do share their recipes as well!

I tried the recipe for medu vada it came so good thank you for sharing the recipe.

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