Medu Vada is a traditional Indian dish, it is one of the most delicious Indian fritters, served along with coconut chutney or sambar. It is made with urad dal. Preparation of Medu Vada is easy. My mom used to make it with salt and crushed pepper on fasting days (Amavasya, Tuesdays, Fridays, Kritika). Medu vada is a delicious evening snack, Even with leftover vadai, you can make sambar vada or Dahi vada.
Notes
- Soak the urad dal for 4 – 6 hours for a fluffy batter.
- You can also soak 4 tsp of rice along with urad dal for the crispy vada.
- If the batter is runny add 1 – 2 tsp of rice flour.
- Do not refrigerate the batter for more than 1 hour, if so it will absorb more oil.
- While frying vadas keep the oil on medium flame, if it is a high or low flame, the vadas may burn or remain uncooked.
Other Varieties – Vazhaipoo Vadai, Medu Pakoda, Chettinad Special Seeyam, Bonda Soup
Medu Vada is a traditional Indian dish, it is one of the most delicious Indian fritters, served along with coconut chutney or sambar. It is made with urad dal. Preparation of Medu Vada is easy. My mom used to make it with salt and crushed pepper on fasting days (Amavasya, Tuesdays, Fridays, Kritika). Medu vada is a delicious evening snack, Even with leftover vadai, you can make sambar vada or Dahi vada.
- 2 cups Urad Dal (400 grams)
- 1 piece Ginger
- 2 Green chilis
- Few Curry leaves (chopped)
- 1 Onion (finely chopped)
- Salt as required
- Oil for deep frying
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Soak urad dal in plenty of water for 4-6 hours.
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Once done, drain the water completely, add it to a grinder.
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Grind it with little water, a thick and fluffy batter.
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Transfer it to a bowl.
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Add 1piece chopped ginger, 2 chopped green chilis,1 finely chopped onion, chopped curry leaves, and required salt.
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Combine everything well.
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Meanwhile, heat oil in a frying pan.
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Wet your hands, take a small ball sized batter, pat it and make a small hole in the middle.
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Drop batter in medium heat oil, flip it after 2 minutes, fry till golden brown.
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Serve hot with chutney and sambar.
Method
Step by Step Pictures
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Soak urad dal in plenty of water for 4-6 hours.
-
Once done, drain completely, add it to a grinder.
-
Grind it with little water, a thick and fluffy batter.
-
If the batter becomes runny, add some rice flour.
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Once done, transfer the batter to a bowl, add 1 piece chopped ginger, 2 chopped green chilis, 1 finely chopped onion, and the required salt.
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Combine everything well.
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If you are grinding in the mixer, follow the same steps, but add 1/2 tsp of baking soda, while adding salt and other ingredients.
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Meanwhile, heat oil in a frying pan. Wet your hands, take a small ball sized batter, pat it and make a small hole in the middle.
-
Drop batter in medium heat oil, flip it after 2 minutes, fry till golden brown.
-
Serve hot with chutney and sambar.
