medu vada recipe, how to make medu vada recipe | step by step

by dassana amit updated March 10, 2014

medu vada: medu vada recipe, south indian medu vada recipe

medu vada is one of my favorite snack. medu vada is one snack i loved as a kid and still do. i especially like it dunked in hot sambar with coconut chutney by the side.

whenever we would go to any udipi or kerala restaurants in mumbai, i would order either vada sambar or masala dosa. these two were always on my top list of south indian snacks.

i love all south indian snacks and back with mom and dad, i am having a good time to have my favorite south indian breakfast tiffin snacks like dosa, rava dosa, appams and of course my top favorite medu vada.

mom made this for brunch and i happily captured the pics. we had medu vada with the kerala sambar and coconut chutney.

vada sambar

i did not take the pics of her soaking the lentils and grinding it, as i was sleeping when she did all that. i am not an early morning person and sometimes can get up very very late in the day. so all i have is the cooking pics and not the preparation pics. i have taken plain simple shots of the recipe without any styling or anything.

this snack is one of the easiest snack to make. if you have left over sambar and don’t know what to do… just make the medu vadas… dip into the sambar and enjoy…

soft crispy medu vada

if there is no sambar, then too you can have the medu vadas with coconut chutney or even with mint coriander chutney or tomato sauce. you could use any dip of your choice… may be even a tahini dip or any cheesy dip will be great…

lets begin step by step medu vada recipe:

1. soak the urad dal /skinned black gram for 4 -5 hours. you could also soak these overnight. drain and grind the urad dal to a smooth batter. avoid adding any water while grinding. in the food processor its easy to grind without water, but in the grinder jar, you will have to add some water. then add very little water. the batter should be fluffy, thick and not liquidy. a quick tip is to add a few drops of batter in a bowl of water. the batter drops should float. if they float and do not get dissolved, then thats the right consistency.

add these herbs and spices to the batter – cumin seeds, black peppercorns, chopped curry leaves, chopped coriander leaves, chopped coconut pieces, chopped green chili, chopped ginger and chopped onions. you can add all of these or a combination of these spices and herbs. add salt to the batter. mix the batter with the herbs, spices and salt. you do not have to ferment the batter. you can use it right away. my mom kept it simple and just added cumin seeds.

medu vada batter

2. mom added some semolina to half of the batter and that you can easily make out from the final medu vada pics.

heat oil for deep frying the medu vadas. take a bowl of water. apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. give it a round shape. with your thumb make a hole in the center. you can also use banana leaves or zip loc bags to give the vada its shape.

shaping medu vada

3. slid the vada into the hot oil. make vadas like these and slid into the oil. as i have mentioned above, you can also use banana leaf to make the vadas. but not everyone has access to a banana leaf or banana plant growing in their garden. so you can use the above technique. if you really do not care about appearance of the donut shape of the medu vada, then just drop spoonfuls of the batter directly in the oil.

frying medu vada

4. fry the medu vadas till crisp and golden browned.

frying medu vada

5. remove with a slotted spoon and drain medu vadas on kitchen tissues to remove excess oil.

ready medu vada

6. fry all the medu vadas.

medu vada recipe

7. serve medu vada hot or warm with sambar and coconut chutney. enjoy.

south indian medu vada recipe

if you are looking for more south indian snacks then do check vada recipemysore bondasweet paniyaram, soft idlis and upma recipe.

medu vada recipe details below:

5.0 from 1 reviews

medu vada recipe
Prep time
Cook time
Total time
medu vada – crisp and fried dough nuts made from black grams.
Recipe type: breakfast, snacks
Cuisine: south indian
Serves: 10-12 medu vadas
  • 2 cups urad dal/skinned split black gram
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns, whole or crushed (optional)
  • 1 or 2 sprig curry leaves, chopped
  • 1 onion, finely chopped (optional)
  • 1 or 2 green chili, chopped
  • 1 tbsp chopped ginger
  • ½ cup chopped coconut pieces (optional)
  • few sprigs of coriander leaves, chopped (optional)
  • salt to taste
  • oil for deep frying
  • some water if needed to make the batter
  1. soak the urad dal for 4 hours or overnight.
  2. grind the soaked dal to a smooth batter with little water if required.
  3. if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. otherwise also you could add some semolina to the batter.
  4. add the spices, herbs, onions and salt.
  5. heat oil.
  6. make the vadas as described above.
  7. gently slid the vadas in to the oil.
  8. the oil should be not very hot, but mediumly hot.
  9. you want the vadas to be cooked from inside.
  10. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside… so slow and steady wins the race here :-)
  11. fry all the medu vadas this way till they become evenly browned and crisp.
  12. drain medu vadas on kitchen tissue to remove excess oil.
  13. serve the medu vadas, hot or warm with sambar and coconut chutney.
when making medu vada for fasting, then don’t add onions.
Nutrition Information
Serving size: 5-6

Leave a Comment

Rate this recipe:  

{ 33 comments… read them below or add one }

MARIMUTHU April 12, 2014 1



dassana amit April 13, 2014 2

medu vada won’t stay crisp if you keep them for 3 hours. at the most you can just keep them in a foil or a in casserole. they will be soft but the crispness won’t be there.


sonali mahapatra January 29, 2014 3

hii u have done good job.thanks for clear instruction…


dassana amit January 30, 2014 4

welcome sonali


suhani December 20, 2013 5

Hi I made medhu vadas today and they were awesome..I could get exactlythesame as urs..thanks for the clear instructions..


dassana amit December 21, 2013 6

welcome suhani


Deepa Bokane October 1, 2013 7

thanks a lot!!!


dassana October 2, 2013 8

welcome deepa


S.siva August 31, 2013 9

Good work. Really interesting. Will try.


Kashyap June 27, 2013 10

If u can plz give this ans??
We have to soak first urad daL or after grinding.?
My usually do it after grinding?


dassana June 27, 2013 11

kashyap, you have to first soak the urad dal for 4-5 hours or overnight and then grind it.


Laxmi June 18, 2013 12

Hi Dassana,
You explained this very clearly
I loved ur photos as always
Please clarify a doubt. I have to make a large batch early morning soon
Can i make the batter the night previous and refrigerate it and just fry it in the morning
I am concerned it may absorb too much oil

Many thanks


dassana June 19, 2013 13

you can make the batter and refrigerate it. let the batter come to room temperature before frying. it won’t absorb too much oil.


shifa January 23, 2013 14

I am following your veg recipes , good job :)
I tried Medu vada but it turned out very hard following your recipe . can you tell me where i must have gone worng ? thanks


dassana January 23, 2013 15

hi shifa, for how long did you soak the urad dal. the longer they are soaked the fluffier the batter gets while grinding and the medu vadas become soft. since its winter time, i would suggest to soak the dal for a few hours more. i have experience of cooking medu vadas often. when i soak them for 1 or 2 hours, the vadas don’t become soft. when i soak them for 4-5 hours, they are soft and they are too good when i soak them overnight.


David August 16, 2012 16

I am just trying to get my mum convinced to let me make these 4 a school assignment :-)


Smita July 6, 2012 17

Hi Dassana,
…. Could you let me know the secret to soft medu vadas… mine always turn hard after sometime


dassana July 6, 2012 18

there are few tips that i can share that will make the vadas soft:

1: soak the urad dal for a good amount of time.
2: overnight soaking is the best. i have seen that when i soak the urad dal overnight, the medu vadas turn out really soft, then when i soak them for 3-4 hours.
3: if possible then avoid water if you can or add very less water just to aid the grinding process.
4: while grinding, add water in batches in between the grinding process. this incorporates more air in the batter.
5: also stir & scrape the batter from the sides in the grinder in between grinding.
6: you can also keep the batter for 30 min or 45 min at room temperature to make them more soft.

i hope these tips help.


suhani May 14, 2012 19

hi dassana…i couldnt make the wadas as ur pics depicts as i couldnt make a hole in between and drop the wadas in the oil right my wadas were in a very bad shape..although the taste was good..anyways i’ll try next time..


dassana May 14, 2012 20

even i cannot do it properly. my mom is an expert in making the vadas and i cannot even come close to the way she shapes and makes them. i usually just spoon the batter in the oil and fry them. anyways there is a always a next time :-)


Sandhya March 24, 2012 21

Very good recepie….Neatly explained……Thanks….Let me soak my dal straight away.


dassana March 24, 2012 22

thanks sandhya.


sunita sil March 13, 2012 23

When is your recipe for sambar going to cpm i am waiting coz whenever i make it turns out miserably horrible.pls do give sambar post
take care


dassana March 13, 2012 24

very soon i will post a sambar recipe, sunita. i make different types of sambar often and there was a time i have experimented with sambar so much. there are a few links you can read from the website that can help you:


Niyati Patel February 29, 2012 25

Thank u so much….


Anjum Monteiro February 8, 2012 26

Gosh I have never seen such awesome pixs of the medu vadas and the receipe is also given so beautifully my fly and myself live in NZ and its so expensive to buy these from Indian shops hope I can make them for my fly. Thank you so much for them . Going to try out the idlis too as we just love south indian food and miss it so much.Just waiting to go home and make all this for this weekend.


dassana February 8, 2012 27

thanks anjum. i know even abroad a plate of samosa costs too much. here one plate of samosa is 10 or 15 Rs, if you buy from a sweet shop. but the same plate of samosa will cost around 50 Rs with taxes etc in cafe coffee day outlets.

its always better to make snacks like these at home. do lemme know how the medu vadas turned out.


torviewtoronto October 31, 2011 28

yummy looking crispy vada looks wonderful


Aisha almutawa October 29, 2011 29

I notify and iam following up


dassana October 30, 2011 30

thanks aisha


Aisha almutawa October 29, 2011 31

The reciepe is so tasty,


chinmayie @ love food eat October 28, 2011 32

I love medu vadas with my idlis! I have never attempted making these at home though ;)
Yours looks perfect! Crisp on the outside and soft on the inside…


dassana October 30, 2011 33

thanks chinmayie… you must try making the medu vadas at home :-)