medu vada recipe, how to make medu vada recipe | sambar vada recipe

Jump to Recipe
medu vada recipe

medu vada are crisp and fried dough nuts made from black grams.

4.31 from 42 votes
total time:
280minutes

medu vada recipe with step by step photos – crispy, fluffy and delicious vadas that goes very well with coconut chutney or sambar.

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 the crispy and fluffy medu vada dunked in hot sambar with coconut chutney by the side. the combo of vada sambar with coconut chutney is very famous and taste awesome. you can enjoy medu vada with any variety of sambar.

whenever we would go to any udupi 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, appam 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 sambar and coconut chutney.

medu vada 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 vada… dip into the sambar and enjoy…

if there is no sambar, then too you can have the medu vada 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.

medu vada recipe

if you are looking for more south indian snacks then you may like these recipes:

medu vada recipe
4.31 from 42 votes
print

medu vada recipe

medu vada are crisp and fried dough nuts made from black grams.
course breakfasts, snacks
cuisine south indian
prep time 4 hours
cook time 40 minutes
total time 4 hours 40 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

  • 2 cups urad dal (husked & split black gram)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns, whole or crushed (optional)
  • 1 or 2 sprig curry leaves, chopped
  • 1 medium onion, finely chopped (optional)
  • 1 or 2 green chilies, chopped
  • 1 tablespoon finely chopped ginger
  • cup chopped coconut pieces, optional
  • few sprigs of coriander leaves, chopped (optional)
  • salt to taste
  • oil for deep frying
  • some water if needed to grind the batter

how to make medu vada recipe

making medu vada 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. mix well.

  5. 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.

  6. with your thumb make a hole in the center. you can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

making medu vada

  1. in a kadai heat oil. keep the flame to medium. 

  2. once the oil becomes hot, slid the medu vada into the hot oil.

  3. once the medu vada are slightly golden then gently turn over with a slotted spoon and continue to fry.

  4. fry the medu vada till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. less hot oil will make the medu vada to absorb too much oil. even if the batter is thin then also the medu vadas will absorb too much oil.

  5. fry all the medu vadas this way till they become evenly browned and crisp.
  6. drain medu vada on kitchen tissue to remove excess oil.

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

recipe notes

  • when making medu vada for fasting, then don't add onions.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url - medu vada recipe on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

TRENDING NOW

how to make medu vada recipe

1. soak 2 cups urad dal (husked and split black gram) for 4 to 5 hours. you could also soak them overnight.

medu vada recipe

2. later drain the water. add the soaked urad dal in a grinder jar. add 2 to 3 tablespoon water or as required. but just make sure that not to make the batter very thin. you can grind in parts and add water as required.

medu vada recipe

3. grind the urad dal to a smooth batter. 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 that’s the right consistency. if the batter becomes watery or thin, 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. but best is to have the right consistency of the batter.

medu vada recipe

4. remove the batter into a big bowl or vessel.

medu vada recipe

5. measure and keep all the ingredients ready for making medu vada.

medu vada recipe

6. to the batter, add ⅓ cup finely chopped onion, 1 or 2 sprig of curry leaves (chopped) and 2 to 3 tablespoons of chopped coriander leaves (optional).

medu vada recipe

7. next add 1 or 2 finely chopped green chilies, 1 tablespoon finely chopped ginger (adrak) and ⅓ cup chopped fresh coconut pieces (optional).

medu vada recipe

8. also add 1 teaspoon cumin seeds (jeera), 1 teaspoon crushed black peppercorns (kali mirch) and salt as required. addition of black pepper gives a good taste but its optional and you can skip adding it.

medu vada recipe

9. mix the batter well with the herbs, spices and salt. you do not have to ferment the batter. you can use it right away.

medu vada recipe

10. take a bowl of water. apply some water from the bowl on both your hands.

medu vada recipe

11. take some batter in your right hand from the bowl. give it a round shape.

medu vada recipe

12. with your thumb make a hole in the center. you can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

medu vada recipe

frying medu vada

13. in a kadai heat oil. keep the flame to medium. once the oil becomes hot, slid the medu vada into the hot oil. if you really do not care about the appearance of the doughnut shape of the medu vada, then just drop spoonfuls of the batter directly in the oil.

medu vada recipe

14. once the medu vada are slightly golden then gently turn over with a slotted spoon and continue to fry.

medu vada recipe

15. fry the medu vada till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. less hot oil will make the vada to absorb too much oil. even if the batter is thin then also the medu vada will absorb too much oil.

medu vada recipe

16. once the medu vadai is crisp and golden, then remove with a slotted spoon draining the extra oil. fry the rest of vadas in the same manner.

medu vada recipe

17. drain medu vada on kitchen tissues to remove extra oil.

medu vada recipe

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

 medu vada recipe

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

136 comments/reviews

  1. Hi dassana! I tried this recipe of ur twice it turned out good .. as my hub ND me are from.bangalore he want me to cook south Indian food coz at present we live in Qatar … so ur website helped me a lot .. can we add ginger garlic paste while grinding as I don’t have ginger??

    • thanks fazila. you can ginger-garlic paste. but when garlic is added the taste will change slightly. if you are fine with the taste, then you can add ginger-garlic paste.

      • Thank you once again

        • Welcome Fazila

  2. HI
    I MADE DOUGH FOR MEDU VADA BUT I COULDNT MAKE IT IN SHAPE

    • the batter should be thick in consistency. if its medium to thin consistency, then its difficult to shape medu vadas.

  3. Thanks for the medu vada recipe with step by step procedure.It came out excellent.I have tried many of your recipes,all of them turn out to be yummy n delicious.Your step by step explanation and note help a lot.

    • Welcome Soumya. Glad to know this. Thanks for sharing your positive feedback on recipes.

  4. All recepies r best

    • thanks durriyah.

  5. Hello Amit! It’s always a pleasure to try your recipes. I have downloaded the veg recipe app as well..anything new that I would like to make I read many recipes but finally follow yours . It’s easy, delicious, and step by step pic makes it more easy. Thanks a lot..you are helping when mom’s not around ..all the best and success to you always..god bless

    • welcome sonal. glad to know that you like the recipes and their presentation. thanks for sharing your motivating feedback.

  6. Hi Dassana,

    Most of the times (read 98%), I look up to your recipes and website, latest tried being pineapple kesari, I tripled the quantity, the final product aroma wise, consistency and texture wise, in terms of appearance and taste, was just perfect. I just don’t scratch my head for measurements (exceptions are there), work it out accordingly 🙂

    Fantastic space and job, kudos!

    One small thing that I have noticed in quite a few posts. You use ‘Udipi’. Actually, it is Udupi, we pronounce ‘du’ as in ‘do’ and not ‘di’ as in ‘dim ‘.

    • thanks a lot chetna. glad to know that tripling the pineapple kesari recipe worked very well. in mumbai, the term ‘udipi’ is used and even written on hotel signboards. thats why i use the word ‘udipi’. i know it is udupi, but i am so used to seeing udipi and thats why its gets reflected on the posts too. will make a change in the recipe names.

  7. I made vadas as per ur recipe n it turn out very yummy..it was my first attempt to make medu vadas and I m extremely happy with the result. I am following u from almost a yr. I m simply love with ur teaching style ur best.

    • thanks a lot avanti. glad to know. happy cooking and i hope you like the recipes which you will try in the future.

  8. I made medu vada as per your recipe….it tasted awesome…just one thing it was really oily…on what temperature should I cook it so that it does not have a lot of oil.

    • thanks neha. if the the batter is liqiudy, meaning more water is there in it, then the vadas will absorb more oil. also if the vadas are fried on a low flame or on low heat or the oil is not hot enough, they will absorb oil.

  9. It tried it… It was amazing… Still the taste remaining in my mouth n in my mind.. thanks for the recipe..!!

    • thank you hima for this feedback.

  10. superb…you made my life easy as was difficult to make new items for kids tiffin. …keep it up and give us more recipies

    • sure we will keep posting new recipes 🙂 shweta and thanks for your positive feedback.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible