Deep fried donut like savory discs made of urad dal, Medu vada is originally a South Indian dish. This popular breakfast can also be had at any time during the day with Sambar and Coconut Chutney. And did you know it is extremely easy to make at home! Don’t believe us? Give this recipe a try.
To purchase any highlighted ingredient or equipment used in this recipe, click on it.
- 3/4 cup Urad dhuli dal
(Washed and soaked for 4 hrs)
- Salt, to taste
- Cooking oil, for deep frying
Procedure for making Medu Vada
- Drain and grind the soaked urad dal with minimum water.
Note: You may use this food processor to grind.
- Pour out the paste in a big bowl. Add salt to taste and beat the mixture well with your hand for about 15 minutes. This will allow ample air to seep in the mixture.
- Put a deep frying pan or wok on medium heat with enough oil in it for deep frying.
- Wet your hands well with water, take some amount of mixture in your hand and roll it to give a thick flat circular shape. Finally make a hole in the middle with help of your thumb or finger dipped in water.
- If the oil has heated up nicely, gently drop the vada in the frying pan. Drop just a few vadas at a time; do not over crowd.
- Fry from both sides, gently flipping them once or twice until golden brown.
- Transfer the fried vadas onto a plate lined with paper towels to drain excessive oil.
- Serve hot and crispy vadas with Sambar and Coconut Chutney.
Click here to see an easy Sambar recipe.
Click here to see an easy Coconut Chutney recipe.
Preparation Time: 30 minutes (excluding soaking time)
Beating of the batter is very important since the more air you allow in while beating, the better quality vadas you’ll have. Beat the mixture in a circular movement until it turns whitish and fluffy.