Medu vada also called urad dal vada is a popular South Indian snack recipe made from skinless black lentils.
These are served with hot spicy, tangy sambar and coconut chutney.
Medu vada is also called uddina vada, garelu, uzhunnu, ulundu vadai. These medu vada turns out fluffy and crispy.
This is an easy, delicious, vegan, protein-rich, no onion no garlic, snack recipe.
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About Medu Vada
What is Vada?
Vada is a term given to fried snacks.
Vadaโs are made from vegetables, legumes, lentils, and flours which are seasoned with spices and herbs.
Some most famous Indian vada recipes include batata vada, sabudana vada, dal vada to name a few.
What is Medu Vada?
Medu vada also known as urad dal vada is a crispy, soft, fluffy snack dish made with skinless split black gram. These are popularly called vada sambar.
This is a doughnut-shaped savoury snack recipe which is served as a breakfast dish all over India.
You will find medu vada almost in every Indian restaurant and food cart that serve breakfast.
Traditionally these vadas are served dunked in sweet, spicy, tangy sambar along with fresh coconut chutney by the side.
These urad dal vadas are super addictive and very easy to make. We often make them for our Sunday breakfast & brunch.
Unlike other vadas, these medu vada batter is shaped like doughnuts by making a hole in the centre which helps them to cook evenly.
These vadas are called by many names depending upon region to region.
In Tamil, they are called as medu vadai / ulundu vadai, in Kannada, they are called uddina vada, other names are geralu, uzhunnu to name a few.
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ingredients
Urad dal (Skinned Black Gram Lentils) โ We will need to make urad dal batter. For that, we will need to soak the urad dal for 6-8 hours and then blend it to a fine thick paste.
Spices & Herbs โ To give these vadas extra flavour, we will add green chillies, cumin seeds, curry leaves, and ginger.
Seasoning โ Salt to taste along with some asafoetida (hing).
Oil โ We will need oil to deep fry these medu vadas.
Variations
You may add finely chopped onion & coconut pieces in the batter which gives a nice distinct taste & texture.
You may also skip the curry leaves, and cumin seeds in the batter and make it plain.
Serving Suggestions
These medu vadas pair best with Sambar, Rassam, and Coconut Chutney.
Storage Options
The extra batter can be stored in an air-tight container in the refrigerator. The batter stays good for a week. Thaw it before frying.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More South Indian Recipes
Green Coconut Chutney, Chitranna (Lemon Rice), Masala Idli, Semiya Upma (Vermicelli Upma), Coconut-Peanut Chutney for Idli-Dosa
Step-by-Step Medu Vada Recipe
How to make medu vada (urad dal vada)
- Soak urad dal overnight or for 6-7 hours.
- Once soaked, drain the water and wash it with fresh water.
- Add the soaked urad dal to a blender.
- Now add little water at a time, and blend it to a smooth paste. Blending this dal takes time, we need thick paste here, so adding water little by little we need to make a fine paste.
- Our Urad dal paste (black gram paste) is ready.
- Add roughly chopped ginger, cumin seeds, green chillies, and 6-7 curry leaves.
- Add salt to taste and hing (asafoetida). For gluten-free vada, skip adding hing.
- Mix the batter well and whisk it for a couple of minutes so the batter gets nicely aerated and the vadas become light crispy and fluffy.
- Meanwhile, in a kadai heat oil for the vadas to deep fry.
- Apply water to your palm and take a ball of this urad batter. Using your thumb make a hole in the centre.
- Gently drop the vada into the hot oil. Do not overcrowd.
- Fry the medu vada from both sides till they are golden brown in colour. Keep the flame on medium. Fry the remaining vadas in the same manner.
- Delicious crispy, fluffy medu vadas are ready.
- Serve with hot sambar, rasam along with coconut chutney and coffee by the side!
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Recipe Card
Medu Vada Recipe | Urad Dal Vada Recipe
Ingredientsย ย
- 1 cup Urad Dal (Skinned Split Black Gram)
- 3 cups Water, for soaking the dal
- 1 teaspoon Cumin Seeds (Jeera)
- 6-8 Curry Leaves, roughly chopped
- 3-4 Green Chillies, finely chopped
- 1 teaspoon Ginger, chopped
- 1/4th teaspoon Hing (asafoetida)
- Salt to taste
- Oil, for deep frying
Instructionsย
- Soak urad dal overnight or for 6-7 hours.
- Once soaked, drain the water and wash it with fresh water.
- Add the soaked urad dal to a blender.
- Gradually add water as needed and blend it to a smooth paste. Blending this dal takes time, we need thick paste here, so adding water little by little we need to make a fine paste.
- Urad dal paste (black gram paste) is ready.
- Add roughly chopped ginger, cumin seeds, green chillies, and 6-7 curry leaves.
- Add salt to taste and hing (asafoetida). For gluten-free vada, skip adding hing.
- Mix the batter well and whisk it for a couple of minutes so the batter gets nicely aerated and the vadas become light crispy and fluffy.
- Meanwhile, in a kadai heat oil for the vadas to deep fry.
- Apply water to your palm and take a ball of this urad batter. Using your thumb make a hole in the centre.
- Gently drop the vada into the hot oil. Do not overcrowd.
- Fry the medu vada from both sides till they are golden brown in colour. Keep the flame on medium. Fry the remaining vadas in the same manner.
- Delicious crispy, fluffy medu vadas are ready. Serve with hot sambar along with coconut chutney and coffee by the side!
