Medhu Vada (Udin Vada) Recipe
Medhu Vada or Udin Vada are deep-fried doughnut-shaped fritters from southern India with a crispy exterior and soft, spongy interior. It is generally made with Urad Dhal (black lentils) and a mix of rice flour.
Medhu Vada is naturally leavened with curd and seasoned with mustard seeds, onions, bits of coconut, and green chilies.
It is usually eaten as a breakfast dish along with Idli or Dosa and served with a side of lentil stew sambar and coconut chutney. Enjoy this traditional medhu vada recipe below.
Medhu Vada or Udin Vada
- 1 cup White Urad Dal Whole
- 1 inch Ginger
- 2 Green chilis
- 1 Sprig of Curry leaves
- 1 Onion finely chopped
- ½ tsp Cumin seeds
- ½ tsp Peppercorn crushed
- 2 tbsp Coconut bits fresh chopped
- Small bunch of coriander dhania Leaves
How to Make Medu Vada:
- Start by soaking the white lentils for 4 to 8 hours to ensure maximum hydration so you end up with a light fluffy and crisp vada.
- Using a strainer, strain all the excess water from the urad dal and set aside.
- Blend the dal along with the ginger either in a food processor or high-speed blender, adding water if required, into a very smooth batter that is thick yet pourable. Make sure to add very little water while blending the dal. Transfer to a bowl.
- Add the salt followed by chopped onions, cumin seeds, crushed black peppercorn, green chilis, curry leaves, coconut pieces, and chopped coriander. Stir well to combine all the ingredients into a smooth and consistent batter.
- Cover the vada batter and allow to rest in a warm place while you preheat the oil.
- This resting process will allow the batter to rise and fluff a little, ensuring light and crispy vadas.
- Preheat the oil to 350° F. Use a medu vada maker to get the traditional medu vada shape.
- Traditionally, the medu vada is scooped into the palm with four fingers and an indent made in the center with the thumb before dropping it in the hot oil.
Using a Medu Vada Maker:
- Spoon the batter into the medu vada maker, following the maker’s instructions, press the vada maker over the oil and allow the batter to form its shape through the hole.
- As you notice a ring of batter come out of the vada maker, release the press and allow the vada to drop into the oil. It should take no more than a couple of attempts to get the perfect vada shape.
- Deep fry the batter until it is browned evenly and crisp on both sides.
- Strain the medu vada of excess oil and place it on absorbent paper.
- Proceed the same way with the remaining medu vadas.
Tried this recipe?Let us know how it was!