Medu Vada

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Medu Vada

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1 cup White Urad Dal (Whole) soaked for 2 hours
1 inch Ginger
1 Green Chilli finely chopped
small bunch Coriander (Dhania) Leaves finely chopped
  • Medium




How to Make Medu Vada:

  1. To begin making the traditional South Indian medu vada, first soak the dal for about 2 hours.
  2. Using a strainer, strain all the excess water from the urad dal. Ensure there is very little water left, so that you can shape the urad dal well if you are deep frying.
  3. Next, blend the dal along with the ginger into a very smooth batter. Make sure to add very little water while blending the dal so you get a smooth batter. Transfer the batter to a bowl.
  4. Add the salt, green chilies, and chopped coriander and stir well to combine the ingredients into the medu vada batter.
  5. Cover the vada batter and allow it to rest while you preheat the oil.
  6. This resting process will allow the batter to fluff a little and making it ready to make the vadas.
  7. Preheat the oil for deep frying. I use a medu vada maker to get the traditional medu vada shape.

Using a Medu Vada Maker:

  1. 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.
  2. 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.
  3. Deep fry the batter until it is browned evenly and crisp on both sides.
  4. Strain the medu vada off the excess oil and place it on absorbent paper.
  5. Proceed the same way with the remaining medu vadas.

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