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Medhu-Vada

Medhu Vada or Udin Vada

4.92 from 47 votes
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Breakfast, Snack
Cuisine Indian, South Indian
Servings 14 Medu Vada

Ingredients
  

  • 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

Instructions
 

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.

Notes

Medhu-Vada
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