Medu vada is a famous traditional South Indian breakfast dish in the shape of doughnuts made using urad dal, onion, spices, and herbs. They are perfectly crispy from the outside, soft, and fluffy from the inside. It is served along with Idli, Pongal, or dipped in sambar accompanied by coconut chutney. An irresistible breakfast combo!
Here, you will find medu vada recipe with step by step instructions with few tips and tricks mentioned below.
What is Medu Vada
Medu Vada or Sambar Vada is a fried, doughnut shaped south Indian delicacy made from Urad Dal. It tastes heavenly when eaten after dipping in sambar and accompanied by chutney.
Medu is a Kannada word that means ‘soft’ and Vada means ‘fritter’. Medu Vada is soft and fluffy from inside but has a crispier outside crust. A defining feature of this snack is a doughnut shape with a hole in the centre.
Medu Vada is best served hot with Sambar and Coconut Chutney or other chutneys and is often eaten as a breakfast along with Idli. You can also enjoy this snack with a hot cup of tea or coffee.
Medu Vada is not only popular as an indispensable part of regular south Indian cuisine but is also a necessary part of the menu on festivals and puja days.
Sambar Vada is also quite nutritious as it is made from Urad Dal (split & skinned black lentils), which are good source of protein and vitamin B, iron, folic acid, calcium etc.
To make Medu Vada at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
Rava Upma
Fried Idli
Idli Manchurian
Batata Vada
Sabudana Vada
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Medu Vada Recipe
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 1x
Description
Medu vada is a famous traditional South Indian breakfast dish in the shape of doughnuts made using urad dal, onion, spices, and herbs. They are perfectly crispy from the outside, soft, and fluffy from the inside. It is served along with Idli, Pongal, or dipped in sambar accompanied by coconut chutney. An irresistible breakfast combo!
Ingredients
- 1 cup urad dal (split/skinned black lentils)
- 1 medium onion
- 2–3 green chilies
- 2 teaspoons chopped ginger
- Few curry leaves
- 2–3 tablespoons coriander leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- Salt to taste
- Oil for frying
Instructions
- Clean and wash the urad dal under-water 3-4 times.
- Soak it overnight or at least 3-4 hours in water.
- Drain out the water completely from the dal.
- Now, take a grinder or food processor.
- Add chopped ginger, green chilies, and black peppercorns.
- Grind the mixture till you get a coarse paste.
- Add little water, if required.
- Add the soaked dal, grind it to get a smooth and fluffy batter.
- The mixture is to be thick so that it can easily hold its shape.
- Take a mixing bowl, transfer the batter and add finely chopped onion, cumin seeds, finely chopped curry leaves, coriander leaves, and salt to taste.
- Mix all the ingredients nicely so that everything is well combined.
- Heat oil in a wok on medium flame.
- Take a plastic sheet and grease it with a few drops of oil on it. Take a spoonful of batter and place it on the sheet.
- Make a small hole in the center to make a doughnut shape. You can also flatten them in your hands and put holes in the middle of the batter.
- Prepare all the vadas similarly this way.
- Slowly drop the vadas into the hot oil.
- Fry them for 2-3 minutes till golden brown and crispy. Continue flipping in between while frying so that these vadas can be evenly cooked from all sides.
- Transfer the fried vadas to absorbent paper.Â
- Medu Vada is ready to serve along with sambar or coconut chutney. Â
Notes
- The batter consistency should not too watery. It should be thick so that you can easily hold a shape like a doughnut.
- If the batter becomes thin, add little rice flour to the batter or add a little bit of semolina (sooji) instead of rice flour.
- Always add onions and salt just before frying. They tend to ooze out water and make the batter watery.
- Dip your hand in water so you can easily shape the vada.
- The oil should be hot enough at the right temperature to make vada less oily. If not so then vada will absorb too much oil.
- If the oil is too hot then vada will turn brown quickly from the outside and remains raw from inside.
- Always fry vada on medium flame till it becomes crispy from outside and properly cooked from inside.
- Category: Breakfast, Snacks
- Cuisine: South Indian
Keywords: Easy Medu Vada Recipe, Sambar Vada Recipe, How to make Urad Daal Sambar Vada
