Medu vada is the South Indian breakfast made from skinless black lentils (urad dal). The lentil batter is shaped like doughnuts (hole in the center) and deep fried into the oil. Here medu=soft in Kannada and vada=fritters.
Different regions of India have different names e.g. uddina vade, medhu vadai, ulundu vadai, garelu, uzhunnu vada but the procedure is almost same.
The traditional South Indian breakfast, medu vada is usually served with coconut chutney (or any other chutneys e.g. tomato chutney, red coconut chutney) and sambar.
Using this vada, you can make sambar vada and rasam vada.
Cuisine: South India Recipe
Dish Type: Snacks
Preparation Time: 20 Minutes
Ingredients of Medu Vada Recipe
1 cup Whole urad dal (Skinless)
6-8 tablespoons Water (cold) for grinding
1 teaspoon Salt or to taste
1 Green chili finely chopped
2 tablespoons Cilantro or coriander leaves
6 Curry leaves finely chopped
2 tablespoons Rice flour
Oil for deep frying
How to make Medu Vada Recipe
Making medu vada batter:
Step 1: Wash the dal really well and soak in enough water for at least four hours.
Step 2: Then discard the soaking water, take dal into grinder jar, gradually add water and grind into smooth, medium consistency batter.
Step 3: Remove it to a bowl, add remaining ingredients and mix well.
Step 4: Beat it really well to make it airy, light and fluffy.
Step 5: Check the consistency by adding a little drop of batter in a bowl of water. It should float on top.
Making medu vada:
Step 1: Heat the oil in a pan on medium for deep frying.
Step 2: Keep a bowl of water nearby to wet your hand, take a large spoon of batter on your hand (four fingers), using wet thumb make a hole in the center.
Step 3: Gently and carefully slide into the hot oil. Repeat the shaping process and fry the vada in a few batches.
Step 4: Keep turning during the frying process for even cooking and browning.
Step 5: Once golden brown and crispy from both sides then remove it to a paper towel-lined plate.
Step 6: Serve them warm.
Step by Step Process How to Make Medu Vada Recipe with Photo:
Step 1: Wash the whole skinless urad dal under running cold water till water runs clear. Or rinse the lentils 3-4 times till water is not cloudy anymore. Then soak in enough water for at least 4 hours. More soaking hours won’t hurt. This is how it looks after the soaking time, they get bigger in size.
Step 2: Then drain all the water and take into the grinder jar. Start by adding little water and increase the amount as needed. Grind into the smooth batter. I used a total of 6 tablespoons of water. The batter consistency should be medium (not too thick, not too thin and runny)
Step 3: While the griding process, you may need to stop and scrape the sides and continue grinding.
Step 4: Remove it to a large bowl. Add salt, green chilies, cilantro, curry leaves.
Step 5: Mix and also add rice flour.
Step 6: Mix well and whip it (stir vigorously) for about 3-4 minutes to make the fluffy batter.
Step 7: Check the right consistency batter: drop a little amount of batter in a bowl of water. It should float on top, meaning the batter is a perfect consistency and fluffy. If it sinks at the bottom means the batter is heavy, it needs more whipping to make it light and fluffy.
How To Shape Medu Vada And Fry?
Step 1: Heat the oil in a pan on medium heat for frying vadas.
Step 2: To shape the vada, keep the bowl of water handy. Dip your hand generously into the water.
Step 3: Take a large spoonful of batter on the wet hand (not on palm, on your four fingers), then make a hole in the center using your thumb (make sure your thumb is wet as well, so the batter doesn’t stick).
Step 4: You can see the doughnut shaped medu vada.
Step 5: Slide the shaped vada carefully into the hot oil (because of the water, it will easily slide off from your hand). Repeat the same and fry the vada in batches. Do flip them for even browning.
Step 6: Once golden brown and crispy from both sides, then remove it using slotted spatula and place on a paper towel lined plate.