Medu Vada Recipe | How to make medu vada

Medu Vada

Medu Vada is one of the traditional south Indian recipe. It is generally eaten as breakfast or a snack. Medu vada’s are prepared from urad dal or black lentil. Urad dal is soaked in enough water for atleast 2-3 hours and ground to a paste then fry, crispy from outside and soft from inside. A perfect breakfast recipe if served with sambhar and as snack if served with coconut chutney.

Whenever I make dosa I use to soak extra urad dal to prepare medu vada. My son love to have them with ketchup in the lunch box.

Lets start with the recipe..

Medu Vada

Ingredients :

  • 1 cup urad dal (split black lentils)
  • 2 green chilies (finely chopped)
  • 8-10 curry leaves (kadi patta)
  • 1 tsp ginger (chopped)
  • salt to taste
  • oil for frying

Method :

  • Clean, wash and soak the urad dal in enough water for at least 2 hours.
  • Drain water from urad dal. Now add green chilies, curry leaves, ginger, add little water and blend in a mixer to a smooth batter.
  • Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
  • Wet your hands.
  • Take a portion of the mixture in your hand.
  • Make a hole in the centre with your thumb.
  • Heat oil in a kadhai and drop the vada in oil.
  • Deep fry the medu vada till both sides turn golden brown in colour on a medium flame.
  • Repeat with the remaining batter to make more medu vadas.
  • Drain on absorbent paper. Serve hot medu vada with fried coconut chutney and sambhar.

Tip :  Make sure you fry vadas on a medium flame to cook properly from inside. If you fry the vadas on hot flame they will quickly get brown from outside but will remain uncooked from inside.


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