Medu Vada

Name: Medu Vada
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g Urad Dal, Skinned black gram; soaked 4–6 hours and drained; 2 Green Chilies, Finely chopped; 2 centimeter (cm)s of Ginger, Fresh, finely chopped; 1 tsp Cumin Seeds; 1/2 tsp Pepper (Black), Coarsely crushed; 11 leaves of Curry Leaves, Finely chopped; 1.1 tsp Salt, Fine, to taste; 3 tbsp Water, Cold; as needed for grinding, keep batter thick; 750ml Oil, For deep-frying; enough to fill pot/pan to a safe depth; Some Asafoetida, Hing; Some Water, In a small bowl for wetting hands while shaping

Medu vada are crisp, golden South Indian lentil fritters with a light, airy interior and fragrant spices—perfect for breakfast or as a snack alongside chutney or sambar. This classic recipe uses whipped urad dal batter flavored with green chilies, ginger, curry leaves, black pepper and a pinch of asafoetida for a savory, irresistible bite.

Medu vada are crisp, golden South Indian lentil fritters with a light, airy interior and fragrant spices—perfect for breakfast or ... Show more

Traditional Indian Recipe

Health Grade

A+ · Excellent

Time

1 hr

Price

0,33 €

Calories

467 kcal

vegan

budget

low calorie

healthy

gluten free

low sugar

Method

Soak the dal

Rinse the Urad Dal a few times, then cover it with plenty of fresh Water and soak it for 4–6 hours until the grains are fully softened.

Drain the dal

Pour off the soaking liquid and drain the urad dal very well. Shake off as much moisture as you can so the batter starts thick and strong.

Prep the aromatics

Finely chop the Green Chilies and Ginger, finely chop the Curry Leaves, and coarsely crush the Black Pepper with the flat of a knife so the flavor spreads evenly through the batter.

Grind the batter

Transfer the drained dal to a blender jar and add cold water a little at a time, up to 3 tbsp total, just until the blades catch. Grind to a thick, smooth batter that looks pale and fluffy, stopping to scrape the sides whenever needed.

Season and whip

Scrape the batter into a bowl and mix in the chopped chilies, ginger, curry leaves, and black pepper from the previous step along with the Cumin Seeds, Salt, and a pinch of Hing. Beat the mixture hard with a spoon or your hand for 2–3 minutes until it turns airy, sticky, and glossy.

Heat the oil

Pour the Oil into a deep, heavy pot or kadai and warm it over medium heat until a tiny dab of batter sizzles right away and rises to the top.

Shape and fry

Keep a small bowl of water nearby and wet your hands before each vada. Scoop up a portion of batter, pat it into a thick disc, and poke a hole through the center with a wet thumb to make the classic ring. Carefully lower a few vadas into the hot oil at a time and do not crowd the pan; fry for 3–4 minutes per side, turning once, until they are deep golden and crisp.