How to make Medu Vada

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Medu Vada is one of the most famous traditional South Indian recipes which taste hot, spicy and absolutely sumptuous. Called by various names like ulundu vadai in Tamil, uzhunnu vada in Malayalam, and medhu vadai and urad vada otherwise, this dish is served in almost all restaurants and hotels of India.

The freshly made medu vadas dunked in flavorful sambhar and served with freshly grinded coconut chutney make for a yummy breakfast treat. As an alternate, you may also use homemade coriander mint chutney or tangy tomato garlic chutney as well. Many of you will be surprised to know that Medu Vada is eaten with chicken curry in Andhra Pradesh.

Medu vada is also called Indian doughnot for it resemblance with sweet doughnuts. The vadas are deep fried and that’s the main reason for their beautiful golden color and amazing crispiness. An important tip to make these vadas is to prepare the batter well with the right consistency which should be fluffy and thick and not dripping.

Medu Vada

South Indian cuisine has become popular pan-India. Be it Idlis, Dosa, Uttappams, Medu vadas. Piping hot Sambhar and spicy Coconut chutney complete the fare.
Course Breakfast
Cuisine South Indian
Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Servings 10 small wadas
Calories 62 kcal
Author Anju Bhagnari

Ingredients

  • 1 cup Urad Dal
  • 1/2 tsp Red Chilli Powder (Optional)
  • Salt to taste
  • 1/2 inch Ginger Piece
  • 1 Green Chilli
  • 1/4 tsp Cumin Seeds
  • Oil for deep frying
  • Water as needed

Instructions

  1. Wash and soak the dal for at least 6 hours.
  2. Grind to a paste using as little water as possible.

  3. Do not grind at one go and keep scraping it in between.This helps to grind with less water.

  4. The batter consistency is very important for making vadas. It should be thick and smooth.

  5. Add the green chilli and ginger to grind as well.
  6. Remove in a bowl.

  7. Add cumin seeds, salt, and red chilli powder and mix well.
  8. Take oil in a thick bottom pan and heat on medium flame.

  9. Now, lower the flame.

  10. Wet the fingers of both hands. Take about a tablespoon of batter with the fingers and using the thumb, make a hole in the center.

  11. Gently slide in the hot oil. Alternately, use a piping bag to make rounds directly in the oil.

  12. Let it fry on one side. Flip with a slotted spoon.

  13. Cook the other side as well.
  14. The color should change to golden brown.

  15. Ready all the Vadas similarly.

  16. Serve with any chutney of your choice. Preferred chutney is generally coconut

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How to make Medu Vada

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