Medu Vada is a crispy snack made by grinding urad dal to a batter & then frying dollops of batter shaped as donuts. Medu Vada Recipe published here gets crispy outside, soft inside vada which is relished as a snack and as a side dish for rice meal. Recipe of Medu Vada is published here with all the tips and tricks to make perfect vada along with step by step pictures and video.
In South India, a Special Breakfast or Lunch does not miss Medu Vada in the menu at both restaurants and home. Vada dates back to centuries BC in Tamil Nadu that is included in the menu to make the meal & occasion special. I have shared all my tips and tricks to get perfect crispy vadas along with tips for shaping the vada.
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About Medu Vada
Medu Vada is a soft, heavenly tasty dish made by grinding urad dal to a batter & then frying the dollops of batter shaped as donuts. Medu Vada – Medu means Soft and Vada means fritters so Medu Vada translates to a soft fritter.
A perfect Medu Vada is crisp at the outside and soft bread texture in the inside. I wouldn’t say shaping the vadas is easy but sure comes by practice. When I used to start trying vadai it always ended up in irregular shapes with no proper hole in the center but slowly I’ve reached to near perfection hence that justifies the post here.
Medu Vada tastes best when relished with sambar and chutney – preferably getti chutney (thick chutney which does not flow like water). Medu Vada is a crispy snack that makes a perfect combo to go with a sweet like kesari and coffee/tea for breakfast / evening snack.
Medu Vada is worth the effort & time spent with its taste and beware – it is addictive. Medu Vada with crispy outside and soft inside is a possibility in first few tries with the tips and procedure presented in this recipe. I adapted this Medu Vada Recipe from my mom who carries experience of soul & tummy filling traditional recipes for three generations.
We always make this vadai when there is any padayal at home. Other than that, a perfect guest traditional breakfast / meal is incomplete without this vadai.
Medu Vada – Other Names
Vada generally refers to Medu Vada in South India. Since there are lot vada variations like Masal Vada, Sabudana Vada, Batata Vada, Aval Vada, this version of making with Urad Dal batter is called as Medu Vada.
Garelu (Telugu), Ulunnu Vada (Malayalam), Urad Dal Vada (Hindi), Uddina Vada (Kannada), Ulundhu Vadai / Medhu Vadai (Tamil) all mean one and the same Medu Vada!
Medu Vada Video
Similar Recipes
Occasions Medu Vada is made
Absolutely there is no reason to make Medu Vada when there is a craving. Medu Vada is however commonly made for these occasions.
- Functions like Baby Shower, Marriages, Betrothal, Birthdays
- Festivals like Diwali, Pongal, New Year
- Religious Days like Amavasya, Pradosham, Shivrathri, etc
- Special South Indian Breakfast / Lunch
Medu Vada Ingredients
- Urad Dal – Urad Dal is the main ingredient – choose light colored, unpolished dal for making Medu Vada. Urad Dal, Ulundhu (Tamil), Ulunnu (Malayalam), Udinna (Kannada), Black Gram (English) all means Urad Dal.
- Flavor – Hing, ginger and curry leaves adds flavor to Medu Vada. These ingredients are added to the urad dal batter as such and need not be ground.
- Others – Small Onions & Green Chillies give a balancing taste to Medu Vada – hence do not skip it.
- Oil – Use refined oil available at stores. For a healthier option, you can use sesame / groundnut oil too.
How to make Medu Vada Step by Step
1.Soaking – Rinse 1 cup urad dal well to remove the starchy coating. Rinse it atleast 2 times then drain water.
2.Add it to a bowl and Soak in water for 2 hours.
3.Keep it undisturbed for 2 hours.
4.Can you see how well it is soaked.
5.After 2 hours rinse it again and drain water completely.
6.Grinding – To a mixer jar – add the drained urad dal.
7.Chill 1 cup water and keep it ready. We may not end up using it fully. Adding chill water for grinding avoids mixer jar from getting heated up. Alternatively you can use icecubes too. You can use regular water itself if you are grinding the batter in grinder.
8.Add 3-4 tablespoon first to it. Start grinding add little by little later while grinding.
9.Batter consistency – Add chill water little by little to grind it to a thick smooth fluffy batter. Make sure to add very little water to grind else you will end up in a runny batter.
10.Now transfer the batter to a big wide mixing bowl so that it is easy to mix.
11.Fluff it well for 2 mins. You can use your hand or a spatula or even whisk. Beat it well for 1-2 mins not more than that.
12.Now add a pinch of batter to a bowl containing water. It should float like butter then the batter is perfect.
13.Adding condiments – Now to the batter add 1/2 cup finely chopped onion, 2 small green chillies finely chopped, 1/2 teaspoon ginger, 1 tablespoon curry leaves, salt to taste and a pinch of hing.
14.Mix it well until evenly distributed.
15.Shaping vadas – Wet your hands by first dipping your fingers and palm in water this is to avoid batter from sticking while shaping the vada.
16.First grease a strainer or perforated laddle with oil. Take a portion of batter add it at the back of the strainer slightly flatten it and make a dent in the middle as shown. Flip and tap it hot oil or you can even dip in preheated oil.
17.I always prefer this method it may look difficult initially with practise you will surely excel it. First take a portion of the batter.
18.Slightly flatten it and make a dent in the middle as shown.
Tip : Shape the vadai at the tip of your fingers so that it easily flips inside the oil.
19.Frying the vadas – Heat oil – first add a pinch of batter the batter should come up immediately but oil should not be smoking hot.
20.Now oil is ready – shape and add the vadas. Add in batches, I usually add 3-5 vadas in a batch depends on the size of the kadai you are using.
21.Let it cook for few seconds do not disturb.
22.It starts coming up one by one.
23.Once it comes up and looks golden at the sides, turn over using a laddle or the murukku kambi as we call it.
24.Fry until golden brown on both the sides.
25.Once golden brown and crisp its ready to remove.
26.Remove the crispy vadas.
27.Repeat to finish the batter.
28.See how crispy it looks. You can hear the sound in the video.
Enjoy crispy medu vadas!!
Expert Tips
- Soaking – Always soak urad dal for atleast 1.5 – 2 hrs for getting perfect fluffy batter.
- Grinding – While grinding, add water little by little, If the batter becomes runny the vadas will drink more oil. For perfect crispy and soft vadas the batter should in correct consistency. You can use regular water itself if you are grinding the batter in grinder. If grinding in mixie then use chill water to avoid mixer from getting heated.
- Batter consistency : Batter should be thick and fluffy to get crispy perfect vadas. Once the batter is grinded fluff the batter using your finger tips or using a whisk / laddle. Incase your batter becomes runny add little rice flour say 1-2 tablespoon not more than that.
- Adding spices – Add onion only at the time of mixing and frying else it will let out water is added previously.
- Shaping vada – Wet ur hands now and then in water to avoid the batter from sticking. You can even use banana leaf or zip lock cover to shape the batter. If you do not get the shape you can just pinch and add the batter and fry as bonda – the taste will still be the same.
- Frying – Make sure oil is preheated first pinch batter and add it to check if it rises up immediately without smoking then oil is perfect. You can shape the vadas and add it.
Variations
- You can add 2 tablespoon raw rice while soaking urad dal.
- You can add cumin seeds, pepper corns if you like add 1 teaspoon each.
- You can grind ginger along with urad dal if you do not prefer the bits to come while eating.
- Add finely chopped greens / spinach /drumstick leaves to the mixture for a healthy & tasty version.
- Add finely chopped carrot, cabbage for kids / healthier version.
Calories in Medu Vada
Medu Vada add about 100 calories – 400 calories depending on the size – so consume with moderation if you are on diet mode.
Serving & Storing Suggestions
Medu Vada is crispy & soft when hot, though it is tasty when it cools down as well. Medu Vada is best enjoyed with sambar & coconut chutney along with a sweet, tea / coffee or a tiffin. In South India, they are savored along with Payasam too! Medu Vada can be re-fried for later use.
If you are making the batter the previous day then just grind the batter and store in fridge add onion and other spices the next day when you plan to fry it. If you add onions and store the batter – onions may leave water and make the batter runny.
FAQS
1.What should I do if the mixture becomes watery?
Add 1-2 tablespoon rice flour to the batter if the mixture becomes runny. You can also add 1-2 teaspoon of fine sooji.
2.Why is my vada breaking / splitting up in oil?
If the batter is too runny then it may start to split while dropping in oil so make sure to the batter is thick and fluffy as shown.
3.Why my vada is hard?
If the batter is too thick and not fluffy then medu vadai turns harder. You can sprinkle little water mix well then shape and fry it to get perfect crispy vadas.
4.Why my vadai is drinking too much oil?
If the Medu Vada batter is too runny then the vadas may drink too much oil. In that case add few tablespoon rice flour to make the consistency right then shape and fry it.
5.How is Medu Vada different from Bonda?
Medu Vada and Bonda closely resembles each other in taste & texture, however, slightly different in ingredients and shape. Medu Vada is slightly flat and has a hole in the centre which makes it to have more crispy portions and soft & rightly cooked inside.
Bonda on the other hand is deep fried just as dollops and does not need a preparatory stage of shaping the batter in a sheet / leaf and putting a hole at the center.
If you have any more questions about this Medu Vada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Medu Vada Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Medu Vada Recipe | Ulundu Vadai Recipe
Ingredients
- 1 cup whole urad dal
- 2 nos green chillies finely chopped
- 1/2 cup onion finely chopped
- 1/2 teaspoon ginger finely chopped
- 1 tablespoon curry leaves finely chopped
- a tiny pinch hing
- salt to taste
- chill water as required
Optional
- 1 teaspoon whole black pepper corns
- 1/2 teaspoon cumin seeds
Instructions
- Rinse 1 cup urad dal well to remove the starchy coating. Rinse it atleast 2 times then drain water.
- Soak in water for 2 hours.
- Keep it undisturbed for 2 hours.
- Can you see how well it is soaked.
- After 2 hours rinse it again and drain water completely.
- To a mixer jar – add the drained urad dal.
- Chill 1 cup water and keep it ready. We may not end up using it fully. Adding chill water for grinding avoids mixer jar from getting heated up. Alternatively you can use icecubes too. You can use regular water itself if you are grinding the batter in grinder.
- Add 3-4 tablespoon first to it. Start grinding add little by little later while grinding.
- Add chill water little by little to grind it to a thick smooth fluffy batter. Make sure to add very little water to grind else you will end up in a runny batter.
- Now transfer the batter to a big wide mixing bowl so that it is easy to mix.
- Fluff it well for 2 mins. You can use your hand or use a spatula or even whisk. Beat it well for 1-2 mins not more than that.
- Now add a pinch of batter to a bowl containing water. It should float like butter then the batter is perfect.
- Now to the batter add 1/2 cup finely chopped onion, 2 small green chillies finely chopped, 1/2 teaspoon ginger, 1 tablespoon curry leaves, salt to taste and a pinch of hing.
- Mix it well until evenly distributed.
- First dip your fingers and palm in water this is to avoid batter from sticking while shaping the vada.
- Shaping the vada : First grease a strainer or perforated laddle with oil. Take a portion of batter add it at the back of the strainer slightly flatten it and make a dent in the middle as shown. Flip and Tap it hot oil or you can even dip in preheated oil.
- I always prefer this method it may look difficult initially with practise you will surely excel it. First take a portion of the batter.
- Slightly flatten it and make a dent in the middle as shown.Tip : Shape the vadai at the tip of your fingers so that it easily flips inside the oil.
- Heat oil – first add a pinch of batter the batter should come up immediately but oil should not be smoking hot.
- Now oil is ready – shape and add the vadas. Add in batches, I usually add 3-5 vadas in a batch depends on the size of the kadai too.
- Let it cook for few seconds do not disturb.
- It starts coming up one by one.
- Once it comes up and looks golden at the sides, turn over using a laddle or the murukku kambi as we call it.
- Fry until golden brown on both the sides.
- Once golden brown and crisp its ready to remove.
- Remove the crispy vadas.
- Repeat to finish the batter.
- See how crispy it looks. You can hear the sound in the video.
- Enjoy crispy medu vadas!!
Video
Notes
- Soaking – Always soak for atleast 1.5 – 2 hrs for getting perfect fluffy batter.
- Grinding – While grinding, add water little by little, If the batter becomes runny the vadas will drink more oil. For perfect crispy and soft vadas the batter should in correct consistency. You can use regular water itself if you are grinding the batter in grinder. If grinding in mixie then use chill water to avoid mixer from getting heated.
- Batter consistency : Batter should be thick and fluffy to get crispy perfect vadas. Once the batter is grinded fluff the batter using your finger tips or using a whisk / laddle. Incase your batter becomes runny add little rice flour say 1-2 tablespoon not more than that.
- Adding spices – Add onion only at the time of mixing and frying else it will let out water is added previously.
- Shaping vada – Wet ur hands now and then in water to avoid the batter from sticking. You can even use banana leaf or ziplock cover to shape the batter.
- Frying – Make sure oil is preheated first pincha batter and add it to check if it comes up immediately without smoking then oil is perfect. You can shape the vadas and add it.
Happy Cook
My favourite is also parippu vadam but i love this too and yours look so perfect.
kaarasaaram.com
looks fantastic…the shape is perfect..kudos to ur mom for the perfect vadas..
Reva
Nithya
I like both styles of vadai. I love this one when it is soaked in curd and served as curd vadai or even with rasam 🙂 yummyyyyyy 🙂
Swathi
Medu vada looks perfect and crispy. Love to have with tea.
The Foodie
Nice vadas…lovely color…and perfect shapes:)
Pavithra
Supera irukku sharmi.. pls pass me one. Amma's one is super perfect.
Subhashini
looking so crispy and yummy.
Paaka Shaale
Ohhhhh the vadas look fabulous sharmi. You've got me drooling 🙂
Cilantro
Love ulunthu vadai, it is a bit tricky to get the perfect shape but I am able to make them after a bit of advise from our friend.
savitha ramesh
crispy ulundhu vadai ….my fav vadai tooo
Dimah
This looks and sounds amazing!
Priya
Feel like munching some, love it with spicy coconut chutney..Yours looks marvellous sharmi..
Rachana
Crispy and delicious vadai with some sambar would make me really happy 🙂
Soumya
wow..vadai looks very perfect and delicious….can I have some from that plate? yum yum yum!
Nags
reminds me of rak's vada! i can never get the donut shape 🙂
♥LOVE2COOK♥
Want some vadai with chutney please!!! Mouthwatering here 😉
Gayathri's Cook Spot
Very inviting vadai..
Satya
I can have them at anytime of the day.. love it.
RAKS KITCHEN
Vadai superb,my mom and MIL too uses milk cover to make shape sometimes if they dont get banana leaf 🙂
Priti
Looks super yum…reminded me of Raks vadai…I can never get the perfect shape :(…
Prathima Rao
Looks fantastic!!! Crispy on the outside, soft & delicious on the inside..
Reshmi
amazing vadai…gives the memory of my amamma..
Anu Nandu
One of my favorites. I love to eat it super hot right out of the oil and puff puffing with heat! Looks gorgeous!
Laavanya
I love ulunthu vadai and my mom makes it so well.. You've got perfect colour on yours… wish I could have some now!
SpicyTasty
Wow crunchy and yummy…
Prathibha
They look really crispy n spongy…now I m craving 4 dem…:(
Cham
Ulundhu vadai is an art of making like round chapati 🙂 Love the color of ur vadai!
Ananda Rajashekar
i'm so bad in frying that i usually burn most of my fingers….must say you are so very good and shape don't worry they are just Perfect 🙂 Happy Pongal
Archana
hi sharmi
have doubt about fluffy texture, does it mean grind to a fine paste till bubble pops out like how we grind for idli? last time tried in wet grinder with very very little water the same recipe but it became hard from outside but taste was awesome, today again i want to give a try can u help me dear:-)
Sharmilee! :)
@Archana : The batter should be light and fluffy means the batter will have very tiny bubbles if seen very close. Hope this helps! 🙂
Archana
thanks a lottt sharmilee for such quick response will try today and give u the feedback:-)
2peasandapot
AWESOME! love vada. I think Indian is the best of all fried foods
cRaNkY LeEsH
Sharmilee.. that looks delicious. I'm from Malaysia and this is my fav indian food since my childhood other than masala dosa. Thanx for this recipe.
Priyaa Ravichandran
Sharmi thank u for your recipe which even i do in the same method but in this recipe I did not see when u have added salt to it. I wanted to know because after the batter is prepared i add salt and it becomes little runny which does not give me shape and some times i take the batter in the spoon and fry it in the oil. I am waiting for your advice when to add water, while grinding or in the batter.
Sharmilee! :)
@Praiya : Only after the batter is prepared we add salt along with other ingredients like onion, chillies etc. If you feel it becomes runny then while grinding sprinkle very little water just for the sake to avoid the batter sticking to the grinder. Hope this helps!
AllyGeorge
Nice Job! 🙂 Have you tried the Wada maker? / DOugh nut maker? I have heard that it gives perfect and identical shape everytime.
Bhargavi
Hey perfect vadas, But trick is getting perfect texture.Please provide me with more inputs on how the batter should be. when i diid it became very hard
Sharmilee! :)
@Bhargavi : Please check mynotes section for more tips….
RENU
hi
i have made vadas…but my shape comes out bad….how to make a good shape?thanks.Jayanthi.
Sharmilee! :)
Just check the video , I hope it will be helpful!
senthil nathan
best side dish for pongal,,,,,,,,,,,,,,,wowwwwwwwww
Manali
Helo sharmi m new follower of ur recipes since ystrday… Thanks for dis recipe… Now i knw d trick to add hole… Is nt to add much water n make it runny… Btw 1 question u mentioned 15 onions by mistake…?? How many large / normal sized onions to use?
SHARMILEE J
No No its not a mistake…Its 15 small onions
methemom
Hi sharmi, I got inspired by this and made vadas with holes successfully in my first attempt. Also I was successful in making thayir vadas. Thanks a ton!
ann sebastian
hey sharmi chechy…….hi m a new follower…wanted to ask u is it corriander leaves/powder dat v hv to put??/
love ann
SHARMILEE J
It is coriander leaves…
MANE ADIGE
hi sharmi, i have become really a fan of your recipes have tried the veg koorma and egg recipe which was awesome and now browsing more into your site to try new recipes. We like the vadas but my batter will be thick but after adding onion and salt it becomes runny while frying process.. any suggestions ?
SHARMILEE J
Add onion and salt just before frying, if you mix and keep it will leave out water making the batter runny…If incase it happens just add little rice flour and sooji to make the batter thick
varsha anand
Reenu : sharmi all ur recepies r awesome . I m a beginner and I try ur recepirs for all occasion. One doubt, can v try wit big onion if s he many required?
Rifka Seyed
Hai! How long the urud dhal must be soaked? Only for 1 hour or more than 1 hour?
SHARMILEE J
Yes for 1 hr or 2 hrs not more than that
Helena Lovkis
Your recipes are great – I Love Banana Vada – I am from Cape Town in South Africa, but was taught to make it by my friend from Durban XXX
Manju
Hi Sharmile
Can u pls giv the uriddhal measurement
Sharmilee J
Please check ing list urad dal is 1 cup