Medu Vada is a South Indian breakfast recipe made from urad dal (Split Black Gram or black lentil). Step-by-step pictures, instructions, and videos are given below. Then it is usually made in a doughnut shape, with a crispy outside and soft inside. It is a famous food item in South Indian Cuisine.
Medu Vada is a South Indian breakfast snack. It is made by using urad dal. Urad dal is also known as Vigna mungo, black gram, urad bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, black matpe, whole urad dal, white lentil.
In uddu, uddina bēḷe (Kannada), urad dal(Hindi), uzhunnu (Malayalam), uluntu, ulundu, ulutham paruppu (Tamil), minumulu and uddhi pappu (Telugu).
The word Medu means soft in Kannada, Tamil, thus it is called soft fritter. Furthermore, it is called Uddina vade (Kannada), Urad vada, Medhu vadai, Ulundu vadai (Tamil), Garelu (Telugu), Uzhunnu vada (Malayalam), and batuk (Nepali).
Process:
Firstly we need to soak urad dal for 2 to 4 hours or overnight and ground it into a smooth paste. If you drop the batter in water it should float on the top, then the batter is in the right consistency (ref image below). Then transfer the batter to another bowl and flavored with other ingredients such as asafoetida, cumin seeds, chopped onion, chopped curry leaves, peppercorns, green chilies, salt to taste, and chopped coconut pieces (optional).
Later mix for 5 to 10 minutes till the batter becomes soft and fluffy. Finally, wet your hand and patted into doughnut shape vada, and deep fry it until it becomes golden brown. Instead of hand even we can use banana leaves for patting the vada.
Best Combo:
It is usually served with sambar, and coconut chutney, along with idli or Pongal. Sometimes it can be served with thick curd as a snack (Dahi Vada).
Ingredients:
Urad dal, tbsp Rice, Green chilies, Crushed Pepper, Onion chopped, a Few curry leaves chopped, Salt to taste, Oil for deep frying, crushed pepper, water as required.
Methods:
- First, soak urad dal, and rice for 2 to 4 hours.
- Discard the excess water and transfer the soaked urad dal to a mixer jar, add 1-inch ginger.
- Transfer the ground urad dal paste to a mixing bowl.
- Take a mixing bowl and add in ground urad dal paste, add chopped onion, chopped curry leaves, coriander leaves, crushed pepper, hing, and salt to taste.
- Give a mix for 5 to 8 minutes.
- Wet your hands and take a portion of the vada batter, make a hole at the center and drop them into flavor shot oil.
- Fry till golden brown in a medium flame.
- Finally, the healthy and tasty Medu Vada is ready to serve.
For other recipes:
Yummy ashas kitchen, Breakfast Recipes, Meals Recipes, Rice Recipes, Rasam and Sambar Recipes, Side dish or Palya Recipes, Gravy and curry Recipes, Non-Veg Recipes, Millet Recipes, Podi or Powder Recipes, Chutney Recipes, Appetizers, Desserts and drinks, Cakes and Baking, Salads, Others.
How to make Medu Vada Recipe:
How to make Medu Vada Recipe
Equipment
- 1 Mixer jar
- 1 Mixing bowl
- 1 Frying pan
Ingredients
- 1 cup Urad dal
- 2 tbsp Rice
- 2 Green chilies
- 1 Big Onion chopped
- 1 inch Ginger
- Few Curry leaves
- ¼ tsp Hing
- ¼ tsp Pepper
- 1 tbsp Chopped coconut
- Salt to taste
- Water as required
- Oil for deep frying
Instructions
- Firstly, soak urad dal, rice for 2 to 4 hours.
- Discard the excess water and transfer the soaked urad dal to a mixer jar, add 1 inch ginger.
- Transfer the ground urad dal paste to a mixing bowl.
- Take a mixing bowl and add in ground urad dal paste, add chopped onion, chopped curry leaves, coriander leaves, crushed pepper, hing, salt to taste.
- Give a mix for 5 to 8 minutes.
- Wet your hands and take a portion of the vada batter, make a hole at the center and drop them into a hot oil.
- Fry till golden brown in a medium flame.
- Finally, the healthy and tasty Medu Vada is ready to serve.
FAQ:
How to make medu vada less oily ?
We can remove excess oil by keeping the fried item on kitchen towel or absorbent paper, it helps to observe excess oil. Another tips is we can add a pinch of salt in hot oil and then fry.
Why is my vada oily?
If the dal is over soaked or if the oil is not at the right temperature,
If the batter is not light and fluffy at that point also it becomes oil, so grind the batter smooth and give a mix for 5 to 10 minutes or till it becomes fluffy.
Can we reheat Medu Vada?
We can reheat in convention mode for 5 minutes.
Does Medu Vada need fermentation?
Just rinse dal for 2 to 3 times and allow it to soak for overnight or at least for 2 to 3 hours. Then transfer to a mixer jar or grinder and grind it into a smooth batter. Give a mix and its ready.
Why is urad dal vada hard?
While grind dal add sufficient water adding little water makes the vada hard and if you add more water we cannot hold or give shape to it.
Can we store medu vada in fridge?
We can store for 1 to 2 days if properly stored it an air tight container.
Why is medu vada not crispy?
Adding rice flour makes it crispy, or while soaking dal add 1 or 2 tbsp of rice along with it and then grind it into a smooth paste.
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