Medu vada recipe is a South Indian breakfast snack made from urad dal / Vigna mungo. It is usually made in a donut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack medu vada is eaten with coconut chutney and sambar.
Medu Vada is a traditional South Indian snack. It is crispy on the outside and soft on the inside.
Medu Vada is made from urad dal (black gram lentils). It is shaped like a donut with a hole in the middle.
It is a popular dish in South India, especially in the states of Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. Medu Vada is eaten with coconut chutney, sambar or both.
Medu Vada is a snack or a side dish.
Medu Vada is made from urad dal (black gram lentils), ginger, green chillies, curry leaves, black pepper, salt, oil.
Ingredients
. 1 cup Urad Dal
. 2 Tablespoon Rice Flour
. 1 Teaspoon cumin seeds
. 1 Teaspoon crushed black papper
. 1 Teaspoon chopped coriander
. 1/2 Teaspoon Hing , asafoetida
. 5/6 Tablespoon water
. Salt To Taste
How To Make Medu Vada Recipe Step by Step Instructions
1. First of all, clean 1 cup of urad dal thoroughly. After that, wash the urad dal 1 to 2 times with water.
2. Soak the urid dal in clean water for 6 to 8 hours.
3. After soaking urad dal for 6 to 8 hours, wash the urad dal 2 to 3 times with water. After that, put the urad dal in the mixer pot and grind it.
While grinding the urad dal finely in the mixer, add a little water and grind it. Due to this, the urad dal will become finely grind.
Use only as much water as required. Keep the urad dal mixture a little thin.
So that the medu vada becomes soft and crispy. Remove the urad dal mixture from the mixer into a bowl.
4. Add finely chopped coriander and finely chopped onion, ginger paste, hing, cumin seeds, salt to taste, finely chopped black pepper, curry leaves to the medu vada batter and mix it all thoroughly.
5. To fry medu Vada, place a pan on the gas. Add oil to the pan. And heat the oil on low flame.
6. Let’s see how to make medu vada by hand. First of all take a bowl.
Apply some water on the flat bottom of the bowl.
And place a ball of batter on the watered area and flatten it.
And make a hole in the center with your finger. After that drop the medu vada in hot oil.
And fry it on low flame. Fry until brown. See how I make medu vada on the bowl and by hand in the photos.
7. Medu Vada is ready to eat. Serve Medu Vada with coconut chutney and sambar.
Medu Vada Recipe Pro Tips
1. Use good quality urad dal. Use urad dal with the top cover or husk removed. This will prevent medu Vada from looking black.
2. Soak urad dal for at least 6-8 hours. Under-soaked dal does not grind well and affects the texture of the batter.
3. Use minimal water to grind urad dal. Add very little water while grinding urad dal. The batter should be thick and soft. This will make medu Vada good.
4. After grinding urad dal, whisk the batter well in one direction with your hands or a spoon. This will introduce air, which makes the vada soft and light.
5. Avoid storing the batter in the refrigerator. It is better to use fresh batter. If kept in the refrigerator, the vadas may harden or absorb oil.
6. Use wet hands to shape. Wet your palms or fingers before shaping each vada to prevent it from sticking.
7. Fry medu Vada at the right temperature The oil should be medium hot. It should not be too hot or too cold. In very hot oil, the vadas brown quickly but remain raw inside. In very cold oil, they absorb too much oil and become soggy. So heat the oil in a moderate amount and fry medu Vada.
8. Use rice flour. If the batter is a little runny, add 1-2 tbsp of rice flour to thicken and make it crispy. Do not add too much rice flour as it can make the vadas tough. Be careful about this.
9. Do not put too many medu vadas in the pan to fry. Fry in small quantities. Fry in small batches to cook evenly and get perfect crispiness.
FAQs
1. What type of dal is used for medu vada?
The main ingredient is whole urad dal (chickpea). Split urad dal can also be used, but whole urad dal gives a better texture and taste.
2. Can I use a blender instead of a wet grinder?
Yes, a high-powered blender can be used, but traditionally a wet grinder gives better results as it allows you to use minimal water and makes the dough softer.
3. How long should I soak urad dal?
For best results, soak the dal for at least 6-8 hours or overnight.
4. How do I check if the dough is the right consistency?
Drop a small ball of dough into the water. If it floats, it is airy enough. If it sinks, whisk the dough more to incorporate air.
5. How to shape medu vada?
Wet your hands, take a ball of dough, make a hole in the middle with your thumb and gently slide it into the hot oil. Alternatively, shape it on a greased banana leaf or plastic sheet.
6. Can I make medu vada in advance?
Fresh vadas taste best, but you can make the dough in advance (keep it in the fridge for a day). Fried vadas can be reheated in an air fryer or oven to make them crispy again.
7. What can I add to the dough for flavor?
Finely chopped onions, green chilies, ginger, black pepper, curry leaves, coriander leaves, Hing, salt to taste
8. What can I accompany medu vada?Medu vada is usually accompanied by the following dishes. Coconut chutney, sambar are the best accompaniments for medu vada.
Tasty and delicious recipes are on my site. Visit that recipe.
Anandrao kharat
Indian Testy Recipe
Join me on my journey to a healthier lifestyle. Rooted in generations of family cooking, I specialize in sharing time-honored recipes that celebrate heritage, simplicity, and the rich flavors of homemade meals. From slow-simmered stews to hand-kneaded breads, each dish tells a story passed down through tradition. My passion lies in preserving the essence of classic recipes while inviting everyone to gather around the table and taste the comfort of the past. Please visit my website for recipes made in the traditional way. And give me your feedback about the recipe. 🙏Thank you 🙏