Urad Dal Vada-Medu Vada Recipe

In this Urad Dal Vada – Medu Vada recipe, you’ll find a traditional South Indian snack made with soaked and ground urad dal (black gram). These vadas are crispy on the outside, soft and fluffy on the inside, and mildly spiced with ginger, green chilies, and curry leaves. Perfect for breakfast or tea-time, they are often served with coconut chutney and sambar for a wholesome experience. This recipe uses minimal ingredients yet delivers authentic flavor and texture.

What is Urad Dal Vada or Medu Vada ?

Urad Dal Vada, popularly known as Medu Vada, is a classic South Indian delicacy that originated in Tamil Nadu and is now enjoyed across India as a beloved breakfast or snack. Shaped like a doughnut, this deep-fried treat is made from soaked and ground urad dal (black gram), which is whipped into a fluffy batter and seasoned with chopped green chilies, ginger, black pepper, curry leaves, and sometimes onions. The light and airy texture comes from properly aerating the batter, making the vadas crisp on the outside and soft inside. Traditionally served with coconut chutney and hot sambar, Medu Vada is a staple in South Indian homes and temples, and often enjoyed during festivals or special occasions.

Ingredients For Urad Dal Vada - Medu Vada Recipe

For Vada Batter:

Urad dal (black gram) – 1 cup
Green chilies – 2, finely chopped
Ginger – 1- inch piece, finely chopped
Curry leaves – 8-10, finely chopped
Black peppercorns – 1 tsp (optional)
Onion – 1 small, finely chopped
Salt – to taste
Water – as needed

For Frying:

Oil – for deep frying

Accompaniments:

Coconut chutney
Sambar

How to Make Urad Dal Vada- Medu Vada Recipe?

1. Soak and Grind the Dal

Wash and soak urad dal for 4-5 hours or overnight. Then, grind it.
Grind the dal into a thick, fluffy batter using a wet grinder or blender after draining the water completely. To get the desired consistency, grind with very little water.

2. Prepare the batter

In a bowl, beat the batter quickly for 2-3 minutes to include air. This makes the vada lighter and fluffier.
Add chopped green chilies, ginger, curry leaves, peppercorn, onions , and salt in the batter. Mix thoroughly.

3. Shape the Vada

To avoid batter sticking, wet your palms with water.
Roll a tiny amount of batter into a ball and gently flatten it.
Create the basic doughnut shape by making a hole in the center with your thumb.

4. Fry the vada

Preheat oil in a deep frying pan on medium heat.
Carefully place the formed batter in the heated oil. Fry a few vadas at a time to prevent overcrowding.
Fry the vadas till golden brown and crispy on both sides. Remove and drain on a paper towel to absorb any excess oil.

Serving Suggestions

Serve hot urad dal vadas with coconut chutney, a creamy, slightly spicy dip prepared from shredded coconut or sambar: a refreshing lentil-based vegetable stew.
For a different flavor, try these vadas with tomato chutney, mint chutney, or plain yogurt!

Pro Tips For Urad Dal Vada - Medu Vada Recipe

Use Fresh Dal
Always use fresh urad dal. Old dal may not give the right fluffiness or taste.
Soak Properly

Soak the urad dal for 4–6 hours only. Over-soaking can make the batter watery and affect the texture.

Grind Without Water (or Very Little)
While grinding, avoid adding too much water. Use 1–2 tablespoons at a time only if needed. The batter should be thick and fluffy.
Whip the Batter

After grinding, whip the batter with a spoon or hand in circular motions for 5–7 minutes. This incorporates air and makes the vadas light and crispy.

Test the Batter

Drop a small spoon of batter in water. If it floats, the batter has the right consistency and is airy.

Wet Your Hands Before Shaping

Always wet your hands before shaping vadas. This prevents sticking and helps form smooth edges.

Use Medium Heat for Frying.

Fry the vadas on medium heat. High heat will brown the outside quickly but leave the inside undercooked. Low heat will make them oily.

Add Rice Flour for Extra Crispiness (optional)

Mix 1 tablespoon of rice flour into the batter for a crispier texture.

Season Smartly

Add finely chopped ginger, green chilies, curry leaves, and crushed pepper to the batter for better flavor.

Serve Immediately

Vadas taste best when hot and crispy. Serve with coconut chutney or sambar right after frying.

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Urad Dal Vada-Medu Vada Recipe

Recipe Card

Urad Dal Vada -Medu Vada

Urad Dal Vada, also known as Medu Vada, is a popular South Indian fritter made with soaked urad dal and aromatic spices. Crispy on the outside and soft inside, these donut-shaped vadas are perfect with coconut chutney or hot sambar for a satisfying breakfast or snack.

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Prep Time 15

Cook Time 30

Soaking Time 5

Total Time 5 45

Servings: 4

Course: Breakfast, Snack

Cuisine: South Indian

Ingredients Method Notes

Ingredients

For Vada Batter

Urad dal black gram – 1 cup
Green chilies – 2 finely chopped
Ginger – 1-inch piece finely chopped
Curry leaves – 8–10 finely chopped
Black peppercorns – 1 tsp optional
Onion – 1 small finely chopped
Salt – to taste
Water – as needed

For Frying

Oil – for deep frying

Method

1. Soak and Grind the Dal

Wash and soak urad dal for 4–5 hours or overnight.
Drain completely and grind into a thick, fluffy batter using minimal water.

2. Prepare the Batter

Beat the batter for 2–3 minutes to aerate it.
Mix in chopped green chilies, ginger, curry leaves, peppercorns, onions, and salt.

3. Shape the Vada

Wet your hands to prevent sticking.
Take small portions of batter, form into balls, flatten slightly, and make a hole in the center.
Heat oil over medium flame.
Gently drop vadas into hot oil and fry in batches.
Fry until golden brown and crispy. Drain on paper towels.

Serving Suggestions

Serve urad dal vadas hot with:

Coconut Chutney – Creamy and spicy
Sambar – Tangy, veggie lentil stew
Try with mint chutney, tomato chutney, or plain yogurt for variation.

Notes

1. Use fresh urad dal for best texture.

2. Soak dal for 4–6 hours only.

3. Grind with little or no water.

4. Whip batter to make it airy and light.

5. Float test: drop batter in water — it should float.

6. Wet hands while shaping.

7. Fry on medium heat to cook evenly.

8. Add 1 tbsp rice flour for crispier vadas (optional).

9. Season well for extra flavor.

10. Serve hot for best taste.

Frequently Asked Questions (FAQS)

How to make medu vada more crispy?

To get crispier medu vadas, use minimal water while grinding, beat the batter well, and mix in a little rice flour or rava. Fry in hot oil on medium heat and drain on paper towels to retain crunch.

Why is my medu vada not soft?

Medu vada may turn out hard if the batter is too thick or hasn’t been beaten well. Using old or less fresh urad dal, grinding with too little water, or frying on high heat can also make them dense instead of soft and fluffy.

Why is my medu vada not crispy?

If your medu vada isn’t crispy, the batter may be too watery or under-aerated. Also, frying at too low a temperature can result in oily, soggy vadas. Adding a bit of rice flour can help enhance the crispiness.

Is vada good for health?

Vada is high in protein due to urad dal but is deep-fried, making it rich in calories and fat. It’s best enjoyed occasionally or made healthier by air-frying or pan-frying with less oil.

Is vada a fermented food?

No, traditional medu vada is not a fermented food. The batter is made fresh from soaked and ground urad dal without fermentation. However, resting the batter for a short time can improve texture but does not qualify it as fermented.

How long should urad dal be soaked for dal vada?

Urad dal should be soaked for at least 4 to 6 hours, or preferably overnight, when making dal vada. Soaking ensures the dal becomes soft enough to grind into a smooth batter, which helps make the vadas light and fluffy.