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Urad Dal Vada

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 minutes
Cook Time 30 minutes
Soaking Time 5 hours
Total Time 5 hours 45 minutes
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
  1. Wash and soak urad dal for 4–5 hours or overnight.
  2. Drain completely and grind into a thick, fluffy batter using minimal water.
2. Prepare the Batter

  1. Beat the batter for 2–3 minutes to aerate it.
  2. Mix in chopped green chilies, ginger, curry leaves, peppercorns, onions, and salt.
3. Shape the Vada
  1. Wet your hands to prevent sticking.
  2. Take small portions of batter, form into balls, flatten slightly, and make a hole in the center.
  3. Heat oil over medium flame.
  4. Gently drop vadas into hot oil and fry in batches.
  5. Fry until golden brown and crispy. Drain on paper towels.
Serving Suggestions
    Serve urad dal vadas hot with:
    1. Coconut Chutney – Creamy and spicy
    2. Sambar – Tangy, veggie lentil stew
    3. 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.