Medu Vada Recipe: Crispy, fluffy, and tasty vada that pairs well with coconut chutney or sambar. In addition to Garelu in Andhra Pradesh, Uzhunnu Vada in Kerala, and Medhu Vadai in Tamil Nadu, these urad dal vada are also known as Medhu Vadai in Tamil Nadu.
These fritters in the shape of doughnuts are made with black gramme, herbs, coconut, and spices. Even though urad dal (black gramme) is the main ingredient, the herbs and spices can vary. You can also include vegetables such as onions, grated carrots, or grated beetroot.
A crispy south indian fritter recipe or an indian savoury doughnut recipe made with urad dal or black lentil It is typically served with idli, and the idli vada combination with chutney and sambar is a popular breakfast in many households.
The main component of the medu vada recipe is soaking the urad dal for 3 hours before grinding it to a smooth paste. Ginger, green chilies, dried coconut, coriander, and curry leaves are added later. subsequently shaped into doughnuts and deep fried in hot oil until golden brown and crisp
In kannada, the word medu in the medu vada literally means soft. Basically, this word is associated with this dish to describe its softness while also retaining its crispiness. Perhaps the udupi restaurants, which are well-known throughout India, played a significant role in popularising and bestowing this adjective on the vada recipe. However, in south India, it is also known as urad dal vada, medhu vadai, ulundu vadai in tamil, garelu in telugu, and uzhunnu vada in malayalam. Furthermore, it is traditionally served with coconut chutney or peanut chutney, but it is now also served by dipping in sambar.
I particularly enjoy the crispy and fluffy medu vada dunked in hot sambar with a side of coconut chutney.
The combination of vada sambar and coconut chutney is very popular and delicious. You can eat them with any type of sambar.
In addition, some important tips and suggestions for making a crisp and soft medu vada recipe. To begin, do not soak the urad dal for more than 4 hours; otherwise, the medhu vadai will absorb more oil while deep frying. Also, you might not get a crispy vada as a result. Second, I did not include finely chopped onion in the ground dough, but it is easily added. Furthermore, do not leave the ground dough to ferment and begin preparing it right away. Finally, the same dough can be used to prepare dahi vada or dahi balla recipes.
And you can also visit other categories such as:
Medu Vada Recipe Card:
Medu Vada Recipe
- 1 cup urad dal
- 2 green chilli (finely chopped)
- 1 inch ginger (finely chopped)
- few curry leaves (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 tbsp dry coconut / kopra (chopped)
- pinch hing / asafoetida
- 2 tbsp rice flour
- 1/2 tsp salt
- oil for deep frying
- First, soak 1 cup urad dal in sufficient water for 3 hours. Do not over-soak the vadas because they will absorb oil.
- Drain the water and grind the mixture to a fine fluffy paste, adding water as needed. I added 4 tablespoons of water to make a smooth, thick paste.
- Fill a large mixing bowl halfway with urad dal paste. In a circular motion, beat and mix the batter until it becomes light. This aids in the incorporation of air into the batter, resulting in soft and fluffy medu vada.
- 1 inch ginger, a few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, a pinch of hing, 2 tbsp rice flour, and 1/2 tsp salt are also added.
- With a spoon, thoroughly combine the batter.
- In a large kadai, heat the oil. Wet your hands with enough water and shape a small ball of dough into a round shape.
- Slowly shape the edges and make a hole in the centre, as you did with the bread vada.
- Place the vada in the oil and deep fry it on medium heat.
- Fry on both sides until golden brown and crisp.
- Finally, serve hot medu vada prepared in a mixi with your favourite chutney or sambar.
- First and foremost, if you are preparing vada after some time has passed, do not add salt. If you leave the batter out for an extended period of time, the salt will make it watery. Just before preparing the medu vada, season with salt.
- Adding rice flour also makes medu vada crispy and aids in the creation of a thick paste. If your urad dal batter is watery, add more.
- Furthermore, soaking for more than 4 hours causes the batter to become watery and absorbs oil.
- Finally, use a circular motion to incorporate air into the batter. This results in soft, fluffy, and crispy medu vada.
What does the term Medu Vada mean?
Medu vada (pronounced [med va]; lit.’soft vada’) is a type of South Indian fritter made from Vigna mungo (black lentil or urad dal). It is typically made in the shape of a doughnut, with a crispy exterior and a soft interior.
Is Medu Vada beneficial to one’s health?
No, this recipe is not suitable for diabetics, the heart, or weight loss. This vada has been deep fried. Deep-fried foods are not suitable for a healthy lifestyle. Deep frying increases oil absorption, which raises your fat levels.
Is Medu Vada considered junk food?
Medu Vada, a South Indian staple, is considered healthy because it contains dal or lentils. Well, it is not. … Furthermore, medu vadas are fried, which adds to the unhealthy factor. There are 334 calories per medu vada plate (discounting the calories from chutney and sambhar) (discounting the calories from chutney and sambhar)
Is the batter for Medu Vada and Dahi Vada the same?
The term Vada refers to a round snack that is usually deep fried. The same batter (as used in Medu Vada) is used to make Biscuit ambado (pronounced Biskut, vada without a hole), a popular snack at Konkani weddings
What is the best way to thicken Vada batter?
Make use of gramme flour
If your batter for channa dal vada or masala vada is runny. The best solution is to add the gramme flour to the batter and thoroughly mix it in. The watery batter will be easily fixed as a result of this. You can also use this as a substitute for urad dal batter.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Falooda Recipe