Medu Vada Recipe

medu vada recipe

Medu vada is a popular South Indian breakfast item made from urad dal (split black gram). It is a savory donut-shaped fritter that is typically served with sambar and chutney. Here is a recipe for medu vada:

Medu Vada Recipe

  • 1 cup urad dal (split black gram)
  • 1/2 teaspoon salt
  • 1/4 teaspoon hing (asafoetida)
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon curry leaves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon green chilies, finely chopped
  • Oil for deep frying


  1. Rinse the urad dal and soak it in water for at least 4 hours, or overnight.
  2. Drain the dal and discard the water. Add the dal to a blender or grinder and grind it to a smooth paste, adding a little water as needed.
  3. Transfer the batter to a bowl and add the salt, hing, cumin seeds, curry leaves, black pepper, and green chilies. Mix well.
  4. Heat oil in a deep pan or wok for deep-frying over medium heat. Check the temperature by dropping a small piece of batter; it should sizzle and rise immediately.
  5. Wet your hands and take a small portion of the batter. Shape it into a donut-shaped fritter with a hole in the center.
  6. Carefully add the vada to the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
  7. Remove excess oil.
  8. Serve hot with sambar and chutney.


  • For a fluffier vada, soak the dal for a longer period of time.
  • Make sure the oil is hot enough before adding the vada to prevent it from becoming soggy.
  • You can adjust the amount of spices to your taste.
  • Medu vada can be stored in an airtight container at room temperature for up to 2 days. Reheat in a pan or oven before serving.

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