Medu Vada

Medu Vada
Photo Credits: Ravi Talwar

Deep fried donut like savory discs made of urad dhuli dal (split husked black gram lentil), Medu vada is originally a South Indian dish. This popular breakfast can also be had at any time during the day accompanied with sambhar or coconut chutney.


  • Urad dhuli dal (split husked black gram lentils)        3/4 cup

  (Washed and soaked for 4 hrs)

  • Salt                                                                         To taste
  • Cooking oil                                                              For deep frying


  1. Drain and grind the soaked urad dal with minimum water.
  2. Pour out the paste in a big bowl. Add salt to taste and beat the mixture well with your hand for about 15 minutes. This will allow ample air to seep in the mixture.

Tip: Beating of the batter is very important since the more air you allow in while beating, the better quality vadas you’ll have. Beat the mixture in a circular movement until it turns whitish and fluffy.

  1. Put a deep frying pan or wok on medium heat with enough oil in it for deep frying.
  2. Wet your hands well with water, take some amount of mixture in your hand and roll it to give a thick flat circular shape. Finally make a hole in the middle with help of your thumb or finger dipped in water.
  3. If the oil has heated up nicely, gently drop the vada in the frying pan.

Note: Drop just a few at a time; do not over crowd.

  1. Fry from both sides, gently flipping them once or twice until golden brown.
  2. Transfer the fried vadas onto a plate lined with paper towels to drain excessive oil.
  3. Serve hot and crispy vadas with Sambhar and coconut or green chutney.

Note: For Sambhar recipe, see Idli Sambhar recipe here.

Preparation Time: 30 minutes (excluding soaking time)

Serves: 2

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