Medu Vada Recipe | How to Make Medu Vada | Urad dal Vada
Medu Vada is a South Indian Snack and one of the most loved Mumbai street food. Learn the medu vada recipe with step by step photographs and instructions.
Medu vada is my favorite South Indian breakfast recipe. I often make these vada on my weekend breakfast. This is a protein-rich recipe as urad dal (black gram lentil) is the major ingredient. So this is a wholesome recipe and keeps us full for longer. But since this is deep-fried it might not add to weight loss.
This is an easy recipe. The only thing you need to do is soak dal for 4 – 6 hrs. Then grind this to paste. But try not to add more water and make a thick paste.
If you are new to cooking, making a donut shape is difficult initially. but with little practice, this is always easy. You can also make them by placing them on tissue paper as well.
Vada goes best with any South style chutney or sambar. You can also make peanut chutney or kara chutney also.
This is one of the common street food in Mumbai. In Mumbai, you will get street-side vendors (anna) selling these delicious South Indian breakfast items near every corporate house or any street corner.
Tips to Make Fluffy and Crispy Vada at Home
Vada should be soft inside but crispy outside when you take a bite. But if you will not take proper care it might turn hard and chewy. So these are some tips to make perfect fluffy.
- Use a high power blender to blend the dal into a tight paste.
- Don’t use more water while blending or grinding. The lesser the better.
- After grinding the dal to smooth batter, whisk it for 2-4 minutes in one direction. This will make the batter soft.
- If the batter turns runny, add 1 – 2 tbsp semolina and rest for 10 – 15 minutes. Otherwise, you can also add rice flour to this.
Recipe Card For Medu Vada
- Wash dal for 4 – 5 minutes and soak in enough water for 6 – 8 hours.
- Then remove from water and put it in a high power blending jar.
- Blend it to a smooth paste. If required add little water while grinding.
- But add very little water else the paste will be runny and will be difficult to give it a shape.
- Once finely paste, add some cumin seeds, chopped ginger, and green chilies.
- Heat oil in a pan for deep frying.
- You can shape this on butter paper (for beginners) or with the hand as well.
- Wet both the palms. Now take out a small portion of batter and transfer to another palm.
- Now take it on other palm with the help of fingers while pressing the thumb in the center to make a hole.
- Now drop it on hot oil.
- Make sure oil is not too hot as it will burn the vada from out only while the inner part will not get properly cooked.
- In the second method, Place one spoonful of batter on butter paper. Now make a hole in the center.
- Transfer the shaped vada to wet fingers and then drop directly to the hot oil.
- Don't overcrowd the pan with lots of vada together. Make it in a batch of 5 – 6 vada per batch.
- Flip to the other side and fry equally. Make them crisp and fluffy.
- Now remove from oil and place on kitchen towel to soak up excess oil.
- Serve vada with chutney and sambar.
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