Medu Vada or Sambar Vada is a fried, doughnut-shaped south Indian delicacy made from Urad Dal. It tastes heavenly when eaten after dipping in sambar and accompanied by chutney.
Medu is a Kannada word that means 'soft' and Vada means 'fritter’. Medu Vada is soft and fluffy from inside but has a crispier outside crust.
A Cheese Pizza From Dominoz Doesn't Make Me Happy.. A Medu Vada From The Tiffin Box Did.
To make Medu Vada at home follow the detailed step by step recipe with photos posted below.
Nutrition (per serving)
Ingredients For Medu Vada Recipe
- 2 Cups Urad Dal (Split & Skinned Black Lentils)
- 1 Small Onion
- 10 Curry Leaves (Kari Patta)
- 2 Green Chillies
- ~1 inch piece of Ginger
- 10-15 Black Peppercorns (Sabut Kali Mirch)
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Baking Soda
- Oil for frying
- If You Put It In Your Mouth It Will Just Go South.
Step By Step Instructions for Medu Vada
- Wash and rinse 2 cups of Urad Dal (split & skinned Black Lentil) thoroughly. Soak it in water overnight or for at least 3-4 hours.
- Grind the dal to a smooth paste in a grinder or food processor with a few drops of water, if needed. The batter should remain thick so it can hold its shape. You can add a little bit of Semolina (Sooji) if the batter becomes thin.
- Transfer the batter to a mixing bowl and add finely chopped onion, green chilies, and ginger along with Curry Leaves and Black Peppercorn.
- Add a pinch of Baking Soda and Salt to taste and mix all the ingredients together.
- Take a plastic sheet and brush a few drops of oil on it. Take a spoonful of batter and place it on the sheet.
- Dip your finger in water and make a small hole in the middle of the batter to make a doughnut shape. Prepare all the vadas this way.
- Heat oil in a wok on medium flame. Slowly lift the vadas and add them in the hot oil.
- Fry them for 2-3 minutes till they turn golden brown. Keep tossing them while frying so that they are evenly cooked on all sides. Then remove the vadas from the oil and place them on an absorbent paper.
- Medu Vada is ready. Serve it hot along with Sambar or Coconut Chutney.