Ultimate Medu Vada – Crispy South Indian Lentil Doughnuts
Make classic, fluffy Medu Vada — savory, crispy-skin, soft-centre fritters made from urad dal. Serve with sambar and coconut chutney for an authentic South Indian snack.
Prep Time
15 min
Cook Time
40 min
Serving
14
Difficulty
Intermediate
About This Recipe
Medu Vada is a beloved South Indian snack / breakfast item — a savory doughnut made primarily from urad dal (black gram), flavored with spices, green chillies, curry leaves, and herbs. It has a crisp exterior, and airy, soft interior.
Traditionally, medu vadas are served warm with sambar and coconut chutney, making them a balanced and comforting meal.
Ingredients
- 1 cup urad dal (split / skinless black gram)
- Water (for soaking + grinding)
- ½ tsp cumin seeds (jeera)
- ½ tsp whole or crushed black peppercorns (optional)
- 1–2 green chillies, finely chopped
- 1 tsp ginger, finely chopped or grated
- 1 small onion, finely chopped (optional)
- 1 tablespoon chopped curry leaves
- 2 tablespoons fresh coriander leaves (cilantro), chopped (optional)
- A pinch of asafoetida (hing)
- Salt, to taste
- Oil, for deep frying
Nutritional Information
- Calories: 97 kcal
- Protein: 3.6 g
- Carbohydrates: 8.9 g
- Fat: 5.2 g
- Fiber: 1.8 g
Directions
1. Soak the Dal
2. Grind the Batter
- Drain the soaked dal. Grind it to a smooth, fluffy paste using very little water.
- Batter consistency should be thick yet aerated.
- Transfer the batter to a bowl.
3. Season the Batter
- Add cumin seeds, peppercorns, green chillies, ginger, curry leaves, onion (if using), coriander, and a pinch of asafoetida. Mix well.
- Add salt according to taste.
4. Shape the Vadas
- Wet your palms with water. Take a small portion of the batter, roll into a ball, then flatten it slightly.
- Make a hole in the center (to create a doughnut shape).
5. Fry
- Heat oil in a deep frying pan on medium-high.
- Once hot, gently slide shaped vadas into the oil. Fry in batches.
- Fry the vadas first on high heat just to start rising, then reduce heat and fry until they turn golden brown and crisp.
- Remove the vadas and place them on paper towels to drain excess oil.
7. Tips & Variations
- Consistency is key: The batter should not be too runny; a thick, whipped consistency helps achieve airy vadas.
- Add rice flour or semolina: A little rice flour can help crispiness.
- Temperature control while frying: Start frying on higher heat to help the vada float, then reduce heat to cook inside without burning.
- Healthier version: Try air-frying the vadas instead of deep frying.
- Vegetable Medu Vada: Add finely chopped vegetables like carrot, beans, or onion for a veggie version.
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
