Medu Vada



Ready In:

Soaking overnight and cooking in 60 minutes




  • 1 cup urad dal
  • 2 green chilli, finely chopped
  • 1 Tsp cumin seeds
  • 1 Inch ginger, finely chopped
  • few curry leaves, finely chopped
  • 2 Tbsp coriander, finely chopped
  • 1 Tbsp dry coconut finely chopped
  • pinch baking soda
  • 2 Tbsp rice flour
  • 2 Tbsp samolina
  • ½ Tsp salt
  • Oil for deep frying

Step by Step Instructions

  • Soak 1 cup urad dal in water overnight.
  • Drain the water and grind to fine paste adding water as required, add 4 water to make smooth thick paste.
  • Transfer urad dal paste put in baking soda mix well this makes medu vada soft and fluffy.
  • Add cumin seeds, chopped ginger, few curry leaves, 2 tbsp coriander,dry coconut pieces, rice flour, samolina and salt to taste, mix well.
  • Heat the oil in large kadai,wet your hands with enough water and take a small ball sized dough and make it round.
  • Take a plastic plate sprinkle water on it take a scoop of batter, shape the edges and make a hole at the centre.
  • Heat a deep kadai and add oil once the oil heats drop the vada in oil and deep fry by turning each sides until they turn golden brown and crispy.
  • Serve hot medu vada prepared with chutney or sambar of your choice.