Medu Vada | How to make Medu Vada

By Sonia Shringarpure  |  21st Jan 2017  |  
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  • Medu Vada, How to make Medu Vada
  • Prep Time


    1 /2Hours
  • Cook Time


  • Serves





About Medu Vada Recipe

Medu Vada - The Indian Donut...I loved these as a kid and still do. It's my all time favorite snack. The vadas are so crisp from the outside and soft from the inside. These vadas are made from soaking black gram and grinding it to get a thick batter.

Medu Vada is a popular aromatic and delicious dish. You can try making this amazing Medu Vada in your kitchen. This recipe requires 210 minutes for preparation and 30 minutes to cook. The Medu Vada by Sonia Shringarpure has detailed steps with pictures so you can easily learn how to cook Medu Vada at home without any difficulty. Medu Vada is enjoyed by everyone and can be served on special occasions. The flavours of the Medu Vada would satiate your taste buds. You must try making Medu Vada this weekend. Share your Medu Vada cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sonia Shringarpure for inputs. In case you have any queries for Medu Vada you can comment on the recipe page to connect with the Sonia Shringarpure. You can also rate the Medu Vada and give feedback.

Medu Vada

Ingredients to make Medu Vada

  • 2 cups urad dal soaked in water for 3 hours at least
  • 1" ginger chopped
  • 3 green chilies chopped
  • 1 green chili sliced thinly
  • 3 tbsp chopped coriander leaves
  • few curry leaves
  • salt to taste
  • oil for Deep frying

How to make Medu Vada

  1. After soaking urad dal, drain the liquid.
  2. Grind the dal with green chilies, curry leaves, and ginger to a fine paste (in 3 batches).
  3. Remove to a bowl and add sliced chilies, coriander leaves, and Salt to taste. Mix well.
  4. Chill the batter in the refrigerator for 30 minutes.
  5. Heat oil in a deep wok/kadhai. Take some clean water in a bowl.
  6. Keep a wide flat katori handy.
  7. Wet the base of katori, take a large lemon-sized batter and place it on the base of katori. With wet finger, make a hole in the center.
  8. Drop the batter in the medium hot oil and hold katori till the batter loosens up and the katori can be separated easily.
  9. Fry both sides till golden brown.

My Tip:

Tip--- once the batter in the oil, keep pouring hot oil with the ladle over the vada else it will stick to the pot while flipping. Do not over crowd the vada while frying. My kadhai could hold only two. Yielded 12 vadas from this batter.

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