Medu vada

By Aayushi Manish  |  10th May 2016  |  
4 from 1 review Rate It!
  • Photo of Medu vada by Aayushi Manish at BetterButter
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Video for key ingredients

    About Medu vada Recipe

    Medu is the Kannada word for "soft"; "medu vada" literally means "soft fritter is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar or Coconut Chutney.

    Medu vada is delicious and authentic dish. Medu vada by Aayushi Manish is a great option when you want something interesting to eat at home. Restaurant style Medu vada is liked by most people . The preparation time of this recipe is few minutes and it takes 40 minutes to cook it properly. Medu vada is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Medu vada. Medu vada is an amazing dish which is perfectly appropriate for any occasion. Medu vada is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Medu vada at your home.

    Medu vada

    Ingredients to make Medu vada

    • 1 cup urad dal soaked for 4-6 hours
    • 1 tsp salt
    • 1/4 tsp powdered black pepper
    • 1 tbsp chopped coriander leaves
    • 1 tsp finely chopped ginger
    • 3-4 finely chopped green chillies
    • 10-12 finely chopped curry leaves
    • oil for frying

    How to make Medu vada

    1. Clean, wash and soak the urad dal in enough water .Drain, add the green chillies, black pepper, curry leaves ,and ginger and blend in a mixer to a smooth batter, adding a little water.
    2. Add the salt and mix well and divide the mixture into equal portions. Keep aside.Wet your hand.Take a portion of the mixture in your hand.Make a hole in the center with your thumb
    3. Heat oil in a kadhai(temp Med-hi) up turn your hand and drop the vada in oil.Deep fry the vada till both sides turn golden brown in color.Repeat with the remaining batter to make more Medu vada.
    4. Drain on absorbent paper. Serve hot with chutney and sambar

    My Tip:

    Batter consistency should be correct otherwise ,you won’t get the donut shape and it’ll absorb a lot of oil.

    Reviews for Medu vada (1)

    Ayushi Prakash4 years ago

    Nice vada recipes, Aayushi! Even this one is great
    Aayushi Manish
    a year ago