Medhu Vada is a popular South Indian savory snack made from urad dal (split black gram). These crispy, golden fritters have a soft and fluffy interior and are traditionally served with coconut chutney and sambar. Medhu vada is commonly enjoyed as a breakfast dish or evening snack in South India.
Origin of Medhu Vada
Medhu Vada originates from South Indian cuisine and is widely prepared in states like Tamil Nadu, Karnataka, and Andhra Pradesh. Known as Ulundu Vadai in Tamil, the dish has been a staple in South Indian households and temple offerings for centuries.
Why It’s Loved
This medhu vada recipe is loved for its crunchy exterior and soft center. The addition of spices, curry leaves, and onions gives it a delicious aroma and flavor, making it a favorite snack or breakfast item.
Also Read: Delicious Donuts Recipe
Medu Vada Recipe
10
servings15
minutes20
minutes120
kcalIngredients
1 cup urad dal (split black gram)
1 small onion, finely chopped
1 g reen chili, chopped
1 tbsp chopped curry leaves
1/2 tsp black pepper or cumin seeds
Salt to taste
Oil for deep frying
Directions
- Wash and soak urad dal for 3–4 hours.
- Drain the water and grind the dal into a smooth thick batter with minimal water.
- Add chopped onion, green chili, curry leaves, pepper, and salt. Mix well.
- Heat oil in a deep frying pan.
- Wet your hands, take a small portion of batter, and shape into a donut with a hole in the center.
- Carefully slide the vada into hot oil.
- Fry until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with coconut chutney and sambar.
Notes
- Serving Suggestion: Best served hot with coconut chutney and sambar.
- Tip: Grind batter thick to achieve crispy vadas.
- Storage: Best enjoyed fresh.
