Medu vada is south indian recipe. Medu vada is crispy, fluffy and delicious vadas that goes very well with coconut chutney or sambar. Medu vada is one of my favorite snack. medu vada is one snack i loved as a kid and still do. i especially like the crispy and fluffy medu vada dunked in hot sambar with coconut chutney by the side. The combo of vada sambar with coconut chutney is very famous and taste awesome. you can enjoy medu vadas with any variety of sambar.
Yield / Serves
2 cups urad dal
1 onion finely chopped
salt to taste
Oil for deep frying
Soak the urad dal for 4 hours or overnight. Grind the soaked dal to a smooth batter with little water if required.
If the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. Otherwise also you could add some semolina to the batter.
Add salt, onion, mix it well. Take a bowl of water. Apply some water from the bowl on both your hands. Take some batter in your right hand from the bowl. Give it a round shape. With your thumb make a hole in the center.
Heat required oil in deep wok. keep the flame to medium. Once the oil becomes hot, slid the medu vada into the hot oil.
Once the medu vadas are slightly golden then gently turn over with a slotted spoon and continue to fry.
Fry the medu vadas till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside.
Fry all the medu vadas this way till they become evenly browned and crisp.
Drain medu vadas on kitchen tissue to remove excess oil.
Serve the medu vadas, hot or warm with sambar and coconut chutney.
- When making medu vada for fasting, then don’t add onions.
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