Medu Vada Recipe | Urad Dal Vada | Crispy & Fluffy South Indian Vada

Classic South Indian Medu Vada – Crispy Outside, Soft Inside 🍩✨💛

Medu Vada, also known as Urad Dal Vada, is a timeless South Indian delicacy loved not only in India but across the globe 🌍. These golden, crispy vadas with a soft and fluffy centre are best enjoyed hot with coconut chutney and sambar, making them perfect for breakfast, evening tea, or festive occasions 😋☕

Ingredients

  • Urad Dal – 250 g

  • Raw Rice – ⅛ cup (30 ml)

  • Green Chilli – 2

  • Ginger – 1 inch

  • Hing (Asafoetida) – ½ tsp

  • Salt – as per taste

  • Whole Pepper – ½ tbsp

  • Curry Leaves – 1 bunch (optional)

  • Coriander Leaves – ½ cup (optional)

  • Ice – 3–4 cubes or 80 ml ice-cold water

Preparation Method

In a bowl, add 250 g urad dal and ⅛ cup (30 ml) raw rice.

Rinse thoroughly, pour one glass of water, close with a lid, and soak for 1–2 hours.

Once the urad dal is well soaked, refrigerate it for 30 minutes.

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"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

I hope you enjoyed this traditional South Indian Medu Vada recipe and try it at home with confidence.

Grinding the Batter

Switch on the wet grinder.

While grinding, sprinkle water 2–3 times only (use very little water).

Shaping the Vada

Perfect for breakfast or evening snacks ☕😍

Final Note

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This recipe also includes important tips and tricks to help you achieve restaurant-style crispy yet fluffy medu vadas at home.

In this recipe, let’s see how to make medu vada step by step in a simple and easy way.

Add 2 green chillies and 1 inch ginger and grind into a fine paste.

Next, add the soaked urad dal and rice mixture.

Wet your fingers.

Pour oil into a kadai and heat it well.

Frying the Medu Vada 🍳
Serving Suggestions 🍽️

Serve hot and crispy medu vadas with:

  • Coconut chutney

  • Sambar

  • Pongal

  • Tomato or onion chutney

That’s it! Your crispy, fluffy Medu Vada is ready 🍩✨

Tip: Ice-cold water helps prevent the batter from heating while grinding and ensures the vadas turn out crispy outside and fluffy inside.

Important Note:
Use 3–4 ice cubes or 80 ml ice-cold water while grinding.
This prevents the batter from heating and helps achieve a thick, fluffy consistency, which is essential for perfect medu vadas.

Add ½ tsp hing (asafoetida) and salt as per taste.

Close the lid and grind for 3–5 minutes.

Once the batter feels soft, thick, and fluffy, transfer it to a bowl.

Pour some water and use it for dosa batter if needed.

Close with a lid.

Add ½ tbsp whole pepper, mix well, close with a lid, and refrigerate the batter for 30 minutes.

Now, the batter is ready for frying.

Take a small portion of batter using four fingers, gently pat it with your thumb.

Make a hole in the centre using your thumb and keep it ready to fry.

Once the oil is hot, wet your fingers again.

Take a small amount of batter, shape it with a hole in the centre, and gently drop it into the oil.

Fry on medium flame, turning occasionally.

Once the vadas turn golden brown and crispy, transfer them to a bowl.

Repeat the same process for the remaining batter.