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Medu Vada

Crispy from outside and soft from inside, Medu Vada recipe from South Indian Cuisine, for breakfast with Chutney or Sambhar.
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Prep Time 20 mins
Cook Time 20 mins
Lentil Soaking Time 4 hrs


  • Cup Split Black Gram Lentil/Dhuli Urad Dal
  • 2 tsp Finely Onions
  • 1 tsp Roughly torn Curry leaves
  • 1-2 Finely Chopped Green Chillies optional
  • ½ tsp Cumin Seeds optional
  • 1 tsp Black Peppercorns
  • 1 tbsp Finely chopped fresh coconut pieces optional
  • Salt to Taste
  • Oil to Deep fry


  • Wash dal nicely 2-3 times in running water.
  • Soak dal in enough water for at least 3-4 hrs.
  • When ready to make drain water from lentils and grind to a fine paste.
  • Add and mix rice flour.
  • Beat the batter to 4-5 mins for aeration, till it is light and fluffy.
  • Keep it covered for 10-15 minutes.
  • To check whether the batter is ready to fry, drop a small ball of batter in water(in bowl) it should float. Else, beat it little more.
  • Crush peppercorns and add to batter.
  • Add chopped onions, curry leaves, green chillies and cumin seeds with salt. Mix everything well.
  • Heat oil in a heavy bottomed pan or kadhai. Drop very tiny ball of batter in oil, it should rise slowly.It is the right temperature to fry vadas.
  • Fry Vadas first on medium to low flame and then on high flame.
  • Fry till light brown. Once done take out from oil and drain on tissue paper or kitchen towel.
  • Serve hot with chutney or sambhar.


Skip onion for no-onion no-garlic Vada recipe.
You can also make plain vadas if you don not like any addition to it. Only add slat and fry vadas.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!