Medu Vada is a favorite south Indian snack. It is a common breakfast dish and goes in combination with Idli. Vada is also served as an appetizer along with coconut chutney. The procedure is very simple, but grinding the daal is the most important part because it should be nicely grinded with very little water, while the batter of the vada should be light and fluffy so the vada comes out very nice. Vada’s are generally very tempting that once you start eating, you can’t stop 🙂
Ingredients
- 1 cup Urad dal soaked overnight
- 1/4 cup Cooked rice
- 1 medium Onion chopped
- 1/2 cup Coriander leaves fine chopped
- 1/3 Cup Fresh coconut fine chopped
- 1/4 tsp Asafoetida hing
- 10 Curry leaves fine chopped
- 4 Green chili fine chopped
- 1 tbsp Ginger fine chopped
- 2 tsp Crushed Black Pepper
- 2 tsp Cumin Seeds
- Salt to taste
- 2 cup Canola oil or Vegetable Oil for frying vada
Instructions
- Ingredients for Medu Vada. Urad dal to be soaked overnight.
- Grind Urad dal, cooked rice, with a very small amount of water and prepare a thick smooth batter.
- Pour the vada batter in a mixing bowl.
- Mix the vada batter with a big serving spoon in a circular motion to get enough aeration for 10 mins, so that the batter gets fluffy.
- To check if batter is ready, drop a small piece of batter in water, if it floats in the water, the batter is ready.
- Mix remaining vada ingredients to the batter and mix it well.
- Dip your fingers into the water, then take a small portion of vada mixture and give it a nice round shape. Then make a hole in the center with your thumb.
- Heat oil in a kadai at medium to high heat. When its gets hot bring the temperature at medium heat. Drop the vada into the hot oil. Fry it till slightly golden color, then flip the vada and fry till golden color on other side. Make rest of the vadas by repeating this process.
- Once cooked, take out the vada and place it on a kitchen towel.
- The vada should be crispy on the outside and soft and fluffy on the inside.
- Medu Vada is ready to serve. Enjoy hot vada with coconut chutney and sambhar .
Recipe Notes
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Wow!! looks very tempting.. 🙂 Was unaware of adding cooked rice to urad dal.. any specific reason?
Thanks Sunita, Adding cooked rice makes it fluffy and crispy.
Ok.. next will surely try 🙂 Thanks again!