Crispy Medu Vada Recipe | South Indian Breakfast

Medu Vada recipe

On a lazy Sunday morning, the smell of hot Medu Vada emanating from the kitchen has a certain allure. I still recall going to my grandmother's house in Tamil Nadu, where she would get up early, soak the urad dal, and then grind it into a fluffy, smooth batter. She would be shaping those ideal little doughnut-style vadas by the time we woke up, ready to dip them into hot oil. The first bite was always like a warm hug, crisp on the outside and soft and airy on the inside.

A traditional South Indian breakfast, Medu Vada is cherished for its soft center and crunchy texture. Made with curry leaves, ginger, green chilies, and urad dal, it's not only tasty but also high in protein. Whether accompanied by hot sambar or fresh coconut chutney,

Ingridients Needed 

Urad dal – 1 cup (soaked for 4–5 hours)

Green chilies – 2 (finely chopped)

Ginger – 1 inch piece (finely chopped or grated)

Curry leaves – 8–10 (finely chopped)

Black pepper – ½ tsp (optional)

Onion – 1 small (finely chopped, optional)

Salt – as per taste

Water – as needed for grinding

Oil – for deep frying

Procedure for making medu Vada

Step 1 – Soak the urad dal
Wash and soak urad dal in enough water for 4–5 hours. This helps in getting a fluffy batter.

Step 2 – Grind to a smooth batter
Drain the water and grind the dal into a smooth, thick batter using very little water. The batter should be light and fluffy.

Step 3 – Add spices and mix
Transfer the batter to a bowl. Add chopped green chilies, ginger, curry leaves, black pepper, onion (optional), and salt. Mix well, beating the batter with your hand for 1–2 minutes to aerate it.

Step 4 – Shape the vadas
Wet your hands, take a small portion of the batter, shape it into a round ball, and gently make a hole in the center.

Step 5 – Fry to perfection
Heat oil in a deep frying pan. Carefully slide the shaped vadas into the hot oil and fry on medium flame until golden brown and crispy on all sides.

Step 6 – Serve hot
Remove and drain on paper towels. Serve hot with coconut chutney and sambar for the authentic South Indian taste.

 Extra Tips

Soak properly – Always soak urad dal for at least 4–5 hours for a soft and fluffy texture.

Grind with less water – Use very little water while grinding to get a thick batter.
Beat the batter – Whisk the batter for 1–2 minutes with your hand to make it airy and light.
Check batter consistency – Drop a small portion in water; if it floats, it’s perfect for frying.
Wet your hands – This prevents the batter from sticking while shaping vadas.
Maintain oil temperature – Keep the flame medium; too hot will brown outside quickly, too low will make them oily.
Serve immediately – Medu Vada tastes best when served hot and crispy.

Some FAQ's

1. What is Medu Vada made of?
Medu Vada is made from urad dal (split black gram) batter mixed with spices like green chilies, ginger, curry leaves, and sometimes onion.

2. Why is my Medu Vada not crispy?
If the batter has too much water or the oil temperature is low, vadas can turn soft. Grind with minimal water and fry on medium heat for a crispy texture.

3. Can I make Medu Vada without onion?
Yes, you can skip onions completely, especially for festival days or vrat. The taste will still be delicious.