Thu 4 Dec 2008
Medu Vada or simply Vada are crispy fritters made with urad daal and enjoyed with sambar or chutney. They are usually served along side idli as part of a perfect South Indian breakfast, but don’t let that stop you from enjoying these vadas for lunch or dinner.
Soaking Time: min 4-6 hours
Prep Time: 10 minutes
Cooking Time: approx 20 minutes
Makes approx 15 vadas
Ingredients:
Split Black Gram (Urad daal) – 1 cup
Water – little over 1/2 cup for grinding
Salt – to taste
Ginger – 1 tsp, finely chopped
Green Chilies – to taste, finely chopped
Black Pepper – to taste, coarsely gound
Asafoetida – pinch
Oil – for deep frying
Method:
1. Soak Urad Daal for minimum of 4-6 hrs.
2. Drain off all of the water and grind daal in a blender using very little water.
3. Remove batter into a bowl and add Salt, Ginger, Green Chilies, Black Pepper and Asafoetida.
4. Whip the batter with a spoon to make it light and fluffy.
5. Heat Oil on medium heat.
6. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.
7. Using your thumb, make a small hole in the center of the batter.
8. Gently flip the batter into the hot oil. Repeat process for all the batter.
9. Allow vada to get medium golden brown on one side before flipping over to the other side.
10. Allow other side to get medium golden brown before removing vada onto a plate lined with paper towels.
11. Serve hot with chutney or sambar.
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Orkut
December 4th, 2008 at 4:47 pm
Hello!
Thanks for the recipe. I’ve followed the recipe exactly like you’ve mentioned in the past. Sometimes it works just fine, but other times the vada’s start to disintegrate in the oil. Does it have anything to do with the heat of the oil? Please help!
Thanks
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December 9th, 2008 at 8:58 pm
very good recipe, would like to have a print option to print and use in kitchen like this website
http://food.sify.com/recipe.php?id=13672562&cid=
Thx
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December 9th, 2008 at 9:27 pm
Hi Kumar,
Thanks for your feedback! We do have a ‘Print Article’ option just above the comments section and below the star ratings. Maybe we need to move it higher where it is more noticeable.
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December 11th, 2008 at 8:09 pm
I am surprised you gusy said soak the dhal 6 hr or overnight. The classic south indian Medhu vadai – the key point is not to soak the dhal for more than 40 mins… tht way its easier to grind it a bit coarse and it will not absorb as much oil when deep frying.
I would recommend not soaking the dhal for too long.
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Preethi Reply:
April 26th, 2009 at 8:20 am
THANKS remya
i did nt know this and was soaking the daal overnight and my vadas absorb too much oil . will try this way
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December 14th, 2008 at 11:04 pm
Hi Ramya,
Thank you for your feedback and suggestion. I have always been soaking the daal for that long. It’ll be a great time saver!
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April 20th, 2009 at 4:18 pm
Hi,
My one suggestion is to add a pinch of baking soda to the batter so it will be soft from the inside. Generally anything with urad dal will be crispy from the outside. This way the vada will be crispy and soft.
In someone’s earlier comment, they mentioned their vadas disintegrated into the oil, this usually happens if the oil isn’t hot enough when frying. Please let me know if there are other reasons as well.
Thanks.
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Shahira Reply:
March 22nd, 2010 at 1:37 pm
Ya ur ryt..i also tried dat..it comes fantastic…soft n crispy…:)
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November 26th, 2009 at 3:13 pm
There’s a mistake in the recipe. The dal should not be soaked for more than half an hour.
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Anonymous Reply:
March 22nd, 2010 at 11:03 am
yes….a basic flaw in this recipe….dal should be soaked for half an hour to 45 min only…….
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February 9th, 2011 at 1:34 pm
Hi Hetal & Anju
I have a suggestion to your recipe,
Firstly, if we add soda into the vadas will be perfectly soft from inside & crispy from outer side.
Secondly if we add 1/2 tsp of zeera (Cumin seeds) the taste will come fantastic!
Just try it, i hope you guys will like it.
Thanx & keep the good work!
Cheers
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anuja Reply:
February 9th, 2011 at 8:31 pm
Hi Niks,
Thanks for the tips, we will try it out next time.
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June 29th, 2011 at 4:23 pm
Hi,
U’r website is great! I’ve tried some of your recipes & they have all come out great, especially the Palak Paneer! I have a suggestion though. If you guys could let your viewers/readers know how many ‘vadas’ can be made of 1 cup of dal, it would be a great help. An approximate no# would do… Thnx.
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June 29th, 2011 at 4:26 pm
Ooops… I saw that u guys have given the no# of vadas on your website already. Sorry, I did not pay attention while reading the recipe…
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August 26th, 2011 at 7:55 am
urid dhal soak not more than 40 to 45 minutes and add very little rice and its crispy.
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September 5th, 2011 at 12:05 am
Hi awesome recipe,came out perfect
Do you mind telling me where did you by this strainer/skimmer from??? I looked for it in bed, bath n beyond and walmart too but couldnt find it
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hetal Reply:
September 8th, 2011 at 8:52 pm
Hi Shilpa,
Gosh! We’ve had it for a long time and can’t remember which store its from. Sorry.
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shilpa Reply:
September 9th, 2011 at 4:43 am
awwwww…so nice of you to reply such unnecessary questions as well, thanks a ton!!!! Can’t thank you enough for all that we have learnt and still learning from you guys, thankyou thankyou
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September 15th, 2011 at 4:44 pm
My first attempt following your recipe came out very well.the wife s all jealous now. .
second attempts tonite. My mom says too that dal needs to be soaked only for an hour or so..do clarify.
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hetal Reply:
September 15th, 2011 at 8:08 pm
Hi Dr. Kumar,
We always soak the daal for a while but after seeing so many comments regarding the soaking time, guess it is fine to soak it for only an hour.
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January 18th, 2012 at 9:57 am
Recipe is not so good.
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Sonali Reply:
January 18th, 2012 at 9:58 am
who said this????
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February 8th, 2012 at 10:17 am
Add small tiny bits of fresh coconut to the btter and it tastes good
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