Medu vadai is a popular South Indian recipe commonly served as breakfast or snack. The main ingredient used here is urad dal which contains a good amount of protein.Personally, as a beginner i am very afraid of deep fry recipes. After 1 or 2 trials I am much comfortable now. So give it a try. Be Sure to read all tips given below.


AUTHOR : Dimple                    CUISINE : South Indian
COURSE : Appetizer                YIELD :6-8 serving


  • Urad dal – 3/4 cup(use whole urad dal)
  • Rice(opt) – 1 Tsp
  • Onion(medium) – 1/2
  • Green chilli – 1
  • Ginger – 1 inch
  • Black pepper – 4-6
  • Asafoetida/ Hing – 3 pinch
  • Coriander leaves – as required
  • Rice flour – if needed
  • Salt – as required
  • Oil – for deep frying


  1. Wash and Soak Urad dal and rice in cold water/ice cubes for 2 hours. If you are using room temperature water soak for 30 min and refrigerate for 90 min.
  2. Finely chop onion, green chilli, ginger and coriander leaves.
  3. Just crush pepper into rough pieces.


  1. Drain the water completely and grind it using wet grinder/blender. Do not use water. If needed just sprinkle water now and then. We need a tight fluffy batter. (Be careful if you are using blender, it may get heat. Just wait and grind)
  2. Transfer it to a mixing bowl.
  3. Add onion, green chilli, ginger, coriander leaves, hing, pepper and mix everything.
  4. Add salt. Give a quick mix.
  5. Heat oil for deep fry. When the oil is heated, keep it on medium flame and drop a small amount of batter. It should come up immediately. Now we are ready to prepare vada.
  6. Place a bowl of water nearby. Wet your right-hand and take lemon sized batter with fingers just flatten it using fingers and make a hole in the centre using thumb.
  7. Gently drop it into hot oil. (Move your hand nearby the oil kadai, just invert your hand slowly and slightly move the vada with thumb so that your vada will drop into oil)
  8. According to your oil quantity put vada in batches. Do not overload it.
  9. Fry until it becomes golden brown on both the sides. Remove it from oil and transfer to kitchen towel to absorb excess oil.


  1. Using rice while grinding batter gives crispiness to vada. But it is completely optional. You can add rice flour to the batter if needed.
  2. If you don’t like ginger and green chilli pieces in mouth while biting vada, you can grind it along with urad dal. (First grind chilli and ginger then add urad dal)
  3. You can add finely chopped curry leaves with this.
  4. When you add salt it leaves some water to the batter. So add it just before preparing vada.
  5. If your batter is watery, add rice flour to the batter to adjust the consistency.
  6. If your vada drinks more oil, mix some rice flour the the batter for the next batch.
  7. You can just make rough shaped vadas instead of round vada with a hole in the middle.

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