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Medu Vada is one of the famous vadas in South India. It is a very popular street food too. We get this vada almost all the places in Tamil Nadu. It goes excellent with coconut chutney or onion tomato chutney. Medu Vada is also called as Ullunthu Vada. It is prepared using Urad dal. Grinding the dal is very tricky. The grounded batter should be in the right consistency to make this vada.
We make this almost every week for an evening snack or along with the breakfast. Medu vada is common in the menu during festivals in every house in South India. This brings many childhood memories. Now, I enjoy making this vada for my children and of course, they enjoy eating this.
Tips to make perfect Medu Vada:
- You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
- Add salt just before making the vada otherwise, the batter will become too watery.
- Very hot oil will quickly brown the vadas from outside, but they will remain uncooked from inside.
- Less hot oil will make the medu vada to absorb too much oil. Even if the batter is thin then also the medu vadas will absorb too much oil.
- Keep water in a bowl ready before you start making the vadas.
- You can even add 1 boiled potato in the batter for better taste, but this is optional.
Step by step process for Medu Vada:
Soak 1 cup urad dal for 3 to 4 hours. Grind the soaked dal to a smooth batter by adding very little water.
Once the batter is ready, add 1 tbsp cumin seeds, 1 tbsp peppercorns,
1 sprig curry leaves, 1 green chilli,
1 tbsp grated carrot (optional), 1 tbsp cabbage (optional), 
salt to taste and mix everything well with the batter.
In a kadai heat oil. Keep the flame to medium. Once the oil becomes hot take some batter in your right hand from the bowl. Give it a round shape. With your thumb make a hole in the centre. Slid the vada into the hot oil. Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry. Fry them till crisp and golden.
Medu vada are savoury dough nuts made from black grams, cumin seeds, peppercorns, curry leaves, etc. This is very famous snack in South India.
Ingredients
- Urad Dal - 1 cup
- Peppercorns - 1 tbsp
- Cumin Seeds - 1 tbsp
- Curry Leaves - 1 sprig (chopped)
- Green Chilli - 1 number (finely chopped)
- Carrot - 1 tbsp (grated) optional
- Cabbage - 1 tbsp (grated) optional
- Salt, to taste
- Oil for frying
Method
- Soak 1 cup urad dal for 3 to 4 hours.
- Grind the soaked dal to a smooth batter by adding very little water.
- Once the batter is ready, add 1 tbsp cumin seeds, 1 tbsp peppercorns, 1 sprig curry leaves, 1 green chilli, 1 tbsp grated carrot (optional), 1 tbsp cabbage (optional), salt to taste and mix everything well with the batter.
- In a kadai heat oil. Keep the flame to medium.
- Once the oil becomes hot, Take a bowl of water. Apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. Give it a round shape.
- With your thumb make a hole in the center and slid the vada into the hot oil.
- Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
- Fry them till crisp and golden. The oil should be not very hot, but medium hot.
- Fry all the medu vada this way till they become evenly browned and crisp.
- Drain them on kitchen tissue to remove excess oil.
- Serve Medu Vadas with any chutney.
Notes
1. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
2. Add salt just before making the vada otherwise the batter will become too watery.
3. Very hot oil will quickly brown the vadas from outside, but they will remain uncooked from inside.
4. Less hot oil will make the medu vada to absorb too much oil. Even if the batter is thin then also the medu vadas will absorb too much oil.
5. Keep water in a bowl ready before you start making the vadas.
6. You can even add 1 boiled potato in the batter for better taste, but this is optional.
7. Adding grated carrot or cabbage is optional. If you like onion, you can add them too. It gives very good taste.
