vada recipe | garelu vada recipe | urad dal vada | uzhunnu vada with detailed photo and video recipe. a popular south indian crispy snack recipe which is also served with idli for morning breakfast.
i actually do not remember when i started to like this dish. perhaps this is due to because i started to like this since my childhood. i still remember my school days when i use to crave for medu vada every evening. my dad use to take me to a local restaurant near to my home. he use to serve idli and medu vada dipped in aromatic and spicy coconut sambar plus coconut chutney.
being a vegetarians, one of the important nutrients for our body is proteins. and urad dal is richest source of proteins and vitamin b. more importantly, urad dal is also beneficial for womens. it contains magnesium, potassium, calcium which is very essential for women’s healthy pulse. apart from these it is also good for diabetes and is good for mens sexual problems. this medu vada recipe is shared and prepared by my aunty Lalitha doddamma, many many thanks to her.
i have posted several south indian breakfast recipes, like idli collections and dosa collections. check out my instant rava uttappa recipe, oats dosa rava dosa, mysore masala dosa, dosa, plain dosa, neer dosa and sandwhich dosa. you can serve these dosas, with either chutney collections or sambar collections. also check out my other instant recipes like bread roll, bread sandwich, medu bread vada, aloo bread pakora, masala bread, pav bhaji, vada pav.
vada recipe | uddina vada video recipe:
recipe card for vada recipe | uddina vada recipe | urad dal vada:
medu vada recipe | uddina vada recipe | urad dal vada recipe
Ingredients
- 1 cups of urad dal or uddina bele
- ¼ cup of channa dal or kadle bele
- 2 tsp of rice flour
- 2 green chillies
- 3 tbsp of dry chopped coconut
- few curry leaves
- 1 tbsp coriander leaves, chopped
- 1 inch ginger, finely chopped)
- pinch of hing
- salt to taste
- oil to fry
Instructions
- wash and soak dal in about 3 cups of water for about 2-3 hours.
- drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, but wet grinder or even mixer grinder can be used.
- the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
- add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
- add 2-3 tsp of rice flour. rice flour is added to make it crispy.
- add pinch of hing to make it more digestible.
- heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
- make hole in the center and slide it into the hot oil.
- the vada should float on top of oil.
- make sure your oil is not too hot. otherwise the vadas would not cook evenly.
- fry on both sides till it becomes golden brown in colour.
- serve medu vada immediately with chutney collections or sambar collections.
medu vada recipe | uddina vada recipe | urad dal vada step by step photo recipe:
- wash and soak dal in about 3 cups of water for about 2-3 hours.
- drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, for mixie, check out medu vada recipe in mixie.
- the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
- add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
- add 2-3 tsp of rice flour. rice flour is added to make it crispy.
- also add pinch of hing to make it more digestible.
- heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
- make hole in the center and slide it into the hot oil.
- the vada should float on top of oil.
- make sure your oil is not too hot. otherwise the vadas would not cook evenly.
- fry on both sides till it becomes golden brown in colour.
- serve medu vada immediately with chutney collections or sambar collections.
notes
- medu vada batter should be thick
- once the batter is grinded, prepare the vada immediately and do not leave it to ferment.
- 2-3 hours of soaking is enough for urad dal. overnight soaking is not required.
You mention channa dal in the recipe card but it is not in the video.. I am guessing the card is more “up-to-date”.
I have shared another variation of recipe in the video…
Hi,
Love your recipes. Can we use whole black Urad dal for this?
recommend to use white urad dal.
Simply amazing!! Can I grind the onion , chillies and ginger along with urad dhal? Or can I make a separate paste of them and then add to urad batter.. Please clarify.. My kid doesn’t prefer them but loves vadai.
yes you can grind along with batter…
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