Medu Vada Recipe in Mixer Grinder | Medhu Vadai

Medu Vada Recipe in Mixer Grinder | Uddina Vada | Medhu Vadai | Ulundu Vadai with detailed photo and video recipe. A crispy south Indian fritter recipe or an Indian savoury doughnut recipe prepared from urad dal or black lentil. Typically, it is served with idli, and the idli vada combination with chutney and sambar is the popular breakfast in many households.

Medu Vada Recipe in Mixer Grinder | Uddina Vada | Medhu Vadai | Ulundu Vadai with step-by-step photo and video recipe. Vada or deep-fried snacks are a premium choice for the morning breakfast from South Indian cuisine. There are many crunchy and flat-shaped vadas, but Medu Vada is a unique snack with its doughnut-like shape. It is ideally served with an idli combination but can be served by itself.

The word ‘medu’ means soft in the Kannada language. This word is attached to this dish to describe its soft yet crispness. Perhaps the Udupi restaurants popular across India significantly contributed to popularising and giving this adjective to the Vada. However, it is also referred to by several other names in South India, like urad dal vada, Medhu vada, Ubuntu Vadai in Tamil, Urundulu in Telugu and Uzhunnu vada in Malayalam. Furthermore, it is served mainly with coconut chutney or peanut chutney, but these days, it is served by dipping it in sambar, too. It is also served as a savoury snack with an idli sambar combination, making it a complete and balanced breakfast meal. 

Furthermore, here are some essential tips and suggestions for preparing a crisp and soft Medu Vada recipe. Firstly, do not soak urad dal for more than 4 hours. Otherwise, Medhu Vadai will absorb more oil during the deep frying cooking process. Also, you may not have a crispy vada as a result. Secondly, I have not added finely chopped onion to the ground dough, but it can be easily added too. I have added basic toppings to the urad dal batter, which should be more than sufficient. Moreover, please do not leave the ground dough for fermentation; start preparing it immediately. Lastly, the same dough can be used to extend the recipe to prepare Dahi vada recipe or Dahi Balla recipe.

Finally, I would like to highlight my other Breakfast Recipe Collection with this post on the media vada recipe. It mainly includes idli recipe, masala dosa, rava dosa, Mysore masala dosa, Poha dosa, set dosa, Palak Medu vada, rava vada, bread made vada, bread idli, instant idli and idli with cooked rice recipe. Further, do visit my other recipes collection,

• Chutney Recipes Collection
• Sambar Recipes Collection
• Snacks Recipes Collection

About Medu Vada

The Medu vada recipe is mainly prepared by soaking the urad dal for 3 hours, which is ground to a smooth paste later. It is later flavoured with ginger, green chillies, dried coconut, coriander and curry leaves. Further, it is shaped into doughnuts and deep-fried in hot oil until golden brown and crisp. These crisp and crunchy vadas are an ideal breakfast snack, typically served with steamed idli or dosa. It can be dipped in a spicy sambar or served with coconut or red chutney.

There are many different ways to make a Medu Vada Recipe, and the variation mainly depends on the type of toppings or flour used. The authentic recipe is made with ground urad dal with basic spices and herbs toppings. However, it can also be made with rava, other lentils, bread, Poha and maida flour. In addition, all these different types of vadas can be topped with a wide range of herbs. You can add spinach, dill leaves, pudina and coriander leaves to make it flavour.

Video Recipe

Recipe Card for Medu Vada

How to Make Medu Vada with Step-by-step Photos

1. Firstly, in a bowl take 1 cup urad dal, 2 tbsp rice and rinse well.
   
2. Soak for 6 to 8 hours making sure the dal is soaked well.
   
3. Drain off the water and transfer to the mixer jar. You can also grind in grinder for better texture.
   
4. Grind to smooth paste adding water as required. Make sure to add very little water as it helps to make the batter thick.
   
5. Transfer the fluffy batter to a large plate.
   
6. Add a pinch hing ¾ tsp salt and whisk well.
   
7. This helps to incorporate air in the batter and make the batter fluffy.
   
8. Also add 2 chilli, 1 inch ginger, 2 tbsp coriander, few curry leaves, and 1 tsp cumin.
   
9. Mix well making sure everything is well combined.
   
10. Now you can shape the vada using a tea strainer. Make sure to wet your hands and tea strainer. Place a ball-sized batter and make a hole in center.
    
11. Drop down gently in medium hot oil.
    
12. Flip over and fry on low to medium flame.
    
13. Fry till the vada turns golden brown and crispy. Drain off.
    
14. Finally, enjoy Medu Vada Recipe with chutney and sambar.
    

Notes

• Firstly, grind to a smooth and thick batter, as it helps shape the vada easily.
• Also, you can add rice flour if the batter is watery. This helps to make vada crispy too.
• Additionally, you can also add onions to get a crunchy bite.
• Finally, Medu Vada Recipe can be reheated in air fryer or double-fried to make it crispier.