vada recipe | garelu vada recipe | urad dal vada | uzhunnu vada

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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.
medu vadavada recipe | garelu vada recipe | urad dal vada recipe
with step by step photo recipe. medu vada is a popular south indian breakfast recipe served along side with idli and sambar. a south indian breakfast is unfinished without uddina wada or urad dal vada. in some of the popular south indian restaurant, medu vada is also served with the main course along with rice and rasam.

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.

medu vada

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 recipeoats dosa rava dosamysore masala dosadosa, plain dosaneer dosa and sandwhich dosayou can serve these dosas, with either chutney collections or sambar collections. also check out my other instant recipes like bread rollbread sandwichmedu bread vadaaloo bread pakoramasala breadpav bhajivada pav.

vada recipe | uddina vada video recipe:

recipe card for vada recipe | uddina vada recipe | urad dal vada:

4.67 from 12 votes
medu vada
medu vada recipe | uddina vada recipe | urad dal vada recipe
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 
easy medu vada recipe | uddina vada recipe | urad dal vada recipe
Course: Breakfast
Cuisine: south indian
Servings: 12 -15 Servings
Author: Hebbar's Kitchen
Ingredients (1 cup = 250 ML)
  • 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
  1. wash and soak dal in about 3 cups of water for about 2-3 hours.
  2. 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.
  3. 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.
  4. add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
  5. add 2-3 tsp of rice flour. rice flour is added to make it crispy.
  6. add pinch of hing to make it more digestible.
  7. heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
  8. make hole in the center and slide it into the hot oil.
  9. the vada should float on top of oil.
  10. make sure your oil is not too hot. otherwise the vadas would not cook evenly.
  11. fry on both sides till it becomes golden brown in colour.
  12. serve medu vada immediately with chutney collections or sambar collections.

medu vada recipe | uddina vada recipe | urad dal vada step by step photo recipe:

  1. wash and soak dal in about 3 cups of water for about 2-3 hours.
    medu vada
  2. 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.
    medu vada
  3. 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.
    medu vada
  4. add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
    medu vada
  5. add 2-3 tsp of rice flour. rice flour is added to make it crispy.
    medu vada
  6. also add pinch of hing to make it more digestible.
    medu vada
  7. heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
    medu vada
  8. make hole in the center and slide it into the hot oil.
    medu vada
  9. the vada should float on top of oil.
    medu vada
  10. make sure your oil is not too hot. otherwise the vadas would not cook evenly.
    medu vada
  11. fry on both sides till it becomes golden brown in colour.
    medu vada
  12. serve medu vada immediately with chutney collections or sambar collections.
    medu vada

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.

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42 COMMENTS

  1. 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”.

  2. 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.

  3. tried it yesterday itself, turned out very good and tasty.thanks for your lovely dishes.Keep posting more recipes.

  4. I think you forgot to mention about adding salt to dough. In my practical experience, while making vada, addition of salt plays a vital role. Generally, for tumbler (say our slightly bigger coffee glass) of urad dal will give 15-18 vadas and if we are adding behalve gram and rice flour then we must get 20-22 vadas. In my experience, if we add salt to whole of this batter at once and then start making vada, after 5-10 min, the batter will slowly turn slightly loose/watery as salt reacts with dough and makes it loose. As the time passes, it will turn more and more watery and we can’t get shape of vada any more. To make 20 vadas, we need 30-45min. This time is too long if we add salt to whole dough right in the beginning. My suggestion is, divide dough in to say 3 parts and also over all salt also in to 3 parts and add 1 part of salt to one part of dough and finish the dough and then go to 2nd part and then to 3rd part. Try this, it must help in making good shaped right type of Vadas. This is my experience. Thanks.

  5. Hi, I am planning to make vada today. Can I add corn flour instead of rice flour to make the vada crispy? Please respond soon. Thank you!

  6. If we keep batter in fridge I heard it wil absorb more oil the next day . Is it true ?how to get rid of that then?

    • not really Aparna.. if the dough is watery then it will absorb oil… make sure to have a thick paste of dough

  7. Hi!can we grind udad dal & keep it without adding any of the other ingredients at night in the refrigerator to be used in the next morning

    • I have mentioned it Step 5… Please check out the recipe again… adding rice flour makes ur vadas more crispy

Comments are closed.