Medu Vada Recipe | How to make perfect and crispy Medu Vada
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Medu Vada Recipe – Know the easy way to make crispy and soft Medu Vada full of South Indian flavour at home.
Introduction
Medu Vada Recipe – Know the easy way to make crispy and soft Medu Vada full of South Indian flavour at home. In this post, you will find all the necessary utensils, ingredients, tips and FAQs – everything in great detail.
Time Required:
Processing Time
- Preparation Time 6-8 hours (soaking dal)
- Grinding Time 15 mins
- Cooking Time 30 mins
- Total Time Approx 7-8 hours
- Servings 4-5 people
Tools Required:
| उपयोग | उपकरण |
|---|---|
| दाल भिगोने के लिए | बड़ा बाउल |
| पीसने के लिए | मिक्सर ग्राइंडर |
| तलने के लिए | डीप फ्राइंग पैन / कढ़ाही |
| घोल फेंटने के लिए | मिक्सिंग बाउल |
| मापने के लिए | माप कप और चम्मच |
| छानने के लिए | छलनी |
Medu Vada Ingredients
Main Ingredients:
- Urad dal (washed white) – 1 cup
- Green chilli – 2 (finely chopped)
- Ginger – 1 inch (grated)
- Curry leaves – 8-10 (chopped)
- Black peppercorns – ½ tsp (optional)
- Salt – to taste
- Coriander leaves – 2 tbsp (finely chopped)
- Oil – to deep fry
Step-by-Step Medu Vada Recipe
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Step 1: Soaking Urad Dal
- Wash and soak Urad Dal for at least 6 hours or overnight.
- Make sure that the water is not too much, so that only the required amount of water is added while grinding.
Step 2: Grinding the Dal
- Grind the soaked Urad Dal in a mixer with very little water.
- The dal paste should be very smooth and thick.
- Take out the ground mixture in a large bowl.
Step 3: Making the Batter
- Now add to the batter:
- chopped green chilies
- ginger
- coriander leaves
- curry leaves
- black pepper
- salt to taste
Now beat the batter with your hand or a whisk for 5-6 minutes to add air and make the vadas soft.
Step 4: Making and Frying the Vada
- Wet your hand or a plastic sheet.
- Take some mixture in your hand and shape it into a round shape and make a hole in the centre.
- Carefully drop it in the hot oil.
- Fry the vadas on a medium flame until they are golden brown and crispy.
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Serving Tips
- Serve the Medu Vada hot with coconut chutney and sambhar.
- You can have it for breakfast, snack, or brunch.
Pro Tips for Matar Paneer
- Add very little water while grinding the lentils, else the vadas will turn out to be spread out.
- Whisking the mixture well makes the vadas fluffy and soft.
- The oil should be heated well—neither too hot nor too cold.
- You can also add onions and dry coconut to the batter, it will enhance the taste.
FAQ – Frequently Asked Questions:
How to make Medu Vada crispy?
Whisk the batter well and keep the oil at the right temperature—only then will the vadas become crispy.
Can I use any other dal instead of urad dal?
Only urad dal is used in traditional Medu Vada. The taste and texture will be different from other pulses.
Why do vadas break?
If there is too much water in the batter or the oil is too cold, then the vadas can break.
Can vadas be made in advance and stored?
Yes, you can fry the vadas and store them in the fridge for 2 days. They will become crispy again when heated.
Can Medu Vada be made in Air Fryer?
Yes, but the texture will be slightly different and the crispiness may be reduced.