Medhu Vada or Udin Vada

Medhu Vada or Udin Vada are deep-fried doughnut-shaped fritters from southern India with a crispy exterior and soft, spongy interior. It is generally made with Urad Dhal (black lentils) and a mix of rice flour. It is naturally leavened with curd and seasoned with mustard seeds, onions, bits of coconut, and green chilies.

It is usually eaten as a breakfast dish along with Idli or Dosa and served with a side of lentil stew sambar and coconut chutney.

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Medhu Vada or Udin Vada

Course Breakfast, Snack

Cuisine Indian, South Indian

Prep Time 4 hours

Cook Time 40 minutes

Total Time 4 hours 40 minutes

Servings 14 Medu Vada

Ingredients

• 1 cup White Urad Dal Whole
• 1 inch Ginger
• 2 Green chilis
• 1 Sprig of Curry leaves
• 1 Onion finely chopped
• ½ tsp Cumin seeds
• ½ tsp Peppercorn crushed
• 2 tbsp Coconut bits fresh chopped
• Small bunch of coriander dhania Leaves

Instructions

How to Make Medu Vada:

• Start by soaking the white lentils for 4 to 8 hours to ensure maximum hydration so you end up with a light fluffy and crisp vada.
• Using a strainer, strain all the excess water from the urad dal and set aside.
• Blend the dal along with the ginger either in a food processor or high-speed blender, adding water if required, into a very smooth batter that is thick yet pourable. Make sure to add very little water while blending the dal. Transfer to a bowl.
• Add the salt followed by chopped onions, cumin seeds, crushed black peppercorn, green chilis, curry leaves, coconut pieces, and chopped coriander. Stir well to combine all the ingredients into a smooth and consistent batter.
• Cover the vada batter and allow to rest in a warm place while you preheat the oil.
• This resting process will allow the batter to rise and fluff a little, ensuring light and crispy vadas.
• Preheat the oil to 350° F. Use a medu vada maker to get the traditional medu vada shape.
• Traditionally, the medu vada is scooped into the palm with four fingers and an indent made in the center with the thumb before dropping it in the hot oil.

Using a Medu Vada Maker:

• Spoon the batter into the medu vada maker, following the maker’s instructions, press the vada maker over the oil and allow the batter to form its shape through the hole.
• As you notice a ring of batter come out of the vada maker, release the press and allow the vada to drop into the oil. It should take no more than a couple of attempts to get the perfect vada shape.
• Deep fry the batter until it is browned evenly and crisp on both sides.
• Strain the medu vada of excess oil and place it on absorbent paper.
• Proceed the same way with the remaining medu vadas.

Notes

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