Medu Vada – South Indian Vegan Fluffy Fritters
Medu vada (sometimes called medhu vadai or ulundu vadai in Tamil), is an enticing South Indian snack made from a simple urad dal batter peppered with curry leaves, zesty fresh coriander, green chillis, piquant black pepper, onions, and earthy whole cumin seeds. The batter is hand-shaped into doughnuts and then deep-fried until perfectly golden, light and crispy. With a crunchy exterior layer and a light and fluffy interior, they are perfect for dunking in sambar and coconut chuntey.
As soon as I posted my vegetable sambar recipe, I knew I had to follow it up with some delicious accompaniments. Along with rava idli, medu vada was the obvious choice.
In both Kannada and Tamil, “Medu” means “soft” while “Vada” means a fried fritter – hence “Medu Vada”. The unique flavor of the ground white lentils combined with subtle spices is quite something. They may look intimidating to make – but with just a few hours to soak the lentils, the Medu Vada can be cooked in less than 15 minutes very easily. Just follow the tips below!
The quintessential South Indian breakfast, Medu Vada are a must try & surprisingly easy.
Is Medu Vada Vegan and Gluten Free?
Yes! Medu Vada is completely Vegan. Even better, it’s also Dairy Free, Gluten Free, Soy Free, Sugar Free and Nut Free. In other words, it’s suitable for just about everyone! Made from simple whole foods and ingredients, despite being a deep-fried treat they are also full of nutrition and flavour.
How to make the Softest, Fluffiest Medu Vada
- Soak your dal for 4-5 hours only. The texture of your batter is vital to making the softest, fluffiest Medu Vada. Firstly, soak the Dal for 4-5 hours – not less time and not longer. This will make the dal the perfect texture for grinding. I like to do this in the morning so I can make these Medu Vada with Sambar for brunch!
- Use minimal water while grinding the dal. This is important! You want a thick batter, which means not adding excess water. Don’t add any more than 1 tbsp of water to this recipe.
- Use the right grinder. I have used a stick blender to make mine, but ideally, you want a high-powered blender. This is important because you want to grind the dal to a smooth, very thick paste without the blender overheating. It’s important to keep the mixture cool, which is also why I use cold water while blending.
- Add salt at the end. Only add salt right before you’re about to fry the Medu Vada, otherwise the batter can become to watery.
- You can tell if the batter is ready by taking a very small piece of batter and dropping it into a bowl of water. If the batter floats, then it’s mixed enough. If not, whisk it thoroughly with a wire whisk or spoon and try again. It should be light and aerated.
How to make perfectly shaped Vada
Making perfectly shaped Medu Vada can take practice, but it’s possible with the right tips! If you’re having problems making them in the traditional doughnut shape, you can just drop pieces of the batter into the oil so you get a round-shaped Vada instead. They won’t be traditional, but they will be yummy!
While you’re heating the oil to fry the Medu Vada, keep the batter in a small bowl with an additional bowl of cold water right beside it. When the oil is hot enough to fry the vada, dip both your hands in the bowl of water. Scoop up a small portion of the batter with your left hand and place it on your right hand. Dip your left hand in water again and smooth the edges of the batter, while rounding the top. Then take one or two fingers and stick them in the middle of the batter to make the hole. Carefully slide the Vada into the oil.
The water on your hands will prevent the batter from sticking to your hands, making it easy to shape the hole and also slide them into the oil.
If you would rather, you can use parchment paper or a metal vati instead of your hand and then slide it into the oil from the paper/vati. You can even buy tools online that help you shape Medu Vada. I find it easier to use my hands.
Flavor Options for Medu Vada!
There are so many different options for flavoring Medu Vada!
- The most simple Medu Vada you can make is an unfussy plain one. Just use Urad Dal, Water, and Salt. This is great to serve with Vegetable Sambar and can even be used to make the North Indian dish Dahi Vada.
- In my recipe, I use onion, fresh coriander, cumin seeds, green chili, and black pepper. This version is wonderful with either Sambar or Chutney.
- Other ingredients which you can add as aromatics would be finely chopped ginger and torn curry leaves. You could even add dried coconut flakes.
This Recipe Is …
Medu Vada – Savoury, Fluffy Lentil Batter Doughnuts
Ingredients
- 1 litre neutral oil for deep frying
To Soak the Dal:
- 80 g split urad dal (without skins)
- 200 ml water
To Make the Vada:
- 1 tablespoon cold water
- coarsely ground black pepper to taste
- 2 strands fresh coriander cilantro, finely chopped
- 10 g onion finely chopped
- ¼ teaspoon cumin seeds
- 1 green chilli finely chopped
- sea salt finely ground, taste
Instructions
- Wash 80 g split urad dal to remove any debris or stones. Once washed, add them to a deep bowl with around 200 ml water. Cover the bowl and set aside to soak for a minimum of four hours.
- After soaking, drain the soaked urad dal of any excess water (most should have been absorbed). Add to a mixer grinder along with 1 tablespoon cold water, and make a smooth paste. You can test if the batter has been ground enough by dropping a small piece in cold water — it should float.
- Heat 1 litre neutral oil in a large, deep kadai, saucepan, or deep fat fryer over medium-high heat.
- While the oil heats, add the spices to the batter. Transfer the batter to a bowl and add coarsely ground black pepper (to taste), 2 strands fresh coriander (finely chopped), 10 g onion (finely chopped), ¼ teaspoon cumin seeds, 1 green chilli (finely chopped), and sea salt to taste. This step is quite forgiving; you can also add ginger and curry leaves, which are traditional, or vary the quantities. Lightly fold through the batter.
- Once the oil is hot enough (you can test this by dropping some batter — it should rise quickly but not brown immediately), start shaping the medu vada*. Take a small bowl of cold water. Wet your hands and with your dominant hand, take a small portion of the batter. Use your fingers to flatten and smooth the top of the vada. Then, use your thumb to make a large hole in the middle. Once done, carefully slide the vada into the hot oil. Repeat.
- Fry the medu vada for around 5 minutes or until a deep golden brown. Drain excess oil on a kitchen towel and then serve hot with chutney or sambar.
