Medu Vada Recipe (Traditional Fried Urad Dal Vada Using Vada Maker)
Medu Vada, a crispy, savory, and delicious South Indian snack, is perfect for any time of day. Known for its spongy texture on the inside and crunchy exterior, Medu Vada is typically served with tangy Vegetable Sambar and refreshing Coconut Chutney, making it a delightful breakfast or a festive treat. In this recipe, we will guide you step-by-step on how to make Medu Vada using a Vada maker for the traditional shape. The key is to use minimal water while grinding the urad dal to ensure the batter is thick and easy to shape for frying.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 cup (soaked for 2 hours) |
| Fresh Ginger | 1 inch |
| Green Chilli (finely chopped) | 1 |
| Fresh Coriander Leaves (chopped) | Small bunch |
| Salt | To taste |
| Oil for deep frying | As required |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Instructions
-
Soak the Urad Dal
Begin by soaking 1 cup of white urad dal in enough water for about 2 hours. This helps in softening the dal and makes it easier to grind. -
Drain the Water
After 2 hours, strain the water from the soaked dal using a fine strainer or colander. It’s crucial to remove excess water as we need the dal to be as dry as possible for grinding. -
Grind the Dal
Transfer the drained urad dal to a blender or wet grinder. Add a small piece of fresh ginger (1-inch) to the dal. Using as little water as possible, grind the mixture into a smooth batter. The batter should be thick and not runny. If necessary, add just a few drops of water at a time to get the right consistency. -
Prepare the Vada Batter
Once the dal is ground into a smooth paste, transfer it to a large bowl. Add salt, finely chopped green chilli, and chopped fresh coriander leaves to the batter. Mix well to ensure the ingredients are evenly distributed throughout the batter. -
Rest the Batter
Cover the bowl and allow the batter to rest for about 10 minutes. This resting time helps the batter fluff up slightly, making it perfect for shaping. -
Preheat the Oil
While the batter is resting, heat oil in a deep frying pan or kadai over medium heat. The oil should be hot enough for frying, but not smoking. The ideal temperature for frying is around 350°F (175°C). -
Shape the Vadas Using the Medu Vada Maker
Now, using the Medu Vada maker (a specialized tool for shaping vadas), spoon the batter into the maker. Follow the instructions on your specific Vada maker to shape the batter into perfect vadas. If you do not have a Medu Vada maker, you can also shape the vadas by hand, forming doughnut-like rings with your fingers.Once the batter is shaped, gently press the Vada maker over the hot oil, allowing the batter to drop into the oil in a circular shape. The batter will quickly form into the signature ring shape of Medu Vada. It may take a few tries to perfect the shape, but don’t worry—practice makes perfect!
-
Fry the Medu Vadas
Let the vadas fry in the oil until they turn golden brown and crispy on both sides. This should take around 3-5 minutes per side, depending on the heat of your oil. You can gently flip the vadas halfway through the frying process for even browning. -
Drain the Excess Oil
Once the vadas are perfectly fried, remove them from the oil using a slotted spoon and place them on a plate lined with absorbent paper to soak up any excess oil. -
Repeat the Process
Continue the same process with the remaining batter, shaping and frying the vadas until they are all ready. -
Serve
Serve the freshly fried Medu Vadas hot, paired with a bowl of tangy Vegetable Sambar and fresh Coconut Chutney for the ultimate South Indian breakfast experience. These crispy, spongy vadas also make an excellent snack for festivals like Pongal or Tamil New Year.
Tips for Perfect Medu Vada
- Soaking the Dal: Soak the urad dal for a minimum of 2 hours to ensure the dal softens enough for easy grinding.
- Minimal Water: Use very little water while grinding to achieve a thick and smooth batter. If the batter is too watery, it will be difficult to shape the vadas.
- Resting Time: Allow the batter to rest for 10-15 minutes before frying. This helps the batter become light and fluffy, ensuring the vadas are crispy on the outside and soft on the inside.
- Oil Temperature: Ensure the oil is hot enough for frying. If the oil is too cold, the vadas will absorb excess oil, and if it’s too hot, they will burn before cooking through.
- Serving Suggestions: Medu Vadas are best enjoyed immediately while they are hot and crispy, accompanied by Vegetable Sambar and Coconut Chutney. For a special touch, serve them during festivals or family gatherings.
Medu Vada is a beloved dish in South India, especially during breakfast or festive celebrations. By following these simple steps, you can recreate this traditional dish with ease using the Vada maker, bringing the authentic flavors of South India straight to your kitchen!
