Urad dal vada

Urad dal vada | Medu vada

Urad dal vada | Medu vadaUrad dal vada | Medu vada refers to South Indian fritters made with whole urad dal and spices. It is a very popular dish in South Indian cuisine and is served for breakfast or snacks. It is usually served along with sambar and coconut chutney. 

How to make Urad dal vada | Medu vada

Urad dal vada | Medu vada recipe

Cooking Instructions with step by step pictures

Wash urad dal several times in water and soak for 2 hours.

After 1 hour drain the water from urad dal and grind smoothly adding little water intermittently. Urad dal must be smooth and fluffy.

Take the urad dal batter in a wide bowl and add finely chopped onions, green chillies, curry leaves, coarsely ground black pepper, finely grated ginger and salt. Add one tablespoon of rice flour.

Mix everything together and beat the batter with your hand continuously so that air is incorporated into the batter.

This step is crucial since proper beating brings out the fluffiest and crispest vadas. 

Now heat a pan and add oil for deep frying.

Once the oil is hot, wet your fingers, take a little bit of batter, make a hole with your thumb and gently place inside the oil. 

Once evenly browned, flip over the vadas and cook.

Strain and serve hot.

Recipe Notes

  • Once the batter is ready, vadas should be made immediately. Otherwise the vadas will not be fluffy.
  • Adding rice flour brings out crispest vadas but should be added carefully. Adding more rice flour makes the vadas hard. 
  • You can refrigerate leftover vadas and microwave at high for 2 mins and serve. Microwaved vadas will not be crispy but will be soft. 
  • You can make sambar vadas and curd vadas with microwaved vadas.
Urad dal vada

Urad Dal Vada

Healthy & delicious protein packed urad dal vada that can be served as both breakfast and snacks.
Prep Time 2 hrs
Cook Time 30 mins
Course Appetizer, Breakfast
Cuisine Indian
Servings 25 vadas
Calories 150 kcal

Ingredients
  

  • 1 cup Whole skinless urad dal
  • 1 small size red onion
  • 1 teaspoon black pepper
  • 2 green chillies
  • 1 sprig curry leaves
  • 1 inch ginger piece
  • 1 tbsp rice flour
  • Salt to taste
  • cup water
  • Oil for frying

Instructions
 

  • Wash urad dal several times in water and soak for 2 hours in the refrigerator.
  • After 2 hours drain the water from urad dal and grind smoothly adding little water intermittently. Urad dal must be smooth and fluffy.
  • Take the urad dal batter in a wide bowl and add finely chopped onions, green chillies, curry leaves, coarsely ground black pepper, finely grated ginger and salt. Add one tablespoon of rice flour.
  • Mix everything together and beat the batter with your hand continuously so that air is incorporated into the batter.
  • This step is crucial since proper beating brings out the fluffiest and crispest vadas.
  • Now heat a pan and add oil for deep frying.
  • Once the oil is hot, wet your fingers, take a little bit of batter, make a hole with your thumb and gently place inside the oil.
  • Once evenly browned, flip over the vadas and cook.
  • Strain and serve hot.

Notes

  • Once the batter is ready, vadas should be made immediately. Otherwise the vadas will not be fluffy.
  • Adding rice flour brings out crispest vadas but should be added carefully. Adding more rice flour makes the vadas hard. 
  • You can refrigerate leftover vadas and microwave at high for 2 mins and serve. Microwaved vadas will not be crispy but will be soft. 
  • You can make sambar vadas and curd vadas with microwaved vadas.

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