Medu Vada

Medu Vada is a popular South Indian snack made from ground urad dal (black gram) dough, shaped into doughnuts and deep-fried until crispy and golden. It’s typically served with coconut chutney and sambar, offering a crunchy exterior with a soft, fluffy interior. Perfect for breakfast or as a savory snack.

Prep Time: 30 minutes
Cook Time: 25 minutes

Total Time
55 minutes

Servings: 4

Cuisine: South Indian
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✦Ingredients ➦Instructions
  • 2 cups Urad dal (husked & split black gram), soaked overnight
  • 2-4 Green chillies, chopped
  • 2 tbsp Coriander leaves, chopped
  • 1 tbsp Ginger, finely chopped
  • 1 sprig Curry leaves, chopped
  • ¼ cup fresh Coconut pieces, chopped
  • 5-10 Black peppercorns, crushed
  • Salt to taste
  • Oil for deep frying
  • some Water if needed to grind the batter
  • 1 Banana leave
  • For Coconut Chutney
  • ½ cup fresh Coconut, grated
  • 1 tbsp roasted Chana dal
  • 2 Green chillies
  • Salt to taste
  • 1 tsp Cumin seeds
  • 4-5 Curry leaves
  • ½ inch Ginger, slice
  • 2-4 Ice cube
  • Water as required, for grinding
  • For Tempering
  • 1 ½ tbsp Coconut oil
  • ½ tsp Mustard seeds
  • 2 dry Red chillies
  • ¼ tsp Asafoetida
  • 1 sprig Curry leaves
  • For Serving
  • Sambar
  • Coconut chutney
  • Medu Vada
  1. In a grinder, add soaked urad dal and grind it into a smooth batter, add little water while grinding.
  2. Transfer this mixture into the parat.
  3. Add chopped green chillies, coriander leaves, ginger, curry leaves and fresh coconut mix it well.
  4. Add Crushed black peppercorns, salt to taste and mix everything well.
  5. Take a bowl of water. Apply some water on both your hands.
  6. Take some batter in your hand and make a round shape.
  7. With your thumb make a hole in the center. You can also use banana leaves to give a medu vada shape.
  8. Heat oil in a kadai on medium flame.
  9. Once the oil is hot, slide the vada into the hot oil.
  10. Once the vada is slightly golden turn over the other side. Fry the vada on medium flame so that it’s cooked from inside.
  12. Fry them again so that it turns evenly crisp and golden in color.
  13. Drain them on a kitchen tissue to remove excess oil.
  14. Serve medu vada with hot sambar and coconut chutney.
  • For Coconut Chutney
  1. In a bowl, add grated fresh coconut, roasted chana dal, green chili, salt to taste, cumin seeds, curry leaves, ginger and ice cubes transfer them into a grinder jar and grind into a smooth paste. Add water if required.
  2. Transfer it into a bowl, and keep it aside.
  • For Tempering
  1. Heat coconut oil in a pan, add mustard seeds, dry red chili, asafoetida and curry leaves let it splutter well.
  2. Transfer it into a bowl and mix well.
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    • 👉🏻 Medu Vada | The Crispy Cruncher 🥯💥
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