By: Payal
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Medu vada is a classic South Indian snack made with urad dal (black gram), fried to a crisp golden finish. Often paired with coconut chutney and hot sambar, vada can be enjoyed at breakfast, lunch or even dinner.
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Whether served at festivals or on an everyday plate, it is a versatile comfort dish that needs just a few pantry staples and a bit of patience with shaping and frying.
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1 cup split husked black gram (dhuli urad), soaked for 4–6 hours
1 tsp salt
1/4 tsp asafoetida
1/4 tsp powdered black pepper
1 tbsp coriander leaves, chopped
1 tsp ginger, finely chopped
1/2 tsp green chillies, finely chopped
Oil (for frying)
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Drain the soaked dal and grind it to a smooth, thick paste. The texture is key — it should be soft, without being runny.
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Add salt, asafoetida and black pepper. Beat the batter well so it becomes light and fluffy. This helps the vadas stay airy inside while staying crisp outside.
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Mix in chopped coriander leaves, ginger and green chillies. These not only add flavour but also lend a nice bite. Heat oil in a pan until a drop of batter rises to the surface immediately.
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Shape the batter into flat rounds and make a hole in the centre using your thumb. Gently slide them into the hot oil. Fry on high heat first, then lower the heat and cook until evenly browned and crisp.
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Once done, lift the vadas out of the oil and drain on absorbent paper. Serve the hot, crispy vadas with coconut chutney or a bowl of sambar for a satisfying South Indian meal.
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