Medu Vada Recipe | How To Make Easy, Ulundu Vada

Medu Vada is a popular South Indian snack loved for its crispy exterior and soft fluffy interior. This delightful snack, also known as "Ulundu Vadai" in Tamil Nadu, holds a special place in the hearts and taste buds of people across India. This Medu Vada Recipe has its origins in the heartland of Tamil Nadu, where it emerged as a culinary wonder centuries ago. The name "Medu Vada" derives from the Tamil word "Medu" meaning soft and a fitting description for the tender texture that defines this dish. Legend has it that Medu Vada gained prominence during the reign of the Chola dynasty, a period when South Indian cuisine flourished under royal patronage. Made from urad dal batter seasoned with spices like cumin, pepper and curry leaves, these savory doughnuts are a delightful treat enjoyed with Coconut Chutney or Sambar. Follow this simple Medu Vada Recipe to make delicious Medu Vadas at home for a taste of authentic South Indian cuisine.

About Medu Vada

Medu Vada, a beloved South Indian delicacy, is a savory fritter renowned for its crispy exterior and soft, fluffy interior. Made primarily from urad dal, (a type of black gram) Medu Vada batter is seasoned with a blend of aromatic spices like cumin, pepper, and curry leaves, infusing it with a burst of flavor.

In the medu vada recipe, the urad dal is soaked, ground into a smooth paste and then shaped into a round, donut shape before being deep fried to golden perfection. This cooking process results in a tantalizing treat that boasts a crunchy exterior and a soft, pillowy center, making it a favorite snack or breakfast option. Medu Vada is often served with Coconut Chutney or Sambar, enhancing its taste and providing a perfect balance of flavors .

Difference Between Vada and Medu Vada

Vada and Medu Vada are both popular South Indian snacks enjoyed for their savory flavors and crispy textures, but they have distinct characteristics that set them apart.

Ingredients
Vada:- Vada refers to a broad category of savory fritters that can be made from various ingredients such as lentils, chickpea flour, or even potatoes. The choice of ingredients for Vada can vary based on regional preferences and personal tastes.

Medu Vada:- Medu Vada specifically uses urad dal (black gram) as its primary ingredient. This lentil is soaked, ground into a smooth batter, and seasoned with spices like cumin, pepper and curry leaves.

Texture and Shape
Vada:- The texture and shape of Vada can vary widely depending on the specific recipe and preparation method. They are typically round or oval-shaped and may have a dense or slightly fluffy texture.

Medu Vada:- Medu Vada is known for its distinct donut-like shape with a hole in the center, which is achieved by shaping the batter with a wet hand or using a special Medu Vada maker. It tends to have a softer and fluffier interior compared to other types of Vada.

Preparation Method
Vada:- The preparation method for Vada involves soaking the chosen lentils or chickpea flour, grinding them into a coarse or fine batter, and then deep-frying until golden brown.

Medu Vada:- The process for making Medu Vada is similar, but it specifically utilizes urad dal batter seasoned with spices. The batter is shaped into the distinctive Medu Vada shape and deep-fried until crispy on the outside and soft on the inside.

In summary, while Vada encompasses a broader category of savory fritters made from various ingredients, Medu Vada is a specific type of Vada made from urad dal batter and known for its distinct shape, texture, and flavor profile .

How to Make Medu Vada / Ulundu Vada

With simple ingredients and step-by-step instructions, this Medu Vada Recipe invites you to create crispy and fluffy vadas that are perfect for breakfast or as a snack. So, let's dive into the Medu Vada-making process.

Prepare Urad Dal

Step 1:- Measure of urad dal and rinse it thoroughly under running water to remove any dirt or impurities. Transfer the washed urad dal to a large bowl and cover it with enough water to submerge the dal completely.

Step 2:- Allow the urad dal to soak in water for at least 4 to 6 hours, or preferably overnight. This soaking process helps soften the dal, making it easier to grind into a smooth batter.

Step 3:- After the soaking time is complete, drain the water from the soaked urad dal using a colander or strainer. Rinse the soaked urad dal once again under running water to ensure any excess starch or impurities are removed.

Step 4:- Transfer the drained urad dal to a blender or wet grinder. Add a small amount of water, around 1/4 to 1/2 cup, to the urad dal. The water helps facilitate the grinding process and ensures a smooth batter.

Step 5:- The consistency of the urad dal batter should be smooth and thick, similar to that of pancake batter. If the batter appears too thick, you can add a little water, a tablespoon at a time and continue grinding until the desired consistency is achieved .

Step 6:- Once the urad dal batter reaches the desired consistency, transfer it to a large mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to prevent the batter from drying out.

You now have a smooth and well prepared urad dal batter ready to be seasoned and shaped into delicious Medu Vadas.

Make Batter

Step 7:- Take the prepared urad dal batter in a mixing bowl. Add salt to taste, along with whole black peppercorns, cumin seeds, and chopped curry leaves. Gently mix the seasoning ingredients into the urad dal batter until well combined. This will infuse the batter with aromatic flavors.

Step 8:- Check the consistency of the batter. It should be thick yet pourable, similar to pancake batter. If the batter is too thick, add a small amount of water, a tablespoon at a time, and mix well until you achieve the desired consistency.

Step 9:- Be careful not to add too much water, as it can make the batter too thin, affecting the texture of the Medu Vadas. To ensure that the seasoning is evenly distributed throughout the batter and to incorporate air into the mixture, mix the batter vigorously for a few minutes using your hand or a spoon.

Step 10:- This step helps in making the batter light and fluffy, resulting in soft and airy Medu Vadas. To check if the batter has the right consistency, take a small portion of the batter and drop it into a bowl of water. If the batter floats on the surface of the water, it indicates that the consistency is perfect for making crispy and light Medu Vadas.

Step 11:- Once the batter is well seasoned and has the desired consistency, cover the mixing bowl with a clean kitchen towel or plastic wrap. Allow the batter to rest for about 30 minutes to 1 hour. This resting period allows the flavors to meld and enhances the fermentation process, resulting in better-tasting Medu Vadas.

Your Medu Vada batter is now seasoned to perfection and ready to be shaped and fried into delicious fritters.

Achieve Desired Consistency

Step 12:- Check the consistency of the rested Medu Vada batter after the specified duration. The batter should have undergone a slight fermentation process during the resting period, resulting in a lighter texture and increased volume.

Step 13:- If the batter appears too thick after resting, add a small amount of water, a tablespoon at a time and gently mix until the desired consistency is achieved. If the batter is too thin, add a tablespoon of rice flour or semolina (sooji) to thicken it. Mix well after each adjustment to ensure uniform consistency throughout the batter.

Step 14:- To ensure the batter is of the correct consistency for shaping Medu Vadas, perform a simple test. Dip your fingers or a spoon into the batter and attempt to form a small ball or drop it into hot oil.

Step 15:- The batter should hold its shape and slowly sink to the bottom of the vessel before floating back to the surface. If the batter spreads too much in the oil or doesn't hold its shape, it may be too thin and require additional thickening.

Once the desired consistency is achieved and confirmed through testing, the Medu Vada batter is ready for frying.

Shape Into Discs

Step 16:- Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot but not smoking. Keep a bowl of water nearby to wet your hands during the shaping process, as this prevents the batter from sticking.

Step 17:- Take a small portion of the rested Medu Vada batter in your hand. The size can vary based on personal preference but typically, it's about the size of a golf ball.

Step 18:- Wet your palm with water to prevent the batter from sticking, and gently flatten the portioned batter into a disc shape. Make a small hole in the center of the disc using your thumb to create the classic Medu Vada shape. This hole ensures even cooking and a uniform texture.

Step 19:- Repeat the process with the remaining batter, shaping each portion into discs with a central hole. Ensure that the discs are uniform in size for even frying.

Step 20:- As you shape the Medu Vadas, periodically check the consistency of the batter. If it becomes too thin or watery due to the addition of water from wetting your hands, adjust by adding a small amount of rice flour or semolina to thicken it.

Keep wetting your hands with water as needed throughout the shaping process to prevent the batter from sticking and to maintain uniformity in size and shape.

Fry Until Golden Brown

Step 21:- As the oil heats up, ensure it reaches the correct temperature for frying the Medu Vadas. The ideal temperature is around 350-360°F . Maintain a steady heat throughout the frying process to achieve crispy and evenly cooked Medu Vadas.

Step 22:- To test if the oil is hot enough, drop a small portion of the batter into the oil. It should sizzle and rise to the surface without browning too quickly.

Step 23:- Carefully lower the shaped Medu Vadas into the hot oil using a slotted spoon or your hand. Be cautious to avoid splattering and ensure even cooking.

Step 24:- Fry the Medu Vadas in small batches to prevent overcrowding the pan. This ensures they cook evenly and attain a uniform golden brown color.

Step 25:- Allow the Medu Vadas to cook undisturbed for a few minutes on one side until they turn golden brown and crisp. Use a slotted spoon to gently flip the Medu Vadas and fry the other side until it achieves the same golden brown hue.

Step 26:- Rotate and adjust the Medu Vadas in the oil as needed to ensure they cook evenly on all sides. Be mindful of the cooking time, as over-frying can result in overly crispy or burnt Vadas, while undercooking may lead to a raw interior.

Step 27:- Once the Medu Vadas are golden brown and crispy on all sides, use a slotted spoon to carefully remove them from the oil. Repeat the frying process with the remaining batches of shaped Medu Vadas until all are cooked to perfection.

Drain Excess Oil

Step 28:- Once the Medu Vadas are fried to a golden brown hue, it's essential to remove excess oil to enhance their taste and texture. Prepare a plate lined with paper towels or a clean kitchen cloth to absorb the excess oil from the fried Vadas.

Step 29:- Using a slotted spoon, carefully transfer the freshly fried Medu Vadas onto the prepared plate lined with paper towels. Arrange the Vadas in a single layer to ensure effective oil absorption and prevent them from becoming soggy.

Step 30:- Gently press down on the top of each Medu Vada with another paper towel or cloth to help absorb any remaining oil from the surface. Allow the Medu Vadas to rest on the absorbent surface for a few minutes, allowing the paper towels to wick away excess oil effectively.

Your Medu Vadas are now fried to a delightful golden brown, boasting a crispy exterior and a soft, fluffy interior, ready to be savored and enjoyed.

Serving Process

Step 31:- Once the Medu Vadas are fried to perfection and excess oil has been drained, transfer them onto a clean serving plate or tray. Arrange the Medu Vadas neatly on the plate, ensuring they are evenly spaced and visually appealing.

Step 32:- Medu Vadas are best enjoyed when served hot and crispy, straight from the frying pan. Ensure to serve them immediately after frying to preserve their crunchy exterior and soft interior.

Step 33:- To enhance the presentation and flavor of the Medu Vadas, consider garnishing them with fresh curry leaves or chopped coriander leaves. Sprinkle the garnishes over the Medu Vadas for a pop of color and a hint of herbal aroma.

Step 34:- Serve the freshly fried Medu Vadas with a variety of traditional South Indian accompaniments such as coconut chutney, sambar, or tomato chutney. These condiments complement the flavors and textures of the Medu Vadas, elevating the overall dining experience.

Your Medu Vadas are now ready to be served and enjoyed, bringing smiles and satisfaction to all who partake in this delightful South Indian snack.

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Expert Tips

These expert tips are like little secrets that can elevate your Medu Vada recipe. With a bit of practice and experimentation, you'll find your own rhythm and create the perfect Medu Vada every time.

Consistency is Key:- Ensure the batter has the right consistency, it should be thick yet pourable. Adjust by adding water or flour as needed to achieve the desired texture.

Proper Seasoning:- Don't skimp on the seasoning. The right blend of spices like cumin, pepper and curry leaves elevates the flavor of the Medu Vadas.

Fry in Hot Oil:- Make sure the oil is hot but not smoking before frying the Medu Vadas. This helps them cook evenly and achieve a crispy exterior.

Maintain Oil Temperature:- Keep an eye on the oil temperature throughout frying. Too low and the Vadas will absorb excess oil, too high and they may burn.

Shape with Care:- Take your time to shape the Medu Vadas evenly and make a small hole in the center for even cooking.

Prevent Stickiness:- Wet your hands with water while shaping the Vadas to prevent the batter from sticking.

Rest the Batter:- Allow the batter to rest for at least 30 minutes before frying to enhance fermentation and improve the texture of the Vadas.

Avoid Overcrowding:- Fry the Medu Vadas in small batches to prevent overcrowding in the frying pan, which can lower the oil temperature and affect the crispiness of the Vadas.

Drain Excess Oil:- After frying, drain the excess oil from the Vadas by placing them on a paper towel-lined plate. This helps maintain their crispiness.

Serve Hot:- Medu Vadas are best enjoyed fresh and hot, so serve them immediately with your favorite chutneys or Sambar for a delicious treat.

Experiment with Accompaniments:- Get creative with your serving options! Try serving Medu Vadas with mint chutney, tangy tamarind sauce or spicy garlic chutney for a flavorful twist.

By following these expert tips, you'll be able to master the art of making perfect Medu Vadas every time, delighting your taste buds and impressing your guests with this classic South Indian snack.

Storage and Reheating

Always use your judgment and preferences when storing and reheating as the method chosen can affect the texture of Medu Vadas food.

Storage
Cooling Phase:- After frying up those crispy Medu Vadas, let them cool down for a few minutes. This helps them retain their texture and prevents moisture buildup.

Container Choice:- Once cooled, transfer the Medu Vadas to a container. Choose a container with a lid to keep them fresh and prevent them from drying out.

Paper Towel Layer:- Before placing the Medu Vadas in the container, line the bottom with a paper towel. This helps absorb any excess oil, keeping the vadas crispier for longer.

Refrigeration Rest:- Store the container of Medu Vadas in the refrigerator if you're not consuming them immediately. This helps prolong their freshness.

Avoid Stacking:- Try not to stack the Medu Vadas on top of each other in the container. Stacking may cause them to lose their shape or become soggy.

Consume Timely:- Medu Vadas are best enjoyed fresh but can be stored for up to 1/2 days in the refrigerator. Beyond that, they may lose their crispiness.

Reheating
Pan Reheating:- For a quick reheat, place the Medu Vadas on a pan or tawa. Heat them over low to medium heat for a few minutes on each side until they are heated through and crispy.

Oven:- Preheat your oven to around 350°F (175°C). Place the Medu Vadas on a baking sheet and bake them for 5 to 7 minutes or until they are heated through and crispy.

Microwave:- If you're short on time, you can use the microwave to reheat the Medu Vadas. Place them on a microwave-safe plate and heat them for 50-60 seconds, or until they are warm.

Serve Fresh:- Once reheated, serve the Medu Vadas immediately. They are best enjoyed hot and crispy, with your favorite chutney or sambar on the side.

Medu Vadas are a delicious South Indian snack, so savor each crispy bite. Whether freshly made or reheated, let the aromatic spices and crispy texture make your Medu Vada experience a delightful one.

Nutritional Value

The nutritional content of Medu Vada can vary based on the specific recipe and portion sizes. Here's a general estimate for one serving (Per Serving).

Calories:- 100-150 calories
Protein:- 3-5 grams
Carbohydrates:- 15-20 grams
Fat:- 4-6 grams
Fiber:- 1-2 grams
Saturated Fat:- 1-2 grams
Cholesterol:- 0-5 milligrams
Sodium:- 200-300 milligrams
Sugar:- 0-1 grams
Calcium:- 20-40 milligrams
Iron:- 1-2 milligrams
Vitamin C:- 0-5 milligrams
Vitamin A:- 0-50 micrograms
Potassium:- 100-150 milligrams
Magnesium:- 15-25 milligrams
Phosphorus:- 40-60 milligrams
Dietary Fiber:- 1-2 grams
Folate:- 10-20 micrograms
Vitamin K:- 0-1 micrograms
B Vitamins:- 0.1-0.2 milligrams
Zinc:- 0.3-0.5 milligrams
Copper:- 0.1-0.2 milligrams
Manganese:- 0.3-0.5 milligrams

Please note that these values are approximate and can vary based on factors such as the size of the Medu Vada, the ingredients used in the batter and the method of preparation .

Recipe Card

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Medu Vada Recipe | Ulundu Vada Recipe Details

Prep Time 4 hours 20 minutes Cook Time 20 minutes

Total Time 4 hours 40 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Ingredients (for 5 People):

To make Medu Vada, you will need few things. Here is a simple list of ingredients, which you probably already have in your kitchen .

Urad dal:- 2.5 cups (black gram)
Salt:- to taste
Whole peppercorns:- 2.5 teaspoons (black)
Cumin seeds:- 2.5 teaspoons
Curry leaves:- A handful, chopped
Water:- as needed
Oil:- for deep frying

Optional Ingredients

Green chilies, chopped (for extra spiciness)
Ginger, grated (for added flavor)
Fresh coriander leaves, chopped (for garnish)
Grated coconut (for garnish)
Onion, finely chopped (for serving)
Coconut chutney
Sambar
Tomato chutney
Tamarind chutney

Adjust the quantity of ingredients according to your preferences and the number of servings needed. Enjoy making and sharing Medu Vadas with your loved ones.

Step by step Instructions

Below are the step-by-step instructions for the Medu Vada making process.

Prepare Urad Dal:

1. Take 1 cup of urad dal (black gram) and rinse it thoroughly under running water to remove any impurities.

2. Transfer the washed urad dal to a large bowl and cover it with enough water. Allow it to soak for 4-6 hours or overnight. Soaking helps soften the dal, making it easier to grind.

Make Batter:

3. After soaking, drain the water from the urad dal completely.

4. Transfer the soaked urad dal to a blender or wet grinder. Grind it into a smooth paste.

5. Adding a little water at a time to aid the grinding process. The batter should be thick and smooth, similar to pancake batter.

Achieve Desired Consistency:

6. Transfer the ground urad dal batter into a mixing bowl.
7. Add salt to taste, along with whole black peppercorns, cumin seeds, and chopped curry leaves for flavor.

8. Mix the ingredients well to ensure even distribution.

9. Check the consistency of the batter. It should be thick enough to hold its shape when scooped but still pourable.

10. If it's too thick, add a small amount of water to thin it out.

Shape into Discs:

11. Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot but not smoking.

12. Wet your hands with water to prevent the batter from sticking, and take a small portion of the batter.

13. Shape the batter into a smooth disc with a hole in the center using your fingers. This classic Medu Vada shape allows for even frying and ensures the vadas cook evenly.

Fry Until Golden Brown:

14. Carefully slide the shaped batter discs into the hot oil, one at a time, using a spoon or your fingers.

15. Fry the vadas in batches, making sure not to overcrowd the pan. This ensures even cooking and prevents the vadas from sticking together.

16. Fry the vadas until they turn golden brown and crispy on both sides, flipping them occasionally for even cooking.

Drain Excess Oil:

17. Once the vadas are golden brown and crispy, use a slotted spoon to remove them from the oil.

18. Place the fried vadas on a plate lined with paper towels to absorb excess oil. Press them gently with another paper towel to remove any remaining oil.

Serving Process:

19. Serve the hot and crispy Medu Vadas immediately with coconut chutney, Sambar, or any other dipping sauce of your choice.

Enjoy the delicious Medu Vadas as a snack or breakfast dish with your loved ones.

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Conclusion

Making Medu Vada at home is a delightful culinary adventure that offers a taste of authentic South Indian cuisine. Throughout this Medu Vada Recipe, we've explored each step with simplicity and clarity, from preparing the urad dal batter to shaping it into discs, frying until golden brown, and finally serving with delicious accompaniments like Coconut Chutney or Sambar.

By following these easy-to-understand instructions, you can recreate the crispy and fluffy goodness of Medu Vadas right in your own kitchen. Once you taste this homemade delight, you'll never want to go back to store-bought Medu Vada.

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FAQs

Ques:- Why is medu vada not soft?
Ans:- Vada may not be soft if the batter is too thick or too thin. If the batter is too thick, it can result in dense and heavy vadas. Conversely, if the batter is too thin, the vadas may not hold their shape and become flat. Frying the vadas at the wrong temperature or for too long can also make them hard instead of soft.

Ques:- Why does vada burst when frying?
Ans:- Vada may burst when frying due to excess moisture in the batter. When the batter contains too much water, it creates steam inside the vada while frying. This buildup of steam can cause the vada to burst open. To prevent this, ensure the batter has the right consistency, not too thick or too thin. Additionally, frying the vada at the correct temperature helps prevent bursting.

Ques:- How to make Medu Vada absorb less oil?
Ans:- To make Medu Vada absorb less oil, ensure the batter is thick enough and the oil is hot before frying. If the batter is too thin, it absorbs more oil. Additionally, drain excess water from the soaked dal before grinding to reduce moisture in the batter. Frying in small batches prevents overcrowding and allows the vadas to cook evenly, resulting in less oil absorption.

Ques:- What are the disadvantages of eating Medu Vada?
Ans:- While Medu Vada is delicious, eating it excessively may have disadvantages. Due to deep-frying, it can be high in calories, unhealthy fats, and cholesterol, which may contribute to weight gain and heart problems if consumed in large quantities.

Ques:- Is medu vada safe during pregnancy?
Ans:- Medu Vada can be safe during pregnancy if consumed in moderation and prepared hygienically. However, pregnant women should be cautious about the ingredients used and ensure they are fresh and properly cooked to avoid any risk of foodborne illnesses.

Medu Vada Recipe | How To Make Easy, Ulundu Vada

About Medu Vada

Difference Between Vada and Medu Vada