Medu Vada Recipe
Medu Vada, also known as Uzhunnu Vada in Malayalam or Garelu in Telugu, is a beloved South Indian savory fritter made with urad dal (black gram). With its crispy golden exterior and soft, fluffy center, it’s a popular choice for breakfast, snacks, or festive occasions.
What is Medu Vada?
The term “Medu” means soft in Tamil, and “Vada” refers to a fritter. So, Medu Vada literally translates to “soft fritter.” It’s traditionally shaped like a doughnut—with a crisp crust and a soft, spongy interior. These vadas are deep-fried and made primarily from urad dal that has been soaked, ground to a smooth batter, and flavored with spices and herbs.
Ingredients
- 1 cup whole urad dal (black gram without skin)
- 1–2 green chilies (finely chopped)
- 1-inch piece ginger (finely chopped)
- 1 sprig curry leaves (chopped)
- 2 tablespoons chopped onion (optional)
- Black peppercorns or crushed pepper (optional)
- Salt to taste
- Oil for deep frying
- Water as needed
Instructions
1. Soak and Grind
- Rinse and soak urad dal in water for 4–5 hours or overnight.
- Drain the water completely and grind it to a thick, smooth batter using very little water. The consistency should be fluffy but firm enough to shape.
2. Beat the Batter
- Transfer the batter to a large bowl. Add salt, chopped green chilies, ginger, curry leaves, and optionally onions or pepper.
- Beat the batter well with your hand or a whisk to aerate it. This step is crucial for fluffy vadas.
3. Shape the Vadas
- Wet your hand with water. Take a small portion of batter, shape it into a ball, and gently flatten it.
- Use your thumb to make a hole in the center (like a doughnut).
4. Deep Fry
- Heat oil in a deep pan over medium heat.
- Gently slide the vada into the hot oil and fry until golden brown and crisp on both sides.
- Remove and drain on paper towels.
Serving Suggestions
- Serve hot Medu Vadas with coconut chutney, tomato chutney, and sambar.
- It can also be soaked in seasoned curd to make Thayir Vada (curd vada)—a cool and refreshing twist.
Tips for Perfect Medu Vada
- Use as little water as possible when grinding the dal.
- The batter should be thick, airy, and not runny.
- Fry on medium heat to ensure even cooking.
- Use a banana leaf or plastic sheet to shape vadas if you’re not comfortable shaping them by hand.
Crispy, golden, and incredibly satisfying, Medu Vada is more than just a dish—it’s a cherished part of South Indian culinary tradition. With just a few ingredients and some practice, you can bring the magic of this classic dish right into your kitchen.
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