Medu Vada

Vibs's picture

Jan. 28, 2009

The South Indian Medu vada is a savoury fried donut made of a fermented batter.It is a favourite on many occasions and is an excellent breakfast and snack item in most South Indian homes and spreads. It is best when served with coconut chutney and sambar (lentil curry).


Black gram 1 1/2 Cup (24 tbs) (Skinless Urad Dal)
Salt To Taste
Asafoetida 1/2 Teaspoon
Curry leaves 10
Cumin powder 1 Teaspoon
Crushed black pepper 1 Teaspoon
Chopped green chili 1 Teaspoon
Thin coconut slice 1 Tablespoon
Oil 1 Cup (16 tbs) (To Fry)


Wash and soak the urad dal for six hours. Drain the excess water and grind into a fine paste (do not use the water to make the paste). Transfer to a bowl and beat the mixture with hand beater to incorporate air and make the batter light. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns/green chillies to the batter and mix well.

Heat oil in a wok. Wet your palms and take batter into the palms. Shape into balls and make a hole with the thumb in the centre like a doughnut.

Deep-fry this in medium hot oil until golden brown and crisp.

Do not fry vada on low heat, it will make them very oily.

If the batter becomes very thin, add a little rice flour to it.

Serve hot with sambhar and coconut chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 787Calories from Fat 525

 % Daily Value*

Total Fat 59 g90.8%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 130 mg5.42%

Total Carbohydrates 45 g15%

Dietary Fiber 13 g52%

Sugars 1 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet