Crispy Medu Vada or Urad Dal Vada is a traditional South Indian specialty dish made from a spiced urad dal batter. The donut shaped savoury vadas are crispy on the outside and soft on the inside.
Medu Vada made from black gram is commonly prepared at home for breakfast and served with Coconut Chutney/Sambar. Urad Dal Vada without onion is prepared during festivals.
Crispy Medu Vada Andhra Recipe:
Medu vada goes by different names like garelu (Telugu), uzhunnu vada (Malayalam), ulundu vadai (Tamil), urad vada and medhu vadai. Medu vada when in a yogurt base is called dahi vada.
How to make crispy medu vada with urad dal:
1. To make Crispy Medu Vada at home, soak urad dal in water for about 6 hours. Drain and grind to a smooth paste using minimal water. The medu vada batter consistency should be thick.
2. Remove medu vada batter into a bowl. Add finely chopped onions, green chilli, coriander leaves, cumin seeds, pepper, asafoetida, ginger and salt and mix well. Add a little rava to the dal batter for a crispy texture. There’s no need to ferment the minapa garelu batter – it can be used straight away.
3. Wet your palm and place a little urad dal batter on it. Flatten into a round shape with a hole in the centre and gently release into hot oil. If you find this difficult, you can use a medu vada maker.
4. Fry till the medhu vadai turns a warm brown and remove. Drain excess oil.
5. Serve crispy Medu Vada Andhra style with coconut chutney or Sambar.
South Indian Medu Vada Recipe details:
- Urad Dal skinned black gram – 1 cup
- Onion – 1 small chopped finely
- Green Chilli – 1 chopped finely
- Ginger – ½ inch finely chopped
- Coriander Leaves – 1 tsp chopped
- Cumin Seeds – 1 tsp
- Asafoetida – 1 pinch
- Rava Suji (optional) – 1 tbsp
- Salt to taste
- Crushed Pepper – ½ tsp
- Oil for deep frying
- Water as required
Wash and soak the urad dal in sufficient water for about 5-6 hours.
Finely chop onion, ginger, green chilli and coriander leaves.
Drain and grind urad dal to a smooth paste using minimal water (if required, add a spoonful of water at a time).
Remove the batter into a bowl. Add cumin seeds, grated ginger, chopped onions, chopped chilli, freshly ground pepper, chopped coriander leaves, a pinch of asafoetida and salt to the batter. Blend well with hand for 2-3 minutes till the batter becomes light and fluffy.
Put in a tbsp of suji/rava and mix well.
To test whether the batter is ready, drop a teaspoon of batter into a bowl of water – if it floats, you got the right consistency.
Heat sufficient oil for deep-frying in a pan.
Keep a bowl of water nearby. Wet your palm. Take a golf-ball sized portion of the batter with your fingers and place on your palm; gently pat into a round shape and make a hole in the centre. With the wet fingers of the other hand, carefully slide the uncooked vada into hot oil. (If you don’t really care for appearances, simply drop spoonfuls of batter into hot oil!)
Fry the vada on a medium-high flame till both sides turn golden brown.
Remove with a slotted spoon and drain on paper towel.
Serve Crispy Medu Vada hot with coconut chutney, mint-coriander chutney or sambar.
* You can add shredded curry leaves and chopped coconut pieces to the batter.
* A spoonful of rice flour can be added in place of suji for a crispy exterior.
* The batter should be of the right consistency – when you place a little batter on your palm, it should retain its shape. If the batter is too thick, the inside of the vada will be hard; if the batter is runny, it will not hold its shape and will absorb excess oil.
* Keep the batter refrigerated – otherwise the batter will go soft if kept out for too long. Bring to room temperature before making vadas.
* You can also use a banana leaf to shape the vadas.