Medu vada, also called ulundu vadai in Tamil Nadu, is a savoury fritter made from urad dal batter, shaped like a doughnut and deep fried. It is a staple of South Indian breakfasts, served alongside idli, pongal and dosa in homes and restaurants, and offered in temples during festivals. It is loved across the south.
A perfect medu vada is crisp and golden on the outside, soft and fluffy inside, with pockets of air throughout. The batter is flavoured with black pepper, ginger, green chilli, curry leaves and sometimes coconut pieces. The hole in the centre helps it cook evenly. Freshness matters most. Serve them hot, straight from the oil.
Medu vada is served with coconut chutney and sambar, and it is also soaked in sambar to make sambar vada or in curd to make thayir vadai. It is a dish that rewards practice, especially in shaping. Fresh batter makes the best vada; do not refrigerate it for too long, or the vadas turn dense.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Tamil |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | urad dal / black pepper / ginger / curry leaves |
Ingredients
- 1 cup whole urad dal, soaked 4 hours
- 1 tsp salt
- 1 tsp black peppercorns, coarsely crushed
- 1 inch ginger, finely chopped
- 2 green chillies, finely chopped
- 10 curry leaves, chopped
- 2 tbsp chopped coriander
- 1 tbsp rice flour (optional)
- Oil for deep frying
Method
- Drain the soaked urad dal well. Grind with very little cold water, adding it a spoonful at a time, to a thick, smooth, fluffy batter.
- Beat the batter with your hand for 2-3 minutes to incorporate air. A spoonful dropped into water should float.
- Add salt, pepper, ginger, chillies, curry leaves and coriander, and rice flour if the batter is soft. Mix gently.
- Heat oil to medium-hot, around 175 C.
- Wet your hands, take a lemon-sized portion of batter, flatten slightly on your palm and make a hole in the centre with your thumb.
- Slide the vada gently into the oil. Fry 3-4 at a time for 4-5 minutes, turning, until golden brown and crisp.
- Drain on paper and serve hot.
Tips
- Use minimal water when grinding; a runny batter cannot be shaped.
- Keep your hands wet while shaping to prevent sticking.
- If shaping is hard, use a wet plastic sheet or banana leaf.
Serve with
Coconut chutney and sambar.