Medu vada ( Uzhunnu Vada ) Restaurant style Crispy and soft – easy method for beginners.

  • Servings : 25
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Step 1


Black gram (urud dal ) – 2 cups

Water – 1 Cup


Soak the dal for about 5 hours and then drain it.

Grind the dal into a smooth paste, in small quantities by adding minimum water only. For example, if you are using a small Mixer& Grinder, use the grinding jar – fill it with a handful of dal and add 2-3 tbsp of water. For 2 cups of dal, less than one cup of water is used. Later beat the batter well using egg beater/ hand mixer / bare hands to make it fluffy for few minutes. Various options are shown in the video. Beat until the batter is fluffy and consistency can be tested by placing a small portion in a cup of water. Perfect batter will be floating fully.

Step 2


Rice Powder –  2 tbsp

Green chilli – 2 to 3 nos, finely chopped

Onion – 1 No, finely chopped

Ginger-1tbsp, finely chopped

Curry leaves – few, finely chopped

Black pepper – 1 tbsp, crushed

Baking soda – 1/4 tsp

Salt – as needed


Add all the ingredients into the batter (step 1) and mix well.

Oil is heated in a frying pan and ensure enough oil is there for deep frying. Wet your hands and take a portion of batter – a big Lemon sized ball and using thumb, make a hole in the center (Similar to doughnut). Another way to prepare it, is shown in the video – using a ladle, which is useful for beginners.

Deep fry over medium flame, till the vada turns brown.

Serve hot with chutney and sambar.

Refer detailed step by step cooking video below

Recipe Type: Ingredients:
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