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

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