Medu vada Recipe – Crispy, chewy and delicious vada that goes well with coconut chutney or sambar. These urad dal vada are also called as Garelu in Andhra, Medhu Vadai in Tamil Nadu and Uzhunnu Vada in Kerala.
These donut shaped donuts are made with black gram, herbs, coconut and spices. Even though the main ingredient is urad dal (black gram), the herbs and spices can vary. You can also add vegetables like grated onions or carrots or grated beets.
Medu vada is one of my favorite snacks. It’s a snack that I loved as a kid and still love. I especially like the crisp and chewy medu vada soaked in hot sambar with coconut chutney on the side.
The combo of vada sambar with coconut chutney is very famous and tastes delicious. You can enjoy them with any type of sambar.
Whenever we went to a Udupi or Kerala restaurant in Mumbai, I would order either vada sambar or Masala dosa. these two were always on my South Indian snack list.
I love all the South Indian snacks and back with mum and dad I have a great time having my favorite tiffin snacks for South Indian breakfast like dosa, Rava dosa, Appam and of course my favorite these urad dal vada.
Mom made it for brunch and I happily took the photos. We had medu vada with sambar and coconut chutney.
Medhu Vadai is one of the easiest snacks to prepare. If you have any leftover sambar and you don’t know what to do… Just cook the Medu vada… Dip in the sambar and enjoy…
If there is no sambar, you can also have the Medu vada with a coconut chutney or even with a mint and cilantro chutney or a tomato sauce. You can use any dip of your choice… Maybe even a tahini dip or any cheese dip will be great.
How to make medu vada
1. Soak 2 cups of urad dal (shelled and split black gram) for 4 to 5 hours. You can also soak them overnight.
2. Then drain the water. Add the soaked urad dal in a jar. Add 2 to 3 tbsps of water or as needed. But just make sure you don’t make the dough very thin. You can grind in several parts and add water as needed.
3. Grate the urad dal into a smooth paste. The dough should be fluffy, thick and not runny. A quick tip is to add a few drops of the paste to a bowl of water. The dough drops should float. If they float and don’t diffuse, this is the right consistency. If the dough becomes watery or thin, the immediate relief would be to add semolina or urad dal flour to it. Otherwise, you can also add semolina to the dough. But the best is to have the right consistency of the dough.
4. Remove the dough into a large bowl or container.
Also Read: Khaman Dhokla (Tasty Gram Flour Cake)
Make medu vada paste
5. Measure and keep all the ingredients ready for making the dough.
6. To the batter, add ⅓ cup of finely chopped onion, 1 or 2 sprigs of curry leaves (chopped) and 2 to 3 tablespoons of chopped cilantro leaves (optional).
7. Then add 1 or 2 finely chopped green peppers, 1 tablespoon finely chopped ginger and ⅓ cup chopped fresh coconut pieces (optional).
8. Also add 1 teaspoon of cumin seeds, 1 teaspoon of crushed black peppercorns and salt as needed. Adding black pepper gives a great taste but it is optional and you can skip adding it.
9. Mix the dough well with the herbs, spices and salt. You don’t have to ferment the dough. You can use it right away.
10. Take a bowl of water. Apply water from the bowl to both hands.
11. Take some dough in your right hand from the bowl. Give it a round shape.
12. Make a hole in the center with your thumb. You can also use banana leaves or zipper bags to give the medu vada its donut shape.
Frying Medhu Vadai
13. In kadai heating oil. Keep the flame on medium. Once the oil gets hot, slide the medu vada into the hot oil. if you really don’t care what the donut shape of the medu vada looks like, just drop spoonfuls of batter directly into the oil.
14. Once the vada are lightly browned, gently flip with a slotted spoon and continue frying.
15. Fry the medhu vadai until crispy and golden. The oil should not be very hot, but moderately hot. You want the vadas to be cooked from the inside out. Very hot oil will quickly brown the vadas on the outside but they will remain raw on the inside. Less hot oil will cause the vada to absorb too much oil. Even if the paste is thin, the vada will also absorb too much oil.
16. Once the medhu vadai is crispy and golden, remove it with a slotted spoon to drain off the excess oil. Fry the remaining vadas in the same manner.
17. Drain them on kitchen towels to remove excess oil.
18. Serve the medu vada hot or warm with the coconut chutney and sambar. Enjoy.