Medu vada, also known as urad dal fritter, is a South Indian snack prepared from Vigna mungo. It’s typically created in the shape of a doughnut, with a crispy exterior and a soft interior. It’s a popular breakfast or snack item in South Indian and Sri Lankan Tamil cuisines.


rice flour, 2 tsp

curry leaves

2 green chili peppers

a sprinkle of hing,

channa dal (14 cup)

1 inch finely chopped ginger

salt to taste


1 cup urad dal

3 tbsp. chopped dry coconut


1. Wash the dal and soak it in 3 cups of water for 2-3 hours.

2. Drain the water from the soaked dal completely. Using very little water, grind urad dal and channa dal to a smooth paste. I used an original grinding stone, but you could also use a wet grinder or even a mixer grinder.

3. The batter should be thick, and only a small amount of water should be used. It’s critical to have the appropriate consistency; else, you won’t be able to make the vada shape.

4. Coriander, green chilies, ginger, and chopped dry coconut should all be added to the batter. Mix it thoroughly.

5. 2 to 3 teaspoons of rice flour to make it crispy.

6. To make it more palatable, add a pinch of hing.

7. In a frying pan over medium heat, heat the oil. moisten your palms and scoop out a lemon-sized batter.

8. Make a hole in the middle and place it in the heated oil.

9. The vadas should be able to float on top of the oil.

10. Make sure the oil you’re using isn’t too hot. The vadas would not cook evenly otherwise. Fry it on both sides until golden brown in color.

Serve medu vada piping hot along with chutney or sambar.

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