Medu vada Recipe

How to make South Indian Medu Vada

Medu vada is a popular Indian breakfast, made with fresher ground husked black gram.

Getting the fluffy texture and oil free crust is the first two things about it. Ofcourse, if you have tried making it before the third tricky thing about menu vada is getting the shape right and this comes with practice.

Medu Vada recipe

These are some of the things I learnt from my mom, she always gets the right texture, when I started making them sometimes the Vadas would turn hard or would not be crispy and absorb more oil or simply doesn’t taste right. Follow the below tips to get them right.

  • Grind the Lentils and add the rice as flour. some how i have tried soaking rice and grinding the rice together with lentils but it always ends up a little tighter dough. you can even skip the rice flour if your lentil batter is of right texture.
  • Now what is right texture ? Take a small ball of it and drop it in a cup of water and it should float on top.
  • Next tip for super crispy vada, is refrigerate for at least 30 mins before making the Vadas. It gives the Vadas time to ferment a little bit and will be fluffy when you fry them.
  • Don’t have to soak the lentils for too long. It adds more moisture to the vada batter and makes it absorb more oil.
  • Add the onions and salt just before frying. Adding it too early will make the menu vada batter go runny.

Rating: 4 out of 5.

Medu vadai Recipe

Prep Time10 mins
Cook Time20 mins
Soaking time5 hrs
Total Time5 hrs 30 mins
Course: Appetizer, Breakfast, brunch, Snack
Cuisine: Indian
Keyword: curd vada, dahi vada, medu vada, medu vadai
Servings: 20 Vadais


  • bowl, kadai, slotted spoon, chopping board, knives, high speed blender or indian mixer grinder


  • 200 gms Urad dal
  • 1-2 tbsp Rice flour
  • 1 tsp Asafoetida
  • Salt (to taste)
  • 1/4 cup finely chopped onions
  • a few Curry leaves (finely chopped)
  • Oil (to deep fry)
  • 4-5 tbsp Water (or less)
  • 1-2 Ice cubes


  • Wash and soak the urad dal for about 4-5 hours
  • Grind it to a thick paste by adding little water at a time. I add a few ice cubes to keep the batter cool and fluffy.
  • The Vada batter should not be too runny nor be too thick. To test if the batter is in right consistency. Add a small ball of it to a bowl of water and it should float on top.
  • Once the batter is ready, you can refrigrate it until use. It is recommended to refrigrate it to get crispy vadas.
    Add rice flour, salt, asafoetida,finely chopped onions, curry leaves and mix it all nicely several times in a beating fashion to incorporate air into it. This step is crucial to get nice and fluffy Vadas.
  • Next heat the oil in medium flame.
  • Now to make the Vadas, keep a bowl of warm water in the side and the prepared medu vada batter on the other side. Wet your hand with water, (but dont drip the water into the batter) and scoop a ball of dough from the edge of the vessel ( not from the middle ) and make it in to a ball,
    Next, using your thumb make a hole in the middle and gently drop it in the hot oil.
  • Please note this takes practice and patience so don’t worry if your Vadas are not in great shape in the first go. If you are not good at making Vadas with a hole you can simply make them into tiny line sized balls and add them. Fry them until slightly golden and crispy. Transfer to a plate with paper towels and repeat for all the Vadas.

Enjoy your Vadas as it is or with sambar or chutney. Or make yummy Thayir vadais, check out my super yummy Thayir vadai recipe here


Please be very careful when you add the Vadas to the hot oil, you need to gently bring your hands close to the oil and drop the batter in the oil. Dropping it higher will lead to splashing of hot oil which is not a good idea 😉

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