Medu Vada
Soft, fluffy lentil donuts from South India, served with sambar and coconut chutney. Crispy outside, pillowy inside—a beloved breakfast and snack.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 cups urad dal (white lentils, skinned)
- ¼ cup chana dal
- 2 whole green chili, finely chopped
- 1 tablespoon ginger, minced
- ½ cup onion, finely diced
- 2 tablespoon curry leaves, chopped
- ¾ teaspoon salt
- ¼ teaspoon black pepper, ground
- ½ teaspoon cumin seeds
- 3 cups coconut oil or vegetable oil, for frying
Instructions
- 1
Soak urad dal and chana dal in water for 4–6 hours or overnight. Drain well and pat dry with a clean cloth.
- 2
Transfer drained dal to a food processor or wet grinder. Add 0.25 cup water and grind to a smooth, fluffy batter, 8–10 minutes. The batter should be light and airy, like whipped cream.
- 3
Transfer batter to a large bowl. Add green chili, ginger, onion, curry leaves, salt, black pepper, and cumin seeds. Mix gently with a spoon or hand until just combined—do not overmix.
- 4
Heat oil in a deep, heavy-bottomed pan or kadai to 320–330°F (160–165°C).
- 5
Wet your hands or use two spoons dipped in water. Take a small portion of batter (about 2 tablespoons), shape into a ball, and form a donut hole in the center using your thumb.
- 6
Carefully slide the vada into warm oil. Fry 4–5 vadas at a time, without overcrowding. Do not fry at high heat—they will brown outside but remain soft inside.
- 7
Fry for 2–3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 8
Serve warm with sambar, coconut chutney, and tomato chutney.
Tools you’ll need
- Food processor or wet grinder
- Large mixing bowl
- Deep heavy-bottomed pan or kadai
- Cooking thermometer
- Slotted spoon
- Paper towels
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