Medhu Vada (3 Pcs) Recipe

Rinse the urad dal under cold water until water runs clear. Transfer to a bowl and cover with 2 cups water. Soak for 4–6 hours or overnight until dal is plump.

Drain the soaked dal thoroughly. Reserve a small amount of the soaking water (2–4 tbsp) if needed while grinding.

In a wet grinder or high-speed blender, grind the drained dal to a smooth, thick, and fluffy batter. Add only a tablespoon of reserved water at a time if needed — batter should be thick and able to hold shape (similar to soft cookie dough). This usually takes 8–12 minutes in a wet grinder to incorporate air.

Transfer the batter to a mixing bowl. Add salt (1 tsp), whole black peppercorns (1 tsp), cumin seeds (1 tsp), and a pinch of asafoetida. Stir once to combine evenly.

Fold in the finely chopped onion (1/2 cup), chopped curry leaves (2 tbsp), chopped coriander (2 tbsp), and chopped green chili (if using). Mix gently so the batter remains airy.

Taste a small pinch (optional) and adjust salt or chili. Let the batter rest for 10–15 minutes at room temperature to allow flavors to mingle.

Heat oil in a deep heavy-bottomed pan over medium heat to 350°F (175°C). To test, drop a small piece of batter — it should sizzle and come up slowly without browning immediately.

Wet your hands with water to prevent sticking. Take about 3 tablespoons of batter (more or less to make 3 medium-sized vadas) and roll into a smooth ball between your palms.

Flatten the ball gently on your palm to form a disc about 2–2.5 inches across. Using your thumb, make a small hole in the center (traditional donut shape) or slightly indent the middle so the inside cooks evenly.

Carefully slide 1–2 shaped vadas into the hot oil (do not overcrowd). Keep heat at medium; the vadas should rise slowly and cook through without over-browning the exterior.

Fry each side for about 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Total frying time per batch ~6–8 minutes depending on size and oil temperature.

Use a slotted spoon to remove the vadas and drain on paper towels or a wire rack. Repeat with remaining batter, bringing oil back to temperature between batches if necessary.

Keep the prepared medhu vadas warm by placing them in a low oven (120°C / 250°F) for a few minutes if making ahead. Serve hot with coconut chutney, sambar, or tamarind chutney.