Medu Vada (v) Recipe

Rinse the urad dal thoroughly under running water until water runs almost clear. Drain and transfer to a bowl. Add raw rice if using. Cover with about 1 cup of water and soak for 4–6 hours at room temperature or overnight in the refrigerator.

After soaking, drain the water completely. Reserve dal (and rice) in the sieve for 5–10 minutes to remove surface moisture — do not add extra water to the batter unless needed while grinding.

Grind the soaked dal (and rice) in a wet grinder or high-power blender. Grind in short pulses using minimal added water (start with 1–2 tablespoons only, add up to 2 tbsp more if needed) until you get a thick, smooth, airy batter. The batter should be fluffy and able to hold shape (similar to soft cookie dough), not runny.

Transfer the batter to a large bowl. Add chopped green chilies, grated ginger, crushed peppercorns (if using), asafoetida, chopped curry leaves, chopped onion (if using), and salt. Beat the batter vigorously with the back of a spoon or with your hand for 2–3 minutes to incorporate air — this helps make vadas soft inside.

Check consistency: the batter should be thick enough to shape into a ball and then create a hole in the center. If it's too thick, add 1 teaspoon water at a time; if too loose, fold in a little roasted urad dal powder or a tablespoon of rice flour to firm it.

Cover the bowl and let batter rest for 10–15 minutes at room temperature. This short rest helps the flavors meld and improves texture.

Prepare frying oil

Pour 2 cups oil into a deep frying pan or kadai. Heat over medium heat until the oil reaches 350°F (175°C) or a small piece of batter sizzles and rises slowly to the surface. Maintain medium heat to ensure vadas cook through without burning.

Wet your hands (or keep a small bowl of water nearby). Pinch a golf-ball–sized portion of batter (about 2 tablespoons) and roll it between your palms to make a smooth ball. Flatten the ball slightly to a thick disc (about 1/2 inch thick). Using your thumb, make a hole through the center and gently widen it to form a donut shape. Alternatively, drop batter into oil using two spoons for freeform vadas.

Carefully slide 3–4 vadas into hot oil, making sure not to overcrowd the pan. Fry on medium heat. Initially the vadas will sink; after 10–20 seconds they will rise. Flip occasionally so they brown evenly.

Fry for 3–4 minutes per batch until both sides are golden brown and crisp. Adjust heat as needed: lower heat if they brown too quickly but remain raw inside; increase slightly if they take too long to color.

Use a slotted spoon to remove vadas and drain on paper towels or a wire rack. Repeat with remaining batter, keeping cooked vadas warm in a low oven (150°C/300°F) if making ahead.

If any vadas are greasy, place them briefly on kitchen paper and blot gently.

Serve medu vadas hot with warm sambhar and coconut chutney. For a classic combo, dip vada in sambhar to soften slightly and pair with chutney on the side.

If making vada sambhar (sambhar vada): place 2–3 hot vadas in a bowl, pour about 1/2 cup hot sambhar over them, let sit 1 minute so vadas absorb some sambhar, then top with chopped cilantro and a dash of sev or roasted peanuts (optional).

Leftovers: store cooled vadas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven (180°C/350°F for 6–8 minutes) to crisp up before serving.