Medu Vada Recipe – Fluffy & Crispy Sambar Ulundu Vadai Tricks- CookingShooking

#Appetizers & Snacks #Breakfast #Homemade Recipes #Kids Lunch Box #Snack On #South Indian Recipes
Medu Vada Recipe – Fluffy & Crispy Sambar Ulundu Vadai Tricks- CookingShooking
ionicons-v5-c 7 hrs 20 mins

Hey Foodies, A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

Medu Vada Recipe – Fluffy & Crispy Sambar Ulundu Vadai Tricks- CookingShooking

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Medu Vada Recipe – Fluffy & Crispy Sambar Ulundu Vadai Tricks- CookingShooking

Medu Vada Recipe – Fluffy & Crispy Sambar Ulundu Vadai Tricks- CookingShooking

Hey Foodies, A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

Prep Time Cook Time Total Time
7 hrs 20 mins 7 hrs 20 mins
INGREDIENTS:
  • Urad Dal - 2 cup
  • Water - for soaking the urad dal
  • Salt - 2 tsp
  • Ice Cold Water - 3-4 tbsp for grinding, as required
  • Hing / Asafoetida - 1/4 tsp
  • Cumin Seeds - 1 tsp
  • Black Pepper Powder - 1 tsp
  • Green Chili - 1 tbsp chopped
  • Coriander - 1 tbsp chopped
  • Curry Leaves - 1 tbsp chopped
  • Coconut - 2 tbsp chopped
  • Oil - for deep frying
RECIPE STEPS:
For the batter
  1. Soak the urad dal in water for 6 hours. After 6 hours the urad dal will double in volume and become soft.
    Soak the urad dal in water for 6 hours. After 6 hours the urad dal will double in volume and become soft.
  2. Once done drain the water and blend the dal along with salt in a mixer, add very little water while grinding, only if required.
    Once done drain the water and blend the dal along with salt in a mixer, add very little water while grinding, only if required.
  3. Keep stirring the batter every few times using a spatula. Make a smooth paste.
    Keep stirring the batter every few times using a spatula. Make a smooth paste.
  4. Once done remove in a large mixing bowl, and using a spatula start to whip the batter in one direction only, this will incorporate air in the batter and this will make the batter fluffy and airy.
    Once done remove in a large mixing bowl, and using a spatula start to whip the batter in one direction only, this will incorporate air in the batter and this will make the batter fluffy and airy.
  5. After 10 minutes of whipping the consistency of the batter will double in volume and the colour will be lighter. Almost to a whipped cream consistency.
    After 10 minutes of whipping the consistency of the batter will double in volume and the colour will be lighter. Almost to a whipped cream consistency.
  6. Add hing, cumin seeds and black pepper powder, green chili, coriander, curry leaves and coconut. Mix everything lightly in one direction.
    Add hing, cumin seeds and black pepper powder, green chili, coriander, curry leaves and coconut. Mix everything lightly in one direction.
For making medu vada
  1. In a deep frying pan, heat the oil on medium flame.
    In a deep frying pan, heat the oil on medium flame.
  2. Dip your hands in a bowl of clean water and then take some batter in one hand and transfer it to the other hand, to ensure we get a good shape. After that we make a hole in the centre using our wet finger.
    Dip your hands in a bowl of clean water and then take some batter in one hand and transfer it to the other hand, to ensure we get a good shape. After that we make a hole in the centre using our wet finger.
  3. Slide the medu vada into the hot oil and deep fry them over medium flame, until they are golden brown. Follow the same procedure for the remaining vada’s. Remove on a kitchen towel.
    Slide the medu vada into the hot oil and deep fry them over medium flame, until they are golden brown. Follow the same procedure for the remaining vada’s. Remove on a kitchen towel.
  4. You can also make small Ulundu Vadai, by just dropping small batter dumplings in hot oil and frying them. For this step you do not have to wet your hands.
    You can also make small Ulundu Vadai, by just dropping small batter dumplings in hot oil and frying them. For this step you do not have to wet your hands.
  5. Medu Vada’s are ready. Crispy from out and airy, fluffy from inside.
    Medu Vada’s are ready. Crispy from out and airy, fluffy from inside.
serve
  1. Soak hot medu vada in some sambar for 20 minutes and allow the medu vada to soak in all the sambar.
    Soak hot medu vada in some sambar for 20 minutes and allow the medu vada to soak in all the sambar.
  2. Serve the Medu Vada with coconut chutney.
    Serve the Medu Vada with coconut chutney.
RECIPE NOTES :

Notes: Soak the urad dal for maximum for 6 hours, if it’s less, then the medu vada will turn out tough. Use as little water as possible while grinding. Dipping your hands in water is essential; it helps in shaping the vada. Do not fry on high heat they will give you the colour but inside will be raw. And do not fry on low heat they will absorb lot of oil.

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