Last Updated on May 11, 2024 by Babita

You mention medu vada to any Indian person, it is bound to invoke strong feelings. Men like my husband would worship me if I made it for him daily. Women like me, on the other hand, would love to find an easy way to make medu vada.

I have listened to and read so many complaints of women trying to achieve the perfect vada in terms of preparation, esthetic, texture and taste. Very few have mastered the technique. Trust me, when I say it is a challenge to make the perfect and ideal medu vada. The hardest goal to accomplish is it’s distinctly round, circular, donut-like shape.

What is Medu Vada?

Medu Vada is a very famous South Indian Breakfast food.  is made from split white urad daal (lentil). It looks like a donut but is savory. It is served either submerged in sambhar (lentil soup) or on the side along with coconut chutney. The outside is crispy, while the inside is soft and slightly chewy texture. Even though it is a South India breakfast item, it is available in restaurants all over India as well as internationally.

The ingredients and preparation for this recipe are very simple. However, the execution is challenging. The ground-up batter has to be thick enough for the vada to be formed. If the batter is too thin, it will not hold the circular shape. In addition, it will also absorb a lot of oil while frying. If the batter is too thick the vada will end up tough and chewy. So finding the right texture for the batter is very important. However, it is easier said than done.

After experimenting several times, I finally found an easy way to make medu vada. Not only is it easy to form, but it also holds its shape. But first, let me post the recipe for the same.

New and Easy Way to Make Medu Vada

Ingredients:

2 cups of split urad daal
1″ piece of finely chopped ginger
2 tbsp of grated fresh coconut
5 to 6 curry leaves (preferably chopped)
1 chopped green chili (optional)
salt as per taste
Water as required
Vegetable or Canola oil for frying

Preparation:

• Soak urad daal for 2 hours. Rinse, clean and drain all the water.
• Grind the urad daal with very little water. Add water only in sprinkles. Approximately less than 1/2 cup of water will be required.
• Transfer the ground batter to a mixing bowl.
• Add ginger, salt, chili, coconut and curry leaves and mix properly.
• Set it aside for 30 minutes
• Heat oil in a Kadhai or deep saucepan.
• On a workable surface place a piece of Saran/plastic wrap.
• Apply oil all over the wrap.
• Fill a pastry/piping bag with the batter
• Cut the tip enough to get about 1/2″ size of vadas.
• Carefully pipe the batter in circle like a donut (see the video below)
• Apply some oil on your palm.
• Carefully pick up the vadas and add it to the hot oil one at a time.
• Fry it until it is golden brown. Remove and drain on paper towels.
• Serve hot with sambhar and coconut chutney.

I used the 16″ Wilton disposable decorating bag. One bag will hold all of that batter.

Wilton Disposable Decorating Bags Multipack, 16-inch, 12-Count (4-Pack)

Check the video below and let me know in the comments if you will use this technique to make medu vada.