Medu vada is all-time favorite south Indian vada made with soaked urad dal and regular spices. In this recipe, I share some secret tips to make vada fluffy, crispy from the outside, and soft from the inside on the first attempt. It is an easy and new method to prepare hotel-style medu vada at home. I also share an easy coconut chutney recipe that tastes great with vada. This south Indian combo is easy to make and ideal for breakfast or tiffin recipes. Do try this!
- Firstly, medu vada batter is an important part of this recipe. It has to be thick and smooth, So while grinding batter adds salt and water into batches.
- I add one small size of boiled potato while grinding dal. It gives fluffiness and softness to vada.
- beat the vada batter in a circular motion to incorporate air into the batter. this makes medu vada soft, fluffy, and crispy.
- The consistency of the vada batter is slightly thick. If your batter is slightly thinner then add rice flour makes medu vada crispy and also helps to make a thick paste. Do not add more rice flour otherwise, vada becomes dense from the inside.
- Shape vada with a slightly wet hand. If you are unable to shape a vada with your hand then use a tea sieve or round bowl to shape vada.
- Fry vada on medium flame to cook from the inside and crispy from the outside.
- Lastly, medu vada tastes great when served hot and crispy.
Recipe card for medu vada with coconut chutney
For medu vada
- 1 cup soaked urad dal
- 4 tbsp + 4tbsp water or as required to grind dal
- Salt to taste
- 1 small size boiled potatoes
- ½ tsp cumin seeds
- ½ tsp crushed black pepper
- Pinch of hing
- ¼ tsp baking soda
- 4 tbsp rice flour
- 2-3 chopped green chilli
- 1 tsp chopped ginger
- ½ cup chopped onion
- 7-8 chopped curry leaves
- 3 tbsp chopped coriander leaves
- Oil for frying
For coconut chutney
- 1 tbsp oil
- ¼ tsp cumin seeds
- Pinch of hing
- 2 tbsp chana dal
- 1 inch ginger
- 2 green chilli
- ¼ cup desiccated coconut
- 3 tbsp curd
- Salt to taste
- ¼ cup water to grind chutney
- For chutney tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 dry red chilli
- Some curry leaves
Making medu vada
- soak 1 cup urad dal in enough water for 4-5 hours. Remove its water with sieves.
- Then slightly grease the mixture jar with oil and add soaked dal.
- Now, without adding water grind dal into a coarse paste.
- Then add some water and salt. grind it again.
- Now add 1 boiled potato and some water. grind it into a smooth and thick paste.
- Transfer the dal paste into a large mixing bowl.
- Then add cumin seeds, crushed black pepper, hing, baking soda, rice flour, chopped green chili, ginger, chopped onion, some curry leaves, and coriander leaves. mix well.
- Now beat the batter in circular motion till they turn the light. this helps to incorporate air into the batter and make medu vada soft and fluffy.
- Then wet your finger and shape vada into a round shape and make a hole in the center. You can also shape vada by using a bowl. (refer to video)
- Heat oil and drop the vada in oil and deep fry the medu vada on medium flame.
- fry on both sides till they turn golden brown and crisp.
- serve hot medu vada with chutney or sambar.
Making coconut chutney
- In a pan, add oil, cumin seeds, and chana dal. sauté it.
- Then add ginger and green chili pieces. Sauté it.
- Now switch off the gas and add dry coconut into the pan. sauté it.
- Cool down the chutney mixture and add it to the mixture jar.
- Then add curd, salt, and some water. grind it into a smooth paste.
- Now in a tadka pan, add oil, mustard seeds, and urad dal. sauté it.
- Switch off the gas, and add curry leaves and dry red chili. Sauté it
- Then add tadka into the chutney mixture. Mix well.
- Serve coconut chutney with medu vada or idli.
- Add salt while grinding urad dal.
- Addition of boiled potato while grinding dal helps to make fluffy and soft vada.
- Whisk the batter in one direction, so air particles incorporate into it and the batter becomes light and fluffy.
- Slightly wet your hand while shaping the vada.
- Fry vada on medium flame.
- Chana dal gives thickness to the chutney.