Medu vada recipe | hotel style sambar recipe | sambar vada recipe

Medu vada & sambar

Medu vada and sambar is a popular south Indian breakfast recipe. Medu vada is made from urad and regular spices, it is crispy from the outside yet soft, fluffy from the inside. I also share pressure cooker sambar recipe with special masala paste gives it perfect taste and color. this sambar is easy to prepare and saves a lot of time in a busy routine. This south Indian combo is e ideal for breakfast or tiffin recipe.

Here you will learn all the tips and tricks to shaping and perfecting medu vada and hotel-style perfect sambar recipes. Do try this!

The key to making restaurant-style medu vada and sambar at home are:

For medu vada

  • do not soak urad dal for more than 4 hours, otherwise, medu vada would absorb more oil while deep frying
  • The udal dal batter is key for this recipe and it has to be thick and smooth batter. so add very little water while grinding dal.
  • beat the batter in a circular motion to incorporate air into the batter. this makes medu vada soft, fluffy, and crispy.
  • 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 the vada.
  • Fry vada on medium flame till it becomes crispy from outside and properly cooked from inside.

For sambar

  • grind soaked toor dal coarsely for sambar. it will help to cook dal easily with vegetable in a pressure cooker.
  • I prepared special masala paste for sambar, which gives the perfect color and taste to sambar.
  • simmer sambar on low-medium flame for 15-20 minutes, increase its taste and color.
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Recipe video

Medu vada & sambar

Recipe card for medu vada & hotel style sambar

Nehas Cook Book
Prep Time 5 mins
Cook Time 40 mins
4 hrs
Total Time 4 hrs 45 mins
Course Breakfast
Cuisine Indian


For medu vada

  • 1 cup urad dal
  • Salt to taste
  • 5-6 tbsp water to grind dal
  • 2-3 chopped green chilli
  • 1 tsp ginger paste
  • ½ tsp crushed black pepper
  • 6-7 chopped curry leaves
  • Some coriander leaves
  • Oil for frying

For sambar

  • ¼ cup toor dal
  • 1 tbsp oil
  • 2 medium size chopped onion
  • 2 green chilli slits
  • 1 tsp ginger paste
  • 2 chopped tomatoes
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • ½ cup chopped bottle gourd pieces lauki/dudhi
  • ½ cup carrot pieces
  • 1 drumstick pieces
  • 1 brinjal pieces
  • 1.5 cup +1.5 cup water
  • Salt to taste
  • Special masala paste
  • 2 tbsp tamarind paste
  • 3 tbsp jaggery
  • Some coriander leaves

special masala paste for sambar

  • 2 tbsp fresh coconut pieces
  • 2 tbsp roasted chana dal
  • 1 medium size tomatoes
  • 2 tsp sambar powder
  • Water to grind paste

For sambar tempering

  • 1 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp chana dal
  • ½ tsp cumin seeds
  • 3 dry red chilli
  • Some curry leaves


Make medu vada

  • soak 1 cup urad dal in enough water for 4 hours. do not over soak it.
  • remove water and grind dal into thick and smooth paste by adding water into batches. I use 5-6 tbsp water.
  • transfer the urad dal paste into a large mixing bowl. beat and mix the batter in a circular motion till they turn the light. this helps to incorporate air into the batter and make medu vada soft and fluffy.
  • Then add 2-3 chopped green chili, ginger paste, crushed black pepper, chopped curry leaves, and some coriander leaves. mix well.
  • Now wet your finger and shape vada into a round shape and make a hole in the center. You can also shape vada by using tea sieves.
  • 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 sambar or chutney.

Making sambar

  • Wash and soak toor dal for 20 minutes. grind soaked dal slightly into mixture jar.
  • In a pressure cooker, add 1 tbsp oil. Add onion and sauté till it is slightly translucent.
  • Now add green chili slits and ginger paste. Sauté it.
  • Then lower the flame, add turmeric powder, kashmiri red chili powder, and some water. sauté masala into oil.
  • Add chopped tomatoes and cook till they become slightly soft.
  • Then add chopped bottle gourd, carrot, drumsticks, and brinjal pieces. Mix well.
  • Add 1.5 cup water and salt. Mix well.
  • Cover and pressure cook dal and vegetable on a medium flame for 1 whistle.
  • meanwhile in a grinding jar, add coconut, roasted chana dal, tomatoes, sambar powder, and water. Grind into a smooth paste. Special masala paste is ready.
  • now pressure cooker cool down, open lid and check vegetable and dal are properly cooked.
  • Add 1.5 cups water and salt to it. Mix well.
  • Now add masala paste, tamarind pulp, and jaggery. Mix well.
  • Boil sambar on low flame for 15-20 minutes.

For tempering

  • In a pan, add oil, mustard seed, urad dal, cumin seeds, dry red chill, and curry leaves. Sauté for a minute.
  • Add terming into boiling sambar and mix well.
  • Garnish sambar with coriander leaves and serve with medu vada.


For vada
  • add water gradually while grinding dal, do not add more water while grinding it.
  • make thick and smooth batter for vada.
  • stir batter into one direction so air particles incorporate in the batter.
  • the batter becomes creamy, fluffy, and slightly changes its color.
  • use a wet hand while making vada, so batter easily drops into the hot oil.
  • fry vada on medium flame.
for sambar
  • grind soak dal coarsely for sambar.
  • coconut gives taste and roasted chana dal gives thickness to masala paste.
  • simmer sambar on low-medium flame for 15-20 minutes, increase its taste and color.



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