Medhu Vadai


Medu vada are crisp and fluffy donut shaped lentil fritters made from urad dal. It is usually served with coconut chutney or hot sambhar and is a popular south indian breakfast option.

Good for Vata Dosha

Prep Time: 2 Hour
Total Time: 2 Hour 30 Minutes
Serves: 4-5 Person(approx)


  • 1 cup white urad dal (Black gram lentils), soaked for 2 hours
  • 1 inch ginger
  • 1 green chili, finely chopped
  • Small bunch of coriander leaves, finely chopped


  1. Soak urad dal for 2 hours and grind it with ginger into a smooth batter.
  2. Add very little water while grinding and transfer the batter into a big bowl.
  3. Add salt, green chilies and chopped coriander and mix well.
  4. Cover and let the batter rest.
  5. Preheat the oil for deep frying the vadais.
  6. Dip your fingers in water and take a small portion of batter.
  7. Make a ball and flatten it to make a doughnut shape.
  8. Poke a hole in center of vada and gently drop it into the oil
  9. Add 3-4 vada at a time depending on the size of your pan.
  10. Flip the vadais once they are light brown and let it cook from the other side too.
  11. Remove and enjoy with coconut chutney or sambar.

Serving suggestions


  • If you add too much water to the dough, the vadais will suck a lot of oil while frying.
  • Medu vada maker can be used to make the shapes for the traditional vadais.
  • It is important to allow the dough to rest to allow the batter to become soft and fluffy.
  • To check the heat of the oil before frying, drop a bit of dough into the oil; if it turns brown, the oil is ready for frying.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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