Medu Vada

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Soaking Dal

   First, gather all your tools: a large mixing bowl, grinder/blender, deep kadhai/wok, slotted spoon, measuring cups, measuring spoons, a small bowl, and a kitchen towel. Take 1 cup (200g) of urad dal and place it in the large mixing bowl. Add 1 cup (240ml) of fresh water to cover the dal completely. Let the dal soak for at least 4 hours, or even overnight, until the dal looks plump and has softened.

2. 02

   Draining & Initial Grinding

   After soaking, carefully drain all the water from the urad dal using a colander or by gently tilting the bowl. Make sure there is no excess water. Transfer the drained dal into your grinder or blender. Add only 1/4 cup (60ml) of fresh water to the grinder.

3. 03

   Grinding the Dal Batter

   Start grinding the dal. You want a very thick, smooth, and fluffy batter. Grind in short bursts, scraping down the sides of the grinder every 30 seconds. If the grinder struggles, add another 1-2 tablespoons (15-30ml) of water, but be very careful not to add too much, as a watery batter will not hold its shape. The whole grinding process should take about 5-7 minutes.

4. 04

   Checking Batter Consistency

   To check if the batter is ready, drop a small spoonful into a small bowl of water. If it floats to the top, it's perfect! If it sinks, you need to grind it a little more to incorporate more air. The batter should be thick enough to hold its shape when scooped.

5. 05

   Adding Flavorings

   Transfer the ground dal batter to the large mixing bowl. Add 1 tsp (5g) of salt, 1 inch (10g) of finely chopped ginger, 1 medium (5g) finely chopped green chilli, and 8-10 finely chopped curry leaves. Mix everything together gently with your hands or a spoon until evenly distributed. Do not overmix.

6. 06

   Heating the Oil

   Place the deep kadhai/wok on your stove over medium-high heat. Pour 3 cups (720ml) of cooking oil into the kadhai. Let the oil heat up for about 5-7 minutes. To check if the oil is hot enough, drop a tiny pinch of batter into it; it should sizzle and immediately float to the top.

7. 07

   Shaping the Vadas

   Lightly wet your hands with water. Take a small lemon-sized portion of the batter (about 2 tablespoons) and gently flatten it in your palm to form a disc, about 1.5 inches (4 cm) wide and 0.5 inches (1.2 cm) thick. Using your thumb, carefully make a hole in the center of the disc, like a donut. This helps the vada cook evenly.

8. 08

   Frying the Vadas (Batch 1)

   Carefully slide the shaped vada into the hot oil. Repeat with 3-4 more vadas, ensuring not to overcrowd the kadhai. Maintain the heat at medium. Fry for about 3-4 minutes on one side until it turns a light golden-brown. Use the slotted spoon to gently flip them over.

9. 09

   Frying the Vadas (Batch 2)

   Continue frying the vadas on the other side for another 3-4 minutes, until both sides are a deep golden-brown and they look crispy. The vadas will puff up and look light. They should feel firm when gently poked with the slotted spoon.

10. 10

    Draining & Serving

    Once golden and crispy, remove the vadas from the oil using the slotted spoon. Place them on a plate lined with a kitchen towel to absorb any excess oil. Repeat the shaping and frying process with the remaining batter until all vadas are cooked. Serve hot with chutney or sambar.