Vada recipe – Learn to make crisp, fluffy & delicious medu vada at home. Garelu, uddina vade, ulundhu vadai & medu vada are the other South Indian names to these round disc shaped fritters. These are one of the very popular South Indian foods served for Breakfast & Snack. Medu vada are most commonly made in traditional South Indian homes. These are also served in hotels & tiffin centers.
What is vada?
Vada is a crispy deep fried savory food made of lentils. Usually they are made by soaking and grinding urad dal (skinned black gram) or chana dal (bengal gram) to batter. Then small portions of this batter is deep fried.
What is medu vada?
Medu vada is a South Indian breakfast fritter made with urad dal, spices and curry leaves. Medu means soft & vada refers to round fritters.
So these doughnut shaped round fritters made using urad dal are called medu vada in kannada or medhu vadai in Tamil and Garelu in Telugu. They are served with tiffin sambar and fresh coconut chutney.
Medu vada is also made during festivals and are offered to the deities. These are mostly made without onions, ginger, pepper & chilies based on the family customs.
We offer these to Goddess Lakshmi and Durga during festivals like Varalakshmi vratam / puja, Gouri puja, Diwali and Durga navratri.
To make the hotel style medu vada, crushed black pepper, green chilies, ginger, cumin seeds, curry leaves and onions are used. Even a pinch of baking soda is used to make them very fluffy. These are also served as sambar vada, where tiffin sambar is poured over them.
More Vada recipes
Batata vada
Masala vada (chana dal vada)
Mixed dal vada
Sabudana vada
Alasanda vada
Preparation for vada recipe
1. Add 1 cup urad dal to a large bowl and wash it well rubbing with your hand. Rinse it well at least 3 to 4 times & drain the water. This removes the white powdery substance on the urad dal.
2. Add fresh water and soak it for at least 4 to 5 hrs. Soaking them for at least 5 hours makes the batter fluffy and increases in volume. But if you do not have so much time, you can soak for 3 hours but the texture is not the same. If using organic dal you can soak for 8 hours with good results. While the dal soaks, keep about 1 cup of water in the refrigerator to chill.
3. Later discard the water completely from the dal & give a good rinse. Drain the water completely.
4. Add the dal to a grinder or blender jar along with 1/3 teaspoon salt.
5. Sprinkle 3 tablespoons ice cold water to start off. Blend for a short time about 25 to 30 seconds.
6. Next scrape the sides and the bottom to release the dal that’s stuck.
7. As and when needed sprinkle evenly about only 1 ½ teaspoon water each time. Whether you make in the wet grinder or blender, the process is same. Scrape off the sides and grind again. The batter will be coarse but must be thick. Sprinkle water as needed again.
8. Grind till the batter looks fluffy, thick, lightly aerated and white in color. (like you see in the picture). Ensure your blender does not become warm or hot while you grind as this will give a bitter taste.
Consistency of batter
9. Check if the batter is done correctly. Take a small bowl filled with water. Take little batter and form a ball, drop it in the water. If the consistency & texture of the batter is light, the batter floats well.
The batter will not float if the consistency is very thin. Read the notes below what to do if the batter becomes runny/thin.
10. Transfer the batter to a bowl, beat the batter with your hand in clock wise direction for 30 to 40 seconds. This makes the batter more fluffy and aerated. This is very important. You can skip this step if making the batter in wet grinder.
11. To make the hotel style medu vada, you can add a tiny pinch of baking soda, half teaspoon crushed pepper, 1 to 2 chopped green chilies, 1 tablespoon fine chopped ginger, 1 sprig curry leaves and 2 to 3 tbsps chopped onion or fresh coconut. Since I made these for the puja, I did not add any to half of the batter. To the other half I added everything else but not soda. Mix the batter well.
How to make medu vada
12. On a medium flame, heat oil in a deep pan. Ensure there is enough oil in the kadai so your medu vada floats and fries well.
13. Method 1: Dip your fingers in water (water should not be dripping from your fingers).
14. Take small portions of this batter to your fingers. Make a ball.
15. Slightly flatten the ball with your thumb. Next make a hole in the center. If the batter sticks, dip your thumb in water. If you are new to making medu vada, follow the second method below or practice this a few times before frying. I always make these following the second method.
16. Before sliding the medu vada to the oil, ensure it is hot enough. To check, drop a small portion of batter to it. The batter must rise without browning a lot. This is the right temperature.
17. Method 2: Place the ball on a greased sheet or greased parchment paper. Flatten it slightly and make a hole in the center.
18. Once the oil is hot enough, ensure the flame is to medium. Dip your fingers in water. Please ensure there is no excess water dripping from your hand. Lift the side or corner part of the sheet with your left hand and transfer the medu vada on to your fingers (right hand).
19. Face your palm towards the oil, drop in the hot oil by shaking your fingers gently. Take care. Drop these just by shaking your fingers. Gently slide a few.
20. Fry medu vada on a medium flame till they turn golden & crisp. Towards the end if you like them deep golden, fry them on a slightly higher flame for 2 mins.
21. When done, remove them to a colander. Shape and fry medu vadas in batches till all the batter is used up.
We offer garelu to the Goddess first. Serve medu vada with coconut chutney & tiffin sambar. Here I have the picture of both – plain & with spices & onions.
We offer only the plain ones during pooja.
Can I make vada batter without wet grinder?
In hotels & restaurants, medu vada batter is made in wet grinder. This gives the best fluffy texture from inside and crispy texture outside. Most traditional South Indian households too use a wet grinder to make the batter.
But every time I make garelu I use my mixer grinder. I have a very large wet grinder so I rarely use that for grinding. We can make fluffy medu vada even without a wet grinder.
If you intend to try these read all the notes mentioned in this post to get them right.
Notes & tips
- Firstly Do not let the mixer-grinder or the batter to heat up otherwise medu vada can become hard. Sometimes they may even taste bitter.
- If the batter becomes slightly runny, you can mix 1 to 2 tbsps rice flour (at room temperature).Then beat it well to get aerated. If the batter turns to be runny still, I suggest you to make make punugulu
- Other alternates are to use powdered poha or attukulu. Poha works great.
- If you are a beginner make them on a damp cloth, plastic sheet or cling flim and then transfer to the hot oil. Do not make it in your hand or fingers.
- Lastly adding salt later to the batter can thin it down, so make sure you add while grinding.
- Use only very little ice cold water to grind the batter. Using not more than 1 1/2 tsp. at one time, which literally means you have to sprinkle the water evenly.
- If using organic urad dal, you can soak it for 8 hours.
Reasons for hard vadas
- Not soaking dal for at least 4 hours.
- Not grinding the batter well.
- Did not use enough water while grinding or did not aerate the batter well.
If your vadas turn out hard even after you follow all these tips, it means dal is very old stock. Yes vadas made from old stock dal don’t turn out good. Old stocks look very pale yellow in color so avoid using such urad dal.
Vada remains uncooked or over browned
Adding vadas to extremely hot smoky oil will not cook them well from inside. So put on the flame to medium when it is smoky hot.
Related Recipes
Vada recipe | Medu vada
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup urad dal (or skinned black gram)
- ⅓ teaspoon salt (adjust to taste)
- Ice cold water
- Oil for deep frying
Optional (skip if making for Naivedyam)
- ¼ to ½ teaspoon pepper corn (crushed coarsely)
- 2 to 3 green chilies (chopped)
- 4 tablespoon onions (chopped) (1 small)
- 1 sprig curry leaves (chopped)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon ginger fine grated
Instructions
Preparation
- Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
- Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
- Sprinkle 3 tablespoons water. Next add salt and start grinding.
- Next scrape off the sides and then grind again. Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly.
- Again continue to grind to a coarse thick batter. Ensure your grinder does not become hot.
- Sprinkle water. Grind again till the batter looks fluffy and white.
- Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
- Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.
- If the batter doesn’t float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter.
- If the batter is in right consistency still it is not floating well. Then beat the batter once more.
- Add crushed pepper, cumin, ginger,scurry leaves, green chilies and onions. Mix everything well.
How to make medu vada
- Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough.
- Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.
- Dip your fingers in water or oil to moisten your fingers. Water should not be dripping.
- Take small portions of batter. Shape to a ball, slightly flatten with thumb.
- Dip the thumb in water, again no dripping water. Make a hole in the center.
- Gently slide the vada in the hot oil by gently shaking off the fingers.
- Or place the ball on a greased sheet. Flatten it slightly and make a hole in the centre.
- If the oil becomes too hot, regulate the flame to medium.
- Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers.
- Fry medu vada till they turn golden on both sides.
- Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.
- Serve medu vada with coconut chutney or tiffin sambar.
Notes
- Vada recipe is not for beginners. To try this recipe you must know atleast the basics of deep frying – how to manage deep frying.
- Take care not to use too much water to moisten your fingers. Any water droplets in the oil can cause hot splashes of oil.
- You can also use oil instead of water to grease your fingers before you shape the vadas.
- Sliding vada to oil that is not hot enough can cause splatters.
- The amount of water to use for batter changes with the soaking time and the kind of dal. 6 to 7 tbps water is what I use for organic dal that’s soaked for 5 hours.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Your recipe looks good, wanted to try it. I had a question. Do I grind the batter completely smooth or a little coarse?
Not smooth and not coarse. Can’t get smooth batter with the little amount of water we add. If you try to blend smooth your mixer may break down.
Thanks Swami, So for 2 cups Udad approximately how much water do you suggest? Is 1/2 cup ok? Can you grind in food processor?
Hi Minal
I have mentioned about water in the recipe notes. Follow that. The amount of water to use depends on the kind of dal, age of dal and even the soaking time. A food processor won’t work for medu vada.
However if you are keen you can try these bondas with the same batter. In this case food processor may work.
Helpful instructions.Tried it and it was good. Thank you
Welcome!
will try now, have done it before…batter was absorbing too much oil, rice flour may help..
Hi Angela
If the lentils are soaked too long they will absorb more oil. Also do not over blend or aerate the batter too long.
Hello, I am a big fan of your recipes! I am going to prepare these Vada in afternoon for a dinner get together for which I need to take them over to a friends house. How can I warm them up before serving, would it be possible in a microwave and if so how long ?
Hello Gurleen,
Thank you. These are best served straight after frying. Reheating in oven or air fryer is good. I don’t think microwave works. Another option is to refry them. Hope this helps.
Hello Swasthi
I followed your instructions to the last letter. The only change I made was: I have used skinned ‘minapappu’, soaked overnight and removed all the skins before grinding. I used ice water and the batter ground really fine and fluffy. I started disliking the “de-husked” minapappu because it is tasting bitter after grinding. So as far as possible I have been using husked minapappu. Anyway, my question to you is: the vadas soaked too much of oil. The oil temperature was not cold or too hot. Just right (I think). Vadas all came out very soft and fluffy after frying. Still they were all too soggy with oil. I wonder if you can tell me what I am doing wrong here. Appreciate your input. Thanks and keep up the great work you are doing.
Hello Rom garu,
There are 3 reasons for vadas soaking up oil
1.Over grinding dal – This can happen if using wet grinder
2.batter consistency – loose batter . If you are able to shape them well then it means the consistency is fine.
3.oversoaking dal.
During the last few months I have made these a lot of times experimenting different soaking timings. 4 to 5 hours is the best. But organic dal gave better results with 8 hours of soaking. Not longer. I have felt every brand of dal is different.
Next time try soaking just for 4 to 5 hours.
Hope this helps
Swasti
Thanks for your detailed analysis. I remember my mother used soak the lentils around 4-5 hrs. Next time I will not soak overnight. You are right – I may have over ground the lentils. At the end the batter came out like a ball of cotton, very soft and very light. I was in fact very happy the batter came out nice and fluffy. Looks like there is a lot of learning curve in the preparation of this dish. Thanks very much for your input.
Rom garu,
In wet grinder we grind it just until it is fluffy and slightly light in color. The batter will be still coarse at that stage. Your batter got aerated more than required so it soaked up the oil. I think next time you will get it right.
Just want to say that your recipes are really great. I’ve tried a few and loved them all. I’m slowly working through your entire collection:-)
The vada’s i made were light and fluffy and crisp on the outside although i just made ball shapes rather than rings as it was easier.
I saved the batter in the fridge and the next day’s batch had a slight bitterness with a smell of raw lentils. Do you think this is just that it’s a day old or something in the making process? Or is it normal?
Thanks again!
Hi,
Thank you so much! Yes making them in ball shape is much easier and tastes the same. Actually a lot of people store the batter for as long as 4 to 5 days in the fridge. They just taste the same and good. It has happened with me as well a few times and I feel the bitter taste comes if the batter becomes warm or hot while grinding. Also blending a lot without adding sufficient water in the first few steps as can make it bitter. The other reason can be old dal (aged dal) that has been lying in the stores for long. Also try choosing dal that is white in color without yellow specks on it. Hope these help.
Thank you 🙂
Thankyou Thankyou Thankyou.
I have tried it few times earlier before you posted this recipe and I never got it right and today followed your recipe step by step and had wonderful medu vada for breakfast. Feelw so happy and satisfied to eat the tasty medu vada thanks to you. Your all notes come in so handy that it is of great help!
Welcome Suhasini
You are most welcome! That was a great try! Thanks for sharing the pictures. Glad the recipe helped.
🙂
Thanks swasthi….awesome recipe..
You are welcome!
Hi, I am a big fan of your recipes. Keep up the good work! I really appreciate all the effort you take to make these recipes so detailed.
Yesterday I tried medu vada and wanted to use minimum water because I wanted to be able make it like a doughnut and I’ve failed in the past because of the dough being runny. But since I’m using normal blender big jar, it was very difficult and final batter was grainy. So although I could make a good shape I think it was not aerated enough and a bit hard and chewy to my taste. Please advise
Hi Sandra
Thank you! Normal blender jars are likely to break down when you try to make fluffy vada batter. Please try with a Indian steel mixer/grinder. These are strong enough and made to withstand heavy grinding required for preparing Indian food.
Looks like the batter did not grind yet so they turned hard and chewy. Hope this helps.
Followed this receipe step by step also used new dal but vadas became hard and chewy so i added a bit soda but it still was chewy.??What went wrong please guide
Hi Neepa,
Chewy texture in vadas means the batter is not ground correctly. I feel it needs more water & more grinding. If it is newly harvested urad dal, it will need more water. After blending, the batter should be light, fluffy and white in color. Soda will not help if the batter is not ground correctly. I think you should try a few more times to get them right. Next time you can send me the picture of batter after grinding. I can guide you. Hope this helps
I tried them today….lovely!!!
Thank you so much for your recipes.
Greetings from Germany
Hello Andrea
You are welcome! Great to hear!
Thank you so much for leaving a comment.
🙂
I follow all Swathis recipes I like the way it is explained step by step Simple easy to follow
They come out well
Thank you so much Jyothi
So happy to know!
Hi. I tried your Medu Vada recipe & used a wet grinder . The recipe is perfect . I got perfect vadas with holes in the centre, light, fluffy and deliciously golden in colour.
Added crushed pepper corns, cut curry leaves & thinly chopped coconut pieces. It was amazing. Thanks a bunch for sharing the recipe.
Hi Sailakshmi
You are welcome. Happy to know they turned out good. Oven that you added all of them. Thanks much for comment.
🙂
Hi swasthi,
I have made vadas couple of times before, but never managed to get the perfect round shape with hope. I followed your recipe to T and got the perfect vadas I always wanted to make. It stayed crispy even after couple of hours. Thank you so much for this wonderful detailed recipe. I have also tried your other recipes and am a big fan of your food blog.
I meant “perfect round shape with hole”.. autocorrect changed it to hope!!
Hi Sukanya
You are welcome! So glad to know they turned out good. Thank you so much for leaving a comment.
🙂
Tried this recipes. The vadas were yummy. I didn’t make them doughnut shaped but instead round balls of medium size. Also skipped the onion to make it a jain recipe. Everyone loved them. Thank you so much for this recipe.
Glad to know Juhi
Thanks for leaving a comment
Medu vadas turned out delicious after following your recipe and the tip of adding rice flour and checking if the batter floats in water. Found it difficult to maintain the shape though. Thank you ?
Can I use split urid dal if I don’t have regular urid?
Also can I bake these in a donut pan
Hi Hita
For best results use whole urad dal
I haven’t tried in a donut pan
Clear and easy to follow recipes!! Thank you so much for all of the delicious recipes,
Hello. It came out great! Is there anything I can do to make it more crisp? Also, can the dal and be soaked overnight? Thanks!!
Hello Sandya,
Glad to know. Lesser soaking (about 4 hours) & adding lesser water makes them more crisp. We usually don’t soak overnight.
I’m a beginner at cooking but your steps make it so easy to cook. I tried the medu vada recipe and it came out perfect. Although, I couldn’t really make that perfect hole in the centre, haha.
Hi Stutee,
Sorry forgot to reply you!
Glad to know!. Yes a perfect hole comes out of practice.
🙂
After soaking the Urad Dal and then grinding it, how long can I store it for before frying? I can keep it in the fridge, but does the salt affect it then and make it more watery? Does the batter fluff down, should I beat it again after I take it out from the fridge?
Hi Candice,
I never tried it myself but I know a lot of people refrigerate for 2 to 3 days. Bring it to room temperature before frying. Don’t need to aerate again.