Medu Vada / Ulundu Vadai Recipe - Crispy South Indian Tasty Snack You Will Love

If you’ve ever sat anywhere at a South Indian breakfast table, chances are you’ve fallen in love with a crisp, golden Medu Vada — dunked in sambar, smeared with coconut chutney, and still warm from the oil. Honestly? Few things beat that feeling.

Let's dive into how you can whip up these iconic doughnut-shaped beauties at home without losing your mind (or your patience).

What is Medu Vada ( Ulundu Vadai ) ?

Medu Vada — also called Ulundu Vadai or Uddina Vada — is basically a South Indian savory doughnut. Made from urad dal (black gram), it’s crisp on the outside and so light and fluffy inside

Traditionally, vada batter was ground on a stone "ural" at home, but hey, we have mixers and wet grinders now — thank god for small mercies, right?

Why You'll Love Making Medu Vada

Crunchy outside, soft inside: Just how dreams are made.

Packed with protein: Thanks to our humble urad dal.

Adjustable flavor: Mild or spicy — totally your call.

Seriously versatile: Eat it plain, in sambar, or even as rasam vada when you’re feeling fancy.

Ingredients You’ll Need

Urad dal (black gram) — soaked and ground

Onions — finely chopped

Green chillies — chopped

Ginger — chopped finely

Curry leaves — fresh is best

Asafoetida (hing) — tiny pinch, big difference

Salt — as needed

Optional love: carrots, coriander leaves, cumin seeds, crushed pepper

Planning for a festival? Skip onions and add pepper and cumin instead!

How to Make Medu Vada (Without Losing Your Patience)

1. Soak and Grind

Soak urad dal for 2-3 hours.

Drain it well. Like seriously, NO excess water.

Grind it thick and smooth. Sprinkle water only if absolutely necessary.

Whip the batter well — either with a spoon or your hands — to aerate it. (5 minutes at least!)

Do the float test: drop a bit of batter into a bowl of water. If it floats, you're winning.

2. Mix It Up

Toss in onions, green chillies, curry leaves, ginger, salt, and asafoetida.

Give it all a good mix.

3. Shape That Beauty

There’s no need to panic. You’ve got three options:

Banana leaf/plastic sheet method: oil it, shape vada, make a hole, slide into oil.

Hand method: wet your hand, shape vada, poke a hole with thumb, drop it in oil.

Slotted spoon method: place batter, poke a hole, drop it into oil.

First few might look funny. That’s okay. They’ll still taste amazing.

4. Fry Like a Pro

Heat oil to medium-high.

Slide in the vadas gently.

Fry, flip, fry, flip — until beautifully golden and crispy.

Drain on paper towels.

Tiny Tips for Big Wins

No water party: keep batter thick.

Whip whip whip: more air = fluffier vadas.

If runny batter: add a spoon of rice flour to fix.

Extra crisp?: Add a pinch of baking soda.

Oil too hot?: Outside will brown but inside stays raw. Keep heat medium.

Why Urad Dal Is Your Best Friend

High in protein and fiber.

Rich in Vitamin B, iron, calcium, magnesium.

Helps with digestion.

Especially great for growing kids and busy adults who often forget to eat right.

So yeah, your crunchy vada isn’t just a snack — it's a secret health bomb.

What to Serve With Medu Vada

Classic: Coconut chutney and hot sambar.

Cozy: Soak in sambar for ultimate comfort.

Fun twist: Dunk in rasam and enjoy!

PS: Hot coffee on the side? Total win.

Serve your crispy Medu Vada with a side of refreshing Mint Chutney and flavorful Onion Chutney for the perfect combo!

Final Thoughts

Making medu vada at home is a bit like learning to ride a bicycle at early stage . First few might look wobbly, misshaped, or sink (oops!). But by the second or third batch, you’ll nail it.

And once you taste that crunchy-soft, spicy, aromatic vada with a spoonful of chutney?

You’ll be making excuses to fry a batch even on a random Tuesday.

P.S.: If you’re planning a real South Indian feast, don't miss our Mr. Desi Sambar Podi, Idli Podi, Ellu Podi, and Paruppu Podi — all homemade-style, fresh, and packed with authentic flavors!