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Uzhunnu Vada

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Ingredients

Adjust Servings:

	1 cup urad dal (split black gram)
	3 green chilies (finely chopped)
	1 small onion (finely chopped, optional)
	1-inch piece ginger (grated or finely chopped)
	1-2 sprigs curry leaves (chopped)
	2 tbsp coriander leaves (finely chopped)
	1/2 tsp black peppercorns (optional)
	1/2 tsp cumin seeds
	A pinch of asafoetida (hing)
	Salt to taste
	Oil for deep frying

Nutritional information

150-180 kcal

Calories

5-6g

Protein

15-18g

Carbohydrates

8-10g

Fat

Fiber

150-200mg

Sodium

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Uzhunnu Vada

Name: Uzhunnu Vada
Cook time: 30 min
Total time: 4 h 30 min
Yield: 5 Servings
Cuisine: Indian
Ingredients: urad dal (split black gram): 1 cup; green chilies (finely chopped): 3; onion (finely chopped, optional): 1 small; ginger (grated or finely chopped): 1-inch piece; curry leaves (chopped): 1-2 sprigs; coriander leaves (finely chopped): 2 tbsp; black peppercorns (optional): 1/2 tsp; cumin seeds: 1/2 tsp; A pinch of asafoetida (hing); Salt to taste; Oil for deep frying

Medu Vada (Crispy South Indian Doughnuts)

Features:

Cuisine:

Indian

Uzhunnu Vada, also known as Medu Vada, is a crispy and fluffy South Indian doughnut made from urad dal. Perfectly golden and crunchy on the outside, soft on the inside, it pairs beautifully with coconut chutney and sambar.

4 hours 30 minutes
Serves 5
Medium

Ingredients

1 cup urad dal (split black gram)
3 green chilies (finely chopped)
1 small onion (finely chopped, optional)
1-inch piece ginger (grated or finely chopped)
1-2 sprigs curry leaves (chopped)
2 tbsp coriander leaves (finely chopped)
1/2 tsp black peppercorns (optional)
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
Salt to taste
Oil for deep frying

Directions

A beloved South Indian delicacy that is crispy on the outside and soft, fluffy on the inside. These savory fritters are made from urad dal (black gram) and shaped like doughnuts, giving them their iconic look. Seasoned with green chilies, ginger, curry leaves, and spices, Uzhunnu Vada bursts with flavor in every bite.

A staple in South Indian cuisine, this dish is commonly enjoyed as part of a hearty breakfast, an evening snack, or during festive occasions. It pairs perfectly with coconut chutney, tangy tomato chutney, and steaming hot sambar, offering a comforting and wholesome experience. Loved across generations, Uzhunnu Vada remains a timeless favorite for its delightful combination of crispiness, softness, and aromatic flavors.

Tips for Perfect Medu Vada:

Batter Consistency: Thick batter ensures the vadas retain shape and fluffiness.
Less Water: Add minimal water while grinding. Too much will ruin the texture.
Crispiness: Adding a small amount of rice flour helps make the vadas crispier.

Note: Estimated Nutritional Information (per serving, based on 1 medium-sized Uzhunnu Vada):
The provided nutritional values are approximate and may vary based on portion size, the type of oil used for frying, and specific ingredient variations.

Share It: Let's Cook Together!

Steps

1 Done	Soak the Dal • Wash urad dal thoroughly and soak it in water for 3-4 hours. • Drain the water completely.
2 Done	Grind the Batter • Transfer the soaked dal to a blender or wet grinder. • Add very little water (1-2 tbsp at a time) and grind to a thick, smooth, and fluffy batter. • The batter should be light but not runny. • To test: Drop a small portion into water; it should float.
3 Done	Prepare the Vada Mixture • Transfer the batter to a bowl. • Add chopped onions, green chilies, ginger, curry leaves, coriander leaves, cumin seeds, black pepper, asafoetida, and salt. • Mix well using your hands to incorporate air for extra fluffiness.
4 Done	Shape the Vada • Wet your palms or use a banana leaf/plastic wrap to prevent sticking. • Take a small portion of batter, flatten it slightly, and make a hole in the center using your finger.
5 Done	Fry the Medu Vadas • Heat oil in a deep frying pan over medium heat. • Carefully drop the shaped vada into the hot oil. • Fry in batches; don’t overcrowd the pan. • Cook until golden brown and crispy on both sides. • Remove and drain excess oil on kitchen paper.
6 Done	Serving Suggestions Serve hot Medu Vadas with: • Coconut Chutney >> [ View Recipe ] • Sambar >> [ View Recipe ] • Tomato Chutney >> [ View Recipe ] Enjoy this crispy and delicious Medu Vada recipe with your family! 😊

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.