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Home  ?  Recipes  ?  Snacks  ?  Medu Vada

Medu Vada

A fried South Indian snack made with lentils
Recipe By : Niru Gupta
Type: Snacks Serving: 8-10 pieces Cooking Time: 1/2 an hour after soaking and waiting time


  • Husked Bengal Gram (Dhuli Urad daal) cup (150 g)
  • Salt 1 tsp
  • Asafetida (Heeng), powdered tsp
  • Coriander leaves (Hara Dhania) chopped 1 tbsp
  • Ginger, finely chopped 1 tsp
  • Pepper corns (Sabut kali mirch), coarsely pounded tsp
  • A small bowl or `katori'
  • A thin cloth to cover the `katori'
  • Oil for frying


  • Soak the lentils for 4-6 hours, at least or even overnight.
  • Drain out the water and grind to a smooth paste, without adding any water.

  • Keep this paste to rest, covered, for about half an hour.

  • Add to it the salt, asafetida and the black pepper, and beat well to make it light and fluffy -- a drop of it dropped in a cup of water, should float up at once.

  • Fold in the coriander leaves, ginger and the peppercorns.

  • Heat the oil in a `kadahi' or a frying pan, and shape the `Vadas' in the meantime: Cover a small bowl with a thin, wet cloth, bunching it at the bottom, to go around the bowl, so that the cloth is held taut over the rim of the bowl.

  • With wet hands (to avoid the batter sticking), pat some batter into a flat round, about 1/2cm/1/4" thick, over the stretched cloth, and push out a hole in the centre.

  • Ease out this shaped `vada', by tilting the `katori' a little to let the `vada' fall off on to your hand, and then drop it into the hot oil. .

  • Drop in as many `vadas' into it, as can comfortably come in without touching.

  • Lower the heat to medium, and let them fry till golden on all sides. Takes about 3--4 minutes.

  • Lift the 'vadas' out of the oil with a slotted spoon, drain on absorbent paper, and serve hot.

  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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