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# Medu Vada Recipe in Mixer Grinder
| | |
| ---------------- | ----------- |
| **Prep time** | 15 min |
| **Cook time** | 20 min |
| **Soaking Time** | 8 hr |
| **Total time** | 8 hr 35 min |
| **Serves** | 20 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 39 kcal |
| Carbohydrates | 7 g |
| Protein | 3 g |
| Fat | 0.1 g |
| Saturated fat | 0.01 g |
| Sodium | 89 mg |
| Potassium | 28 mg |
| Fiber | 2 g |
| Sugar | 0.3 g |
| Vitamin A | 56 IU |
| Vitamin C | 8 mg |
| Calcium | 11 mg |
| Iron | 1 mg |
## About
The **Medu vada recipe** is mainly prepared by soaking the urad dal for 3 hours, which is ground to a smooth paste later. It is later flavoured with ginger, green chillies, dried coconut, coriander and curry leaves. Further, it is shaped into doughnuts and deep-fried in hot oil until golden brown and crisp. These crisp and crunchy vadas are an ideal breakfast snack, typically served with steamed idli or dosa. It can be dipped in a spicy sambar or served with coconut or red chutney.
There are many different ways to make a **Medu Vada Recipe**, and the variation mainly depends on the type of toppings or flour used. The authentic recipe is made with ground urad dal with basic spices and herbs toppings. However, it can also be made with rava, other lentils, bread, Poha and maida flour. In addition, all these different types of vadas can be topped with a wide range of herbs. You can add spinach, dill leaves, pudina and coriander leaves to make it flavour.
## Ingredients
* 1 cup urad dal
* 2 tbsp rice
* pinch hing
* ¾ tsp salt
* 2 chilli *(finely chopped)*
* 1 inch ginger *(grated)*
* 2 tbsp coriander *(finely chopped)*
* few curry leaves *(chopped)*
* 1 tsp cumin
* oil *(for frying)*
## Instructions
1. Firstly, in a bowl take 1 cup urad dal, 2 tbsp rice and rinse well.
2. Soak for 6 to 8 hours making sure the dal is soaked well.
3. Drain off the water and transfer to the mixer jar. You can also grind in grinder for better texture.
4. Grind to smooth paste adding water as required. Make sure to add very little water as it helps to make the batter thick.
5. Transfer the fluffy batter to a large plate.
6. Add a pinch hing ¾ tsp salt and whisk well.
7. This helps to incorporate air in the batter and make the batter fluffy.
8. Also add 2 chilli, 1 inch ginger, 2 tbsp coriander, few curry leaves, and 1 tsp cumin.
9. Mix well making sure everything is well combined.
10. Now you can shape the vada using a tea strainer. Make sure to wet your hands and tea strainer. Place a ball-sized batter and make a hole in center.
11. Drop down gently in medium hot oil.
12. Flip over and fry on low to medium flame.
13. Fry till the vada turns golden brown and crispy. Drain off.
14. Finally, enjoy Medu Vada Recipe with chutney and sambar.
## Step-by-step
Firstly, in a bowl take 1 cup urad dal, 2 tbsp rice and rinse well.
Soak for 6 to 8 hours making sure the dal is soaked well.
Drain off the water and transfer to the mixer jar. You can also grind in grinder for better texture.
Grind to smooth paste adding water as required. Make sure to add very little water as it helps to make the batter thick.
Transfer the fluffy batter to a large plate.
Add a pinch hing ¾ tsp salt and whisk well.
This helps to incorporate air in the batter and make the batter fluffy.
Also add 2 chilli, 1 inch ginger, 2 tbsp coriander, few curry leaves, and 1 tsp cumin.
Mix well making sure everything is well combined.
Now you can shape the vada using a tea strainer. Make sure to wet your hands and tea strainer. Place a ball-sized batter and make a hole in center.
Drop down gently in medium hot oil.
Flip over and fry on low to medium flame.
Fry till the vada turns golden brown and crispy. Drain off.
Finally, enjoy **Medu Vada Recipe** with chutney and sambar.
## Video
## Notes
* Firstly, grind to a smooth and thick batter, as it helps shape the vada easily.
* Also, you can add rice flour if the batter is watery. This helps to make vada crispy too.
* Additionally, you can also add onions to get a crunchy bite.
* Finally, **Medu Vada Recipe** can be reheated in air fryer or double-fried to make it crispier.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/medu-vada-recipe-medhu-vadai/](https://hebbarskitchen.com/medu-vada-recipe-medhu-vadai/)
