> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Vada Recipe

<img src="https://mintcdn.com/cookbook/YFRD7BokjWBJT2bl/images/heroes/medu-vada-uddina-vada-urad-dal-vada-recipe.webp?fit=max&auto=format&n=YFRD7BokjWBJT2bl&q=85&s=b79d1efbab855358f0891411ca3c2b4e" alt="Vada Recipe" className="rounded-xl" width="900" height="507" data-path="images/heroes/medu-vada-uddina-vada-urad-dal-vada-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |                 |
  | -------------- | --------------- |
  | **Prep time**  | 1 hr            |
  | **Cook time**  | 30 min          |
  | **Total time** | 1 hr 30 min     |
  | **Serves**     | 12 -15 servings |
</Accordion>

## Ingredients

* 1 cups of urad dal or uddina bele
* ¼ cup of channa dal or kadle bele
* 2 tsp of rice flour
* 2 green chillies
* 3 tbsp of dry chopped coconut
* few curry leaves
* 1 tbsp coriander leaves *(chopped)*
* 1 inch ginger *(finely chopped))*
* pinch of hing
* salt to taste
* oil to fry

## Instructions

1. wash and soak dal in about 3 cups of water for about 2-3 hours.
2. drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, but wet grinder or even mixer grinder can be used.
3. the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
4. add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
5. add 2-3 tsp of rice flour. rice flour is added to make it crispy.
6. add pinch of hing to make it more digestible.
7. heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
8. make hole in the center and slide it into the hot oil.
9. the vada should float on top of oil.
10. make sure your oil is not too hot. otherwise the vadas would not cook evenly.
11. fry on both sides till it becomes golden brown in colour.
12. serve medu vada immediately with chutney collections or sambar collections.

## Step-by-step

<Steps>
  <Step>
    wash and soak dal in about 3 cups of water for about 2-3 hours.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-7-590x403.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-7.jpg)
  </Step>

  <Step>
    drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, for mixie, check out [**medu vada recipe in mixie**](/recipes/medu-vada-recipe-medhu-vadai).
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-6-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-6.jpg)
  </Step>

  <Step>
    the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-16-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-16.jpg)
  </Step>

  <Step>
    add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-8-590x442.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-8.jpg)
  </Step>

  <Step>
    add 2-3 tsp of rice flour. rice flour is added to make it crispy.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-9-590x435.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-9.jpg)
  </Step>

  <Step>
    also add pinch of hing to make it more digestible.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-10-590x435.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-10.jpg)
  </Step>

  <Step>
    heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-12-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-12.jpg)
  </Step>

  <Step>
    make hole in the center and slide it into the hot oil.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-11-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-11.jpg)
  </Step>

  <Step>
    the vada should float on top of oil.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-13-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-13.jpg)
  </Step>

  <Step>
    make sure your oil is not too hot. otherwise the vadas would not cook evenly.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-15-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-15.jpg)
  </Step>

  <Step>
    fry on both sides till it becomes golden brown in colour.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-14-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-14.jpg)
  </Step>

  <Step>
    serve medu vada immediately with **[chutney collections](http://hebbarskitchen.com/category/chutney/)** or **[sambar collections](http://hebbarskitchen.com/category/sambar-koddel/)**.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-2-590x443.jpg" alt="medu vada" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/medu-vada-2.jpg)
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/ygW0SxmDrMQ" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## Notes

* medu vada batter should be thick

* once the batter is grinded, prepare the vada immediately and do not leave it to ferment.

* 2-3 hours of soaking is enough for urad dal. overnight soaking is not required.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/medu-vada-uddina-vada-urad-dal-vada-recipe/](https://hebbarskitchen.com/medu-vada-uddina-vada-urad-dal-vada-recipe/)
</Note>