Medu Vadai

15Medu Vada Step7 4Jul15

Medu Vadai

  • Servings: 10-12
  • Difficulty: Average
  • Print


  • 2 cups Urad dal
  • 1 1/2 tsp. black peppercorns powder
  • A pinch Asafoetida
  • Salt
  • 1 spring curry leaves (6 to 8)
  • Oil for deep frying
  1. Pick and wash the urad dal in water and soak for couple of hours or overnight.
  2. Put the dal in a blender and make a fluffly paste adding a little water at a time (about 1/2 cup in all).
  3. Dissolve asafoetida in 1 tsp. of water. Wash and cut the curry leaves roughly. Transfer ground dal paste to a bowl, add pepper, asafoetida, salt and curry leaves, mix well.
  4. Heat oil in a Kadhai, moisten a spatula or steak-turner, place 2 portions of the batter at a time on it, flatten into a round shape (approx 2-inch dia) with a moist hand, make a doughnut-like hole with the index finger and invert the spatula deftly over the kadhai. Alternately, use a medu vada maker, fill the cylinder with the batter and press into the oil, as shown.
  5. Deep fry over medium heat until light golden.  Remove, keep aside for 2 minutes, return to the kadhai (optional) and deep fry until crisp and golden brown.


  1. Pingback: Urad Dal Vadi | My Cooking Diaries ""

  2. Pingback: Dibba Rotti | My Cooking Diaries ""

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