Medu vada or urad dal vada which is also called uzhunn vada or medhu vada in south India is a south Indian snack recipe. It can’t just be a snack recipe. Crispy Medu vada is always served with Dosa, Idli and oothappam during breakfast also. So Medu vada is an inevitable dish in breakfast menu too.

Medu means lentil or black gram. So the main ingredient in this recipe is urad dal itself. And all other ingredients are quite optional for better taste. Usually onions are added while making medu vada but I added shallots because shallots give more flavor to the medu vadas.

Perfect Medu vada needs perfect recipe and the consistency of the batter is the key point. In this recipe, I shared tips and tricks for making Medu vada preparation an easy task to know the perfect consistency of batter.

Earlier our Medu vada used to be hard because we grind ural dal adding a lot of water and even we were not aware of the consistency of the batter in detail. The batter should be airy to make perfect crispy soft Medu Vada.

In earlier days, people used to beat the batter using their hands for long time and even batter making was a tedious process. Now instead of hands, a whisk will do the beating process. And even you can use a electric beater, but make sure that the batter is not heated up. So if you are using an electric beater, place the batter vessel above a bowl of ice cubes or you can put an ice cube in to the batter if you feel like the batter is getting heated.

You can pair this Crispy Medu vada with hot sambar or any coconut chutney of your choice. Even tomato chutney goes really well with this crispy hot vada.


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