Video
Recipes
4 Servings
Enjoy a delicious medu vada recipe that's crispy on the outside and soft on the inside. Made with freshly ground urad dal and fried in Kings Soyabean Oil, these golden vadas are perfect for breakfast, festive meals, or evening snacks. Pair them with hot sambar and coconut chutney for an authentic South Indian experience.
This authentic medu vada recipe combines a fluffy urad dal batter with traditional spices to create perfectly textured vadas. Deep frying in Kings Soyabean Oil ensures an even golden crust while keeping the inside light and airy, making every bite deliciously crisp.
This South Indian medu vada has a mild, savoury flavour with the freshness of curry leaves, ginger, green chillies, and coriander. The batter is whipped until light, shaped into the classic doughnut form, and deep-fried in Kings Soyabean Oil over medium heat to achieve a crispy exterior and soft centre.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Wash 1 cup of urad dal thoroughly until the water runs clear.
Soak the dal in enough water for 4–5 hours or overnight.
Drain the soaked dal completely before grinding.
Grind it into a smooth, thick, and fluffy batter using very little water.
Transfer the batter to a large bowl and whisk for 2–3 minutes to make it light and airy.
Add finely chopped green chillies, grated ginger, curry leaves, and coriander leaves.
Mix in cumin seeds, whole black pepper (optional), and salt to taste.
Gently fold all the ingredients into the batter until evenly combined.
Ensure the batter remains thick for perfectly shaped vadas.
Let the batter rest for 5–10 minutes before shaping.
Heat Kings Soyabean Oil in a deep kadai over medium heat.
Wet your hands with water to prevent the batter from sticking.
Take a small portion of the batter and shape it into a round ball.
Flatten it slightly and make a small hole in the centre using your finger.
Carefully slide each shaped vada into the hot oil
Fry the medu vadas in small batches without overcrowding the pan.
Turn them occasionally so they cook evenly on all sides.
Continue frying until they become golden brown and crispy.
Remove the vadas with a slotted spoon and drain excess oil on paper towels.
Serve hot with coconut chutney and sambar for an authentic South Indian meal.
For deep-fried favourites like crispy medu vada, choosing the right oil is essential. Kings Soyabean Oil is a reliable option that helps achieve an even golden colour, crispy texture, and delicious taste while ensuring consistent frying performance.
While mustard oil adds a strong flavour and groundnut oil offers a nutty taste, Kings Soyabean Oil provides a neutral flavour that allows the authentic taste of the ingredients to stand out. Its excellent frying performance makes it a great choice for urad dal vada and a wide variety of Indian snack recipes.
