3 Cups Urad Dal (Skinned Black Gram)
1/4 Cup Water or less
2 Green Chillis
1 String Curry Leaves
Salt to Taste
Oil for Deep Frying


  • Wash the Urad Dal thoroughly and soak overnight or for at least 5 hours.
  • Drain the water completely and transfer this to a mixer. I did this in 2 batches.
  • Add salt and very little water just enough to get the mixer moving. The lesser the water, the better.
  • Transfer this thick batter into a bowl and aerate well by mixing clockwise for a minute.
  • To test the batter, drop a small amount of this batter into a bowl of water. If the ball floats on top, they are perfectly aerated and ready to fry.
  • Batter that doesn’t float can turn your vadas harder in texture. There are 2 reasons why the batter won’t float. You’ve either added too much water while grinding or you didn’t aerate the batter well. If it’s the latter, aerate until it starts floating. For the former add 1-2 tbsps of Rice Flour, mix and aerate well.
  • Now, add the chopped Green Chillis and Finely chopped Curry Leaves and mix well.
  • Heat oil in a deep heavy bottom pan/kadhai.
  • Drop a small amount in the oil. The oil is hot enough if the batter starts to fry and float on top.
  • Keep a bowl of water beside you. Dip your hands in water and moisten them without any water dripping. You can oil your hands instead.
  • Place a small portion in the middle of your moist palm. With your other hand, flatten the batter. Make a hole in the centre. Transfer batter to the other hand (edge of your fingers) and slowly slide this into the hot oil, immediately retracting your hands. Be very careful of the hot oil that may splatter. Vadas with or without the hole will taste the same. So if you are not comfortable with this process, simply drop small portions into the oil.
  • Depending on the width of your pan, you can add multiple vadas at a time. I could handle a batch of 4-5 vadas.
  • Keep flipping the vadas for even cooking. Adjust the temperature of the oil if it is too hot. Once they get a nice golden brown colour on either sides, transfer them onto a paper towel and fry the remaining the same way, each time making sure the oil is hot enough and that your hands are moistened.
  • Serve crispy hot Medu Vadas with Sambar/ Spiced Stew & White Coconut Chutney.
  • Do checkout my Spiced Stew & Coconut Chutney recipe.
Roughly torn Curry Leaves
My Green Chillis turned Red in the refrigerator
Thick aerated batter
Moistened hands to prepare the vada
Crispy exterior
Served with Coconut Chutney & Sambhar Stew
Ready to eat!
Perfect Breakfast

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