Medu Vadas

I love medu vadas especially the ones my mom makes. I can easily gobble down 6-8 and sometimes 10 of them (they are pretty big in size). If I stayed over at mom’s place I would ask her to make these for Breakfast the next day. Piping hot vadas and no one to disturb me while I gobble it up, Pure Bliss.

Since the lockdown, I missed my mom’s vadas. I asked her the recipe when a friend wanted it and got amazing feedback for it. Then another friend tried it and said they were too good. I was like, I think it’s about time I make it. And I did and I can’t tell u what a disaster it was. Not once but twice, total flop.

My mom was very ill for a while so I brought her to stay with me for a few months. With god’s grace, she is better now and yesterday when she told me let’s make vada I jumped with joy. She sat on a stool in the kitchen while I got to work. Every step there was a rigid quality check and she managed to guide me through these amazing beauties. I just wish I had made more as got to eat only 4 this time. Super thrilled. 

1.5 Cup urad dal
4-5 green chillies
2″ pc ginger
1/4 cup water (appx)
Chopped coriander
Chopped karipata
Oil for frying

  1. Soak the dal overnight or minimum for 2 – 3 hours.
  2. First in the grinder (try to use the small jar) put chillies and ginger and salt.
  3. Put about 2 fist fulls of soaked urad dal grind to smooth paste without water. If needed add a tbsp of water at a time for each round. Avoid water if possible.
  4. Take it out then grind the urad dal in batches of 2 fist fulls. You need to make a smooth paste without any grains. Try to use as little water as possible else the batter wil be difficult to shape.
  5. Remove it in a vessel add chopped karipatta, coriander leaves. Adjust seasoning. Mix well and keep a side for 15 mts.
  6. Heat oil on medium flame. 
  7. Wet your palms and take a bit of the dough. Transfer from palm to palm in such a way till u get a roundish ball. Indent the center with your finger to make a hole.
  8. Drop into the hot oil and fry on medium heat. Keep the flame constant and fry till golden brown.
  9. Enjoy with chatni. Makes 14-15 vadas (size as shown in pic)