Medu vada is a traditional favourite of south india that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja .Medu Vadas can be served as a main course, side dish, or snack.I generally serve with Coconut chutney, Sambhar and  Pongal.

This vada don’t need fermentation , after grind you can use immediately. If you keep for fermentation then it may absorb more of oil. Grind the batter with just enough water to make a soft but not watery dough – as it’s the consistency of the batter that determines how soft and shapely the vadas turn out.

No need to add any soda or anything. Just try to beat by your fingers and it will come out perfect 🙂 🙂



  • 1 cup White Whole Urad or Urad Dal
  • 1/4 cup Rice
  • Salt
  • Pinch of Hing
  • Cumin Seeds (Optional)
  • Peppercorns (Optional)
  • Green chillies (Optional)


Wash urad and rice nicely. Allow it to soak for at least 6-7 hrs.

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Wash again and then grind with little water. Batter should not be watery and at same time not too thick also. Proper consistency of batter will give perfect vadas,


At Cumin seeds, pepper corns, green chillies as per your liking. You can also add some chopped Coriander. Well i have not added any of this as my family member loves this plain. I added salt and a pinch of Hing.

Give shape of wada . Here, you can also use machine if not convenient with fingers.


Deep fry till get dark brown colour.

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Serve hot with coconut chutney, Sambhar and Pongal.



Happy Cooking 🙂 🙂


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