Uzhunnu Vada is a popular snack in Kerala, South India. It is also called as Medu Vada in the North. Served along with Idli and Dosa for breakfast, Medu Vada is also a teatime snack. Honestly, like many South Indians, I do not feel my breakfast complete without this crunchy on the outside, soft in the inside lentil fritter.
Shaped like a doughnut, these are made of fermented Urad Dal/ Black gram lentil batter. And I will not dare to say that it is easy to make. Well, it is easy to prepare the batter. But getting the right consistency, making the doughnut shape and putting it in hot oil requires expertise. I have never tried making this before and Gosh! The first batch looked like a porcupine! No kidding! Thankfully, I had decided to make it along with Masala Dosa, a couple of days ago. With constant trial and error (oh, even my husband tried to make one and said the batter is just not right. Bleh :/ ), I mastered the art of Medu Vada Making.
Medu Vada Makers are available in stores and I guess, that should make our life easier. But I had tried to prepare from the scratch, without using one. This is more of a Kerala style recipe with the addition of shallots and curry leaves.
How to make Uzhunnu Vada at home
Soak Urad Dal overnight or at least five hours and grind it to a coarse paste without adding water. If you are using a mixer grinder to grind, you will have to use ¼ cup of water. Let it ferment for Add chopped shallots, ginger, curry leaves and salt and mix well. Shape into a ball and make a hole in the center using your finger.
Shape again and carefully slip/dip in hot oil.
Fry on medium flame so that it gets cooked evenly. Do not fry many at a time. Do not overcrowd.
Recipe for Uzhunnu Vada/Medu Vada:
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Uzhunnu Vada
- Total Time: 0 hours
Ingredients
- 1 cup of Urad Dal/Black gram lentils
- 2 tablespoon rice flour
- 10 shallots, chopped
- 2 green chilies , finely chopped
- 1 teaspoon ginger, finely chopped
- 1 sprig of curry leaves, chopped
- 1 teaspoon black pepper, crushed
- Salt, to taste
- Oil, for deep frying
Instructions
- Soak Urad dal overnight or at least for six hours.
- Grind it to a smooth paste using a wet grinder. If you are using a mixer grinder, you will have to add upto ¼ cup of water. Make sure the batter is thick and not flowy.
- Add shallots, green chilies, ginger, curry leaves, black pepper, salt and rice flour. Mix well.
- Heat oil in a pan.
- Wet your palm and pour a ladleful of batter in your palm. Shape into a round and make a hole in the middle using your finger.
- Slip gently in to the hot oil and deep fry both the sides.
- Add one or two Vadas at a time. Do not overcrowd.
- Serve hot with Chutney and/or Sambar.
- Prep Time: 0 hours
- Cook Time: 0 hours
Tips for making a great Uzhunnu Vada at home
Chef says:
The batter should be thick. But since you are grinding using a mixer, you will have to add water so as to grind smoothly. What if the Medu Vada batter is watery? Add rice flour to thicken the mixture. This will also help in making the Vada crisp. However, do not add more rice flour as it will make the vada hard.
Adding chopped shallots and ginger enhances the taste.
Grinding the batter in a regular stone pestle or wet grinder gives in better results. It yields in a soft Medu Vada. However, if you are using a mixer grinder like me, mix the batter well with your hand for about ten minutes - like you do for an Idli batter. It will help in making the batter airy and fluffy, helping for easier fermentation.
Serve hot with Sambar and a cup of Indian Masala Chai!
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Obsessivemom says
I love it and so do the kids. Urad dal vada is one of the few things I do pretty well except of course I don't make the doughnut shape - just small rounds. I find that's better for the children because they can handle the bit sized servings better. They make for great finger food. I'll go and soak the dal right away.
Mayuri Nidigallu says
Visiting your blog is always a treat, Shalini. I visually indulge myself on your gorgeous pics and always learn something new when I am here, like I learnt about rice flour today. I love making Medu Vadas but never get the shape right. Let me use your recipe and give it a go once more.
Dharambir says
wonderful and lip smacking recipe! will surely try it!
Lata Sunil says
It looks mouth-watering.. Need to make it right away. But, I never get the hole in the middle correct and so use a spoon to create the vadas without the hole.
Fabida Abdulla says
I've tried making vadas but never get the right consistency to make a hole! I end up making balls and frying them like that. Your vadas look so crisp and delicious!
Soumya says
Not a fan of this but husband loves it big time! Will make for him using this recipe 🙂
Debs says
I've been following - and have signed up to receivd updated - since you started. I suddenly realised that I've never left you a comment, which is hugely bad manners. I'm loving the recipes, they take me bad to my childhood in India and I'm particularly loving the way you've designed your blog to produce recipe cards. Fanastic! I'll enjoy keeping up to date with your recipes even after the Challenge is over.
And whilst I'm not a novice cook, I've little to no experience in cooking this type of food (my mother was the expert and we always fought in the kitchen), so it gives me great heart to read of your experiences and encouragement to try on my own with your advice. Thank you!
Deepa says
I am glad you posted this recipe. I make vada's but didn't know about the rice flour. I am going to add rice flour next time to see the results.
Roma says
I really love medu vada buddy as it is a popular snacks here in Maharashtra too but always felt it's difficult to make at home. Your yum post gives me the courage that give it a try for sure.