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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the split urad dal for 2–4 hours.
Drain the water and grind the urad dal into a smooth, thick batter using very little water.
Transfer the batter to a bowl. Add cumin seeds, curry leaves, grated ginger, chopped onion, and salt. Mix well.
Heat oil in a deep pan.
Wet your hands, take a small portion of the batter, shape it into a vada, and gently slide it into the hot oil.
Fry on medium heat until golden brown and crispy on both sides.
Remove and drain on a paper towel.
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Ensure the batter is thick to prevent the vadas from absorbing too much oil.
Wet your hands before shaping the vadas to prevent the batter from sticking.
Can I use a different type of dal?
Medu Vada is traditionally made with urad dal for its unique texture and flavor.
How can I make the vadas more crispy?
Ensure the oil is hot enough before frying and do not overcrowd the pan.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours in advance and refrigerate it.
What can I serve with Medu Vada?
Medu Vada is typically served with coconut chutney and sambar.
How do I know when the vadas are cooked?
The vadas are done when they are golden brown and crispy on both sides.
