Urad Dal Vada / Medu Vada

To achieve a crispy exterior and soft interior for your Urad Dal Vada, ensure that the oil is hot enough before frying. Additionally, beating the batter well will incorporate air, making the vadas fluffy. Fry them on medium flame, flipping them to ensure even cooking.

Yes, Medu Vada is naturally gluten-free since it is made primarily from urad dal and rice flour. Just ensure that the rice flour you use is certified gluten-free to avoid any cross-contamination.

If you don't have urad dal, you can substitute it with split chickpeas (chana dal) or moong dal, though the texture and flavor will differ slightly. Soak the substitute dal for a few hours before grinding to achieve a similar consistency.

To store leftover Urad Dal Vada, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2 days. To reheat, place them in an oven or air fryer to regain their crispiness.

Medu Vada pairs wonderfully with coconut chutney, mint chutney, or sambar. These sauces complement the flavors of the vada and enhance your breakfast or snack experience.