What is your standard order when you go to a South Indian restaurant for breakfast? For most people in Karnataka, which is the South Indian state that I am from, the standard order is “two idli with one vada.” For my mom, it’s “two vada, one idli.” 😀
This type of vada is my mom’s absolute favorite food ever and this is her classic recipe for it. Vada is essentially a deep fried ball of dough. Udina Vada/Medu Vada is a deep fried savory “donut” made from Udina Bele/Urad Dal/ split matpe beans. It requires just a few simple ingredients but has such an amazing flavor.
As mentioned, Udina Vada/Medu Vada is typically enjoyed as a breakfast item in South India alongside Idli. One of the most popular breakfast combinations of all time is Idli, Sambar, Vada, & Coconut Chutney. Click each item to check out each recipe. 🙂
In Tamil Nadu, another South Indian state, another popular breakfast combo is Vada & Pongal. Find out how to make a comforting pot of Pongal here.
This delicious Vada is also often eaten alone as a snack with a side of Coconut Chutney. However you choose to eat your Udina Vada, I am sure you will love it! 🙂
Udina Vada/ Medu Vada
Cuisine: Indian, South Indian10
servings6
hours10
minutes80
kcal30
minutes30
minDeep fried savory “donuts” made from urad dal/ split matpe beans
Ingredients
1 tsp rice flour
1-2 tbsp water
1/2 inch ginger (grated)
2-4 green chilis (minced)
1 tsp whole black peppercorns (or coarsely ground, if you prefer)
Salt to taste
Oil for deep frying
Instructions
- Place 1 cup of Urad Dal in a bowl. Rinse with water and drain. Repeat twice to wash the Urad Dal. Then, soak the Urad Dal with fresh water, just enough to cover it. Let it soak for 6 hours.
- After 6 hours of soaking, drain the water from the Urad Dal.
- Transfer the soaked and drained Urad Dal to a blender/grinder. Add 1 tsp of rice flour and 1-2 tbsp of water. Grind to a smooth, thick paste.
- Transfer the batter to another bowl. Let the batter sit in the fridge for at least a half hour. (Note: There is no need to ferment the batter.)
- Once you are ready to use the batter, use a whisk to beat it smooth.
- Then, add in the following: 1/2 inch ginger (grated), 2-4 green chilis (minced), 1 tsp whole black pepper corns (or coarsely ground), and salt to taste. Mix well.
- Fill a frying pot about half full with oil. Heat at a medium flame.
- Wet both palms of your hands. Place a lemon sized ball of batter on one wet palm. Use your finger to make a hole in the center of the ball. Then flip the vada onto your other palm. (Note: this ensures that it retains the hole shape).
- Slide the vada into the frying pot. Add a few more vadas to the oil. (Note: Make sure that there is enough oil to completely cover the vada. Place as many vadas as you can in the oil, but spread them apart – don’t let them touch each other.)
- Deep fry all the vada in batches until they turn golden and crispy. Take them out of the oil using a spider strainer and place them on a paper towel (placed on a bowl or plate) to absorb the oil. Enjoy hot! 🙂
Notes
- Whole black peppercorns really add flavor to this recipe. However, some people don’t like biting into a whole peppercorn. In that case, it helps to coarsely grind the pepper with a mortar and pestle. If you use completely ground black pepper, you wont get the same taste.
- As mentioned in the instructions, you do not need to ferment vada batter. However, it does help to let it sit for a bit before you fry the vada.
- For grinding the batter, Mom has a proper stone grinder from India that works great. It’s especially good for making larger quantities. However, my standard blender/grinder works fine to grind 1 cup of Urad Dal. I use my basic Black & Decker blender that has a bottom blade instead of my fancier Ninja blender that has an extraction blade. I feel that it works better in this case.
- I prefer to mince my green chilis in a grinder/ food processor. However, you can finely mince them by hand or even just slit them.
- I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
- There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
- Vegan Option: This recipe is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
