• 1 cup urad dal
  • 2 green chilli (finely chopped)
  • 1-inch ginger (finely chopped)
  • Few curry leaves (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 1 tbsp dry coconut / kopra (chopped)
  • Pinch of hing / asafoetida
  • 2 tbsp rice flour
  • ½ tsp salt
  • Oil for deep frying


  1. Firstly, soak 1 cup of urad dal in enough water for 3 hours. do not over soak, as the vedas will absorb oil.
  2. drain off the water and grind to a fine fluffy paste adding water as required. Add 4 tbsp of water to make a smooth thick paste.
  3. transfer the urad dal paste into a large mixing bowl. beat and mix the batter in a circular motion till they turn light. This helps to incorporate air into the batter and make medu vada soft and fluffy.
  4. further add 1-inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, a pinch of hing, 2 tbsp rice flour and ½ tsp salt.
  5. Mix the batter well with the help of a spoon.
  6. Heat the oil in a large kadai. wet your hands with enough water and take a small ball-sized dough and make it round.
  7. Now slowly shape the edges and make a hole at the centre as you prepared in bread vada.
  8. Drop the vada in oil and deep fry the medu vada on medium flame.
  9. Fry on both sides till they turn golden brown and crisp.
  10. Finally, serve hot medu vada prepared in mixi with chutney or sambar of your choice.