Medu Vada

For this month’s SNC challenge the North team was given a challenge to make Medu vada. This soft, fluffy yet crunchy delight comes from Kuk’s Kitchen.

I made it this morning and had it for breakfast. It was fabulous.

You shall need: [makes 12 small or 8 big ones]

1 cup…. Urad dal [Washed and soaked overnight]

2-3…green chillies

1/2 tsp…Pepper Powder

A pinch of heeng [Asafoteda]

1/2 .. Medium size onion [Finely chopped]

Salt and water

Oil to deep fry


  • Coarsely grind the rinsed dal [Remove all water from it] with green chillies.
  • Add very little water if required.
  • Put oil to be heated for deep frying
  • Take it out in a bowl, add the pepper, salt, heeng, onion and mix well.


  • We the palm of your hands and take a ping pong size ball of the mixture in your hand.
  • Give it a proper shape and make a hole in it.


  • Drop it in the oil carefully.
  • Serve warm with sambhar and chutney

Points to remember:

  • My dal batter was little loose, so the maid suggested that I should add some rice flour. This shall make the dough more pliable but the vada will not be as soft as you would want it to be.
  • Be very careful while putting the vada in the oil, I burnt the tip of my finger as it was too close to the oil.

I shall definitely make more of this soon. I belong to the north team.

Thanks for the opportunity Divya.

vada4 vada1



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