One of my favorite South Indian chaat is the Medu Vada and today—I would like to teach you how to make the perfect batch of Medu Vadas. The only protip you require is that you need to soak your dals overnight or at least 6 hours. I prefer snacking on the medu vadas by itself. Normally, the coconut chutney or the sweet tamarind (imli) chutney are the goto condiments. Leftover vadas? Make them into Dahi Bhalla!
Medu Vada
Medu Vada
Medu Vada
Medu Vada
• 2 c. urad dal, soaked overnight
• 5-6 green/red chillies, chopped
• 3 tbsp. cilantro (coriander) leaves, chopped
• 1 tbsp. ginger, finely chopped or ground in mortar and pestle
• 1 sprig curry leaves, chopped
• ¼ tsp. ground black peppercorns
• 1 tsp. adjwain (carom seeds)
• 2 tsp. cumin powder
• ¼ tsp. hing
• 1 tsp. salt (adjust to taste)
• oil for deep frying
• water as needed

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