The South Indian Delight Medu Vada

medu vada

Medu Vada is one of the most authentic & famous south Indian cuisines, and it is originated from Karnataka. It is made from urad dal and shaped like a doughnut. It is very healthy and is generally eaten as a breakfast or snack.

Medu vada is served with sambar and coconut chutney, and that’s why Medu Vada is also known as sambar vada. To taste this dish, you don’t have to go to the south because this dish is popular worldwide, and it is a Quick Recipe that can be easily made at home.

Bay Leaves
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Each Medu Vada consists of 97 kcal:

  • Carbohydrates 11g
  • Proteins 4.4g
  • Fat 8.4g
  • Sodium 217mg
  • Potassium 127mg
Prepare time: 6 min
Cook: 6 min
Ready in: 12 min


Medu vada, Black Peppercorns
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For Medu Vada

  • 2 cups urad dal (soaked overnight)
  • 2tbsp chopped coriander leaves
  • 1 tbsp finely chopped ginger
  • 1 twig curry leaves, chopped
  • 5-10 crushed black peppers
  • ¼ cup chopped fresh coconut pieces
  • Banana leaf
  • salt to taste
  • oil for deep frying
  • water

For Coconut Chutney

  • ½ cup grated fresh coconut
  • 2 green chillies
  • 1tbsp roasted chana dal
  • 1tsp cumin seeds
  • ½ inch ginger slice
  • 2-4 ice cubes
  • 4-5 curry leaves
  • Salt to taste
  • Water

For Seasoning

  • 1 twig curry leaves
  • ½ tbsp mustard seeds
  • 1 ½ tbsp coconut oil
  • 2 dry red chillies
  • ¼ tsp asafetida


Medu vada Ginger
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  1. In a mixer grinder, add soaked urad dal and little water, grind it until you get a smooth thin batter.
  2. Transfer the batter into the platter and beat it.
  3. Now add coconut, green chillies, curry leaves, coriander leaves, ginger, salt, crushed peppercorns and mix it well.
  4. To make vada, take a bowl of water and wet your hands, now take some batter in your hand and form it in a round shape.
  5. With the help of your thumb, make a hole in the centre to give a medu vada shape.
  6. Take a pan, add some oil and heat it on medium flame and deep fry the medu vada in the hot oil; when the vada turns golden, flip the vada to the other side and fry it on medium flame.
  7. Remove it and fry them again until it turns golden and crispy.
  8. Now transfer the vada on a tissue to remove excess oil.
Medu vada coconut chutney
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For Coconut Chutney 

  1. Take a bowl; add grated coconut, chana dal, green chillies, salt, curry leaves, ginger, cumin seeds and ice cubes, mix it well.
  2. Transfer the mixture to the grinder, add water and grind into a smooth paste.

For Seasoning

  1. Take a pan, and heat coconut oil.
  2. Add asafoetida, mustard seeds, dry red chillies and curry leaves.
  3. Let it crackle, transfer the seasoning to a coconut chutney bowl and mix it.

Serve Medu vada with sambhar and coconut chutney and use the banana leaf for plating.