Urad Dal Doughnuts Recipe – Authentic South Indian Medu Vada

Last Updated on 2 months by Neha Deshmukh

Urad Dal Doughnuts Recipe – Authentic South Indian Medu Vada

Hey everyone! If you’ve ever been to South India, or even just a good South Indian restaurant, you’ve probably fallen in love with medu vada. These crispy, savory doughnuts are a staple for breakfast, snacks, or even as part of a festive meal. I remember the first time I tried to make these – it took a few tries to get the shape right, but trust me, the reward is so worth it! Today, I’m sharing my go-to recipe for perfectly fluffy and crispy medu vada.

Why You’ll Love This Recipe

This recipe isn’t just about making medu vada; it’s about experiencing a little piece of South Indian culinary tradition. They’re incredibly flavorful, with a delightful texture – crispy on the outside and soft on the inside. Plus, they’re surprisingly easy to make once you get the hang of it. And honestly, who doesn’t love a savory doughnut?!

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 1 cup urad dal (split black lentils)
• 2 tbsp rice
• Pinch of hing (asafoetida)
• ?? tsp salt (start with ¾ tsp and adjust to taste)
• 2 green chillies, finely chopped
• 1 inch ginger, grated
• 2 tbsp coriander, finely chopped
• Few curry leaves, chopped
• 1 tsp cumin
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Urad Dal: The Heart of Medu Vada
Urad dal is the star here. Make sure you use good quality dal for the best results. 1 cup of urad dal is roughly 175 grams.

Rice: For the Perfect Crisp
The rice adds a wonderful crispness to the vada. I usually use regular short-grain rice. 2 tbsp of rice is about 20 grams.

Hing (Asafoetida): A South Indian Flavor Essential
Don’t skip the hing! It adds a unique, savory flavor that’s characteristic of South Indian cuisine. A little goes a long way, so just a pinch is perfect.

Regional Variations in Spice Levels
Some families like their medu vada with a real kick, while others prefer a milder flavor. Feel free to adjust the number of green chillies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the urad dal and rice together under cold water. Then, soak them in plenty of water for 6-8 hours, or even overnight. This is crucial for a smooth batter.
2. Drain the soaked dal and rice really well. Then, transfer them to a grinder or blender. Grind into a smooth, fluffy paste, adding minimal water – you want a thick consistency.
3. Now, transfer the batter to a large plate. Add the hing and salt, and whisk vigorously to incorporate air. This is what makes the vadas light and airy.
4. Next, mix in the chopped green chillies, grated ginger, coriander, curry leaves, and cumin. Get in there with your hands – it’s the best way to ensure everything is evenly distributed.
5. Wet your hands with water. This prevents the batter from sticking. Take a small portion of the batter and, using a tea strainer or your wet fingers, shape it into a doughnut with a hole in the center.
6. Heat oil in a deep frying pan or wok over medium heat. Carefully drop the vadas into the hot oil, a few at a time.
7. Deep fry until they turn golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 3-4 minutes.
8. Remove the vadas from the oil and drain on paper towels to remove excess oil.
9. Serve hot with coconut chutney and sambar!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect medu vada:

Achieving the Perfect Doughnut Shape
It takes practice! Don’t worry if your first few vadas aren’t perfect. Wetting your hands is key, and using a tea strainer can help guide the shape.

Ensuring the Right Batter Consistency
The batter should be thick and fluffy, like a soft dough. If it’s too runny, the vadas will absorb too much oil.

Frying Temperature for Crispy Vadas
The oil should be medium-hot. If it’s too hot, the vadas will burn on the outside before they cook through. If it’s not hot enough, they’ll be soggy.

Variations

Want to switch things up? Here are a few ideas:

Vegan Medu Vada Adaptation
This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products.

Gluten-Free Medu Vada (Naturally Gluten-Free)
Good news! Medu Vada is naturally gluten-free.

Spice Level Adjustments: Mild to Spicy
My friend, Priya, loves to add a finely chopped red chilli for extra heat. Feel free to experiment!

Festival Adaptations: Special Occasion Medu Vada
During festivals, my family likes to add a sprinkle of finely chopped cashews to the batter for a richer flavor.

Serving Suggestions

Medu vada is best enjoyed hot and fresh. They’re traditionally served with:

• Coconut chutney
• Sambar
• A sprinkle of sambar powder

They also make a great accompaniment to idli or dosa.

Storage Instructions

Medu vada are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

What is the best way to soak the urad dal for Medu Vada?
Soaking the dal overnight is ideal. Make sure to use plenty of water, as the dal will absorb a lot of it.

Can I use a blender instead of a grinder to make the batter?
You can, but a grinder generally produces a smoother, fluffier batter. If using a blender, you may need to add a little more water, but be careful not to overdo it.

How do I know if the oil is at the right temperature for frying?
A small piece of batter should sizzle and rise to the surface immediately when dropped into the oil.

What is the purpose of adding hing (asafoetida) to the batter?
Hing adds a unique savory flavor and aids in digestion.

Can I make the batter ahead of time, and if so, how should I store it?
Yes, you can make the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. You may need to whisk it again before using to re-incorporate the air.

Enjoy making these delicious medu vada! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Let me know how they turn out in the comments below!