medu vada

These baked Medu Vada or Lentil Donuts are full of spicy goodness. Dipped in a sweet, spicy &amp; tangy yogurt sauce to make a flavorful snack called Dahi Vada!

Baked Dahi Vada | Savory Lentil Donuts in Flavorful Yogurt Sauce

urad dal

curry leaves

red chillies

tsp asafoetida

salt

cooking spray

yogurt

spicy green chutney

sweet tamarind chutney

paprika

cumin powder

tsp black salt

tbsp chaat masala

cilantro

Follow the recipe of Medu Vada to prepare the batter.

To prepare the donut batter

Preheat oven to 450°F/230°C.

Spray the donut pan with cooking oil.

Pour a spoonful of batter in each mold.

Spray cooking oil spray over it.

Bake for 12 minutes.

Flip to the other side and continue to bake for another 7-8 minutes.

Once evenly browned, take it out of the oven and let it cool for 10 minutes.

To prepare the donuts

Prepare the yogurt mixture by adding whisked yogurt, green chutney, sweet tamarind chutney, chaat masala, paprika, cumin powder, black salt, chopped cilantro and salt.

Dip the baked medu vada in the yogurt mixture.

Let the vadas soak in the yogurt mixture for a couple of hours before serving.

To assemble the Dahi Vada

Medu vada is a popular south Indian breakfast also known as garelu or vadai. The are doughnut shaped fried dumplings made with lentils. This post shares tips &amp; tricks to make the best crispy yet fluffy vada at home using a mixer grinder (blender).

Medu Vada Recipe (Garelu)

urad dal ((or skinned black gram))

salt ((adjust

water

pepper corn ((crushed coarsely))

green chilies ((chopped))

onions ((chopped) (1 small))

curry leaves ((chopped))

cumin seeds ((jeera))

ginger (fine grated)

Wash dal several times and soak in lot of water for at least 4 to 5 hrs.

Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.&nbsp;

Sprinkle 3 tablespoons water. Next add salt and start grinding.

Next scrape off the sides and then grind again. Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly. 

Again continue to grind to a coarse thick batter. Ensure your grinder does not become hot.

Sprinkle water. Grind again till the batter looks fluffy and white.

Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.

Test the batter if it is aerated well.&nbsp; Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.

If the batter doesn't float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter.&nbsp;

If the batter is in right consistency still it is not floating well. Then beat the batter once more.&nbsp;

Add crushed pepper, cumin, ginger,scurry leaves, green chilies and onions. Mix everything well.

Preparation

Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough. 

Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.

Dip your fingers in water or oil to moisten your fingers. Water should not be dripping.

Take small portions of batter.&nbsp; Shape to a ball, slightly flatten with thumb.&nbsp;

Dip the thumb in water, again no dripping water. Make a hole in the center. 

Gently slide the vada in the hot oil by gently shaking off the fingers.

Or place the ball on a greased sheet. Flatten it slightly and make a hole in the centre.

If the oil becomes too hot, regulate the flame to medium. 

Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers.

Fry medu vada till they turn golden on both sides.

Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.

Serve medu vada with coconut chutney or tiffin sambar.

How To Make Medu Vada

The vada recipe is the best, and in such detail. Made them years ago with your recipe and will now start preparing them again at home. More than 5 stars to your recipes. Love from NZ

Perfect medu vada. I used my new stone grinder and got great results. The comment section is really helpful. Understood not to overgrind the dal. Thank you

Will there be a change in soaking time if I use split skinned urad dal? Any other suggestions I should take if I attempt vada with this type of dal?

Hi Swasthi,
Can't thank you enough for this recipe. It made my day and perfect Medu Wada at very first attempt. I am dancing out of Joy..
Thank you so much. &lt;3

Great recipe, followed the instructions perfectly to get great fluffy vadas.

Can you get Vitamix mixers in Singapore? Preferably a commercial power one? That's what I have and it will blend anything.

Hi Swasthi,

For me medu vada was always a failure till I followed your recipe point by point yet it did not come out fluffy dear. Though it tasted too good the fluffy part was lacking. Can you please let me know how to make fluffy vadas.

Thanks 
Rita

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Top 2 medu vada recipes from across the web

The most viewed medu vada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed medu vada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine