medhu vadai

Medhu Vadai


Vadai brings back fond memories of home when my mom made it look so easy as she whipped up light and crisp medhu vadais every once in a while. Now as I try making them, I see that a lot of technique and work goes into these delicious fritters. I’ve found my way around them and I love how they turn out. Though they are fried, they feel light and fluffy and are easy on the stomach. I always get good feedback from my friends who have tried these which is why I’m sharing the recipe with you. Do try it out and tag us on instagram!

light and crispy medhu vadai


  • Urad dal – 1 cup (heaped) 
  • Onions – ½ cup, finely chopped 
  • Ginger – 2 tablespoons, minced
  • Green chillies – 2, finely chopped 
  • Curry leaves – 2 sprigs, torn
  • Cilantro/coriander leaves – a handful, chopped 
  • Salt – as required 
  • Asafoetida – a pinch 
  • Oil for frying


This is a quick method I follow for crisp and fluffy vadas. However you can make alterations according to your convenience. 

  1. In a large vessel, soak 1 cup of urad dal in hot water for 30-60 minutes. After almost an hour you will see that they have fluffed up nicely. Wash the urad dal well and strain the water. 
  2. Transfer the urad dal into a blender and pulse it a few times without adding any water. Once they break down, add just a few spoonfuls of water and grind until very smooth. Try to keep the quantity of water to a minimum as the batter should be thick yet smooth. So grind in short intervals. 
  3. Transfer the batter to a large vessel and add in chopped onions, ginger, green chillies, curry leaves, coriander leaves, enough salt and a pinch of asafoetida. Mix well until evenly combined. 
  4. In a large kadai, add enough oil and heat on medium flame. To check if the oil is hot enough for frying, drop a pea-sized portion of the batter into the oil and check if it bubbles up instantly. 
  5. Wet your hands while shaping the vadais. Take a small ball-sized portion of the batter and, using your thumb, make a hole in the middle. Gently invert and drop it in the oil. (If this doesn’t work out for you, drop a small portion into the oil and, using a spoon, make dents onto the vadais as they’re frying. They will immediately hold shape as they cook.) 
  6. Fry on medium flame on both sides until the vadais turn golden brown and crisp. Transfer to a plate lined with tissue paper and serve piping hot with sambar and chutney! 

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