Urad dal vada | Medu Vada ( Air fry / Fry ) - SecondRecipe (2024)

Crispymedu vada recipeor medhu vadaiis a quintessential part ofSouth Indian breakfast.A perfect match to steamed idli. It is a very popular in all the Southern Indian states and even abroad nowadays. Kannadigas call it asuddinavada. Tamils call it asulundu vada. While Telugus call it asgarelu, Malayalis call ituzhunnu vada.Sambar vada andrasam vadaare both very popular which are lentil stews served with these savoury lentil donuts. You can have it dry too with somecoconut,tomato pachdior ginger chutney.

I must sincerely thank all Udupi restaurants and all popular South Indian eatery chains which made them so popular. Most restaurants are run by Shetty and people from Mangalore Udupi region across India. Hence, this cuisine has now spread far and wide. Nowadays, they are available across India and the world. Most foreigners also love it thanks to Veganism on the rise.Idli vada sambaris one of the most popular breakfasts whether you travel by air or train nowadays. This recipe fills your tummy with nutrients and heart with pride.

Magic of lentils in South Indian cuisine

I simply love the way lentils are used in South Indian cuisine. Not just as a stew or dal but also a pancake or crepe likeuttapam,pesarattuanddosa. They are great for protein for vegans and vegetarians. Thus, you can avoid animal protein altogether. Adding handful of soaked chana, tuvar and urad dal to tempering along with curry leaves and fenugreek seeds (methi dana) in coconut oil, makes even bland rice a tasty dish. It is not just the taste, these ingredients are a secret to long dark hair too.

Pulihora,tomato riceorlemon riceis just something you will make every time you have extra rice left over. Simple flavors yet superb taste. Most of these dishes can be made vegan and gluten free if you avoid ghee andheeng(asafoetida)

Magic of lentils in South Indian cuisine

I simply love the way lentils are used in South Indian cuisine. Not just as a stew or dal but also a pancake or crepe like uttapam, pesarattu and dosa. They are great for protein for vegans and vegetarians. Thus, you can avoid animal protein altogether. Adding handful of soaked chana, tuvar and urad dal to tempering along with curry leaves and fenugreek seeds (methi dana) in coconut oil, makes even bland rice a tasty dish. It is not just the taste, these ingredients are a secret to long dark hair too.

Pulihora, tomato rice or lemon rice is just something you will make every time you have extra rice left over. Simple flavors yet superb taste. Most of these dishes can be made vegan and gluten free if you avoid ghee and heeng (asafoetida)

Rail aahar

This snack has always been a part of Indian travel culture and temple food cuisine.You can always find it being served on train platforms. Many vendors choose to sell it as it is very popular. You will find it as a common snack at canteens for breakfast andrail ahar. In the olden days, railways did not have pantry in all trains. Neither you could find apps which could bring the food to your berth. I travelled all the way from Delhi to Vizag in holidays. Hence, it was just amazing how food would change with every state. You could eat different variety all day, even though we would carry quite a lot with us for the travel. Ah, those days eat all day and still burn all those extra calories! What fun, no worry!

Most people who would travel long distances either brought food along or relied on the vendors. At major stations in South India, you could find stalls with hot piping coffee and tea and yummyidli,vade. Once the train approached a vendor would jump up the stairs with a basket full ofchana dal vade, mendu vadai and piping hot idli. Vada vada vada, menduwada! He would go yelling at the top of his lungs so that hungry travellers could have some food and he could earn a living. Soon a coffee or tea vendor would follow. Ah, those days of idly youth and long train journeys.

We usually serve 2idlior rice dumplings along with 1medhu wadaand chutney for breakfast. This is available in all canteens, mess and even in temples. Most devotees travel long distances to reach the temple. Snacks and sweet shops serve it all day long cater to devotees. Hence, they go back with both nourished belly and soul.

Why medu vada has a hole?

Medumeans soft and as the name suggests it has a soft interior. It has a crispy fritter texture on the outside. It is a simple recipe involving frying soaked and fermented black gram split lentils orurad dal. The batter consistency should not too watery. It looks like adonutonce done. You can make it with or without amedu vadamaker. You may or may not make a hole in the middle. However, having a hole in middle, ensures the interior cooks perfectly. You can also wet your hands put a cookie ring and pour batter inside and make a hole. Remove the ring and slide the batter into hot oil carefully to fry it. This is both vegan and gluten free.

Nutrition benefits

Recipe of vada is full of urad dal which is very nutritious. High in protein and magnesium. It helps strengthen bones especially after illness or pregnancy. It also helps improve immunity. Hence, urad dal is also used to makeidlidosa&papad.However, you cannot have mendu vada daily as it is still fried. Air frying them can definitely reduce the calories.

What are different types of vada?

Apart fromuddina vada recipe these are the below recipes which are pretty awesome!

• Dal vadai ( Fry/Air fry )
• Dahi bade recipe ( Air fry / Fry )
• Sabudana vade( fry/ air fry)
• Rava idli
• aloo bonda(fry/ air fry)
• Mirchi bada

Sindhi papad | Masala urad dal papadis another great urad dal recipe. It may look hard,but making papad is possible at home even in an apartment.

Equipment

• kadai/wok/frying pan for traditional method
• Air fryer for low oil method
• mixer grinder/blender

Ingredients

• Urad dal/ split black gram lentils
• Onion
• Green chili
• Coriander leaves/curry leaves
• Black peppers
• Rice flour optional
• Salt
• Oil for frying

How to makemeduvada? (Traditional method -frying)

Making the batter of the right consistency, and of the right shape gets easier with practice. You will understand the right consistency of the split black gram batter just like you do for bread as you keep practicing it. Here are the steps below

1. Soak the urad dal in water for 4 hours/overnight. Always better to throw the water away and then grind with minimal fresh water in a wet grinder or mixer grinder. I had a ultra wet grinder back home but now I just use my Ninja for it

2.Add other ingredients to the dal. You can also add some curry leaves to medhu vada.

3. Mix all ingredients

4. Take a spoonful and make a ring of the batter, let it cook in medium hot oil

5. Take them out of the oil once cooked/golden brown

6. Serve them warm with chutney or sambhar.

How to make urad dal vada in airfryer?

If you are thinking can we make medu vada in airfryer?

Yes you can. It tastes just as awesome, minus the frying 🙂 Hence it is convenient plus no extra calories to burn!

1.Follow steps 1-3 to make the batter as above.Add 1 teaspoon oil to the batter. Pre-heat the air fryer for 5 mins at 170 deg C.

2. Brush/spray oil into these muffin tins,spoon the batter into metal muffin tins

3. Air fry for 9-10 minutes at 170C|340F

4. Spray/brush oil on top and continue to cook for 4-5 minutes , total cook time of 13-14 minutes.

5. The metal tins are quite hot at this point, leave aside for few minutes and scoop ou the vada with a spoon,serve fresh with chutney

Variation

You can make these in the airfryer without the metal cup cake tins.

• Place half the batter on a parchment paper with holes, and cook it for 8-9 mins at 170 deg C after spraying oil in between.

• Break the vada in small pieces .Spray oil

• Cook again for 9-10 mins, spraying oil in between. Repeat for the remaining batter
• Serveair fryer medu vadahot with chutney.

FAQs

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