55 minutes
South Indian
Medu Vada Recipe - Ranveer Brar


2 cups Urad dal (husked & split black gram), soaked overnight, उड़द की दाल

2-4 Green chillies, chopped, हरी मिर्च

2 tbsp Coriander leaves, chopped, धनिया पत्ती

1 tbsp Ginger, finely chopped, अदरक

1 sprig Curry leaves, chopped, करी पत्ता

¼ cup fresh Coconut pieces, chopped, नारियल

5-10  Black peppercorns, crushed, काली मिर्च

Salt to taste, नमक स्वादअनुसार

Oil for deep frying, तेल

some Water if needed to grind the batter, पानी

1 Banana leave, केला का पता

 For Coconut Chutney

½ cup fresh Coconut, grated, नारियल

1 tbsp roasted Chana dal, भूने चने की दाल

2 Green chillies, हरी मिर्च

Salt to taste, नमक स्वादअनुसार

1 tsp Cumin seeds, जीरा

4-5 Curry leaves, करी पत्ता

½ inch Ginger, slice, अदरक

2-4 Ice cube, बर्फ के टुकड़े

Water as required, for grinding, पानी

 For Tempering

1 ½ tbsp Coconut oil, नारियल तेल

½ tsp Mustard seeds, राई

2 dry Red chillies, सूखी लाल मिर्च

¼ tsp Asafoetida, हींग

1 sprig Curry leaves, करी पत्ता

 For Serving

Sambar, सांभर

Coconut chutney, नारियल की चटनी

Medu Vada, मेडु वड़ा


  • In a grinder, add soaked urad dal and grind it into a smooth batter, add little water while grinding.
  • Transfer this mixture into the parat.
  • Add chopped green chillies, coriander leaves, ginger, curry leaves and fresh coconut mix it well.
  • Add Crushed black peppercorns, salt to taste and mix everything well.
  • Take a bowl of water. Apply some water on both your hands.
  • Take some batter in your hand and make a round shape.
  • With your thumb make a hole in the center. You can also use banana leaves to give a medu vada shape.
  • Heat oil in a kadai on medium flame.
  • Once the oil is hot, slide the vada into the hot oil.
  • Once the vada is slightly golden turn over the other side. Fry the vada on medium flame so that it’s cooked from inside.
  • Remove it on a kitchen tissue.
  • Fry them again so that it turns evenly crisp and golden in color.
  • Drain them on a kitchen tissue to remove excess oil.
  • Serve medu vada with hot sambar and coconut chutney.

For Coconut Chutney

  • In a bowl, add grated fresh coconut, roasted chana dal, green chili, salt to taste, cumin seeds, curry leaves, ginger and ice cubes transfer them into a grinder jar and grind into a smooth paste. Add water if required.
  • Transfer it into a bowl, and keep it aside.

For Tempering

  • Heat coconut oil in a pan, add mustard seeds, dry red chili, asafoetida and curry leaves let it splutter well.
  • Transfer it into a bowl and mix well.

AMAZON SHOP Buy utensils, kitchen accessories and appliances used in this video here - https://www.amazon.in/shop/chefranveer

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