Medhu Wada

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Medhu Wada


Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 20 Min

Total Time : 2 Hr 20 Min


Serves : 20
  • 1 cup udad dhall

  • 2-3 green chillies finely chopped

  • 10-12 curry leaves chopped

  • 2 tablespoon chopped coriander

  • 1.5 tsp Salt or as needed

  • 200 ml oil for frying

  • 1 tsp rice flour (optional)


  • Wash the udad dhall multiple times till you get a clear water.
  • Soak it in water for 45 mins to 1 hr
  • Drain the water and blend it in a blender by sprinkling water little by little to form a nice fluffy batter. (You can check my YouTube link for exact method)
  • The batter will double in quantity and appear like a soft cotton ball when you take it in your hand.
  • Remove from blender, add the chopped coriander, curry leaves, green chillies and salt. Mix it well
  • Heat oil in a kadai.
  • Sometime due to addition of salt, the batter may become slightly runny, add the rice flour in that case. Batter has to be thick such that you can take it in your hands and make the shape
  • If you are a beginner , then take a spoon and drop spoonful of batter in hot oil and fry like bondas.
  • To make the vada with a hole , wet your palm well with water, take a spoonful of batter, bounce it and then mark with a hole and slide into oil carefully. (This step has been demonstrated in my video link)
  • Fry until the vadaa become crisp and golden brown . Take it out and serve hot with chutney and sambar