How to make uddina vada

 

Here’s a simple and traditional Uddina Vada (Medu Vada) recipe — crispy outside, soft inside, and perfect with chutney or sambar! 😋

🌿 Ingredients:

Urad dal (black gram split, husked) – 1 cup

Green chilies – 2 (finely chopped)

Ginger – 1 tsp (finely chopped)

Curry leaves – few (chopped)

Black pepper (optional) – ¼ tsp (crushed)

Cumin seeds – ½ tsp

Salt – to taste

Water – as needed

Oil – for deep frying

Onion – 1 small (finely chopped, optional)

Coconut bits – 1 tbsp (optional)

🧑‍🍳 Instructions:

1. Soak the Dal:

Wash and soak urad dal in enough water for 4–5 hours (or overnight).

2. Grind the Batter:

Drain the soaked dal completely.

Grind it in a mixer or wet grinder with very little water, just enough to make a smooth, thick, fluffy batter.

The batter should be light and hold shape (not runny).

3. Aerate the Batter:

Beat the batter with your hand for 2–3 minutes to incorporate air.

(This makes the vadas soft and fluffy.)

4. Add Seasonings:

Mix in green chilies, ginger, curry leaves, pepper, cumin, salt, and optional onion/coconut pieces.

5. Shape the Vadas:

Wet your hands with water.

Take a small ball of batter, flatten it slightly on your palm or banana leaf, and make a small hole in the center (like a doughnut).

6. Fry the Vadas:

Heat oil in a deep pan on medium flame.

Gently slide each vada into the hot oil.

Fry until golden brown and crisp on both sides.

Drain on paper towels.

7. Serve:

Serve hot with coconut chutney and sambar or tomato chutney. 🌶️

💡 Tips:

Batter must be thick — if it’s watery, add 1–2 tsp rice flour to fix it.

Test oil temperature: drop a bit of batter — it should rise immediately but not brown too fast.

Wet hands help shape vadas easily without sticking.

For extra flavor, add finely chopped coriander leaves.