Medu vada recipe

Cooking medu vada looks a bit tough for many people, but if you will follow this recipe it will be easy for you. Believe me, this recipe is simple and hassle-free.

Nothing fancy in making these vadas, just a little trick and you are sorted.

The trick is just to keep following

First while mixing the Ingredients do beat the batter for 5 minutes this will make the Vada fluffy without adding any soda, if you wish to add (soda) you can.

Second use a spatula apply water place the batter and give it shape by pressing in the centre to make a small hole. This will give you the exact shape of medu vada.

So what are you waiting for head and do try this now…

Let’s get the recipe

#purvanchaltadka #foodblogger #meduvada

Medu vada


  • 250 grams split urad dal (without skin)/ split black lentils
  • 1 tablespoon black pepper powder
  • 3 to 4 green chilli chopped fine
  • 1 tablespoon ginger
  • 1 tablespoon crushed coriander seeds
  • 1 tablespoon salt
  • 1/2 cup water
  • Oil for deep frying


  • Soak urad dal overnight in water
  • Next day rinse it well in running water and grind with ginger adding little water
  • The batter has to be a fine paste.
  • Now, remove it to a bowl and add black pepper powder, green chilli, coriander seeds, salt, curry leaves
  • Mix this well, and beat the batter for 5 minutes to make them fluffy.
  • Let it rest for 10 minutes
  • Heat oil for deep frying
  • Take a spatula to apply water place the batter and give it shape by pressing in the centre.
  • Drop the vada in the oil, be careful while doing this. Apply little water not too much.
  • Fry till golden brown in colour on both the sides
  • Remove on a plate, and deep fry all the vadas in that manner for the perfect shape.
  • Serve it with sambhar and coconut chutney.

Sabudana Vada/How to make sabudana vadas

Sabudana vadas are the best Maharastrian snack to munch on.Sabudana are called topiaco in English. Loved by all in the house,though a bit oily, it doesn’t matter any thing eaten in limited quantity doesn’t harm☺what do you think….any ways these vadas are simple to make with very less ingredients used.Mostly made during fasting days but one can make it for any time snack…

#purvanchalstadka #foodbloggers #sabudanavada#fastingrecipes

Ingredients required:

  • 1 cup sabudana
  • 2 potatoes (boiled large)
  • 1/2 cup groundnut
  • 1 tablespoon sendha namak (or as taste)
  • 3 to 4 green chillies
  • 1/2 tablespoon grated ginger
  • Handful of coriander leaves
  • 2 potatoes
  • Oil for deep frying
  • 1 tablespoon lemon juice(optional)
  • 5 to 6 curry leaves

Soaking of sabudana:

  • Wash sabudana using a strainer
  • Remove from the strainer and keep in a bowl
  • Pour in water to the level of sabudana only not more than that
  • Cover it with a lid
  • After an hour just mix it completely, so that water has been absorbed
  • Leave for 2 to 3 hours for soaking or overnight


  • Take a skillet roast groundnut on low flame
  • Let it cool down, crush them with your palm and remove the skin of groundnut
  • Boil and Peel potatoes and mash them
  • Now,take grinder add in green chillies, roasted groundnut, ginger and sendha namak
  • Grind into a coarse powder
  • Take a bowl add in the mash potatoes, sabudana and grinded powder ,add freshly chopped coriander leaves and curry leaves with lemon juice
  • Mix it well with your hands so that all the powder and sabudana is mixed properly

  • Make small patties out of all the mixture
  • Heat oil in kadai
  • Deep fry all the vadas till golden brown
  • Remove on kitchen towel
  • Your sabudana vada is ready to be enjoyed
  • Serve them with curd or green chutney
  • Enjoy your sabudana vadas

Note: i have not used jeera in vadas you can add if you wish.

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