Degchi
Crisp, doughnut-shaped fritters made from whipped urad lentil batter, deep-fried until golden with a soft, fluffy centre. A South Indian breakfast classic eaten with sambar and coconut chutney.
Quick answer: 260 min in total · serves 4 · main ingredients: Split black lentils, Salt, Cooking oil · amounts in metric and US
Ingredients
- 250 g 9 oz Split black lentils, whole, soaked 4 hours
- 1 tsp 1 tsp Salt, to taste
- 500 ml 2 cup Cooking oil, for deep-frying
- 1 tsp 1 tsp Ginger, chopped (Optional)
- 2 pc 2 pc Green chilli, chopped (Optional)
- 8 pc 8 pc Curry leaves, chopped (Optional)
- 0.5 tsp 0.5 tsp Black pepper, whole, lightly crushed (Optional)
Steps
Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.
- Drain the soaked lentils and grind with very little water into a thick, fluffy batter.
- Whip the batter by hand for 5 minutes until light and airy — it should float when dropped in water.⏱ Whipping batter · 5 min
- Fold in ginger, green chilli, curry leaves and crushed pepper.
- Wet your palm, shape a ball of batter with a hole in the centre like a small doughnut.
- Slide gently into hot oil and deep-fry until golden brown and crisp, turning once.⏱ Frying vada · 8 min
- Drain on paper towels and serve hot with sambar and coconut chutney.
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Frequently asked questions
How long does Medu Vada take?
260 minutes in total: about 240 minutes of prep and 20 minutes of cooking.
Is Medu Vada hard to make?
Degchi rates it medium. The method has 6 steps, and 2 of them have a timer you can start on this page.
How many people does Medu Vada serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Medu Vada halal, vegetarian or eggless?
It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Medu Vada?
Everyday staples that Degchi counts as pantry basics: salt, cooking oil. Lentils, grains and other dry goods: split black lentils.
Any tips for making Medu Vada?
Whipping the batter well by hand until it's light enough to float is the real secret to a fluffy vada.
Notes and questions
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