Urud Vada

(Medhu Vada)
Prep Time 20 minutes
Cook Time 20 minutes
Soak Time 4 hours
Course Main Course
Cuisine Indian


  • 1 cup urad dal, soaked in water for 4 hours
  • ¼ cup onions, minced
  • 2 green chilis, minced
  • ½ teaspoon black pepper, crushed
  • 1 tablespoon ginger, minced
  • 2 stalks curry leaves, minced
  • 1 tablespoon rice flour
  • 1 pinch baking soda
  • ¾ teaspoon salt
  • ½ teaspoon asafetida
  • Oil, for frying


  • Wash and drain the Urad Dhal.
  • Use a grinder and grind to a paste, adding water 2 tablespoons at a time. (Use 6 - 8 tablespoons of water)
  • The batter should be fluffy. Introduce some air into the batter by folding in the batter repeatedly.
  • Test a little batter in a glass of water, it will rise to the top if ready.
  • Let the batter rest for about 30 minutes.
  • In a pan, heat oil and maintain medium heat.
  • Wet your palm with water. Take a golf ball-sized piece of batter in your palm and flatten it slightly.
  • Make a hole in the middle and slide it into the oil. Fry on both sides until both sides are golden brown.
  • Remove dough from oil and place it on a paper towel-lined plate in order to absorb the excess oil.
  • Urad Vada is ready to serve. Enjoy!



This dish can be served with Chammandhi and Sambar.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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