Uzhunnu Vada

Uzhunnu Vada (Medu Vada) is a tasty fritter made from black gram and seasoned withblack pepper and other spices.

Uzhunnu Vada is available throughout southern India,shaped usually like a doughnut. This protein rich fritter can be included in breakfast or takenas a snack.

4 reviews, 4.1/5

Uzhunnu Vada

South India

4 persons

120 minutes

Items List

Name Quantity Image
Black gram 200g
Water 7cups
Green chilli 3 nos
Chopped Ginger 1 Tb sp
Salt enough to taste
Asafoetida ½ tea sp
Pepper 1 tea sp
Oil ½ ltr
Curry leaves 6 nos


Stage 1

Wash and soak black gram (urad dal) for 4 hours. Grind the black gram with as little water aspossible (use grinder instead of a mixer).Add asafoetida while grinding. The batter shouldstick to the hand after grinding.

Stage 2

To this batter add salt, crushed pepper, finely chopped greenchillies, ginger and curry leaves.You can also add finely chopped onions and corianderleaves (optional). Mix the batter thoroughly.

Stage 3

Pour oil to a kadai and heat it. Take a bananaleaf and keep it upside down in a flat surface. Wet it with a few drops of water. Using wethand, take batter about the size of a tomato, place it on the banana leaf. Press it gently toget a flat round shape. Wet index finger and make a hole at its centre.

Stage 4

Take the banana leafin left hand and using right hand peel the batter and carefully immerse it in hot oil.

Stage 5

Once acrust is formed on the top surface, flip it over. Deep fry the Vada until they turn golden brownon both sides in a medium flame.Take it out and and put it on to a kitchen tissue paper.Repeat the above process for the remaining batter.

Crispy Vada is ready!.It can be servedwith sambar or coconut chutney.

Sambar Vada

Soak the crispy Vada in hot water for about 10 minutes.remove the excess water by gentlysqueezing it. Now place the Vada in a bowl and add hot sambar on top of it. Pour some hot ghee for the aroma.


  • Wash your hand after putting each Vada in hot oil to avoid sticking of the batter for the nextround.
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