Introduction: Copycat Medhu Vada With Sambhar Recipe of Udupi

Medhu Vada is a fried, doughnut shaped south Indian delicacy made from Urad Dal. It tastes heavenly when eaten after dipping in sambhar and accompanied by chutney. Medhu is a Kannada word that means ‘soft’ and Vada means ‘fritter’. This recipe is copycat recipe from Udupi restaurant.


For Sambhar :

Split pigeon pea (toor dal/arhar dal),soaked – ½ cup (washed and soaked in enough water for 30 minutes)

Sambhar Masala – 1-1/2 tbsp

Drumstick, peeled – ½ (cut into 1 inch pieces)

Red pumpkin (Kaddu), peeled – ¼ cup (cut into cubes)

Carrot – 8 to 10 diced pieces

Onion – 1 (diced)

Asafoetida – ¼ tsp

Salt – to taste

Turmeric powder – ¼ tsp

Oil – 2 tbsp

Cumin Seeds – ½ tsp

Whole dried red chillies - 2

Mustard seeds – ½ tsp

Curry leaves – 5 to 7

Red Chili Powder – ½ tsp

Tomato Puree – ¼ cup

Tamarind Pulp – 1 tbsp

For Medhu Vada :

Urad Dal (Split black lentils) – 1 cup

Rice Flour – 3 tbsp

Green Chillies – 2 (Chopped)

Coriander Leaves –Chopped

Curry leaves – 5 to 7

Cumin Seeds – 1/2 tsp

Mustard Seeds – ½ tsp

Salt – to taste

Oil – to fry

Oil – 1 tbsp (for tadka)

Step 1: Cooking Dal

Pressure cook toor dal with salt, turmeric powder and 1 cup water till 3 to 4 whistles are given out.

Combine the drumstick, pumpkin, carrots and 2 cups of water in a deep pan and cook on a medium flame for 10 to 12 minutes or till all the water has evaporated. Open the lid of the cooker when the pressure reduces completely and mash the dal well.

Step 2: Making Tadka for Sambhar

Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, whole dried red chillies, curry leaves and onions and sauté it for sometime. Add tomato puree, red chili powder, salt, tamarind pulp and sambhar masala and sauté it for 2 to 3 minutes. Add a little water and mix. Add dal and cook, stirring, for 3 to 4 minutes

Step 3: Add Boiled Vegetables

Add boiled pumpkin, carrots and drumstick along with the water in which they were cooked and mix. Adjust consistency by adding water as required. Simmer for 4 to 5 minutes

Step 4: Grind Urad Dal

Soak Urad dal for 6 hour or over night. Drain the excess water and coarsely grind it into the mixer. If required, add water little by little. Transfer the mixture into the bowl

Step 5: Mix Other Ingredients Into the Vada Dal Mixture

Now add the green chillies, coriander leaves, curry leaves and salt. Mix well. Heat 1 tbsp oil in pan and add cumin seeds and mustard seeds and saute until they start crackling. Now add this tadka to the dal mixture. Now add rice flour and mix well.

Step 6: Frying Vadas

Heat oil in a wok. Wet your hand, take a portion of the mixture and make a hole in the centre with your thumb. Upturn your hand and drop the vada in oil. Deep fry the vada till both sides turn golden brown in colour. Drain on absorbent paper.

Step 7: For Serving

Serve hot medhu vadas with sambhar and south Indian style tomato or coconut chutney.

Copycat Recipe Speed Challenge

Participated in the
Copycat Recipe Speed Challenge