Recipe by: Vidya Khader

Source: Vidya Khader


  • 2 cups skinned split black gram (dal)
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp black peppercorns, whole or crushed
  • 1 – 2 sprigs curry leaves, finely chopped
  • 1 – 2 sprigs of coriander, finely chopped (optional)
  • 1 small onion, finely chopped (optional)
  • 1 – 2 green chilli, chopped
  • 1 small piece of ginger, finely chopped (~1tbsp)
  • Oil for frying
  • Some water, if needed to help when grinding


  • Soak the black gram for at least 4 hours or overnight
  • Grind the soaked gram to a smooth batter. Add a little water if necessary to aid with grinding. Do not add to much as you don’t want a watery batter. If the batter becomes watery, add some semolina flour (*not gluten-free) or black gram flour to it.
  • Add the spices, herbs, onions and salt.
  • Heat some oil in a deep frying pan. Put the batter into an icing bag.
  • When the oil is hot enough, gently make circles with the batter (with a hole in the middle, like a donut) into the oil
  • The oil should NOT be very hot, only medium heat to ensure that it is well cooked inside.
  • Fry all the medu vadas this well until they become evenly browned and crisp.
  • Drain on kitchen towels to remove excess oil and serve hot or warm with sambar and coconut chutney.

Download PDF here: South Indian Medu Vada Vidya Khader