Vegan Medu Vada
Experience the irresistible crunch and deliciously spiced flavors of Vegan Medu Vada, a plant-based twist on the beloved South Indian classic. Crafted from protein-packed urad dal (split black gram), this recipe showcases a perfectly fermented batter infused with aromatic ingredients like cumin seeds, curry leaves, grated ginger, and coarsely ground black pepper. With a golden, crispy exterior and a soft, airy interior, these vadas are shaped into their signature doughnut form and deep-fried to perfection. Whether served with creamy coconut chutney or tangy sambar, this vegan version offers an authentic taste of traditional Indian cuisine while catering to plant-based diets. Ready in just 40 minutes, these savory delights are perfect for breakfast, snacks, or festive gatherings. Keywords: Vegan Medu Vada, South Indian fritters, gluten-free, high-protein vegan snacks, plant-based Indian recipes.
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Recipe Information
Ingredients
- 1 cup Urad Dal (split black gram)
- 1 medium Onion, finely chopped
- 2 Green Chili, finely chopped
- 1 teaspoon Ginger, finely grated
- 10 leaves Curry Leaves, chopped
- 1 teaspoon Black Peppercorns, coarsely ground
- 1 teaspoon Cumin Seeds
- 0.25 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 cups Oil, for deep frying
Instructions
Rinse the urad dal under cold running water until the water runs clear. Soak it in enough water for at least 4 hours or overnight.
Drain the soaked urad dal and transfer it to a blender or food processor. Add a small amount of water (about 2-3 tablespoons) to grind it into a smooth, thick batter. If needed, add water, 1 tablespoon at a time, to achieve the required consistency. The batter should be thick and not too runny.
Transfer the ground urad dal batter to a mixing bowl. Add the finely chopped onion, green chili, ginger, curry leaves, black peppercorns, cumin seeds, baking soda, and salt. Mix well to combine all the ingredients thoroughly.
Heat oil in a deep frying pan or kadai over medium heat.
While the oil heats up, wet your hands slightly with water to prevent sticking. Take a small portion of the batter and shape it into a ball, then flatten it slightly to form a disc. Using your thumb, make a hole in the center to create a traditional vada shape.
Once the oil is hot enough, carefully slide the shaped vada into the hot oil. Fry in small batches, without overcrowding the pan, until the vadas turn golden brown and crispy on both sides.
Remove the fried medu vadas with a slotted spoon and drain them on paper towels to remove excess oil.
Serve the Vegan Medu Vadas hot with coconut chutney or sambar.
Nutrition Facts
Calories |
7030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 714.0 g | 915% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 5.8 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
