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Medu Vada


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Medu Vada Recipe, Medhu Vadai Recipe, How To Make Medu Vada Recipe

lentil savory doughnuts, a south Indian breakfast

Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and Read More..

About Recipe

Minapa garelu, How to make urad dal vada, Daal samuka

How to make Medu Vada

(207 ratings)
161 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Medu Vada
Author : Vahchef
Main Ingredient : Urad dal
Servings : 2 persons
Published date : August 04, 2018

Ingredients used in Medu Vada
• Urad dal - 200 grams.
• Onion (chopped) - 1 cup.
• Cumin seed - 1/2 tea spoon.
• Pepper powder(for taste) - 1 tea spoon.
• Hing - 1/4 tea spoon.
• Salt - to taste.
• Oil - to fry.
• Curry leaves(chopped) - 1 spring.
  • Soak urad dal for 6 hours or overnight.
  • Take a blender add soaked urad dal, blend it into a coarse paste.
  • Take a Frying pan add oil to it, let it heat.
  • In a bowl add blended urad dal, hing, pepper, curry leaves, cumin seeds, salt as per taste mix all these ingredients and beat it well.
  • Now add onions mix it, take a dumpling make a hole add in a hot oil fry it until golden brown color and serve.

Cooking with images Daal bhajjiya , Ulundu vada recipe, Daal bajji


Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and yoghurt. When fried, it puffs into a fluffy, chewy lightly browned bread is served with chickpea curry popularly called as . At most of the restaurants this is known as Chole Batura.
The Bhatura recipe is considered as one of the classic dishes from the Punjabi cuisine and originated in the Punjab region of Northern India and Western Pakistan. Bhatura is easy to make at home and requires only a few ingredients. This is a spongy deep fried bread is made with yogurt and yeast or baking powder, made to ferment so that it gets that little sour taste from the yogurt which gives that classic flavor and puffiness.
Adding some flavor like nigella seeds, fennel seeds or ajwain seeds enhances the flavor of this bread. There few recipes that use yeast for making the Bhatura but is not the traditional way and addition of yeast is purely to get the fluffy and nice texture so that the bhatura just melts in the mouth. This is wonderful soft, fluffy and delicious Indian fried bread. It is very popular in the streets and restaurants of Punjab and Delhi. You almost find the Chole Bhatura recipe combo at every street corner in North India.
A huge bhatura looks some what like puri or poori but big in size. Many gets confused or do not know the difference between a puri and bhatura. Its just simple, bhatura is made of all-purpose flour adding baking powder and yoghurt to give a sweet and salty taste and is huge in size where as puri is made of whole wheat flour (atta flour) and is small in size. Puri can be eaten with any Indian vegetable gravy dish but bhatura is mostly combined with Chole.
Chole (chickpeas curry) bhatura makes a sumptuous meal and is filling. To prepare the Bhatura firstly add all purpose flour (maida flour) in a bowl. Add little salt, baking powder, sugar and mix all these ingredients then add little sooji and mix. Add buttermilk or water and make medium stiff dough. Rest this dough aside for 2 hours to rise. Make small balls of the dough and flattened them evenly using a rolling pin.
The deep fry the bhatura until they puff up into lightly browned soft fluffy bread which is elastic and chewy. They will get puffed up like a big balloon. The leavening principle in making Bhatura, Kulcha, or American buttermilk-biscuit is same. The lactic-acid in the yogurt reacts with baking soda to make dough light and rise. The baking powder helps continue the leavening during cooking. Watch and enjoy the making of Bhatura at:
 The bhatura gives a nice crispiness outside and soft inside that just melts in your mouth. In fact choley bhature is one of the most complete recipes that do not require any other dish to accompany. Channa Batura is generally served with fresh cut onions, green Chilli, half cut lemon and achars.

Breakfast is also known as tiffin or nashta in various region of India. Breakfast or tiffin is definitely an essential meal particularly when you're on the health plan or weight loss plan. A fantastic, balanced tiffin is the ultimate way to get the metabolism functioning properly for the whole day.

 After an 8 hours’ rest, everybody has to refuel themselves with higher quantity of proteins, nutrients and minerals etc. The modern day lifestyle is too hectic, stressed and hardly have enough time to give value to the most significant meal of the day. It's important to have nutritious, appetizing and yummy tiffin each morning which assists to control blood sugar levels through lunchtime, which plays an important role for your mood.

 The Indian breakfast or tiffin menu isn't a one-size suits all as well as doesn't actually work perfectly into a daily calorie chart. It is dependent on the amount of energy one genuinely requires. So extra physical labor indicates a king-size breakfast. Traditional Indian tiffin is freshly cooked, generally veggie, served warm, usually delicious, spiced slightly as well as in small portions. There's a reason behind this style and the credit goes to traditional Ayurveda - the science of healthy life.

 The ingredients of authentic Indian tiffin are available regionally and even seasonally. The naashta is always fresh and cooked - be it Stuffed Paratha in the North or Idlis, Pongal, Vada, Dosa, Upama etc in the South. In Maharashtra, Potato Poha, Upma, are the preferred breakfast. Gujarati breakfast items are Haandvo, Dhokla, Sev-Khamni, Theplas, Bhaakhri etc. Masala Tea is or filter Coffee are complementary. Children are always given Milk.

 Benefits of having a healthy breakfast:

  • It provides with nutritionally complete diet high in nutrients, vitamins and minerals.
  • It improves concentration and performance in school, college and workplace.
  • Give you strength and endurance to do various physical activities.
  • You will not overeat harmful and unhealthy foods.
  • And aids in lower cholesterol levels.

 We have a wide variety of Indian Tiffin that you can eat to please your taste buds You can also be inventive and cook new options to suit your loved one's flavor and keep body and mind fit and steady. Some of the very popular Indian breakfast are Idli, Dosa, Upma, low fat Roti, Omlette, Sandwich, Poha, Dhokla, Thepla and so on.



Comments & Reviews


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Recent comments

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SINDHU Posted on Wed Sep 28 2016

Dear Chef, What you are telling is so clear and easy to understand.

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AkShAta PaTnE Posted on Sat Apr 18 2015

Your tricks and methos are so easy to understand. Im 19 n i cn almost cook everything what u show on ur channel. ...really its great to learn from u ! Better than any indian chef ....i have request plz update with some foreign dishes :) ?

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Ateet Palmurkar Posted on Sun Apr 26 2015

Chef Garu! me and my wife are big fan of your recipies!!I was hoping if you could show the recipe of Veg Sizzlers Indian restaurant style.?

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Rowaida Fl Posted on Sun Apr 26 2015

I love your recipes all delicious ingredients. I would like to know if I can baked this instead of frying it. Kindly advise Thank you ?

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Ateet Palmurkar Posted on Sun Apr 26 2015

Chef Garu! me and my wife are big fan of your recipies!!I was hoping if you could show the recipe of Veg Sizzlers Indian restaurant style.?

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mina joseph Posted on Tue Apr 28 2015

Yes i did made oatmeal iddly  it was so good thank u?

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Altaf Mulani Posted on Tue May 05 2015

thank you shef?

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Supriya Mehra Posted on Sat May 16 2015

Brilliant tip ty?

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Rups R Posted on Mon Jun 01 2015

I thot of trying to make medhu vada in d nite i soaked d dal but wen i got up in d morning der was power cut so i coudnt blend it.but den i thot of blendind in a stone blender and i did it and i was so surprise dat my vadas r realy very crispy and ta

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naresh goud Posted on Mon Jun 15 2015

really suprb my wife prepard vadas which r crispy & so tasty..thank u chef?

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Shanthala Basoor Posted on Wed Jun 24 2015

hello we make vadas differently i like ours better?

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sonia sharma Posted on Mon Jun 29 2015

Can we add a bit of sooji/rawa of wheat flour to the batter to make it crispier ? I saw some1 doing that n the vadas were v crisp.?

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