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uzhunnu vada kerala style recipe

Uzhunnu Vada - Medu Vada (Fried Indian Dal/Lentil Fritters)

Uzhunnu vada or medu vada is a very popular and delicious Kerala style or South Indian style deep fried snack made using urad dal.
Course Snack
Cuisine Indian
Keyword medu vada, uzhunnu vada
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time for dal 4 hours
Total Time 45 minutes
Servings 15 to 20 uzhunnu vada
Calories 102kcal


  • 2 cups urad dal (skin removed)
  • 1 tablespoon ginger peeled and chopped finely
  • 2 teaspoons black pepper powder
  • 2 green chilies
  • 1 string curry leaves
  • 15 shallots or use¼th of a medium sized regular onion or equivalent amount of pearl onions
  • salt to taste
  • oil enough to deep fry


  • Wash the urad dal very well in water and soak the urad dal in water for about 4 to 5 hours or overnight for best results.
  • After soaking, drain all the water used for soaking and lightly rinse the urad dal once again.
  • Peel the shallots and chop finely, keep aside.
  • Slice the green chilies in thin round slices, keep aside.
  • In a good quality food processor, grind together the urad dal, curry leaves and salt to make a thick batter. In case necessary, you may sprinkle very little water, but adding any more batter will change the consistency of the batter.
  • Transfer the batter to a large bowl.
  • Mix the chopped shallots, sliced green chilies and black pepper powder to the batter, mix the batter very well with hands so all the ingredients combine well. Keep the batter covered and let it sit there for about 30 minutes.
  • After 30 minutes, we can start making the uzhunnu vada so let us heat the oil in a deep pan for frying the fritters or vada.

To make uzhunnu vada or medu vada

  • Once the oil is hot enough, dip your hands in water (to avoid the batter from sticking to your hands) and take some batter in your hands to make a ball, then gently press it using your palms and then make a hole in the center of it, and then transfer it to the hot oil in the pan for deep frying. As the oil is very hot, I transfer the vada (soon after making the hole) to a large spoon and then gently drop the vada into the oil (very gently without splashing the oil) by holding the spoon very near to the sides of the pan. This is how I do it, if you have a better way of doing this, please let me know in the comments section :) You can fry three to four vada or little more number of vadas at the same time, depending on the size of the pan you are using. Just make sure you are not over crowing the pan, as we need space to flip the vada and you can always fry the remaining vada in multiple batches.
  • Once the vada is fried on one side which takes a couple of minutes ( you can see as they turn golden brown in color), gently flip the vada using a spoon or spatula and fry the other side too.
  • Once the vada is golden brown in color, gently transfer the vada using a slotted spoon (for draining oil) to a serving dish (which can handle hot food, I do not recommend using plastic) lined with paper towels for draining excess oil or you can transfer them to any flat surface (which can handle heat) lined with aluminium foil.
  • Fry more vadas like following the above procedure until all the batter is finished.
  • Uzhunnu vada or ulundu vadai or South Indian style dal/lentil fritters is ready to serve! Enjoy uzhunnu vada hot with coconut chutney, sambar, tomato ketchup or any of your favorite dips for snack or breakfast as you wish!


Calories: 102kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 87mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg