Grind the urad dal with almost no water, then whip air into the batter until a spoonful floats in a cup of water. That trapped air, not any leavening, is what makes the inside light instead of dense and oily.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook20 min
Makesmakes 12 vada
CuisineIndian
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for12vada
Urad dal
Skinned white urad dal; soak just enough that it grinds without extra water.
1 cup
Local / market
Green chilies
Finely chopped for gentle heat folded in at the end.
2
Local / market
Ginger
Minced fine; it cuts the richness of the fried lentil.
Can you make Medu Vada in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Medu Vada? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Medu Vada ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Medu Vada gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Medu Vada vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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