Medu Vada Recipe Without Yeast Cooking Process Home Easy

Know the details about the Medu Vada Recipe Without Yeast Cooking Process Home Easy, Medu Vada Recipe Without Yeast Instant Cooking Process

Medu Vada Recipe Without Yeast: A Detailed Guide

Medu Vada, a traditional South Indian dish, is known for its crispy exterior and soft interior. Typically made from urad dal, this doughnut-shaped delicacy is a staple in many households and restaurants. In this blog post, we will focus on a version of Medu Vada made without yeast. We will walk you through the entire process, including the items required, their quantities, nutritional information, preparation time, cooking time, and a detailed step-by-step cooking procedure.

Medu Vada Recipe Without Yeast Cooking Process Home Easy

About Medu Vada Without Yeast

Traditionally, Medu Vada does not require yeast. The soft and fluffy texture of the vada comes from the well-soaked and ground urad dal. The lack of yeast makes this recipe more accessible to those with dietary restrictions or preferences.

Items Required

Here’s what you’ll need to make Medu Vada without yeast:

  1. Urad Dal
  2. Salt
  3. Black Pepper
  4. Green Chillies
  5. Ginger
  6. Onions
  7. Curry Leaves
  8. Oil for frying

Items Quantity

  1. Urad Dal – 1 cup
  2. Salt – to taste
  3. Black Pepper – 1/2 teaspoon
  4. Green Chillies – 2
  5. Ginger – 1 inch piece
  6. Onions – 1 medium size
  7. Curry Leaves – a few
  8. Oil – for deep frying

Nutritional Information

A single serving of Medu Vada provides approximately 334 calories, 13 grams of protein, 54 grams of carbohydrates, and 4 grams of dietary fiber.

Preparation Time and Cooking Time

The preparation time, including soaking the urad dal, is around 3-4 hours, while the cooking time is approximately 30 minutes.

Cooking Procedure Overview

The process of making Medu Vada without yeast involves soaking the urad dal, grinding it into a batter, adding spices to the batter, shaping the vadas, and deep frying them to golden perfection.

Detailed, Step-by-Step Cooking Procedure

  1. Soak the urad dal in enough water for at least 3-4 hours.
  2. Drain the water and grind the urad dal into a smooth batter using very little water.
  3. Add salt, black pepper, finely chopped green chillies, ginger, onions, and curry leaves to the batter and mix well.
  4. Heat oil in a deep pan for frying.
  5. Wet your hands, take a portion of the batter, shape it into a round vada, and make a hole in the center to give it the shape of a doughnut.
  6. Gently drop the vada into the hot oil and fry on medium heat until it turns golden brown.
  7. Remove the vada with a slotted spoon and drain it on kitchen paper to remove excess oil.
  8. Repeat the process with the remaining batter.
  9. Serve the Medu Vadas hot with coconut chutney and sambar.


  1. Make sure not to add too much water while grinding the dal, as it can make the batter runny and difficult to shape.
  2. The oil should be adequately hot for frying; otherwise, the vadas may absorb too much oil and become greasy.

Things to Know

Medu Vada, also known as Ulundu Vadai in Tamil and Uddina Vada in Kannada, is often prepared during festivals and special occasions in South India.

Frequently Asked Questions

Can I use any other dal to make Medu Vada?

Traditionally, Medu Vada is made with urad dal. However, you can experiment with other types of dal, but the taste and texture might vary.

Can I bake or air fry the vadas instead of deep frying?

While deep frying gives the authentic taste and texture to the vadas, you can certainly try baking or air frying for a healthier version. However, the final product may not be as crispy as the deep-fried ones.

In conclusion, Medu Vada without yeast is a delightful dish that encapsulates the flavors of South India. With this comprehensive guide, you can now try making this delicious snack at home and enjoy it with your loved ones. Happy cooking!

Pongal Recipe With Millets Easy Home Cooking Healthy Instant

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *