Some snacks go beyond taste — they become a feeling. They remind you of slow, comforting weekends brunches or tea time, the clink of steel tumblers, and the stories and laughter shared with family. For me, Uzhunnu Vada is one of those nostalgic dish. Amma always made it for tea time on weekends. She’d serve them piping hot with coconut chutney and tea. It wasn’t just at home either. Every time we hit the road on a family trip, and stopped at those classic South Indian restaurants for breakfast, I’d always ask for an extra vada on the side — along with idli or dosa, of course. It just didn’t feel complete without it. And don’t even get me started on sambar vada — that version where the vada soaks up all the spiced, tangy sambar like a sponge, turning into the softest, most flavorful mouthful ever.
The history of Uzhunnu Vada (or Medu Vada, as it’s known in other parts of South India) traces back centuries, often gracing the homes and temple kitchens South India. Its name literally means “soft vada,” and it earns every bit of that title. It forms the holy trifecta of breakfast items along with idli and sambar — but its real superpower lies in its versatility. A side for breakfast? Yes. Want it for tea time? Yes. An appetizer for lunch?
Ready to make some? Here’s the recipe, with all the personal love I can pack in.
Uzhunnu Vada
Golden crisp on the outside, soft on the inside — the beloved South Indian fritter made with urad dal, perfect for any time of day
Ingredients
- 1 cup whole urad dal (black gram)
- 5 indian shallots, finely chopped
- 2 green chillies, finely chopped (adjust according to spice level)
- 1 inch piece of ginger (grated)
- 1 sprig curry leaves, chopped
- 10 black pepper corns (optional - my kids not like to bite on them so I usually avoid them)
- Salt, to taste
- Oil, for deep frying
Instructions
- Wash and soak the urad dal for 3–4 hours. Drain well and grind into a thick, fluffy batter using minimal water. Use a wet grinder or food processor — avoid making it too runny.
- Transfer the batter to a bowl. Add onions, green chillies, ginger, curry leaves, pepper, and salt. Mix gently.
- Heat oil in a deep pan.
- Wet your hand, take a small lemon-sized ball of batter, flatten it slightly and poke a hole in the center with your thumb.
- Slide in the vadas gently into the oil and fry on medium heat till golden and crispy. Flip halfway through for even browning.
- Remove to a paper towel. Serve hot with coconut chutney and sambar — or simply dunk them in your evening chai.
Nutrition Information:
Serving Size: 1 vadaAmount Per Serving: Calories: ~120Total Fat: 6gCarbohydrates: 12gProtein: 4g
Tips and Ticks for perfect Uzhunnu Vada
- Grind with love and patience: Fluffiness is everything when it comes to vada. Use a wet grinder if you have one — it gives the best texture and aeration.
- Go easy on the water: Always aim to use as little water as possible while grinding the urad dal. The batter should be thick and hold shape. If your blender is struggling, add just 1–2 teaspoons at a time — only enough to get it going.
- Worried about a runny batter? Add a teaspoon of rice flour to firm it up and help with shaping. It also adds a hint of extra crispness.
Loved this recipe?
If this Uzhunnu Vada brought back a memory or gave you a moment of crispy joy, drop a comment below or tag @platefullofyum on Instagram. I’d love to see your golden rings of happiness!