Medu Vada /Urad vada
Enjoy the perfect combination of flavors, textures, and aromas with this Medu Vada, Sambar, and Coconut Chutney trio – a quintessential South Indian delight!

1 Piece
For 4 people
Difficulty
Average
Taste
Unknown
Health Benefits
High Protein: Urad dal in Medu Vada provides a good dose of protein, essential for muscle repair and growth.
Fiber Rich: The combination of lentils, vegetables, and coconut in Sambar and Chutney offers ample fiber for a healthy digestive system.
Vitamins and Minerals: Ingredients like curry leaves, coconut, and spices pack essential vitamins and minerals, boosting overall health.
Low-Calorie Option: Despite being deep-fried, Medu Vada is surprisingly low in calories when enjoyed in moderation.
Hydration: Coconut Chutney's hydrating properties from fresh coconut and water contribute to overall hydration levels.
150 kcal
in 128g
Protein:
9g
Fats:
2g
Carbs:
27g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
250mg
Indulge in the authentic flavors of South India with this delightful trio of crispy Medu Vada, aromatic Sambar, and creamy Coconut Chutney. This traditional combination is not just a treat for the taste buds but also a comforting meal that brings warmth and satisfaction.
This recipe contain 3 sections
Medu Vada
Ingredients
4
1 cup Urad dal
1 piece Ice cube
Water as per taste
Salt as per taste
1 inch Ginger
2 pieces Green chillies
quarter teaspoon Asafoetida
4 pieces Curry leaves
1 tablespoon Coconut
Directions
Soak urad dal for 4-5 hours.
Grind it into a smooth batter.
Add ice cube while grinding to make the batter fluffy.
Add chopped ginger, green chillies, salt, asafoetida, curry leaves, and coconut to the batter.
Heat oil in a pan. Wet your hands, take a small portion of batter, make a hole in the center, and fry till golden brown.
Serve hot with Sambar and Coconut Chutney.
Notes
Soak dal for Medu Vada and Sambar for at least 4-5 hours for best results.
Adjust spice levels according to your preference.
For a healthier option, you can steam the Medu Vada instead of deep-frying.
Coconut Chutney
Ingredients
4
1 cup Coconut
2 pieces Green chillies
quarter cup Coriander
half cup Roasted chana dal
Black pepper powder as per taste
half teaspoon Cumin powder
Salt as per taste
3 pieces Ice cubes
Water as per choice
2 tbsp Oil
half teaspoon Chana dal
half teaspoon Urad dal
1 teaspoon Mustard seeds
2 pieces Red chillies
12 pieces Curry leaves
Directions
Grind coconut, green chillies, coriander, roasted chana dal, black pepper powder, cumin powder, salt, and ice cubes into a smooth paste, adding water as required.
Heat oil in a pan, add chana dal, urad dal, mustard seeds, red chillies, and curry leaves. Pour this tempering over the chutney. Serve fresh with Medu Vada and Sambar.
Notes
Use freshly grated coconut for a more flavorful chutney.
Sambar
Ingredients
4
quarter cup Tur dal
1 cup Water
half teaspoon Turmeric powder
Salt as per taste
2 tbsp Oil
2 tsp Cumin seeds
2 tsp Mustard seeds
2 pieces Onion
2 pieces Tomato
1 teaspoon Turmeric powder
1 teaspoon Kashmiri red chilli powder
1 & half Litre Litre hot water
1 piece Drumstick
quarter cup Pumpkin
quarter cup Bottle gourd
1 piece Brinjal
quarter cup Ash gourd
4 pieces Shallots
4 Tbs Sambar paste
Salt as per taste
2 tbsp Oil
quarter teaspoon Chana dal
quarter teaspoon Mustard seeds
quarter teaspoon Methi seeds
4 pieces Red chilli
12 pieces Curry leaves
quarter teaspoon Asafoetida
1 tablespoon Tamarind paste
quarter cup Jaggery
quarter cup Coriander
Directions
Pressure cook toor dal with water, turmeric powder, and salt until soft.
Heat oil in a pan, add cumin seeds, mustard seeds, onions, tomatoes, turmeric powder, and Kashmiri red chilli powder.
Add hot water, assorted vegetables, sambar paste, cooked toor dal, and salt. Cook till vegetables are tender.
In a separate pan, heat oil, add ladyfingers, chana dal, mustard seeds, methi seeds, gundu chillies, curry leaves, and asafoetida.
Add this to the sambar. Finish with tamarind paste , jaggery and fresh coriander. Serve hot.
Notes
Sambar tastes best when allowed to sit for a while, allowing the flavors to meld together.
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