Medu Vada Sambar

Once the monsoon starts, idli sambar and medu vada sambar are made every week for breakfast at our home. Warm sambar on a cold morning is comforting.


  • For Medu Vada
  • 1 Cup Urad Dal
  • 2 Green Chillis (finely chopped)
  • 1-inch Ginger (finely chopped)
  • Few Curry Leaves (finely chopped)
  • 2 Tbsp Coriander (finely chopped)
  • 1 Tbsp Dry Coconut (chopped)
  • A pinch of hing (asafoetida)
  • 2 tbsp rice flour
  • 1/2 Tsp Salt
  • Oil (for deep frying)
  • For the Sambar
  • 1 Cup Tamarind (extract)
  • 1/2 Tsp Turmeric
  • 1 Tsp Jaggery
  • 2 Green Chillis (slit)
  • Few Curry Leaves
  • 1/2 Onion (diced)
  • 1 Carrot (diced)
  • 2 Drumsticks (chopped)
  • 1/2 Cup Pumpkins (diced)
  • 1 Tomato (chopped)
  • 1 Tsp Salt
  • 1 Cup Water
  • 3/4 Cup Toor Dal
  • 3 Tbsp Sambar Powder


Prep: 20 minutes
Cooking: 30 minutes

  1. For the medu vada – preparation Time: 3 hours
  2. Firstly, soak urad dal in enough water for 3 hours. Do not over soak, as the vadas will absorb oil.
  3. Drain off the water and grind to a fine fluffy paste adding water as required (I have added 4 tbsps of water to make a smooth thick paste).
  4. Transfer the paste into a large mixing bowl. Beat and mix the batter in a circular motion till it turns light (this helps to incorporate air into the batter and make medu vadas soft and fluffy).
  5. Then add ginger, few curry leaves, coriander, dry coconut, a pinch of hing, rice flour and salt as per taste. Mix the batter well.
  6. Heat the oil in large kadai.
  7. Wet your hands with enough water. Take a small ball sized dough and make it round, shaping the edges and make a hole in the center.
  8. Gently place the vada in oil and deep fry the medu vada on medium flame. Fry on both sides till they turn golden brown and crisp.
  9. Serve hot medu vada dunked in sambar.
  10. For the Sambar – In a pressure cooker, add toor dal and water, a pinch of turmeric and vegetables to boil. Give it 3-4 whistles. Once done, mash it a little. 
  11. Meanwhile in a kadai, heat tamarind extract, turmeric, jaggery, 2 green chillis, curry leaves, onion and salt as per taste. Cover and boil for 10 minutes.
  12. Then add 1 cup water, boiled toor dal and vegetables. Boil the mixture again. 
  13. Now add sambar powder, mix well and boil for 2 minutes or till flavors of sambar powder is absorbed completely.
  14. Finally, sambar is ready to serve along with hot medu wadas.