How to make Medu Vada Chaat

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless black gram (dhuli urad dal), Curry leaves (कड़ी पत्ते )

Cuisine : Indian

Course : Snacks and Starters

Medu Vada Chaat Recipe Card

Medu Vada Chaat

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Medu Vada Chaat checkout Baked Kachori. You can also find more Snacks and Starters recipes like Mushroom Potato Rolls, Spicy Chicken Roll, Pineapple Chicken, Green Banana Tuk.

Prep Time : 2-2.30 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Medu Vada Chaat Recipe

  • Split skinless black gram (dhuli urad dal) soaked 1 cup

  • Curry leaves 10-12

  • Coconut pieces finely chopped 2 tablespoons

  • Black peppercorns crushed 1 teaspoon

  • Salt to taste

  • Green chillies finely chopped 2-3

  • Oil for deep-frying

  • Yogurt whisked 1 cup

  • Sweet tamarind chutney as required

  • Green chutney as required

  • Red chilli powder as required

  • Roasted cumin powder as required

  • Black salt (kala namak) as required

  • Sev as required

  • Fresh coriander chopped 2 tablespoons


Step 1

Drain and grind black gram with very little water into a thick smooth paste. Roughly chop curry leaves and add to the paste alongwith coconut, crushed peppercorns, salt and green chillies and mix well.

Step 2

Heat sufficient oil in a kadai.

Step 3

Dampen your hands with water, take a small portion of the mixture and slide into hot oil. Repeat this to make more vadas. Deep-fry the vadas till crisp and golden. Drain on absorbent paper and soak the vadas in sufficient water.

Step 4

Squeeze and arrange the vadas on individual serving bowls. Top with yogurt, sweet tamarind chutney, green chutney, chilli powder, cumin powder, black salt, sev and fresh coriander.