Medu vadas from Idli / dosa batter

There are so  many ways to use the idli/dosa batter . One of them I try once in a while is to make some medu vadas with the same batter after adjusting batter consistency.

The medu vadas are really great , crispy on exterior and soft inside. So if you are running short of time and decide to make some vadas, use the same batter.

These vadas are especially great for making dahi vadas and sambar vadas as they become soft quickly after frying .

We often make the paniyarams with left over batter which is another great way of using up left over batter or make uthappams out if it.

Try making vadas for a change and surprise your family by serving Idlis and vadas. The same accompaniments are good for both Medu vadas and Idli/dosa


1 cup idli/dosa batter ( thick not the diluted batter )
2 tbsp udad dal flour ( Readily available in stores)
3 Tbsp rice flour
1 tbsp finely chopped green chillies ( reduce if you wish )
1/2 tsp pepper corns crushed
1 tbsp finely chopped coconut  pieces ( optional )
1 tsp grated ginger
curry leaves
salt to required taste.
Pinch of asafoetid powder

oil to fry vadas.

You can add some grated cabbage, onions, carrots, spring onions,  etc to make a nice masala vada too.


Mix all ingredients to get a thick vada batter . Use water  very carefully as you do not want to make the batter very loose. So use tbsps of water at a time till you achieve the right consistency.

Whisk batter well till it appears light and airy as we normally do to regular ground udad dal batter for medu vadas. This makes the vadas light and crispy after frying.

Heat oil and when medium hot, shape medu vadas either on a greased plantain leaf or palm of your hand and slide carefully into hot oil.

Let it cook on medium flame , keep turning vada in oil to get even colour and cook well.

Drain on a paper towel and serve with chutneys or use for making dahi vadas or sambar vadas.


It is better to save some idli batter at the time of grinding if you plan to make vadas..or save some before diluting the fermented batter. Avoid using last left over batter after two days as it will give sour medu vadas.


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