How long does Baked Medu Vada keep in the fridge?

Baked Medu Vada keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Baked Medu Vada ahead of time?

Yes. Baked Medu Vada is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Baked Medu Vada?

Classic pairings include sambar, coconut-chutney. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian VeganSnack Medium

Baked Medu Vada

Name: Baked Medu Vada
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup urad dal, soaked overnight; 1 tbsp ginger, grated; 2 green chillies, minced; 15 curry leaves, chopped; 0.5 tsp asafoetida; 1 tsp black pepper, cracked; 0.25 cup coriander, chopped; 0.25 cup spring onion, sliced (optional); 2 tbsp olive oil (brush); 1 tsp salt

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Whip batter + bake doughnut

Time: 50 min
Serves: 4
Calories: 240 kcal
Protein: 14 g

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Method

1Drain urad dal, grind with minimal water into a fluffy whipped batter — light enough to float a tiny ball in water.
2Gently mix in ginger, chillies, curry leaves, asafoetida, pepper, coriander and salt.
3Brush a donut/idli mould with oil; pipe or spoon batter into rings with a hole in the centre.
4Bake at 200C for 22 minutes till the surface is golden and dry.
5Brush with a final drop of oil on top after baking.
6Serve hot with sambar and coconut chutney.

About this recipe

Already vegan; baked, not fried.

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