Fried food often gets a bad rap, especially in kids’ diets. But when made at home with wholesome ingredients and served in moderation, it can be both satisfying and nourishing. These Instant Medu Vadas are a perfect example—crispy on the outside, soft inside, and packed with flavor. Plus, they skip the traditional fermentation process, making them quick and easy for busy mornings.
This recipe uses sooji (semolina) and raw potato to create a soft, dough-like base that mimics the texture of classic medu vadas. With added spices and fresh herbs, it’s a tiffin treat your kids will love—and you’ll feel good about serving.
Ingredients (Makes 10–12 Instant Medu Vadas)
- 1 tsp cumin seeds
- 1 small onion, chopped
- 1 medium raw potato, grated
- 2 cups water
- 1 tsp chilli flakes
- ½ tsp black pepper
- Salt to taste
- Cut green chillies (optional)
- Curry leaves
- 1 cup sooji (semolina)
- 1 tsp ghee
- Fresh coriander leaves
- Oil for frying
Method to make Instant Medu Vadas
- In a pan, heat oil and add cumin, green chillies, curry leaves, and chopped onion. Sauté for 1 minute.
- Add grated potato and cook for 2 minutes.
- Pour in 2 cups water and bring to a boil. Add chilli flakes, black pepper, and salt.
- Gradually add sooji while stirring continuously to avoid lumps.
- Once the mixture thickens and water is absorbed, turn off the flame and cover for 2–3 minutes.
- Transfer to a bowl, add coriander and ghee, and knead lightly into a soft dough.
- Shape into small balls and press a hole in the center to form vada rings.
- Deep fry until golden brown and crisp. Serve with coconut chutney or curd.
These Instant Medu Vadas are perfect for lunchboxes, weekend brunches, or even festive platters.
“Missed our last recipe? Check out the Healthy tori taco for another veggie-packed tiffin idea!”
This post is a part of Blogchatter Half Marathon 2025
Loved this recipe? Don’t forget to check out our previous post on evening snack recipes—another kid-approved ideas that’s just as nutritious and easy to make
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