Cowpeas/Lobia Medu Vadai

Name: Cowpeas/Lobia Medu Vadai
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 3/4 cup Black Gram or Urad Dal; 1 1/2 cups Cowpeas or Black Eyed Beans; 1 tsp Salt; 2-3 finely chopped Green Chillies; 1 sprig torn Curry Leaves; 2-3 tbsp chopped Coriander Leaves; 1/4 cup small pieces of Fresh Coconut; 1 tbsp grated Ginger; 1 medium sized finely chopped Onion

ZMA @zesty5

#CA26
#Week10
#Cowpeas
#cookpadindia
#newrecipe
#Breakfastdish
#SouthIndianstyle
#teatimesnack
#twist
#innovativeidea
These spongy and melt in mouth Medu Vadas or Indian Savoury Doughnuts with a twist are to die for. These delicious Vadas are a great way to enjoy a weekend Breakfast. This is a lovely option for Breakfast and it's surely a winner hands down.
These are a perfect choice for any given day. Not only are these delicious but also super tempting and irresistible. Cowpeas or Lobia along with Black Gram are used in this beautiful looking Medu Vadas. Melt in mouth, spongy and super delicious Vadas are a perfect choice for family Breakfast, Brunch or even as an excellent snack option at 4 pm Tea-time or Shaam ki Chai.

The texture of these delicious Vadas is so spongy and soft with fresh ingredients like Curry Leaves, Ginger, Coriander Leaves and pieces of Coconut. They are so very airy and perfect. A great accompaniment at mealtimes for the whole family. Black Eyed Beans or Cowpeas or Lobia are a perfect culinary delight with Black Gram or Urad Daal. These two when combined gives a truly delightful bunch of Vadas. No one would say no to these and would love to dig in anytime. That's the beauty of these yummy goodies. Let's get started right away with the recipe making.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

3/4 cupBlack Gram or Urad Dal
1 1/2 cupsCowpeas or Black Eyed Beans
1 tspSalt
2-3finely chopped Green Chillies
1 sprigtorn Curry Leaves
2-3 tbspchopped Coriander Leaves
1/4 cupsmall pieces of Fresh Coconut
1 tbspgrated Ginger
1medium sized finely chopped Onion

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Steps

25-30 minutes

1

Soak the black gram or urad dal for at least 3 to 4 hours. Or better still overnight. I usually do that to maintain the spongy and the super soft texture of these awesome looking vadas. Also soak cowpeas.

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2

Next day, grind to a smooth paste using the same water and use only a little of it. Do not use much. The batter should be thick and spongy. The remaining water can be used for cooking rice or in curries or gravies or even for kneading a dough. Don't discard that water. It is highly nutritious. Or can be used in soups as well.

Medu Vadas with Fenugreek Greens and Spring Onions
3

Mix well. Heat oil in a kadai for deep frying.

Mini Medu Vadas with Spinach
4

Take a lemon sized lump of the batter and shape into a medu vadai making a hole in the centre with your thumb. (Grease your palms a bit with oil or just plain water while shaping them). Slide carefully into the hot oil. Keep the heat to a low as you slide them. Increase it afterwards to a medium high heat to high heat as needed.

Chana and Moong Daal Medu Vadas
5

Serve with coconut chutney or any other chutney or dip of your choice. It goes well with tomato and ginger chutney too. I had served it with green chutney this time for Iftaar 2026. Enjoy!

Rajma Medu Vadas with Fenugreek Greens

Linked Recipes

Jackfruit Seeds Medu Vadas

Medu Vadas with Fenugreek Greens and Spring Onions

Mini Medu Vadas with Spinach

Chana and Moong Daal Medu Vadas

Rajma Medu Vadas with Fenugreek Greens

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Cooksnaps

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ZMA @zesty5

on June 02, 2026 19:42

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.