The Chicken in the center of this Vada is a real surprise. A Vada batter is prepared and the Chicken rings are dipped in the spiced batter and deep fried!

Chicken vada is a delicious twist on the traditional South Indian vada, where minced chicken is mixed with spices, herbs, and lentils, then deep-fried to crispy perfection. It’s a great snack or appetizer, often served with chutney or spicy dips.

Medu vada is a popular South Indian deep-fried snack made from urad dal (black gram) batter. It has a crispy exterior and a soft, fluffy interior, shaped like a doughnut with a hole in the center. Medu vada is typically served with sambar and coconut chutney, making it a favorite breakfast or snack item in South India.

Chicken Vada

5 from 8 votes
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Ingredients
  

Chicken filling

  • 400 gms of boneless Chicken chunks to a food processor
  • Salt & Pepper to taste
  • 1/2 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1 tbsp sliced Chillies
  • 1/2 cup diced Onion
  • 2 tbsps finely diced Ginger
  • 1/2 cup chopped Coriander

Vada batter

  • 1 cup Urad dhal
  • 1 tbsp Chana Dhal
  • Water as needed
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Chilli powder
  • 1 tsp Mustard seeds
  • 1/4 cup Chopped Coriander
  • 1/4 cup Chopped Curry
  • 1 tsp sliced Chillies
  • 1 tsp Baking powder

Instructions
 

  • Add all the Chicken ingredients into a food processor and process
  • Pipe into 6.5 diameter circles and freeze
  • Soak the Ural & Chana Dhal overnight – reserve a tbsp and grind the rest in the food processor with some water
  • Transfer to a platter and add all the other ingredients except the Baking powder
  • Whip the batter for 10 mins with your hands
  • Add the reserved Chana and Urad Dhal
  • Heat the oil
  • Add the Baking powder and some water to the batter
  • Dip the frozen Chicken rings into the batter and deep fry till the batter is golden brown and the Chicken inside is cooked