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South Indian · Indian

Medu vada

Vegetarian

உளுந்து வடை · uḷuntu vaṭai

Crisp, doughnut-shaped fritters of whipped urad lentil batter seasoned with pepper, ginger and chilli, fluffy inside. A South Indian breakfast and tiffin favourite.

Medu vada is a South Indian finger food, ready in about 45 minutes and made with black gram (urad dal), fresh ginger and green chilli. It serves 4 and is rated intermediate to cook.

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Delicious South Indian breakfast featuring medu vada and chutneys on a black background.
Photo: Jack Baghel / Pexels · Pexels License
Prep
25 min
Cook
20 min
Total
45 min
Serves
4
Level
Intermediate
Calories
264

Plus 4 hours soaking.

Ingredients

4 servings (about 12 vadas)

Equipment

Method

  1. Step 1

    Grind the drained urad (opens in a new tab) dal, adding the cold water a little at a time, to a thick, very smooth and fluffy batter. Whip it by hand for 2–3 minutes to trap air.

    A blob of good batter floats in a bowl of water.

    Cream being whipped to soft peaks
    How it looks · Photo: Katerina Holmes on Pexels

  2. Step 2

    Fold in the salt, pepper (opens in a new tab), ginger, chilli, curry leaves (opens in a new tab) and onion (opens in a new tab).

    • 2 min

  3. Step 3

    Heat the oil to 175 °C. With wet hands, shape a lime-sized ball of batter, flatten slightly on your palm, poke a hole through the centre and slide it into the oil.

    Food safety: Slip vadas into the oil gently, close to the surface, to avoid splashes. Never leave hot oil unattended.

  4. Step 4

    Fry 3–4 at a time, turning, until deep golden and crisp, 4–5 minutes. Drain on paper.

    • 18 min
    • 175°C

About this dish

Origin
South India, India · Commonly attributedAlso popular in Sri LankaMore food from India
Dish
Breakfast · Snack · Finger food · Street food
Cooking method
Deep-fried
Taste
savoury, peppery, mild
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-fibre · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Street food · Festive & celebration
Cook more with
Black gram (urad dal) · Fresh ginger · Green chilli · Curry leaves
Techniques
Deep-frying

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

264 kcal per serving

Estimated

1 serving ≈ 83 g · recipe makes 4

Where the energy comes from

  • Protein 19%
  • Carbohydrate 45%
  • Fat 36%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy264 kcal319 kcal
Protein12.8 g15.5 g
Carbohydrate30.6 g37.1 g
Net carbohydrate21.2 g25.7 g
Sugars——
Added sugars0 g0 g
Fibre9.4 g11.4 g
Fat10.9 g13.2 g
Saturated fat0.8 g1 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium603 mg730 mg
Salt equivalent1.5 g1.8 g
Vitamins & minerals per serving
Potassium
520 mg
Calcium
74 mg
Iron
3.9 mg
Magnesium
137 mg
Vitamin A (RAE)
2 µg
Vitamin C
7 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
109 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: onion.
  • Not counted (tiny amounts or “to taste”): curry leaves.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Wet your hands before shaping so the batter doesn't stick; a piece of wet cloth or plastic sheet helps.

Common mistakes

  • Watery batter can't be shaped and absorbs oil — add water sparingly.

Serve with

  • Serve hot with coconut chutney and sambar, or soak in rasam for rasa vada.

Storage

  • Best eaten fresh.

Reheating

  • Re-crisp in a 180 °C oven or air fryer for 5 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

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