Medu Vada is almost every South Indian's favourite snack. Also known as Indian doughnut, Medu Vada is a significant part of every auspicious occasion's menu. This traditional South Indian delicacy requires some basic and healthy ingredients to be prepared. These soft fritters are known by different names in different regions. 

We are not certain about the origin of Medu Vada but one thing we are sure of is that the dish was first prepared in the Maddur town of Karnataka. Nowadays, Medu Vada is a popular dish in Maharashtra too. You can find a variety of Medu Vadas satisfying everyone's palates in the state. 

This morning or/and evening treat is light and is served with either coconut chutney or sambhar. Based on your preference, you can also have it with whipped curd. Notably, Medu Vada is eaten with chicken curry in Andhra Pradesh. Here, it is known as Minappa Garelu. 

Medu Vada is one of the healthiest breakfast options, thanks to an array of nutrients present in it. As the dish is made of lentils, it is packed with vitamin B and is a good source of protein. Medu vada contains a good level of calcium, potassium, and iron too. 

There is a variety of Medu Vadas available to relish and one of them is Poha Medu Vada. Scroll down to know its recipe.

Servings: 2
Prep Time: 5 Minutes
Cooking Time: 15 Minutes


  1. Poha: 1 Cup
  2. Curd: 1 cup
  3. Green chilies: 2 (Chopped)
  4. Chopped coriander
  5. Curry leaves (Chopped): 5-6
  6. A pinch of hing
  7. Jeera: 1/2 tsp
  8. Grated ginger: 1/2 tsp
  9. Rice powder/Suji: 1 tbsp
  10. Salt as per taste


  1. Wash poha and keep it aside after draining all the water.
  2. After some time, take a big bowl and add curd and poha.
  3. Mash them to prepare a soft dough. 
  4. Add suji if the mixture is watery. 
  5. Add the remaining ingredients and mix them well. 
  6. Now, make round discs with a hole in between using the mixture. 
  7. Take a pan and heat oil. 
  8. Fry these discs in the hot oil until they turn golden.
  9. Serve hot with coconut chutney.