Mention south Indian food and some of the first dishes you’ll picture are idli, dosa and vada. Speaking of vadas, it is definitely one of the most loved south Indian delicacies not just in the south Indian region but across the world today. No south Indian menu is ever complete without it, don’t you agree? The crispy, fried, savoury delicacy is often known as the Indian doughnut that is served with piping hot sambhar and coconut chutney along with garlic chutney as accompaniments. 'Medu' is the Kannada word for soft and 'vada' means fried snack. It is also known as medu vadai, ulundu vadai, garelu etc. The roots of medu vada lies in Karnataka but it is said that the dish got popularity in Maharashtra thanks to Udupi restaurants. While the dish is an indispensable breakfast option, medu vada is also enjoyed as a teatime snack, in many Indian regions.

Prepared using a batter made with black lentil or urad dal, and deep fried in oil, medu vada is perfect to satiate all your cravings for crispy, greasy fried food any time of the day. The soul satisfying experience of dipping those crispy vadas in piping hot sambhar and coconut chutney is an irresistible one. And while there are a number of restaurants and eateries that serve mouth-watering serving of medu vadas with sambar and chutney, the joy of eating home-cooked is unmatched. Fret not, medu vada isn’t a tough deal to crack at home. 


All you need is to soak black gram or urad dal, grind it with rice flour and a number of masalas or spices (both dried and ground as well as fresh), mould the paste into perfect doughnut-like rounds and simply deep-fry into hot oil until perfectly crisp. Addition of curry leaves to the batter also lends a crisp and golden texture to the vadas. 

Find the full recipe of quick and easy Medu Vada here. Try it at home and share your experience with us.