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Medu Vada

Medu vada is a great and yummy starter.Every one loves this crispy vada.

Nowadays, they are available across India and the world.

Most foreigners also love it thanks to Veganism on the rise.

I must sincerely thank all Udupi restaurants which made them so popular.

Most restaurants are run by Shettys and people from Mangalore Udupi region across India.

Hence,this cuisine has now spread far and wide.

Medu means soft and as the name suggests it has a soft interior.It has a crispy fritter texture on the outside.It is a simple recipe involving frying soaked and fermented black split lentils.It looks like a donut.

They are vegan and gluten-free.

This is one of the easiest tiffin recipes you can make.

Urad dal is full of protein and helps strengthen bones especially after illness or pregnancy.

Old memories of  Medu Vada

This snack has always been a part of Indian travel culture and temple food cuisine.

You can always find it being served on train platforms.Many vendors choose to sell it as it is very popular.You will find it as a common snack at canteens for breakfast and rail ahaar.

In the olden days, railways did not serve fresh hot meals all the day.Neither you could find apps which could bring the food to your berth.Most people who would travel long distances either brought food along or relied on the vendors.At major stations in South India,you could find stalls with hot piping coffee and tea and yummy idli, vada.

Usually 2 idli or rice dumplings served with 1 medu vada and chutney was the usual fare.

This is also served in temples at a small price.Most devotees travel long distances to reach temples.Small snacks and meals are available so that they can board their buses with both nourished belly and soul.

Scroll below to read the recipe of Medu Vada 

Medu Vada
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Medu Vada


  • 1 cup urad dal(split black lentils),soaked for 4 hours/overnight
  • 1 small onion,finely chopped
  • Few sprigs of coriander leaf,,finely chopped
  • 8-10 black peppers crushed
  • 1 green chilli optional,,finely chopped
  • Salt as per taste
  • 1 tbsp rice flour, optional


  • Grind the urad dal in a blender with minimal water
  • Pulse it with minimal water to form a smooth batter.
  • Add all ingredients and mix well
  • In case, batter is too watery,add rice flour to it
  • Heat oil in a kadai/saucepan
  • Take a small portion of dough and lower them slowly in hot oil with/without hole
  • On a medium flame, fry them until golden brown.
  • Serve hot with coconut chutney.

Tip:There is an easy trick to make those round wadas with a hole using a tea strainer, just search on youtube for this.



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