Medu Vada

Medu Vada is made entirely from urad dal, also known as black gram lentils. The lentils are soaked in water for several hours and then ground into a thick, fluffy batter. The aeration of this batter is what gives the vada its crispy exterior and soft interior.

Medu Vada is most famously served piping hot with sambar, a spiced lentil and vegetable stew, and fresh coconut chutney. It is a quintessential part of South Indian breakfast menus, often ordered alongside idli or masala dosa. The vadas are typically dunked into the hot sambar to soften them slightly.

The hole in the center ensures that the thick batter cooks evenly and thoroughly all the way through when deep-fried in oil. Shaping the wet batter into rings requires skill, as it is traditionally done by hand directly into the hot oil. This shape also increases the crispy surface area of the fritter.

In the Kannada language spoken in South India, Medu translates to soft, and Vada refers to a fried savory fritter. Therefore, the name translates to soft fritter, which perfectly describes the crispy-on-the-outside, fluffy-on-the-inside texture. It is completely distinct from the harder, spicier paruppu vada.