Medu vada
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| Alternative names | Uddina vade, Medhu vada, Minapa garelu, Uzhunnu vada, Udid Vada, Ulundu vadai, Urad vada, Ulundu wade |
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| Type | Fritter |
| Course | Breakfast |
| Place of origin | India |
| Region or state | South India |
| Serving temperature | Warm (with sambar and coconut chutney) or room temperature (with yogurt) |
| Main ingredients | Urad dal, Rice |
| Similar dishes | Other vadas |
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Medu vada (pronounced [meːd̪ʊ vəɽaː]; literally "soft vada") is an Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in doughnut-shape, with a crispy exterior and soft interior. A popular food item in the South Indian and Sri Lankan cuisines, it is generally eaten as a breakfast or a snack.
"Medu" is the Kannada word for "soft"; "medu vada" thus literally means "soft fritter". The dish is often mentioned simply as "vada" on menus.
Other names for the dish include urad vada, medhu vadai, ulundu vadai (Tamil), garelu (Telugu), and uzhunnu vada (Malayalam).
According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.
The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked in water for several hours, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown.
One variation involves baking instead of frying. Other variations of the dish involve use of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor (lentil) are also used.
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