Medu vada facts for kids
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| Alternative names | Garelu, Uddina vade, Medhu vada, Uddi vada, Minapa garelu, Uzhunnu vada, Udid Vada, Ulundu vadai, Urad vada, Ulundu wade, Urdi bara, Batuk |
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| Type | Fritter |
| Course | Breakfast |
| Place of origin | Indian Subcontinent |
| Region or state | South India, Sri lanka |
| Serving temperature | Warm (with sambar and coconut chutney) or room temperature (with yogurt) |
| Main ingredients | Urad dal (Split Black gram), Rice |
| Similar dishes | Other vadas, mat pe kyaw |
Medu vada (pronounced 'may-doo vah-dah') is a super popular breakfast snack from South India. It's made from a special type of lentil called black lentil (also known as urad dal). This tasty treat is usually shaped like a doughnut. It's crispy on the outside and wonderfully soft on the inside. People in South India love to eat it for breakfast or as a quick snack. The name "medu vada" actually means "soft fritter" in languages like Malayalam, Kannada, and Tamil.
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What's in a Name?
The word "Medu" means "soft" in several South Indian languages, like Malayalam, Kannada, and Tamil. So, "medu vada" literally translates to "soft fritter." You might also hear it called by other names depending on the region. For example, it's known as uddina vade in Kannada, ulundu vadai in Tamil, garelu in Telugu, and uzhunnu vada in Malayalam. In Nepal, a similar dish is called batuk.
Where Did Medu Vada Come From?
Historians believe that medu vada might have first been made in a town called Maddur in Karnataka, India. This delicious snack became famous outside of South India thanks to restaurants from Udupi. These restaurants, especially in Mumbai, helped introduce medu vada to many more people.
How Medu Vada Is Made
Medu vada is mostly made from a batter of black lentils (urad dal). First, the black lentils are soaked in water for several hours. After soaking, they are ground into a smooth paste.
To make it even more flavorful, other ingredients can be added to the paste. These might include asafoetida, fenugreek seeds, ginger, cumin seeds, black pepper, curry leaves, chillies, and small pieces of coconut.
Once the batter is ready, it's shaped into doughnut-like rings. Then, these rings are fried in hot oil until they turn a beautiful golden brown color. Sometimes, people even bake them instead of frying for a different texture.
There are also other types of vadas that use different lentils. For example, am-bada is made with chana dal (split chickpea lentil). Sometimes, tuar (pigeon pea) or masoor (lentil) are used too.
How to Enjoy Medu Vada
Medu vada is usually served with two popular side dishes:
- Sambar: This is a yummy stew made with lentils and vegetables.
- Coconut chutney: A flavorful dip made from fresh coconut.
Many people eat medu vada along with idli for a classic South Indian breakfast. It can also be a great starter for lunch or a quick snack any time of the day.
Sometimes, medu vada is served with yogurt as a special snack called dahi vada. This is a type of chaat, which are savory street snacks.
In Nepal, a similar dish called batuk is made on a special day called Maghe Sankranti. People eat batuk with different boiled vegetables like yam, taro, and sweet potato. Batuk is a traditional food for the Magar and Khas communities in Nepal. Magar people also enjoy batuk during weddings!
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