Medu Vada History & Origin:

Medu Vada History & Origin

Medu Vada is a popular South Indian dish that has its roots in the ancient Indian cuisine of Tamil Nadu. It is believed to have originated in the city of Madurai, Tamil Nadu, and was later popularized throughout South India. The word “medu” in Tamil means “soft,” and “vada” means “fritter.” Traditionally, Medu Vada is served for breakfast or as a snack along with coconut chutney and sambar.

Medu Vada Recipe:

Medu Vada Recipe

Medu Vada is a popular South Indian breakfast dish that is crispy on the outside and soft on the inside. Here’s a simple recipe to make Medu Vadas at home:


  • 1 cup urad dal (split black lentils)
  • 1-2 green chilies, finely chopped
  • 1 inch ginger, grated
  • 1 tsp cumin seeds
  • 1 tbsp rice flour
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying (Use Healthy Cold Pressed Groundnut Oil)


  1. Wash the urad dal thoroughly in water and soak it in enough water for 4-5 hours or overnight.
  2. Drain the water and grind the urad dal in a wet grinder or food processor until it becomes a smooth and fluffy batter.
  3. Add chopped green chilies, grated ginger, cumin seeds, asafoetida, and salt to the batter. Mix well.
  4. Add rice flour to the batter and mix well. This will make the vadas crispy.
  5. Heat oil for deep frying in a pan or kadhai over medium heat.
  6. Wet your palms with water and take a small amount of batter. Make a hole in the center using your thumb to form a doughnut shape.
  7. Carefully slide the vada into the hot oil and fry until golden brown and crispy on both sides.
  8. Use a slotted spoon to remove the vada from the oil and place it on a paper towel to remove excess oil.
  9. Repeat the process with the remaining batter to make more vadas.
  10. Serve the Medu Vadas hot with coconut chutney, sambar or tomato ketchup.

Note: You can add other ingredients like chopped onions, curry leaves, or grated carrots to the batter for additional flavor. Ensure that the batter is not too runny or too thick. A smooth, fluffy batter is essential to make perfect Medu Vadas.

Vada Sambar Recipe:

A Plate of Vada Sambar

Sambar is a flavorful South Indian lentil stew that is often served with Medu Vadas. Here’s a simple recipe for Vada Sambar:


  • 1/2 cup toor dal (split pigeon peas)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 small carrot, chopped
  • 1 small potato, chopped
  • 1 drumstick, chopped (optional)
  • 1/2 tsp turmeric powder (Use Lakadong Turmeric Powder)
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp asafoetida (hing)
  • 2 tbsp oil
  • Salt to taste
  • Coriander leaves for garnish

For the Sambar Masala:

  • 1 tbsp chana dal (split chickpeas)
  • 1 tbsp urad dal (split black lentils)
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 5-6 dried red chilies
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp asafoetida (hing)


  1. Wash the toor dal and pressure cook with 2 cups of water, turmeric powder, and salt for 3-4 whistles or until soft and mushy.
  2. Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Once the mustard seeds start spluttering, add chopped onions and sauté until translucent.
  3. Add chopped tomatoes, carrot, potato, drumstick, and sauté for a few minutes.
  4. Add red chili powder, coriander powder, cumin powder, and mix well.
  5. Add the cooked dal to the pan and mix well.
  6. Add water as needed to adjust the consistency of the sambar.
  7. Let the sambar simmer for 10-15 minutes on medium heat.
  8. Meanwhile, roast all the ingredients for the sambar masala in a dry pan until fragrant.
  9. Grind the roasted spices to a fine powder in a blender or spice grinder.
  10. Add the sambar masala to the sambar and mix well.
  11. Let the sambar simmer for another 5-10 minutes.
  12. Garnish with chopped coriander leaves and serve hot with Medu Vadas.

Note: You can adjust the amount of water in the sambar based on your preferred consistency. Also, feel free to add other vegetables of your choice to the sambar.

Medu Vada Calories:

Medu Vada Calories

One serving of Medu Vada (approx. 70 grams) contains around 150-160 calories. Here’s a breakdown of the calorie count:

  • Urad dal (1 cup) – 700 calories
  • Rice flour (1/4 cup) – 120 calories
  • Onion (1/4 cup) – 16 calories
  • Oil for deep frying (1 tbsp) – 120 calories (approx.)
  • Spices and seasoning – negligible calories

Therefore, one serving of Medu Vada contains approximately:

  • Calories – 156 (approx.)
  • Protein – 5 grams
  • Carbohydrates – 20 grams
  • Fat – 6 grams

Please note that the calorie count may vary depending on the size of the vada and the oil used for deep frying. It is important to consume Medu Vadas in moderation as they are high in calories and fat.

Medu Vada Tips & Tricks:

Here are some additional tips and tricks to make perfect Medu Vadas every time:

  1. Use a wet grinder to grind the urad dal to get a smooth and fluffy batter. A food processor or blender may not give the same results.
  2. Add a small piece of ice while grinding the batter to keep it cool and prevent it from getting hot.
  3. Add rice flour to the batter to make it crispy.
  4. Do not add too much water while grinding the batter. The batter should be thick, yet fluffy.
  5. To test the consistency of the batter, drop a small amount of batter into a bowl of water. If it floats, the batter is ready.
  6. To make the perfect round shape, wet your palms with water and take a small amount of batter. Make a hole in the center using your thumb.
  7. Do not overcrowd the frying pan while frying the vadas. Fry them in batches to ensure even cooking.
  8. Use a slotted spoon to remove the vadas from the hot oil and place them on a paper towel to remove excess oil.
  9. Serve the Medu Vadas immediately after frying to enjoy the crispy texture.


In conclusion, Medu Vada is a delicious South Indian dish that can be enjoyed for breakfast, lunch, or dinner. It is made using urad dal and is crispy on the outside and soft on the inside. It is often served with coconut chutney or sambar.

The recipe for Medu Vada is simple and easy to follow, but there are a few tips and tricks to keep in mind to make perfect vadas. Additionally, Vada Sambar is a popular accompaniment to Medu Vadas and is made using lentils and vegetables.

By following the recipe and tips provided above, you can make restaurant-style Medu Vadas and Vada Sambar at home and impress your family and friends with your culinary skills.