 | |
| Alternative names | Garelu, Uddina vade, Medhu vada, Uddi vada, Minapa garelu, Uzhunnu vada, Udid Vada, Ulundu vadai, Urad vada, Ulundu wade, Urdi bara, Batuk |
|---|---|
| Type | Fritter |
| Course | Breakfast |
| Place of origin | India |
| Region or state | South India,Sri Lanka |
| Serving temperature | Warm (withsambar andcoconut chutney) or room temperature (withyogurt) |
| Main ingredients | Urad dal (Split Black gram), Rice |
| Similar dishes | Othervadas,mat pe kyaw |
Medu vada (pronounced[meːd̪ʊvəɽaː];lit. 'softvada' inTamil andKannada) is a South Indian breakfast snack made fromVigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior.[1] A popular food item inSouth Indian cuisine[2] it is generally eaten as a breakfast or a snack.[1][3]
"Medu" (ಮೆದು) means "soft" inKannada, thus "medu vada" means "softvada".[1][4] The dish is often mentioned simply as "vade" on menus.[5] Other names for the dish include uddina vadeKannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) (Telugu), uzhunnu vada (Malayalam),[6][7] batuk (Nepali),[8] andulundu vadai (Sinhala).
According toVir Sanghvi, the origin ofmedu vada can be traced with "some certainty" to theMaddur town in present-dayKarnataka. The dish was made popular outside South India byUdupi restaurateurs ofMumbai.[5]
The medu vada is made primarily of black lentils (urad dal) batter.[1] The black lentils are soaked in water for several hours, and then ground to a paste.[1] The paste may be flavoured with other ingredients such asasafoetida,methi seeds (fenugreek), ginger, cumin seeds, black pepper,curry leaves, chillies and coconut pieces.[1] It is then patted into doughnut-shapes and fried in oil until golden brown.[1][2]
One variation involves baking instead of frying.[1] Other variations of the dish involve use ofpulses other than black lentils. For example,am-bada (oraama vadai) is made withchana dal (splitchickpea lentil); occasionally,tuar (pigeon pea) andmasoor (lentil) are also used.[9]
The dish is usually served withsambar (lentil and vegetable stew) andcoconut chutney. Along withidli, it is often eaten as a breakfast dish. It is also eaten as a lunch starter or a snack.[2][10]
The medu vada is sometimes also served withyogurt, as achaat snack (seedahi vada).[1]
InNepal, on the day ofMaghe Sankranti, people makebatuk, which is eaten with a variety of boiled tubers such asyam,taro, andsweet potato.[11]
