Medu vada is an Indian fritter made from Black lentils (urad dal). It is usually made in doughnut-shape, with a crispy exterior and soft interior. Medu vadas are very crispy, fluffy and delicious snacks.
It is a popular food item in the South Indian and Sri Lankan cuisines and is generally eaten as a breakfast or a snack. "Medu" is the Kannada word for "soft"; "medu vada" thus literally means "soft fritter". Medu vada is usually served with Sambar.
Another variation involves baking the medu vadas instead of frying them.
Medu Vadas are usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast. It is also eaten as a lunch, in starter or as a snack.
The medu vada is sometimes also served with yogurt, as a chaat snack (known as dahi vada).
Sambar, also spelled sambhar or sambaar, is a lentil-based vegetable stew or chowder cooked with a tamarind broth originating from the Indian subcontinent. It is popular in South Indian and Sri Lankan Tamil cuisines.
Sambar is made either exclusively with one of these vegetables or a combination of them:
Sambar also goes well with steamed rice and served as one of the main courses of both formal and everyday south Indian cuisine. Apart from vada sambar, idli sambar is also a popular dish that is served in breakfast or as an evening snack in the south Indian states.
Sambar is also served as a side dish for dosa.
Medu Vada with sambar is a traditional South Indian dish, a very delicious dish. These days this dish is not restricted to South Indian kitchen but also loved and served in other parts of India.
For Medu Vada
For Medu Vada