Medu Vada (Beignets de Lentilles)
Le beignet salé du sud de l'Inde : une pâte aérienne de urad dal au poivre, gingembre et feuilles de curry, frite en anneaux dorés.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Grind a fluffy batter
Drain the dal and grind it with only the ice water to a very thick, smooth, fluffy batter, scraping down the sides often. Use as little water as possible, since a runny batter will not hold its shape.
- 200g urad dal
- 3-4 tbsp ice water
✅ C'est prêt quand : batter is very thick, smooth and fluffy, not runny
Beat in air
Put the batter in a bowl and beat it with your hand for 3-4 minutes until light and fluffy. To test, drop a small blob into the cup of water; if it floats, there is enough air in the batter.
- all the batter from step 1
- 1 cup water, for testing
✅ C'est prêt quand : a small blob of batter floats in the water
Season
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Shape and fry
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Serve
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Grind a fluffy batter
Drain the dal and grind it with only the ice water to a very thick, smooth, fluffy batter, scraping down the sides often. Use as little water as possible, since a runny batter will not hold its shape.
- 200g urad dal
- 3-4 tbsp ice water
✅ C'est prêt quand : batter is very thick, smooth and fluffy, not runny
Beat in air
Put the batter in a bowl and beat it with your hand for 3-4 minutes until light and fluffy. To test, drop a small blob into the cup of water; if it floats, there is enough air in the batter.
- all the batter from step 1
- 1 cup water, for testing
✅ C'est prêt quand : a small blob of batter floats in the water
Season
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Shape and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Vadas made from ground lentils are mentioned in old South Indian literature and temple traditions, where they're still prepared as offerings. 'Medu' means soft in Kannada and Tamil — a nod to the airy texture inside the crisp shell.
Together with idli and dosa, medu vada forms the holy trinity of the South Indian breakfast served in 'tiffin' restaurants across the country.
⭐ Why It's Famous
Medu vada is a breakfast staple in South India, eaten with chutney or soaked in sambar as 'sambar vada'.
💡 Fun Fact
The hole in the middle isn't just decoration — it lets the thick batter cook evenly so the centre is never raw.
Tamil Nadu & Karnataka
13.08°N, 80.27°E
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