Template:Infobox food Medu vada (Template:IPA; Template:Lit in Tamil and Kannada) is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior.[1] A popular food item in South Indian cuisine[2] it is generally eaten as a breakfast or a snack.[1][3]
Etymology
"Medu" (Template:Langx, Template:Langx) means "soft" in both languages, thus "medu vada" means "soft vada".[1][4][5] The dish is often mentioned simply as "vada" on menus.[6] Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, uzhundu vadai (Tamil), garelu (Telugu), uzhunnu vada (Malayalam),[7][8] batuk (Nepali).[9]
History
According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.[6]
Preparation
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 as asafoetida, 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 of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor (lentil) are also used.[10]
Serving
The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast dish. It is also eaten as a lunch starter or a snack.[2][11]
The medu vada is sometimes also served with yogurt, as a chaat snack (see dahi vada).[1]
In Nepal, on the day of Maghe Sankranti, people make Template:Transliteration, which is eaten with a variety of boiled tubers such as yam, taro, and sweet potato.[12]
Gallery
-
Medu vadas served with coconut chutney
-
fried Medu vada with chutney
-
A common South Indian breakfast: idli, medu vada, sambar and coconut chutney -
Another common breakfast: medu vada, pongal, sambar and coconut chutney
-
In form of dahi vada, with yogurt
See also
- List of deep fried foods
- List of Indian dishes
- List of doughnut varieties
- List of fried dough varieties
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook{{#if:|, {{{last}}}}. Andrews McMeel(2015). ISBN 9781941252109
- ↑ 2.0 2.1 2.2 The Star of South India: Medu Vada in its Many Avatars. NDTV(15 December 2015).
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedHingle 2015 - ↑ Barkur Kannada{{#if:|, {{{last}}}}. Deccan College(1971)
- ↑ Template:Cite dictionary
- ↑ 6.0 6.1 Rude Food: The Collected Food Writings of Vir Sanghvi{{#if:|, {{{last}}}}. Penguin India(2004). ISBN 9780143031390
- ↑ Riding God's Axe{{#if:|, {{{last}}}}. Leadstart(2015). ISBN 9789352013609
- ↑ Chettinad kitchen{{#if:|, {{{last}}}}. Westland(2010). ISBN 9789380283883
- ↑ Batuk Roti- Black Lentil Patties(29 January 2014).
- ↑ Indian Food: A Historical Companion{{#if:|, {{{last}}}}. Oxford University Press(1994). ISBN 978-0-19-563448-8
- ↑ Recipe: Medu vada. The Times of India(22 May 2015).
- ↑ The culture, history and recipe of batuk. kathmandupost.com. Retrieved 2021-03-03.