Medhu vada (also spelled medu vada, or called ulundu vadai in Tamil) is a savory South Indian fritter shaped like a doughnut and made from urad dal, a split black lentil. It's crisp and golden on the outside, soft and fluffy inside, and it's traditionally eaten with sambar and coconut chutney.

It looks like a doughnut, but it isn't sweet at all. Think of it as a savory, crunchy South Indian snack, often eaten at breakfast, and one of the easiest dishes to love on your first try.

What is medhu vada made of?

The base is urad dal that's soaked and ground into a thick, airy batter. Traditional recipes often add simple seasonings such as black pepper, cumin, green chili, ginger and curry leaves, though every kitchen has its own version. The batter is shaped into a ring and deep-fried until crisp.

The hole in the middle isn't just for looks. It helps the vada cook evenly, so the outside gets crunchy while the inside stays tender.

The name gives the texture away: "medu" means soft in Kannada. A good medhu vada should be crisp when you bite in and light, almost pillowy, in the center.

What does medhu vada taste like?

Savory, mildly spiced and nutty from the lentils. On its own it's not very hot, which makes it a good pick if you're new to South Indian food. Much of the flavor comes from what you eat it with: tangy sambar, cool coconut chutney or a bit of tomato chutney.

How do you eat medhu vada?

There's no wrong way, but these are the classics:

  • Dip it: tear off a piece and dip it into coconut chutney or sambar, the same way you'd eat a dosa.
  • Soak it ("sambar vada"): drop the vada into a cup of sambar and let it sit for a minute or two. The outside softens and soaks up the tangy lentil stew while the center stays fluffy. Many people say this is the best way to eat it.
  • Alongside idli: idli and vada together is a very common South Indian breakfast plate. You get one soft, steamed item and one crisp, fried one.

Tip: if you want plenty of sambar for soaking, add a Side of Sambar (8 oz) to your order. You can also add an extra Side of Coconut Chutney (4oz).

If you're new to sambar, our guide What is sambar? explains what it is and why it goes with everything.

Is it better to eat medhu vada hot?

Yes, if you can. Medhu vada is at its crispiest right after it's fried. If you're ordering for pickup, eat it soon after you get home, or soak it in warm sambar, which is delicious even once the vada has softened a little.

Is medhu vada the same as dahi vada?

They're related, but they're served very differently. Medhu vada is eaten hot and crisp with sambar and chutney. Dahi vada (called dahi bhalla in North India) uses lentil fritters that are soaked and then covered in yogurt and sweet and tangy chutneys. It's served as a cool chaat rather than a hot breakfast snack. We have both: medhu vada on the idli and vada menu and dahi bhalla on the chaat menu.

Medhu vada vs. idli: which should I order?

Both use urad dal, but idli is made with rice too and steamed, so it's soft and mild, while medhu vada is fried and crunchy. If you want light and gentle, go with idli. If you want something with crunch, go with vada. If you can't decide, the Combo of Appetizers puts medhu vada, idli and samosa in one order so you can try them side by side.

Is medhu vada vegetarian or vegan?

Medhu vada is vegetarian, like everything at Ananda Kitchen, and it's made in our dedicated vegetarian kitchen. Traditional medhu vada is lentil-based and often plant-based, but preparation varies, so if you eat vegan, tell the counter when you order and we'll help you choose. There's also a Swaminarayan-friendly version on our menu.

Can I order medhu vada for a group?

Yes. Medhu vada is a popular choice for parties and pujas, and we offer a 20-piece sharing tray along with a 48oz tray of sambar on our catering menu. For big orders, order ahead so everything is ready when you arrive.

Where to get medhu vada near Langley Park

Ananda Kitchen is inside BITES Food Court + Bar at 8046 New Hampshire Ave, Hyattsville, MD 20783, in the Langley Park Shopping Center. It's close to College Park, Takoma Park and Silver Spring, and parking is free.

We're open daily 11am to 9pm, and until 10pm on Friday and Saturday. Order online for pickup. Most orders are ready in about 30 minutes.