Medu vada is also known as urad dal vada and is made from lentils, onion, and green peppers. A mild lentil donut that is very flavorful as a savory snack or part of breakfast or lunch.
These medu vada, or fried lentil donuts, are usually eaten as a snack in India with delicious mango chutney (or other types). They can also be part of breakfast or lunch, but typically never for dinner.
The batter is made from pureed white lentils flavored with onions and green chilies. The texture is soft and creamy with a crispy outside, which pairs perfectly with sweet and spicy mango chutney.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-07-30, this recipe is for 6 persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-11-12
Wash the split lentils and soak them preferably overnight in cold water.
Peel the onions and chop them as finely as possible. Chop the green chilies fairly finely; there is no need to remove the seeds.
Drain the soaked white lentils and catch the moisture. Add the lentils with as little water as possible to a food processor or blender.
Blend until the lentils are as smooth as possible; you can add a tiny bit of water to make the puree smoother. Be careful to add as little water as possible.
The batter is good when it is not too stiff but also not runny.
If the batter is too stiff, they will become hard when frying, but if it is too runny, they will not hold their shape while frying.
Mix the lentil puree with onion and green chili. Add a pinch of salt along with 2 teaspoons of rice flour.
Heat neutral oil for frying in a thick-bottomed pan.
Wet your hands and take a small amount of the batter in your hand. Make a hole in the middle with your thumb and gently slide the batter into the hot oil.
Fry until the vada is golden brown, then turn it over. Fry until both sides are golden brown and drain on kitchen paper.
Repeat for the remaining batter and serve with, for example, mango chutney. Enjoy!
What are white split lentils?
White split lentils are peeled and split lentils, also known as (white) urad dal (or white urid lentils). These lentils become very creamy after cooking, making them suitable for making batter.
The name can be confusing because they are also often called 'black gram'. The skin is dark, but once removed, the lentils are white/cream-colored.
Where can I buy white split lentils?
White split lentils (white urad dal) can be found at most Indian grocery stores and various online shops. For example, search for "peeled split urid lentils".
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 50 | gram | white split lentils | gluten, soy | 58.50 | 7.50 g | - | 0.35 g | 0.05 g | 5.00 g | 2.50 g | 5.00 mg | 1.25 mg | 10.00 mg | 15.00 mg | 325.00 mg | 80.00 mg | 0.20 mg | 0.70 mg | - | - | - | - | - | 0.10 mg | 0.03 mg | 0.08 mg | - | 17.50 µg | - | - | - |
| 0.33 | onions | 15.00 | 2.54 g | 2.54 g | 0.08 g | 0.04 g | 0.50 g | 1.04 g | 3.75 mg | 0.21 mg | 12.50 mg | 4.17 mg | 72.92 mg | 17.50 mg | 0.03 mg | 0.33 mg | - | - | 2.71 mg | - | - | 0.01 mg | 0.01 mg | 0.05 mg | - | 4.17 µg | - | - | - | ||
| 0.5 | green chili peppers | 2.33 | 0.44 g | - | 0.04 g | - | 0.07 g | 0.05 g | - | 0.11 mg | 0.53 mg | - | - | 1.50 mg | - | - | - | - | 6.75 mg | - | 0.11 mg | - | - | - | - | - | - | - | - | ||
| 0.33 | teaspoon | rice flour | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.17 | pinch | of salt | - | - | - | - | - | - | - | 66.67 mg | - | 0.02 mg | 0.48 mg | 0.01 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| neutral oil | 22.03 | - | - | 2.49 g | 0.29 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 97.85 | 10.48 g | 2.54 g | 2.97 g | 0.38 g | 5.57 g | 3.59 g | 75.42 mg | 1.57 mg | 23.04 mg | 19.65 mg | 397.93 mg | 99.00 mg | 0.23 mg | 1.03 mg | - | - | 9.46 mg | - | 0.11 mg | 0.11 mg | 0.04 mg | 0.13 mg | - | 21.67 µg | - | - | - | ||||
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