Starters

Medu Vada – crispy lentil rings

Name: Medu Vada – crispy lentil rings
Total time: 300 min
Yield: 4
Ingredients: 250 g urad dal lentils peeled and split; 1 piece green chili finely chopped; 10 g fresh ginger finely chopped; 10 g fresh curry leaves chopped, optional; 1 tsp salt; 1 tbsp rice flour; 50 g oil Estimated amount absorbed by the batch; use about 1 L for frying and drain the excess. Excess oil is excluded from the nutrition estimate.

An airy batter made from urad dal lentils is fried into rings and served with sambar soup or chutney.

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300 minDifficulty: medium

Medu Vada - crispy golden brown lentil rings with coconut chutney

Servings in this printout: 4

Ingredients

Servings4

250 g urad dal lentilspeeled and split
1 piece green chilifinely chopped
10 g fresh gingerfinely chopped
10 g fresh curry leaveschopped, optional
1 tsp salt
1 tbsp rice flour
50 g oilEstimated amount absorbed by the batch; use about 1 L for frying and drain the excess. Excess oil is excluded from the nutrition estimate.

Method

Rinse the urad dal and soak in cold water for 3–4 hours. Drain well.
Puree the lentils in small batches with very little water into a thick, spongy paste.
Mix in chili, ginger, curry leaves, salt and rice flour.
Wet your hands. Shape the dough into balls and make a hole in the middle.
Heat the oil to 170 degrees. Fry the vado a few at a time for 3-4 minutes per side until they are golden brown.
Remove to paper towels to drain. Serve hot with chutney or sambar soup.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs: 30.54 g
Total carbohydrates (incl. fibre and polyols): 36.2 g
Protein: 15.44 g
Fat: 13.25 g

GL estimate: about 10 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The calculation also uses comparison values from similar foods or food groups.

Estimate details and sources ↗

How was the estimate calculated?

The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

urad dal lentils · Food group average
rice flour · Food group average

Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.

Research sources and technical details

Source names and technical notes appear in their original form.

urad dal lentils · legumes-category-mean-gi-34 · fineli-399-2026-10-24
rice flour · rice-category-mean-gi-67 · fineli-182-2026-10-24

Carbohydrate data sources

LINSSI, VIHREÄ/RUSKEA, KUIVATTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
JAUHO, RIISIJAUHO, RIISIHIUTALE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

GI and calculation sources

International tables of glycemic index and glycemic load values 2021: a systematic review · Broad category mean; substantial uncertainty when applied to a specific cooked bean. (Low)CATEGORY_MEAN
International tables of glycemic index and glycemic load values 2021: a systematic review · rice category mean; rice flour is a broad grain-form analogue (Low)CATEGORY_MEAN

Notes

The dough holds together better when the lentils are carefully drained and pureed without excess water.