Vada
Vada is a popular South Indian deep-fried savory fritter, typically made from a batter of ground lentils (like urad dal) and spices, shaped into a doughnut or ball. It's a staple breakfast or snack item, often served with coconut chutney and sambar. The dish is especially common in states like Karnataka, Tamil Nadu, and Andhra Pradesh.
🍽️ Nutrition at a glance
Vada is high in carbohydrates and fats due to its deep-fried nature and lentil base, providing a good amount of plant-based protein and dietary fiber. A single medu vada (about 80-100g) can have roughly 250-350 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 6 g |
| Carbs | 22 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 320 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Phosphorus | 95 mg |
| Potassium | 210 mg |
| Folate | 55 mcg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 1.2 mg |
| Zinc | 0.8 mg |
Per 1 piece (about 80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, vada is a beloved comfort food and a key part of festive meals and temple offerings in South India. Nutritionally, the fermentation of the lentil batter before frying can enhance its digestibility and increase the bioavailability of certain nutrients.
