Vada is a category of savoury fried snacks from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. Alternative names for this food include wada, vade, vadai, wadeh and bara. The various types of vadas are made from different ingredients, ranging from legumes to potatoes. They are often served as a breakfast item or a snack, and also used in other food preparations.
Vadai may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value. For legume-based vadas, the legumes are soaked with water, and then ground to a batter. The batter is then seasoned with other ingredients, such as cumin seeds, onion, curry leaves, salt, chillies or black pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. The mixture is then shaped and deep-fried, resulting in vadas with a crispy skin and fluffy centre. The preparation of kalmi vadas involves cutting the resulting product into pieces and re-frying them.
Serving
Vadas are often eaten as snacks or as an accompaniment to another dish. In restaurants, they can be ordered as an à la carte item, but are not the main course. They are preferably eaten freshly fried, while still hot and crunchy. They are served with a variety of dips including sambar, watery or dry chutneys and dahi. Medu vadas are typically served along with a main course such as dosa, idli, or pongal. Sambar and coconut chutneys are the standard accompaniments for medu vadas.
Varieties
The various types of vadas include:
Medu vada, made with urad dal flour. This vada is shaped like a doughnut with a hole in the middle. It is the most common vada type throughout South India and the most recognisable throughout India. It is also known as ulundhu vadai, uddina vade, minapa vada and uzhunnu vada.
Masala vada, made with toor dal and shaped roughly like a flying saucer. It is also referred to as aamai vadai in Tamil due to its resemblance to a tortoise. Other names include paruppu vadai, masala vade, masala vada and parippu vada.
Maddur vade, a type of onion vada unique to the state of Karnataka. It is very popular in the Maddur town of Karnataka and has a very different taste from any other vada types. It is typically larger than other vada types and is flat, crispy without a hole in the middle. It originally started as a snack at the Maddur railway station on the Bengaluru – Mysuru railway line. Maddur was the halfway mark on this line and most trains would stop there with passengers buying this tasty snack.
Ambode, made from "split chickpeas without the seed coat" i.e. kadale bele in Kannada.
Mosaru Vade, made by cooking a vada normally, and then serving the vada in a mix of dahi and spices.
Eerulli bajji, also known as uli vada : made with onion. It is roughly round-shaped, and may or may not have a hole in the middle.
Bonda, made with potatoes, garlic and spices coated with lentil paste and fried. In some regions, a bonda is considered a distinct snack food, and is not held to be a type of vada.
Sabudana vada is another variety of vada popular in Maharashtra, made from pearl sago.
Thavala vada, a vada made with different types of lentils.
Keerai vada is made with spinach-type leaf vegetables along with lentils.
Batata vada. Often served in the form of vada pav, with a bun and chutney; a common street food in Maharashtra, especially in Mumbai.
Keema vada, a vada made from minced meat, typically smaller and more crisp than other vada types with no hole in the middle.
Vada curry or vada sambhar is a gravy dish that is made with prepared vadas blended with a vegetables in a curry or a gravy format
Bhajani cha vada: a vada made from a flour made from bajri, jawar, wheat, rice, channa dal, cumin, coriander seeds etc. A speciality of Maharashtra, very nutritious too
Doubles: a snack is made with two baras filled with curry channa and various chutneys.
