Vada (food)

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Vada
Vada 2.jpg
Place of origin:
South India
Main ingredient(s):
Lentils, potatoes, onions
Recipes at Wikibooks:
Cookbook Vada
Media at Wikimedia Commons:
Wikimedia Commons  Vada
 
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Vada
Vada 2.jpg
Place of origin:
South India
Main ingredient(s):
Lentils, potatoes, onions
Recipes at Wikibooks:
Cookbook Vada
Media at Wikimedia Commons:
Wikimedia Commons  Vada
Masala vadai
Thayir vadai with chili powder, chaat masala, and coriander leaves
A plateful of Uzhundhu vadai

Vadai (Tamil:வடை Kannada: ವಡೆ, Telugu: వడ, Tulu: ವಡೆ, Malayalam: വട, Sinhala: වඩේ, Oriya: ବରା), also known as wada or vade or vadai or bara (pronounced "vah-daa", "vah-dey", "baraa" or "vah-die"), is a savoury fritter-type snack from South India.[1]

Description[edit]

Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.

Vada is a traditional South Indian food known from antiquity.[2] Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a high calorie morning food, typically about 300 Kcal each,[citation needed] but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day.

History[edit]

Vadai, pronounced 'vah-die', is a traditional food preparation from southern India. They are typically deep-fried in oil and served with savoury accompaniments.

There are two types of vadai - Paruppu vadai made from chana dal (split de-husked black chickpeas), and Ulundu vadai made from urad dal (de-husked black lentils.) Sliced green chillies, curry leaves and onion can also be mixed into the batter, and ulundu vadai batter contains rice in addition to these. While paruppu vadai is circular and slightly flat, ulundu vadai is wheel-shaped with a hole in the middle. Ulundu vadai is bland and usually enjoyed with chutney or sambar.

Preparation of Vadai

Preparation[edit]

The general way of preparing vadai is to make a paste or dough with gram flour or mashed or diced potatoes and/or dal lentils. This mixture may then be subsequently seasoned by mixing with black mustard seeds, onion, curry leaves, which are sometimes previously sauteed, and salt, chilies and/or black pepper grains. Often ginger and baking soda are added to the seasoning. The individual vadais are then shaped and deep-fried. Certain types of vadai are covered in a gram flour batter before frying.

Although battered and deep-fried, the finished product should not be too oily if prepared correctly, since steam build-up within the vadai pushes all oil away from within the vadai.

Serving[edit]

Vadai is typically and traditionally served along with a main course such as Dosa, Idli, or Pongal. Nowadays it is also ordered as an À la carte item but is never the main course and is had as a light snack or on the side of another dish and usually not separately as a meal. Vadais are preferably eaten freshly fried, while still hot and crunchy and is served with a variety of dips ranging from Sambar to chutney to curd.

Varieties[edit]

The main vadai types are:

Other types of vadai are:

Bhajani Cha Vadai: Vadai made from a flour made from Bajri, Jawar, Wheat, Rice, Channa Dal, Cumin, Coriander Seeds Etc. A speciality of Maharashtra, very nutritious too:

ulunthu vadai

Gallery[edit]

See also[edit]

References[edit]