Happy TravellerWelcome to the world of Vada, a category of savoury fried snacks native to South India! Vada can be described variously as fritters, cutlets, or dumplings. Alternative names for this food include vadai, vade, and bada. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep-fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices.
The history of Vada goes back to the Sangam literature during 100 BCE – 300 CE. A type of vada is mentioned as vataka in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, mung beans are soaked, de-skinned, and ground to a paste. The paste is shaped into balls and deep-fried. Early literature from the present-day states of Bihar and Uttar Pradesh also mentions bara (vada) and mungaura (a vada made from mung). Many immigrants from Uttar Pradesh and Bihar migrated to places such as Trinidad and Tobago, Guyana, Suriname, South Africa, Mauritius, and Fiji in the mid-19th century to the early 20th century as indentured laborers. Bara became an important part of the Indian cuisine in these countries. In Trinidad and Tobago, bara became a component of one of their most famous street foods called doubles. Doubles is served with two baras filled with curried channa and topped with various chutneys or achars.
Vada 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 (dal) 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 (sometimes previously sauteed), 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.
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 (yogurt, often called curd in Indian English).
The various types of vadas include:
– Medu vada, made with urad dal (black gram) flour. This vada is shaped like a doughnut with a hole in the middle (i.e. an approximate torus).
– Paruppu vada, is an exclusive staple food authentic of Tamil Nadu made with yellow split peas green chillies, whole red chillies onions and salt(nothing more nothing less).
– Masala vada, made with toor dal (whole lentils) and shaped roughly like a disk. It is also referred to as aamai vadai in Tamil due to its resemblance to a tortoise.
– 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.
– 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 (yogurt) and spices.
– Eerulli bajji, also known as uli vada (Malayalam): made with onion. It is roughly round-shaped, and may or may not have a hole in the middle.
– Rava vada, made of semolina.
– Bonda, made with potatoes, garlic and spices coated with lentil paste and fried.
– 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 (spinach vada) is made with spinach-type leaf vegetables along with lentils.
– Batata vada (potato vada). Often served in the form of vada pav, with a bun (known as a pav) and chutney; a common street food in Maharashtra, especially in Mumbai.
Explore the world of Vada and indulge in the flavors of South India. Don’t miss out on trying different types of Vada and pairing them with a variety of dips and chutneys. Happy snacking!
