Vada ( ವಡೆ in Kannada; வடை in Tamil, వడ in Telugu, ವಡೆ in Tulu, വട in Malayalam, වඩේ in Sinhala) wada / vade / vadai or Bara is a savory fritter from South India.
Vadas can vary in shape and size, but are usually either doughnut shaped or disc-shaped. They are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potatoes.
Vada is a traditional ancient South Indian food. Although vadas are commonly prepared at home, vadas are as well a typical street food in South India and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations they are available all day. They are typically deep-fried in oil and served with savory accompaniments.
Paruppu vadai made from soaked and ground chana dal (de-husked and split black chickpeas). Sliced green chillies, curry leaves and onion are also mixed into the batter of dal. Paruppu vadai is circular and slightly flat.
ULundu vadai is made made from the soaked and ground batter of Urad dal (de-husked black lentils.) Sliced green chillies, curry leaves and onion and rice powder are also mixed into the batter. ULundu vadai is wheel-shaped with a hole in the middle. ULundu vadai is bland compared to the spicy paruppu vada and is usually eaten with chutney or sambar.
A dough is prepared by coarse grinding the soaked dal for paruppu vada and smooth grinding for Ulundu vada with salt, green chilis and curry leaves. The individual vadas are then shaped and deep-fried in a cooking oil.
Although deep-fried, vadas are not too oily if prepared correctly. The steam built-up within the vada pushes out all the oil which can be easily removed by dropping the cooked vadas on tissue towels spread on a tray or a plate.
Vada is typically and traditionally served along with a main course such as Idli, dosa and pongal. Vadas 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.
Uddina vade (Kannada ಉದ್ದಿನ ವಡೆ), ULundhu vada (Tamil: உளுந்து வடை); Uzhunnu vada (Malayalam: ഉഴുന്നു വട ) is a Medhu vada (soft vada) made from black gram batter. This vada is shaped like a doughnut, with a hole in the middle to aid even cooking. It is the most common vada type throughout North and South India.
‘Masala Vade’ (Kannada) ‘Masala Vada’ (Telugu) ‘Paruppu vadai’ (Tamil: பருப்பு வடை; Malayalam: പരിപ്പ് വട) is vada whose main ingredient is toor dal. It is made with the whole lentils and is shaped roughly like a flying saucer.
Kannada: ಮದ್ದೂರು ವಡೆ) is a type of onion vada unique to the state of Karnataka. This is typically larger than other vada types, flat, crispy (to the point of breaking when flexed) and having no hole in the middle.
Ambode is made from chana dal or ‘split chickpeas without the seed coat’ Mosaru Vade(Kannada:ಮೊಸರು ವಡೆ) dahi vada ( दही वडा- Hindi), is vada soaked in a mixture of yogurt, salt, garnishing and spices).
EruLLI bajji (Kannada:’ಈರುಳ್ಳಿ ಬಜ್ಜಿ’) Vengaaya vadai (Tamil:’வெங்காய வடை’)(Hindi:’Pyaz vada’; Malayalam:’Uli vada’) is made with onion. It is round with or without a hole in the middle. Masala vada is a softer and less crisp vada. Rava vada is a vada made of semolina.
Bonda or Batata vada is made with potatoes, garlic and spices coated with lentil paste and deep fried. In some regions, bonda is a distinct snack food, and not a type of vada.
Sabudana vada is made from pearl sago is popular in Maharashtra. Thavala vada, a vada made with different types of lentils. Keerai Vada (Spinach Vada) is made with spinach-type leafy vegetable along with lentils.
Vada pav, A vada served in a bun / pav with chutney is a common street food in Maharashtra. Keema Vada, A vada made from minced meat, typically smaller and more crisp than other vada types with no hole in the middle.
Bhajani Cha Vada: Vada made from a flour made from Bajri, Jawar, Wheat, Rice, Channa Dal, Cumin, Coriander Seeds Etc. A specialty of Maharashtra it is very nutritious too.