Uzhundhu Vada |
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| Origin | |
|---|---|
| Alternative name(s) | Vada, Vadai |
| Place of origin | South India |
| Region or state | Andhra Pradesh, Karnataka, Kerala, Maharashtra, Tamil Nadu, Sri Lanka |
| Dish details | |
| Main ingredient(s) | lentil or potato , onion |
Vada ( Kannada: ವಡೆ,Tamil: வடை, Telugu: వడ, Tulu: ವಡೆ, Malayalam: വട, Sinhala: වඩේ); also known as wada or vade or vadai (pronounced "vah-daa", "vah-dey", or "vah-die"), is a savoury fritter-type snack from South India.[1]
Contents |
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 morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all through the day.
Origin of the vada is unknown as of now.
The general way of preparing vada is to make a paste or dough with gram flour or mashed or diced potatoes and/or dal lentils. This mixture is 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.[3] The individual vadas are then shaped and deep-fried. Certain types of vada 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 vada pushes all oil away from within the vada.
Vada 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. 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.
The main vada types are:
Other types of vada are:
Bhajani Cha Vada: Vada made from a flour made from Bajri, Jawar, Wheat, Rice, Channa Dal, Cumin, Coriander Seeds Etc A speciality of Maharashtra, very nutritious too:
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