ImportMaster at 15:46, 20 May 2022

2022-05-20T15:46:27Z

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{{short description|Category of savoury fried snacks from India}}
{{Use dmy dates|date=September 2019}}
{{Use Indian English|date=September 2019}}
{{Infobox food
| name = Vadai
| alternate_name = wada, vade, vadai, bara
| image = Medu Vadas.JPG
| image_size = 250px
| caption = [[Medu vadai]]s served with coconut chutney
| country = [[India]]
| region = [[India]], [[Sri Lanka]], [[Pakistan]], [[Bangladesh]], [[Singapore]], [[Malaysia]], [[Myanmar]], [[Trinidad and Tobago]],<ref name="simplytrinicooking.com">{{Cite web|url=https://www.simplytrinicooking.com/doubles/|title = Doubles (As Trini as You Can Get)|date = 25 September 2009}}</ref> [[Guyana]],<ref name="caribbeanstylerecipes.com">{{Cite web|url=http://www.caribbeanstylerecipes.com/2017/04/20/guyanese-style-bara-recipe-vegan-indian-fritter-caribbean-style-recipes/|title=Guyanese Style Bara Recipe – Vegan Indian Fritter|date=20 April 2017|website=Caribbean Style Recipes|access-date=3 October 2019}}</ref> [[Suriname]],<ref name="Bara">{{Cite web|url=http://www.thedutchtable.com/2013/04/bara.html|title=Bara|access-date=3 October 2019}}</ref> [[South Africa]],<ref name="Mesthrie">{{Cite book|url=https://books.google.com/books?id=Qm5uDwAAQBAJ&q=bara+indian+snack+in+south+africa&pg=PT144|title=Language in Indenture: A Sociolinguistic History of Bhojpuri-Hindi in South Africa|first=Rajend|last=Mesthrie|date=14 September 2018|publisher=Routledge|isbn=9780429785788|access-date=3 October 2019|via=Google Books}}</ref> [[Mauritius]],<ref name="Mauritius: Bhajas">{{Cite web|url=https://www.196flavors.com/mauritius-bhajas/|title=Mauritius: Bhajas|date=6 January 2013|website=196 flavors|access-date=3 October 2019}}</ref> [[Fiji]]<ref name="thatfijitaste.com">{{Cite web|url=https://thatfijitaste.com/fiji-indian-bara/|title=Fiji Indian Hot & Spicy Bara Recipe|date=9 December 2016|access-date=3 October 2019}}</ref>
| course = [[breakfast]], [[snack]]
| similar_dish = [[Burmese fritters]]
}}
'''Vada''' ([[Tamil language|Tamil]]: வடை) is a category of savoury fried [[snack]]s native to South India. Vadas can be described variously as [[fritter]]s, [[cutlet]]s, [[doughnut]]s, or [[dumpling]]s.<ref>{{cite book |url=https://books.google.com/books?id=SZSH3ok5_SsC&pg=PA3 |title=Asian Dumplings |author=Andrea Nguyen |publisher=[[Ten Speed Press]] |year=2011 |isbn=9781607740926 |page=3 }}</ref> Alternative names for this food include vadai, vade, and bada.<ref name="VKJ_2016">{{cite book |url=https://books.google.com/books?id=bjg0CwAAQBAJ&pg=PA401 |title=Indigenous Fermented Foods of South Asia |editor=V. K. Joshi |publisher=CRC Press |year=2016 |isbn=9781439887905 |page=401 }}</ref> Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and [[Sambar (dish)|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 (curd)|dahi]] (yogurt), [[Sooth (chutney)|Saunth]] [[chutney]] (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold unlike the [[Aloo Tikki]].

The various types of vadas are made from different ingredients, ranging from [[legumes]] (such as [[medu vada]] of South India) to [[potatoes]] (such as [[batata vada]] of West India). They are often served as a breakfast item or a snack, and also used in other food preparations (such as [[dahi vada]] and [[vada pav]]).

== History ==

According to [[K. T. Achaya]], Vadai (Vada) was popular among ancient [[Tamils]] during 100 BCE – 300 CE.<ref>{{cite web |url=http://www.hinduonnet.com/seta/2004/10/21/stories/2004102100111600.htm |archive-url=https://web.archive.org/web/20071014222427/http://hinduonnet.com/seta/2004/10/21/stories/2004102100111600.htm |url-status=usurped |archive-date=14 October 2007 |title=The Hindu : Sci Tech / Speaking Of Science : Changes in the Indian menu over the ages |work=hinduonnet.com |access-date=26 July 2015}}</ref> 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, green beans are soaked, de-skinned, and ground to a paste. The paste is shaped into balls and deep-fried.<ref>{{cite book |author=Pat Chapman |title=India Food and Cooking: The Ultimate Book on Indian Cuisine |url=https://books.google.com/books?id=orHWFRMKf4EC&pg=PA21 |year=2009 |publisher=New Holland Publishers |isbn=978-1-84537-619-2 |page=21 }}</ref> Early literature from the present-day states of [[Bihar]] and [[Uttar Pradesh]] also mentions '''''bara''''' (vada) and ''mungaura'' (a vada made from [[mung bean|mung]]).<ref name="KTA_2003">{{cite book |author=K.T. Achaya |title=The Story of Our Food |url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA84 |year=2003 |publisher=Universities Press |isbn=978-81-7371-293-7 |pages=84–85 }}</ref>

Many immigrants from Uttar Pradesh and Bihar migrated to places such as [[Trinidad and Tobago]],<ref name="simplytrinicooking.com">{{Cite web|url=https://www.simplytrinicooking.com/doubles/|title = Doubles (As Trini as You Can Get)|date = 25 September 2009}}</ref> [[Guyana]],<ref name="caribbeanstylerecipes.com">{{Cite web|url=http://www.caribbeanstylerecipes.com/2017/04/20/guyanese-style-bara-recipe-vegan-indian-fritter-caribbean-style-recipes/|title=Guyanese Style Bara Recipe – Vegan Indian Fritter|date=20 April 2017|website=Caribbean Style Recipes|access-date=3 October 2019}}</ref> [[Suriname]],<ref name="Bara">{{Cite web|url=http://www.thedutchtable.com/2013/04/bara.html|title=Bara|access-date=3 October 2019}}</ref> [[South Africa]],<ref name="Mesthrie">{{Cite book|url=https://books.google.com/books?id=Qm5uDwAAQBAJ&q=bara+indian+snack+in+south+africa&pg=PT144|title=Language in Indenture: A Sociolinguistic History of Bhojpuri-Hindi in South Africa|first=Rajend|last=Mesthrie|date=14 September 2018|publisher=Routledge|isbn=9780429785788|access-date=3 October 2019|via=Google Books}}</ref> [[Mauritius]],<ref name="Mauritius: Bhajas">{{Cite web|url=https://www.196flavors.com/mauritius-bhajas/|title=Mauritius: Bhajas|date=6 January 2013|website=196 flavors|access-date=3 October 2019}}</ref> and [[Fiji]]<ref name="thatfijitaste.com">{{Cite web|url=https://thatfijitaste.com/fiji-indian-bara/|title=Fiji Indian Hot & Spicy Bara Recipe|date=9 December 2016|access-date=3 October 2019}}</ref> in the mid-19th century to the early 20th century as [[Indian indenture system|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 (food)|doubles]]. Doubles is served with two baras filled with curried channa and topped with various [[chutney]]s or achars.<ref name="facebook.com">{{cite web|author=post |url=https://m.facebook.com/MatchstixGrillFood/posts/809929902376659 |title=History of doubles |publisher=M.facebook.com |access-date=2019-05-17}}</ref><ref name="Mohan 2015">{{cite web | last=Mohan | first=Neki | title=Street food of Trinidad, Tobago gains popularity worldwide| website=WPLG | date=June 28, 2015 | url=https://www.local10.com/news/street-food-of-trinidad-tobago-gains-popularity-in-south-florida | access-date=February 9, 2018}}</ref>

== Preparation ==
[[File:Vada food 2.jpg|thumb|right|[[Medu vada]] being deep-fried in oil]]

Vadai (Vada) may be made from [[legume]]s, [[sago]] or [[potatoes]]. Commonly used legumes include [[pigeon pea]], [[chickpea]], [[Vigna mungo|black gram]] and [[Mung bean|green gram]]. Vegetables and other ingredients are added to improve taste and [[nutritive value]].<ref name="UR_2001">{{cite book |url=https://books.google.com/books?id=zXHVH-hqVE4C&pg=PA294 |title=Basic Food Preparation |edition=3rd |editor=Usha Raina |display-editors=etal |publisher=Orient Blackswan |year=2001 |isbn=9788125023005 |pages=294–295 }}</ref>

For legume-based vadas, the legumes (''dal'') are soaked with water, and then ground to a [[batter (cooking)|batter]]. The batter is then [[seasoning|seasoned]] with other ingredients, such as [[cumin seeds]], [[onion]], [[curry leaves]] (sometimes previously [[Sautéing|sauteed]]), salt, [[chili pepper|chilli]]es 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 frying|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.<ref name="UR_2001"/>

==Serving==
{{unreferenced section|date=April 2016}}

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 (dish)|sambar]], watery or dry [[chutney]]s and [[dahi (curd)|dahi]] (yogurt, often called "curd" in [[Indian English]]).

[[Medu vada]]s are typically served along with a main course such as [[Dosa (food)|dosa]], [[idli]], or [[pongal (dish)|pongal]]. Sambar and [[coconut chutney]]s are the standard accompaniments for medu vadas.

<gallery>
Idli wada sambar chutney.jpg | [[Idli]] and medu vada with sambar and coconut chutney
Dahi Vadas (Dhai Bhalla).JPG | [[Dahi vada]] (vadas with yogurt and [[chaat masala]])
Vada Pavs.jpg | Vada Pav from [[Mumbai]]
</gallery>

==Varieties==

{{more citations needed section|date=July 2015}}

{{nutritionalvalue
| name=Medu Vada
| serving_size= 2 pieces (58 gm)
| kJ=795
| fat=11 g
| satfat=4 g
| protein=4 g
| carbs=18
| sugar=0
| fiber=5 g
|sodium_mg=306
|notes=Source:<ref>{{cite web|url=http://www.fatsecret.co.in/calories-nutrition/saravana-bhavan/vada/2-pieces|title=Calories in Saravana Bhavan Vada and Nutrition Facts|work=fatsecret.co.in|access-date=26 July 2015}}</ref>
}}

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]]). 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'' ([[Telugu language|Telugu]]) and ''uzhunnu vada''.
* ''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). It tastes entirely different to other similarly shaped vada's available in south India made of some type of [[lentils]] and an overt dose of spices.
* ''Masala vada'', made with [[toor dal]] (whole lentils) and shaped roughly like a disk. It is also referred to as ''aamai vadai'' in [[Tamil language|Tamil]] due to its resemblance to a tortoise. Other names include ''parippu vada'' ([[Malayalam language|Malayalam]]), ''masala vade'' ([[Kannada]]).
* ''[[Maddur vade]]'', a type of onion vada unique to the state of [[Karnataka]]. It is very popular in the [[Maddur, Mandya|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 (to the point of breaking when flexed) 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 (curd)|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. 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'' (spinach vada) is made with spinach-type [[leaf vegetable]]s 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.
* ''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 [[Sambar (dish)|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 (food)|Doubles]]'': a snack is made with two baras filled with ''[[curry]] channa'' ([[curry|curried]] chickpeas) and various chutneys.<ref name="Mohan 2015"/>

<gallery mode="packed">
File:PalakVada.jpg|Palak Vada
File:Uzhunnu vada.jpg|[[Medu vada]] or uddina vada
Parippuvada kattanchayaa.JPG|Masala vada or Paruppu Vada or 'aamai' tortoise vadai
File:Batata Vada.jpg|Batata Vada
File:Medur Vada 2.jpg|Maddur Vada
File:Neem Flower Vada.jpg|Neem Flower Vada
File:Ulundu vada.jpg|ulundu vada
File:FOOD Doubles 2.jpg|A Trinidadian [[Doubles (food)|doubles]] that consist of two baras filled with curried channa
File:Bhalla Papri Chaat with saunth chutney.jpg|''Bhalla [[Papri chaat]]'' in [[dahi (curd)|dahi]] (yogurt) with [[Sooth (chutney)|Saunth]] [[chutney]]
</gallery>

==See also==
{{portal|Food}}
* [[Burmese fritters]], a similar class of fritters in Myanmar
*[[Fried dough foods]]
*[[Hushpuppy]], a similar dish of the Southern United States
* [[Akara]]
* [[Falafel]]
* [[Korokke]]
* [[List of doughnut varieties]]
* [[Boortsog]]

==References==
{{reflist}}

==External links==
{{commons category|Vada (snack)}}
{{Indian Dishes}}
{{Sri Lankan cuisine}}
{{Doughnut}}
{{Potato dishes}}
{{Street food}}

[[Category:Indian fast food]]
[[Category:Street food]]
[[Category:Doughnuts]]
[[Category:Indian snack foods]]
[[Category:Karnataka cuisine]]
[[Category:Andhra cuisine]]
[[Category:Tamil cuisine]]
[[Category:Telangana cuisine]]
[[Category:Sri Lankan snack food]]
[[Category:South Indian cuisine]]
[[Category:Kerala cuisine]]
[[Category:Fijian cuisine]]
[[Category:Sinhalese New Year foods]]
[[Category:Surinamese cuisine]]

Vada (food) - Revision history

ImportMaster at 15:46, 20 May 2022