Vada: Exploring The 6 Varieties Of India's Favourite Snack

India's culinary landscape is a treasure trove of flavours and textures, and one snack that truly captures the essence of Indian street food is the vada. Crispy on the outside and soft on the inside, this deep-fried delight is a staple in various regional cuisines across the country. Let us take you on a mouthwatering journey through the different avatars of the versatile vada, highlighting its rich diversity and irresistible charm.

Also Read: Chef Pooja Dhingra On Her Best Meals Ever

Video Credits: My Food Story | Youtube

The Classic Medu Vada

The medu vada, originating from South India, is undoubtedly the most iconic and widely recognized version of the vada. Made from urad dal, this round-shaped fritter boasts a golden-brown exterior and a fluffy, spongy texture. Served with coconut chutney and sambar, the medu vada is a breakfast favorite and a star attraction during festive occasions like Ganesh Chaturthi.

Ingredients:

• 1 cup urad dal (skinned black lentils)
• 1 tablespoon rice flour (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns (coarsely crushed)
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying

Method:

1. Rinse the urad dal thoroughly and soak it in water for about 4-6 hours. Drain the water.
2. Grind the soaked dal in a blender or food processor until it becomes a smooth and fluffy batter. You may need to add a little water to achieve the right consistency.
3. Transfer the batter to a large bowl and add rice flour (if using), cumin seeds, crushed peppercorns, asafoetida, and salt. Mix well to incorporate all the ingredients.
4. Heat oil in a deep frying pan or kadhai over medium heat.
5. Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into a round disc with a hole in the centre.
6. Gently slide the vada into the hot oil and fry until it turns golden brown and crispy. Flip it occasionally to ensure even cooking.
7. Remove the vada from the oil using a slotted spoon and place it on a paper towel to drain excess oil.
8. Serve hot with coconut chutney and sambar.

The Crispy Masala Vada

Moving to the western part of India, we encounter the crispy masala vada. Made primarily from chana dal (split Bengal gram), this vada is infused with a medley of spices like ginger, garlic, green chillies, and aromatic curry leaves. The masala vada is a popular tea-time snack in states like Maharashtra and Gujarat, and its irresistible crunchiness makes it a hit among people of all ages.

Ingredients:

• 1 cup chana dal (split Bengal gram)
• 2-3 green chilies (finely chopped)
• 1-inch piece ginger (grated)
• 4-5 garlic cloves (minced)
• A handful of curry leaves (chopped)
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds (crushed)
• Salt to taste
• Oil for deep frying

Method:

1. Wash the chana dal thoroughly and soak it in water for 2-3 hours. Drain the water.
2. In a blender or food processor, coarsely grind the soaked dal without adding water. The texture should be coarse and grainy.
3. Transfer the ground dal to a mixing bowl and add green chilies, ginger, garlic, curry leaves, fennel seeds, crushed coriander seeds, and salt. Mix well to combine all the ingredients.
4. Heat oil in a deep frying pan or kadhai over medium heat.
5. Take a small portion of the mixture and shape it into a flat round vada.
6. Gently slide the vada into the hot oil and fry until it turns golden brown and crispy on both sides.
7. Remove the vada from the oil using a slotted spoon and drain excess oil on a paper towel.
8. Serve hot with mint chutney or ketchup.

The Mouthwatering Batata Vada

Hailing from the vibrant streets of Mumbai, the batata vada holds a special place in the hearts of food enthusiasts. Encased in a gram flour batter, this vada is stuffed with a delicious mixture of mashed potatoes, turmeric, mustard seeds, and green chilies. Served hot with tangy tamarind chutney and green chutney, the batata vada is a quintessential component of the famous "vada pav" – a Mumbai street food staple.

Ingredients:

• 4 medium-sized potatoes (boiled and mashed)
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2-3 green chillies (finely chopped)
• A handful of curry leaves (chopped)
• 1 teaspoon ginger paste
• Salt to taste
• Oil for deep frying

For the batter:

• 1 cup gram flour (besan)
• ¼ teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Salt to taste
• Water as needed

Method:

1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add turmeric powder, chopped green chilies, chopped curry leaves, and ginger paste. Sauté for a minute.
3. Add the mashed potatoes and salt. Mix well and cook for a few minutes until the spices are well incorporated.
4. Allow the potato mixture to cool down. Once cooled, shape the mixture into small round balls.
5. In a separate bowl, prepare the batter by mixing gram flour, turmeric powder, asafoetida, salt, and enough water to make a smooth and thick batter.
6. Heat oil in a deep frying pan or kadhai over medium heat.
7. Dip each potato ball into the prepared batter, ensuring it is well coated, and gently slide it into the hot oil.
8. Fry the vadas until they turn golden brown and crispy.
9. Remove the vadas from the oil using a slotted spoon and drain excess oil on a paper towel.
10. Serve hot with tamarind chutney and green chutney, accompanied by pav (bread rolls) to make the famous vada pav.

The Lentil Powerhouse: Parippu Vada

In the southern state of Kerala, the parippu vada takes center stage. Made primarily with toor dal (split pigeon peas), this vada is enriched with aromatic spices like cumin, fennel, and curry leaves. The parippu vada's unique shape resembles a small disc, and its crispy exterior and soft interior make it an irresistible snack, especially when paired with a cup of hot tea during the monsoon season.

Ingredients:

• 1 cup toor dal (split pigeon peas)
• 2-3 shallots (finely chopped)
• 2-3 green chilies (finely chopped)
• A handful of curry leaves (chopped)
• 1 teaspoon cumin seeds
• 1 teaspoon ginger paste
• Salt to taste
• Oil for deep frying

Method:

1. Wash the toor dal thoroughly and soak it in water for about 2 hours. Drain the water.
2. In a blender or food processor, grind the soaked dal to a coarse paste without adding water. The texture should be grainy.
3. Transfer the ground dal to a mixing bowl and add chopped shallots, green chilies, curry leaves, cumin seeds, ginger paste, and salt. Mix well to combine all the ingredients.
4. Heat oil in a deep frying pan or kadhai over medium heat.
5. Take a small portion of the mixture and shape it into a flat round vada.
6. Gently slide the vada into the hot oil and fry until it turns golden brown and crispy on both sides.
7. Remove the vada from the oil using a slotted spoon and drain excess oil on a paper towel.
8. Serve hot with coconut chutney or tomato chutney.

The Soothing Dahi Vada

Heading north, we arrive at the land of dahi vadas, a delicacy enjoyed in various parts of India. This version of the vada involves soaking medu vadas in a mixture of spiced yoghurt and tangy tamarind chutney. The vadas absorb the flavours, becoming soft and velvety, making each bite a burst of tanginess and creaminess. Dahi vadas are often garnished with roasted cumin, chaat masala, and coriander, creating a beautiful symphony of flavours.

Ingredients:

• 1 cup urad dal (skinned black lentils)
• 1 tablespoon rice flour
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying

For the yogurt mixture:

• 2 cups yogurt (whisked)
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• Salt to taste

For garnish:

• Tamarind chutney
• Coriander leaves (chopped)
• Roasted cumin powder

Method:

1. Rinse the urad dal thoroughly and soak it in water for about 4-6 hours. Drain the water.
2. Grind the soaked dal in a blender or food processor until it becomes a smooth and fluffy batter. You may need to add a little water to achieve the right consistency.
3. Transfer the batter to a large bowl and add rice flour, cumin seeds, asafoetida, and salt. Mix well to incorporate all the ingredients.
4. Heat oil in a deep frying pan or kadhai over medium heat.
5. Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into a round disc with a hole in the center.
6. Gently slide the vada into the hot oil and fry until it turns golden brown and crispy. Flip it occasionally to ensure even cooking.
7. Remove the vada from the oil using a slotted spoon and place it on a paper towel to drain excess oil.
8. Prepare a bowl of warm water and soak the fried vadas in it for about 15-20 minutes. This helps to soften the vadas.
9. In another bowl, whisk the yogurt until smooth. Add roasted cumin powder, chaat masala, and salt. Mix well.
10. Squeeze the water out of the soaked vadas and place them in the yogurt mixture. Let them soak for a few minutes.
11. Arrange the soaked vadas on a serving plate, pour some yogurt over them, and drizzle tamarind chutney on top.
12. Garnish with chopped coriander leaves and a sprinkle of roasted cumin powder.
13. Serve chilled as a refreshing snack or appetizer.

The Innovative Spin-offs

The vada's versatility knows no bounds, as it continues to inspire creative variations. Chefs and food enthusiasts have experimented with fusion vadas, such as cheese vadas, palak (spinach) vadas, and even chocolate vadas for those with a sweet tooth. These innovative spin-offs offer a delightful twist to the traditional vada, showcasing the ingenuity and adaptability of Indian cuisine.

The vada, in its myriad avatars, is a testament to India's diverse culinary heritage. Whether it's the classic medu vada, the crispy masala vada, the mouthwatering batata vada, or the soothing dahi vada, each version offers a unique gastronomic experience. So, the next time you savor a hot and crispy vada, remember the incredible journey it has taken to become India's favorite snack, and relish every bite with a newfound appreciation for its rich history and tantalising flavors.