Description

Vada is a savory fritter from South India, made from various pulses, potatoes, or other ingredients. It's a popular snack enjoyed across different regions, offering a delightful crispy exterior and soft interior. This guide explores the preparation of different vada varieties.

Ingredients

For Medhu Vadai

• 1 cup Urad Dal (whole or split, soaked for 4-6 hours)
• 2-3 Green Chillies (finely chopped)
• 1 inch Ginger (finely chopped)
• 1 sprig Curry Leaves (finely chopped)
• 1/4 cup Onion (finely chopped (optional))
• 1/2 teaspoon Black Peppercorns (crushed)
• Salt (to taste)
• Water (as needed for grinding)
• Oil (for deep frying)

For Sambar Vadai / Rasam Vadai / Thayir Vadai (using Medhu Vadai as base)

• Prepared Medhu Vadai
• Hot Sambar (for Sambar Vadai)
• Hot Rasam (for Rasam Vadai)
• Thick Yogurt (whipped, for Thayir Vadai)
• Salt (to taste (for yogurt))
• 1/2 teaspoon Sugar ((for yogurt, optional))
• Tempering (for Thayir Vadai)

For Chettinad Vadai

• 1 cup Chana Dal (soaked for 2-3 hours)
• 1 teaspoon Fennel Seeds
• 2-3 Dry Red Chillies
• 1 inch Ginger
• 2-3 cloves Garlic
• 1/2 cup Onion (finely chopped)
• 1 sprig Curry Leaves (finely chopped)
• 2 tablespoons Coriander Leaves (finely chopped)
• Salt (to taste)
• Oil (for deep frying)

For Nariyal Vada (Coconut Vada)

• 1 cup Rice Flour
• 1/2 cup Fresh Grated Coconut
• 2-3 Green Chillies (finely chopped)
• 1/2 inch Ginger (finely chopped)
• 1/2 teaspoon Cumin Seeds
• 1 sprig Curry Leaves (finely chopped)
• Salt (to taste)
• Hot Water (as needed to make a dough)
• Oil (for deep frying)

For Soya Paneer Vada

• 1/2 cup Soya Granules (soaked in hot water and squeezed dry)
• 1/2 cup Paneer (crumbled)
• 1 medium Potato (boiled and mashed)
• 1/4 cup Onion (finely chopped)
• 1-2 Green Chillies (finely chopped)
• 1/2 teaspoon Ginger-Garlic Paste
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Garam Masala
• 2 tablespoons Coriander Leaves (finely chopped)
• Salt (to taste)
• 2 tablespoons Bread Crumbs or Rice Flour (for binding)
• Oil (for shallow or deep frying)

Instructions

1. For Medhu Vadai: Wash and soak urad dal for 4-6 hours. Drain completely. Grind the soaked urad dal with minimal water to a thick and fluffy batter. The batter consistency is crucial.
2. Add finely chopped green chillies, ginger, curry leaves, crushed black peppercorns, salt, and optional chopped onion to the batter. Mix well.
3. Heat oil in a deep pan for frying. Wet your hands with water. Take a small portion of the batter, shape it into a ball, and make a hole in the center with your thumb to form the vada shape.
4. Carefully slide the shaped vadas into the hot oil. Fry on medium heat until golden brown and crispy on both sides. Drain on absorbent paper.
5. For Sambar Vadai / Rasam Vadai / Thayir Vadai: For Sambar or Rasam Vadai, gently soak the prepared Medhu Vada in hot Sambar or Rasam just before serving.
6. For Thayir Vadai, gently soak the vadas in lukewarm water for a few minutes until slightly softened. Squeeze out excess water gently.
7. Whip thick yogurt with salt and a little sugar (optional). Add the softened vadas to the yogurt.
8. Prepare tempering for Thayir Vadai: Heat oil in a small pan. Add mustard seeds, urad dal, asafoetida, curry leaves, and green chillies (if using). Let them splutter. Pour this tempering over the Thayir Vadai.
9. For Chettinad Vadai: Wash and soak chana dal for 2-3 hours. Drain completely. Grind 3/4th of the soaked dal with fennel seeds, dry red chillies, ginger, and garlic to a coarse paste. Keep the remaining dal aside.
10. Mix the ground paste with the reserved whole chana dal, finely chopped onion, curry leaves, coriander leaves, and salt. Mix well.
11. Heat oil for deep frying. Take small portions of the mixture, shape them into flat patties (vadas), and carefully slide into the hot oil. Fry until golden brown and cooked through.
12. For Nariyal Vada: In a bowl, mix rice flour, fresh grated coconut, finely chopped green chillies, ginger, cumin seeds, curry leaves, and salt.
13. Add hot water gradually and mix to form a smooth dough, similar to chapati dough. Let it cool slightly.
14. Heat oil for deep frying. Take small portions of the dough, shape them into small discs or flattened balls, and carefully fry in hot oil until golden brown and crispy.
15. For Soya Paneer Vada: In a bowl, combine squeezed soya granules, crumbled paneer, mashed potato, chopped onion, green chillies, ginger-garlic paste, cumin powder, coriander powder, garam masala, coriander leaves, and salt. Mix well.
16. Add bread crumbs or rice flour for binding and mix to form a firm mixture. If the mixture is too wet, add a little more binding agent.
17. Shape the mixture into small patties or balls. Shallow fry or deep fry in hot oil until golden brown and cooked through.