vadai

Vadai is a family of South Indian savory fritters that are common in Tamil Nadu, Kerala, Karnataka, and widespread in Sri Lankan Tamil communities. The term vadai comes from Tamil and refers to a fried snack made from ground pulses. The two most common bases are urad dal (split black gram) and chana dal (split chickpeas), though other lentils are used in regional variants. Vadas are typically seasoned with salt, green chilies, curry leaves, onions or garlic, and sometimes fennel, ginger, or black pepper.

Two well-known varieties are medu vada and masala vada. Medu vada is a doughnut-shaped fritter made from urad dal batter, deep-fried until crisp on the outside and soft inside. Masala vada is a flatter, crispy patty made from ground chana dal mixed with onions, green chilies, and spices. Shapes and textures can vary by region and family recipe, but both are recognized as popular snack items.

Preparation generally involves soaking the chosen lentils, grinding them into a coarse batter, mixing in aromatics, and shaping the mixture before frying. Medu vada is formed into rings, while masala vada is pressed into thick discs. Vadas are commonly served hot with sambar and chutneys, such as coconut or tomato chutney, and can be eaten for breakfast, as a snack, or with tea. In temple settings, vadai is sometimes offered as prasadam or included in festive meals. Regional spice blends and ingredients contribute to subtle differences across communities, while the core concept remains a fried lentil fritter.