vadas

Vadas are savory fried snacks originating in the Indian subcontinent, particularly South India. The term vada (plural vadas in English usage) refers to a family of fritter- or doughnut-shaped preparations made by soaking, grinding, and mixing legumes or grains with spices before frying. The most common bases are urad dal (split black gram) for medu vada and chana dal (split chickpeas) for masala vada, with semolina-based versions known as rava vada.

Medu vada are doughnut-shaped, airy fritters made from a batter of ground urad dal, often seasoned with pepper, cumin, curry leaves, and green chilies. Masala vada mix ground chana dal with onions, curry leaves, black pepper, and other spices to form flat, disk-like cakes that are fried until crisp. Rava vada use semolina (sooji) mixed with chopped onions, curry leaves, and spices, pressed into patties and fried. Variants exist across regions, and some ingredients may be substituted, such as adding rice, asafoetida, or coconut.

Preparation typically involves soaking the chosen legumes, grinding into a paste or coarse mixture, combining with salt and aromatics, shaping into rings or patties, and deep-frying until golden and crisp. The texture ranges from light and fluffy to crunchy, depending on the version and method.

Serving and cultural context: Vadas are commonly served hot with sambar and coconut chutney and are enjoyed as breakfast, tea-time snacks, or festive foods. In Sri Lankan Tamil cuisine, parippu vadai (made from dal) is a well-known variant. Vadas reflect regional plant-based culinary traditions and are widely found in homes, street stalls, and restaurants.