Vada or Silky bean dumpling is a savoury fritter-type snack popular in South India which has a silky and fluffy interior. It is generally made from dal, lentil, gram flour or potato. Vada comes in various shapes and sizes.
Types of Vada
Vada pronounced as `Wah-da` is available in two types namely `Paruppu vada` and `Ulundu vada`. Paruppu vada is circular and slightly flat in shape. It is prepared with channa dal and tur dal. Ulundu vada is wheel-shaped with a hole in the middle. It is usually enjoyed with chutney or sambar.
Ingredients of Vada or Silky Bean Dumpling
•185 g white split gram beans (Urad Dal)
•2 tbsp finely chopped onions
•1 tbsp finely chopped fresh ginger root
•2 green chilli peppers, seeded and chopped
•1 tbsp ground coriander
•1/8 tsp bicarbonate of soda
•Salt to taste
•2 tbsp peanut or corn oil
•Peanut or corn oil, enough to fill a kadhai, chicken fryer or large casserole to a depth of 5 cm/2 inches
General Method of Preparing Vada
•Firstly, a paste or dough with gram flour or mashed or diced potatoes and/or dal lentils is made.
•Then the mixture is subsequently seasoned by mixing with black mustard seeds, onion, curry leaves, which are sometimes previously saut‚ed, and salt, chillies and/or black pepper grains. Often ginger and baking soda can be added to the seasoning.
•A large quantity of oil is heated in a kadahi.
•Then vada is deep fried till both sides turn golden brown in colour.
•Certain types of vadas are covered in a gram flour batter before frying.
Serving
Vada is traditionally served along with a main course such as Dosa, Idli, or Pongal. It is preferably eaten freshly fried, while still hot and crunchy. It can be served with a variety of dips ranging from Sambar to chutney to curd.
Vada is commonly prepared at home but it is also sold by vendors in different parts of India and Sri Lanka. It can also be found in railway stations as a snack all day.
