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The cuisine of India is a convergence of many regional and state cuisines. The real beauty of Indian cuisine doesn't just lie in the diversity of dishes that are available in the country but the different methods and recipes used to make the very same dishes. There are so many recipes that have travelled from generation to generation and are no less than a family heirloom.
Vada is a famous South Indian snack that has a doughnut or a cutlet-like shape with sometimes a hole in the centre. It is generally made from a mixture of pulses, flour, and some vegetable stuffing. The oldest mention of vada can be found in the Sangam literature where it is mentioned as vadai. There are a lot of local stories related to its invention in Karnataka and in Tamil Nadu as well. Keeping the debate of its origin at rest for some time, let us now focus on the various types of vadas that one can find in the country.
* Rajasthani Vada
A Rajasthani vada is a very popular streetside snack in Rajasthan. It is also called the Jodhpuri mirchi vada among the locals because it is served with the spicy Jodhpuri mirchi on the side. This is specifically for the true connoisseurs of green chillies and anyone who doesn't like having spicy food should take a step back from the snack. It is made by first slicing Jodhpuri chilli peppers and stuffing some mashed potatoes inside these peppers. Now the peppers have to be dipped in chickpea flour batter and deep-fried.
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* Medu Vada
Medu vada is a spongy and scrumptious vada that is a staple in South Indian cuisine. These vadas are a very important accompaniment for sambhar and South Indian chutney. The South Indian style medu vada is made by soaking urad dal and then making a batter out of it. These vadas are deep-fried in smouldering oil to make crispy vadas. They are served piping hot and are something that everyone must taste.
* Vada Posto Bora
A vada posto bora is an extremely popular recipe from Bengal. These vadas are made from poppy seeds, all-purpose flour, green chillies, and some Indian spices. Small cutlets made from these ingredients are then deep-fried in mustard oil, which is a staple in all Bengali households. A vada posto bora is often served with dal- rice as a side dish.
* Vella Vadai
Vella vadai is probably one of the best-looking vadas on the list. These vadas look exactly like doughnuts and one would even pass them as the desi version of doughnuts. However, instead of using sugar, these vadas are given their strikingly sweet flavour by using jaggery powder. Jaggery along with rice flour are mixed to form a vada batter that is deep fried. It is a very popular teatime snack in Andhra Pradesh.
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* Sabudana Vada
Sabudana vada is consumed during fasting when a person is prohibited from eating regular grains. Sabudana refers to tapioca pearls and this vada is extensively popular in Maharashtra. Another name for this vada is sago vada. The shape of this vadda is very much like that of a patty and it is made by mixing some mashed potatoes, coriander leaves, and subtle spices. instead of deep frying this snack, one can also pan-fry it.
* Macher Tel-er Bora
Macher tel-er bora is another famous Bengali vada that describes the love of Bengali people for delicious snacks. This vada is specifically made from the oil derived from any local fish that is available in that region. The vada also has distinctive flavours of ginger and garlic paste, along with chopped onions, green chillies, and salt. For a spicy and tantalising touch, people like to add some red chilli powder and garam masala. For flour, people like to use either rice flour or all-purpose flour. It is generally accompanied by different meals and even consumed as a teatime snack.
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* Batata Vada
Batata vada is an extremely popular and mainstream snack from Maharashtra that has remained steadfast all these years. It is just what you need when you're craving a kick of spices with a touch of desi Indian flavours. It is made by taking some freshly boiled potatoes and then making the spicy mashed mixture by mixing these potatoes with chickpea flour, spices, and some coriander leaves. Everything has to be mixed and then it is dipped in chickpea flour batter, and deep fried. Batata vada is served with some tamarind and green chutney on the side. Sprinkle some chaat masala just before eating it to enjoy the snack to the fullest.
