There are different types of vadas
, but the most famous one is made of urad batter. Many vadas
require you to soak and grind the ingredients, although generally there is no fermentation required. The consistency of the batter will also vary. While the Urad Dal Vada requires a smooth batter, the Chana Dal Vada
or famous Masala Vada
requires a coarse grind. There are other quick options like the Rava Vada
, which are made by just mixing the ingredients and deep-frying. Picking a particular vada batter as the base, you can improvise by adding veggies and greens to it. Popular additions are chopped onions, cabbage, amaranth
and banana flower.
Other parts of India have their own Vada recipes too, such as the Sabudana Vada
and Batata Vada
. The Batata Vada is used to make the all-time favourite Vada Pav
, which practically needs no introduction to anybody. In Punjab
and other parts of North India, you will find small lentil dumplings, similar to Urad Vada, being used to make chaats
like the Dahi Bhalla
or Bhalla Papdi.