Vada recipe: 59 Photos
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FAQ
Vada may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value. For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter.
If the oil is not hot enough or if the urad dal is over soaked, vada can absorb lot of oil. Also if the lentils are ground too long in a wet grinder, the batter can become feather light and vadas can soak up a lot of oil. So ensure you don't oversoak the lentils, grind them just until light and fry the vada in hot oil.
♨Soak the Yellow Spilt Pea Lentils and Dry Chillies in Boiling water for about 1-2 hours. ♨After the soaking period, drain off any excess water from the Lentils/dry chillies and Grind to a medium roughness, Using either a mincer attachment or the regular food processor with chopping attachments.
Both Aloo Bonda and Batata vada look similar, but the difference is in the taste. Aloo bonda usually does not contain garlic in the ingredients, but Batata Vada does. Batata Vada batter does not include rice flour or turmeric powder in them. So they yield a light yellow colour when deep fried.
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
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