Vada (food)

Vada,vadai,wada,bara, orborais a category of savoury friedsnacksnative to India. Vadas can be described variously asfritters,cutlets, ordumplings.Vadas are sometimes stuffed with vegetables and traditionally served with chutneys andsambar.
InNorth IndiaandPakistan,Bhallais a similar food. It is sold inchaatshops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished withdahi(yogurt),Saunthchutney(dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike theAloo Tikki.
The various types of vadas are made from different ingredients, ranging fromlegumes(such asmedu vadaof South India) topotatoes(such asbatata vadaofMaharashtra). They are often served as a breakfast item or a snack, and also used in other food preparations (such asdahi vada,vada pav, anddoubles).
According toK. T. Achaya, Vadai (Vada) finds mention inSangamliterature during 100 BCE – 300 CE.A type of vada is mentioned as "vataka" inManasollasa, a 12th-century Sanskrit encyclopedia compiled bySomeshvara III, who ruled from present-dayKarnataka. In this recipe, mung beans are soaked, de-skinned, and ground to a paste. The paste is shaped into balls and deep-fried. Early literature from the present-day states ofBiharandUttar Pradeshalso mentionsbara(vada) andmungaura(a vada made frommung).
Many immigrants from Uttar Pradesh and Bihar migrated to places such asTrinidad and Tobago,Guyana,Suriname,South Africa,Mauritius,andFijiin the mid-19th century to the early 20th century asindentured laborers. Bara became an important part of the Indian cuisine in these countries. In Trinidad and Tobago, bara became a component of one of their most famous street foods calleddoubles. Doubles is served with two baras filled with curried channa and topped with variouschutneysor achars.Many South Indians also migrated to these countries and brought their version of vada. For example, in Guyana it is known as Madrasi bara or waday to distinguish it from the North Indian bara.
Vada may be made fromlegumes,sagoorpotatoes. Commonly used legumes includepigeon pea,chickpea,black gramandgreen gram. Vegetables and other ingredients are added to improve taste andnutritive value.
For legume-based vadas, the legumes (dal) are soaked with water, and then ground to abatter. The batter is thenseasonedwith other ingredients, such ascumin seeds,onion,curry leaves(sometimes previouslysauteed), salt,chilliesorblack peppergrains. Oftengingerandbaking sodaare added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. The mixture is then shaped anddeep-fried, resulting in vadas with a crispy skin and fluffy centre. The preparation ofkalmivadas involves cutting the resulting product into pieces and re-frying them.
Vadas are often eaten as snacks or as an accompaniment to another dish. In restaurants, they can be ordered as anà la carteitem, but are not the main course. They are preferably eaten freshly fried, while still hot and crunchy. They are served with a variety of dips includingsambar, watery or drychutneysanddahi(yogurt, often called "curd" inIndian English).
Medu vadasare typically served along with a main course such asdosa,idli, orpongal. Sambar andcoconut chutneysare the standard accompaniments for medu vadas.
The various types of vadas include: