→Serving: Better quality image
|
No edit summary
Tags: Mobile edit Mobile web edit
|
||
(23 intermediate revisions by 15 users not shown) | |||
Line 2: | Line 2: | ||
{{Use dmy dates|date=September 2019}} |
{{Use dmy dates|date=September 2019}} |
||
{{Use Indian English|date=September 2019}} |
{{Use Indian English|date=September 2019}} |
||
{{Redirect|Vadai|people named Vadai|Vadai (surname)}} |
|||
{{Infobox food |
{{Infobox food |
||
| name = Vada |
| name = Vada |
||
Line 13: | Line 14: | ||
| similar_dish = [[Burmese fritters]] |
| similar_dish = [[Burmese fritters]] |
||
}} |
}} |
||
'''Vada''' is a category of savoury fried [[snack]]s native to |
'''Vada''', '''vadai''', '''wada''', '''bara''', or '''bora''' is a category of savoury fried [[snack]]s native to India. Vadas can be described variously as [[fritter]]s, [[cutlet]]s, or [[dumpling]]s.<ref>{{cite book |url=https://books.google.com/books?id=SZSH3ok5_SsC&pg=PA3 |title=Asian Dumplings |author=Andrea Nguyen |publisher=[[Ten Speed Press]] |year=2011 |isbn=9781607740926 |page=3 }}</ref><ref name="VKJ_2016">{{cite book |url=https://books.google.com/books?id=bjg0CwAAQBAJ&pg=PA401 |title=Indigenous Fermented Foods of South Asia |editor=V. K. Joshi |publisher=CRC Press |year=2016 |isbn=9781439887905 |page=401 }}</ref> Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and [[Sambar (dish)|sambar]]. |
||
In [[North India]] and [[Pakistan]], '''Bhalla''' is a similar food. It is sold in [[chaat]] shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with [[dahi (curd)|dahi]] (yogurt), [[Sooth (chutney)|Saunth]] [[chutney]] (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold unlike the [[Aloo Tikki]]. |
In [[North India]] and [[Pakistan]], '''Bhalla''' is a similar food. It is sold in [[chaat]] shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with [[dahi (curd)|dahi]] (yogurt), [[Sooth (chutney)|Saunth]] [[chutney]] (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the [[Aloo Tikki]]. |
||
The various types of vadas are made from different ingredients, ranging from [[legumes]] (such as [[medu vada]] of South India) to [[potatoes]] (such as [[batata vada]] of |
The various types of vadas are made from different ingredients, ranging from [[legumes]] (such as [[medu vada]] of South India) to [[potatoes]] (such as [[batata vada]] of [[Maharashtra]]). They are often served as a breakfast item or a snack, and also used in other food preparations (such as [[dahi vada]], [[vada pav]], and [[Doubles (food)|doubles]]). |
||
== History == |
== History == |
||
According to [[K. T. Achaya]], Vadai (Vada) finds |
According to [[K. T. Achaya]], Vadai (Vada) finds mention in [[Sangam literature|Sangam]] literature during 100 BCE – 300 CE.<ref>{{cite web |url=http://www.hinduonnet.com/seta/2004/10/21/stories/2004102100111600.htm |archive-url=https://web.archive.org/web/20071014222427/http://hinduonnet.com/seta/2004/10/21/stories/2004102100111600.htm |url-status=usurped |archive-date=14 October 2007 |title=The Hindu : Sci Tech / Speaking Of Science : Changes in the Indian menu over the ages |work=hinduonnet.com |access-date=26 July 2015}}</ref> A type of vada is mentioned as "vataka" in ''[[Manasollasa]]'', a 12th-century Sanskrit encyclopedia compiled by [[Someshvara III]], who ruled from present-day [[Karnataka]]. 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 of [[Bihar]] and [[Uttar Pradesh]] also mentions ''bara'' (vada) and ''mungaura'' (a vada made from [[mung bean|mung]]).<ref name="KTA_2003">{{cite book |author=K.T. Achaya |title=The Story of Our Food |url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA84 |year=2003 |publisher=Universities Press |isbn=978-81-7371-293-7 |pages=84–85 }}</ref> |
||
Many immigrants from Uttar Pradesh and Bihar migrated to places such as [[Trinidad and Tobago]],<ref name="simplytrinicooking.com">{{Cite web|url=https://www.simplytrinicooking.com/doubles/|title = Doubles (As Trini as You Can Get)|date = 25 September 2009}}</ref> [[Guyana]],<ref name="caribbeanstylerecipes.com">{{Cite web|url=http://www.caribbeanstylerecipes.com/2017/04/20/guyanese-style-bara-recipe-vegan-indian-fritter-caribbean-style-recipes/|title=Guyanese Style Bara Recipe – Vegan Indian Fritter|date=20 April 2017|website=Caribbean Style Recipes|access-date=3 October 2019}}</ref> [[Suriname]],<ref name="Bara">{{Cite web|url=http://www.thedutchtable.com/2013/04/bara.html|title=Bara|access-date=3 October 2019}}</ref> [[South Africa]],<ref name="Mesthrie">{{Cite book|url=https://books.google.com/books?id=Qm5uDwAAQBAJ&q=bara+indian+snack+in+south+africa&pg=PT144|title=Language in Indenture: A Sociolinguistic History of Bhojpuri-Hindi in South Africa|first=Rajend|last=Mesthrie|date=14 September 2018|publisher=Routledge|isbn=9780429785788|access-date=3 October 2019|via=Google Books}}</ref> [[Mauritius]],<ref name="Mauritius: Bhajas">{{Cite web|url=https://www.196flavors.com/mauritius-bhajas/|title=Mauritius: Bhajas|date=6 January 2013|website=196 flavors|access-date=3 October 2019}}</ref> and [[Fiji]]<ref name="thatfijitaste.com">{{Cite web|url=https://thatfijitaste.com/fiji-indian-bara/|title=Fiji Indian Hot & Spicy Bara Recipe|date=9 December 2016|access-date=3 October 2019}}</ref> in the mid-19th century to the early 20th century as [[Indian indenture system|indentured 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 called [[Doubles (food)|doubles]]. Doubles is served with two baras filled with curried channa and topped with various [[chutney]]s or achars.<ref name="facebook.com">{{cite web|author=post |url=https://m.facebook.com/MatchstixGrillFood/posts/809929902376659 |title=History of doubles |publisher=M.facebook.com |access-date=2019-05-17}}</ref><ref name="Mohan 2015">{{cite web | last=Mohan | first=Neki | title=Street food of Trinidad, Tobago gains popularity worldwide| website=WPLG | date=June 28, 2015 | url=https://www.local10.com/news/street-food-of-trinidad-tobago-gains-popularity-in-south-florida | access-date=February 9, 2018}}</ref> |
Many immigrants from Uttar Pradesh and Bihar migrated to places such as [[Trinidad and Tobago]],<ref name="simplytrinicooking.com">{{Cite web|url=https://www.simplytrinicooking.com/doubles/|title = Doubles (As Trini as You Can Get)|date = 25 September 2009}}</ref> [[Guyana]],<ref name="caribbeanstylerecipes.com">{{Cite web|url=http://www.caribbeanstylerecipes.com/2017/04/20/guyanese-style-bara-recipe-vegan-indian-fritter-caribbean-style-recipes/|title=Guyanese Style Bara Recipe – Vegan Indian Fritter|date=20 April 2017|website=Caribbean Style Recipes|access-date=3 October 2019}}</ref> [[Suriname]],<ref name="Bara">{{Cite web|url=http://www.thedutchtable.com/2013/04/bara.html|title=Bara|access-date=3 October 2019}}</ref> [[South Africa]],<ref name="Mesthrie">{{Cite book|url=https://books.google.com/books?id=Qm5uDwAAQBAJ&q=bara+indian+snack+in+south+africa&pg=PT144|title=Language in Indenture: A Sociolinguistic History of Bhojpuri-Hindi in South Africa|first=Rajend|last=Mesthrie|date=14 September 2018|publisher=Routledge|isbn=9780429785788|access-date=3 October 2019|via=Google Books}}</ref> [[Mauritius]],<ref name="Mauritius: Bhajas">{{Cite web|url=https://www.196flavors.com/mauritius-bhajas/|title=Mauritius: Bhajas|date=6 January 2013|website=196 flavors|access-date=3 October 2019}}</ref> and [[Fiji]]<ref name="thatfijitaste.com">{{Cite web|url=https://thatfijitaste.com/fiji-indian-bara/|title=Fiji Indian Hot & Spicy Bara Recipe|date=9 December 2016|access-date=3 October 2019}}</ref> in the mid-19th century to the early 20th century as [[Indian indenture system|indentured 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 called [[Doubles (food)|doubles]]. Doubles is served with two baras filled with curried channa and topped with various [[chutney]]s or achars.<ref name="facebook.com">{{cite web|author=post |url=https://m.facebook.com/MatchstixGrillFood/posts/809929902376659 |title=History of doubles |publisher=M.facebook.com |access-date=2019-05-17}}</ref><ref name="Mohan 2015">{{cite web | last=Mohan | first=Neki | title=Street food of Trinidad, Tobago gains popularity worldwide| website=WPLG | date=June 28, 2015 | url=https://www.local10.com/news/street-food-of-trinidad-tobago-gains-popularity-in-south-florida | access-date=February 9, 2018}}</ref> 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. |
||
== Preparation == |
== Preparation == |
||
[[File:Vada food 2.jpg|thumb|right|[[Medu vada]] being deep-fried in oil]] |
[[File:Vada food 2.jpg|thumb|right|[[Medu vada]] being deep-fried in oil]] |
||
|
Vada may be made from [[legume]]s, [[sago]] or [[potatoes]]. Commonly used legumes include [[pigeon pea]], [[chickpea]], [[Vigna mungo|black gram]] and [[Mung bean|green gram]]. Vegetables and other ingredients are added to improve taste and [[nutritive value]].<ref name="UR_2001">{{cite book |url=https://books.google.com/books?id=zXHVH-hqVE4C&pg=PA294 |title=Basic Food Preparation |edition=3rd |editor=Usha Raina |display-editors=etal |publisher=Orient Blackswan |year=2001 |isbn=9788125023005 |pages=294–295 }}</ref> |
||
For legume-based vadas, the legumes (''dal'') are soaked with water, and then ground to a [[batter (cooking)|batter]]. The batter is then [[seasoning|seasoned]] with other ingredients, such as [[cumin seeds]], [[onion]], [[curry leaves]] (sometimes previously [[Sautéing|sauteed]]), salt, [[chili pepper|chilli]]es or [[black pepper]] grains. Often [[ginger]] and [[baking soda]] are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. The mixture is then shaped and [[deep frying|deep-fried]], resulting in vadas with a crispy skin and fluffy centre. The preparation of ''kalmi'' vadas involves cutting the resulting product into pieces and re-frying them.<ref name="UR_2001"/> |
For legume-based vadas, the legumes (''dal'') are soaked with water, and then ground to a [[batter (cooking)|batter]]. The batter is then [[seasoning|seasoned]] with other ingredients, such as [[cumin seeds]], [[onion]], [[curry leaves]] (sometimes previously [[Sautéing|sauteed]]), salt, [[chili pepper|chilli]]es or [[black pepper]] grains. Often [[ginger]] and [[baking soda]] are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. The mixture is then shaped and [[deep frying|deep-fried]], resulting in vadas with a crispy skin and fluffy centre. The preparation of ''kalmi'' vadas involves cutting the resulting product into pieces and re-frying them.<ref name="UR_2001"/> |
||
Line 67: | Line 68: | ||
* ''[[Medu vada]]'', made with ''[[urad dal]]'' (black gram) flour. This vada is shaped like a doughnut with a hole in the middle (i.e. an approximate [[torus]]). It is the most common vada type throughout South India and the most recognisable throughout India. It is also known as ''ulundhu vadai'', ''uddina vade'', ''minapa vada'' ([[Telugu language|Telugu]]) and ''uzhunnu vada''. |
* ''[[Medu vada]]'', made with ''[[urad dal]]'' (black gram) flour. This vada is shaped like a doughnut with a hole in the middle (i.e. an approximate [[torus]]). It is the most common vada type throughout South India and the most recognisable throughout India. It is also known as ''ulundhu vadai'', ''uddina vade'', ''minapa vada'' ([[Telugu language|Telugu]]) and ''uzhunnu vada''. |
||
* ''Paruppu vada'', is an exclusive staple food authentic of |
* ''Paruppu vada'', is an exclusive staple food authentic of Kerala made with [[yellow split peas]] green chillies, whole red chillies onions and salt(nothing more nothing less). It tastes entirely different to other similarly shaped vada's available in south India made of some type of [[lentils]] and an overt dose of spices. |
||
* ''Masala vada'', made with [[toor dal]] (whole lentils) and shaped roughly like a disk. It is also referred to as ''aamai vadai'' in [[Tamil language|Tamil]] due to its resemblance to a tortoise. Other names include ''parippu vada'' |
* ''Masala vada'', made with [[toor dal]] (whole lentils) and shaped roughly like a disk. It is also referred to as ''aamai vadai'' in [[Tamil language|Tamil]] due to its resemblance to a tortoise. Other names include ''parippu vada'' ([[Malayalam language|Malayalam]]), ''masala vade'' ([[Kannada]]). |
||
* ''[[Maddur vade]]'', a type of onion vada unique to the state of [[Karnataka]]. It is very popular in the [[Maddur, Mandya|Maddur]] town of [[Karnataka]] and has a very different taste from any other vada types. It is typically larger than other vada types and is flat, crispy (to the point of breaking when flexed) without a hole in the middle. It originally started as a snack at the Maddur railway station on the Bengaluru – Mysuru railway line. Maddur was the halfway mark on this line and most trains would stop there with passengers buying this tasty snack. |
* ''[[Maddur vade]]'', a type of onion vada unique to the state of [[Karnataka]]. It is very popular in the [[Maddur, Mandya|Maddur]] town of [[Karnataka]] and has a very different taste from any other vada types. It is typically larger than other vada types and is flat, crispy (to the point of breaking when flexed) without a hole in the middle. It originally started as a snack at the Maddur railway station on the Bengaluru – Mysuru railway line. Maddur was the halfway mark on this line and most trains would stop there with passengers buying this tasty snack. |
||
* ''[[Ambode]]'', made from "split chickpeas without the seed coat" i.e. ''kadale bele'' in Kannada. |
* ''[[Ambode]]'', made from "split chickpeas without the seed coat" i.e. ''kadale bele'' in Kannada. |
||
Line 74: | Line 75: | ||
* ''Eerulli bajji'', also known as ''uli vada'' (Malayalam): made with [[onion]]. It is roughly round-shaped, and may or may not have a hole in the middle. |
* ''Eerulli bajji'', also known as ''uli vada'' (Malayalam): made with [[onion]]. It is roughly round-shaped, and may or may not have a hole in the middle. |
||
* ''Rava vada'', made of [[semolina]]. |
* ''Rava vada'', made of [[semolina]]. |
||
* ''[[Bonda]]'', made with potatoes, garlic and spices coated with lentil paste and fried. In some regions, a bonda is considered a distinct snack food, and is not held to be a type of vada. |
* ''[[Bonda (snack)|Bonda]]'', made with potatoes, garlic and spices coated with lentil paste and fried. In some regions, a bonda is considered a distinct snack food, and is not held to be a type of vada. |
||
* ''[[Sabudana vada]]'' is another variety of vada popular in Maharashtra, made from pearl [[sago]]. |
* ''[[Sabudana vada]]'' is another variety of vada popular in Maharashtra, made from pearl [[sago]]. |
||
* ''Thavala vada'', a vada made with different types of lentils. |
* ''Thavala vada'', a vada made with different types of lentils. |
||
Line 87: | Line 88: | ||
File:PalakVada.jpg|Palak Vada |
File:PalakVada.jpg|Palak Vada |
||
File:Uzhunnu vada.jpg|[[Medu vada]] or uddina vada |
File:Uzhunnu vada.jpg|[[Medu vada]] or uddina vada |
||
Parippuvada |
Parippuvada 2011.jpg|Masala vada or Paruppu Vada or 'aamai' tortoise vadai |
||
File:Batata Vada.jpg|Batata Vada |
File:Batata Vada.jpg|Batata Vada |
||
File:Medur Vada 2.jpg|Maddur Vada |
File:Medur Vada 2.jpg|Maddur Vada |
||
Line 119: | Line 120: | ||
[[Category:Indian fast food]] |
[[Category:Indian fast food]] |
||
[[Category:Street food]] |
[[Category:Street food in India]] |
||
[[Category:Doughnuts]] |
[[Category:Doughnuts]] |
||
[[Category:Indian snack foods]] |
[[Category:Indian snack foods]] |
||
Line 132: | Line 133: | ||
[[Category:Sinhalese New Year foods]] |
[[Category:Sinhalese New Year foods]] |
||
[[Category:Surinamese cuisine]] |
[[Category:Surinamese cuisine]] |
||
[[Category:Indo-Caribbean cuisine]] |
Alternative names | wada, vade, vadai, bara |
---|---|
Course | breakfast, snack |
Place of origin | India |
Region or state | India, Sri Lanka, Pakistan, Bangladesh, Singapore, Malaysia, Myanmar, Trinidad and Tobago,[1] Guyana,[2] Suriname,[3] South Africa,[4] Mauritius,[5] Fiji[6] |
Similar dishes | Burmese fritters |
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.[7][8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
InNorth India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki.
The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vadaofMaharashtra). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada, vada pav, and doubles).
According to K. T. Achaya, Vadai (Vada) finds mention in Sangam literature during 100 BCE – 300 CE.[9] A type of vada is mentioned as "vataka" in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. 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 of Bihar and Uttar Pradesh also mentions bara (vada) and mungaura (a vada made from mung).[10]
Many immigrants from Uttar Pradesh and Bihar migrated to places such as Trinidad and Tobago,[1] Guyana,[2] Suriname,[3] South Africa,[4] Mauritius,[5] and Fiji[6] in the mid-19th century to the early 20th century as indentured 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 called doubles. Doubles is served with two baras filled with curried channa and topped with various chutneys or achars.[11][12] 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 from legumes, sagoorpotatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value.[13]
For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter. The batter is then seasoned with other ingredients, such as cumin seeds, onion, curry leaves (sometimes previously sauteed), salt, chilliesorblack pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. The mixture is then shaped and deep-fried, resulting in vadas with a crispy skin and fluffy centre. The preparation of kalmi vadas involves cutting the resulting product into pieces and re-frying them.[13]
This section does not cite any sources. Please help improve this sectionbyadding citations to reliable sources. Unsourced material may be challenged and removed. (April 2016) (Learn how and when to remove this message)
|
Vadas are often eaten as snacks or as an accompaniment to another dish. In restaurants, they can be ordered as an à la carte item, 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 including sambar, watery or dry chutneys and dahi (yogurt, often called "curd" in Indian English).
Medu vadas are typically served along with a main course such as dosa, idli, or pongal. Sambar and coconut chutneys are the standard accompaniments for medu vadas.
This section needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources in this section. Unsourced material may be challenged and removed. (July 2015) (Learn how and when to remove this message)
|
Nutritional value per 2 pieces (58 gm) | |
---|---|
Energy | 795 kJ (190 kcal) |
18 | |
Dietary fiber | 5 g |
11 g | |
Saturated | 4 g |
4 g | |
Minerals | Quantity %DV† |
Sodium | 13% 306 mg |
Source:[14]
| |
†Percentages estimated using US recommendations for adults,[15] except for potassium, which is estimated based on expert recommendation from the National Academies.[16] |
The various types of vadas include:
{{cite web}}
: CS1 maint: unfit URL (link)
| |||||||
---|---|---|---|---|---|---|---|
Dishes |
| ||||||
Side dishes |
| ||||||
Snacks |
| ||||||
Beverages |
| ||||||
Sweets & desserts |
| ||||||
Condiments |
| ||||||
Ingredients |
|
| ||||||||
---|---|---|---|---|---|---|---|---|
Sweet |
|
| ||||||
Savory |
| |||||||
Companies |
| |||||||
Lists |
| |||||||
See also |
| |||||||
|
| |||||||||
---|---|---|---|---|---|---|---|---|---|
Baked or roasted |
| ||||||||
Boiled or stewed |
| ||||||||
Bread |
| ||||||||
Fried |
| ||||||||
Mashed |
| ||||||||
Pies |
| ||||||||
Salads |
| ||||||||
Soups |
| ||||||||
Other |
|
| ||
---|---|---|
Foods |
| |
By location |
| |
Mobile catering |
| |
Lists |
| |