m →Varieties: disk is the right term to cite Vada
|
|
||
Line 65: | Line 65: | ||
The various types of vadas include: |
The various types of vadas include: |
||
* ''[[ |
* ''[[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 a exclusive staple food authentic of Tamil Nadu 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 a overt dose of spices. |
* ''Paruppu vada'', is a exclusive staple food authentic of Tamil Nadu 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 a 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'' ([[Malayalam language|Malayalam]]), ''masala vade'' ([[Kannada]]). |
* ''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]]). |
Medu vadas served with coconut chutney
| |
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 [vəɽɑː] (vaṛā) or bada [bəɽɑː] (baṛā)[7] is a category of savoury fried snacks from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings.[8] Alternative names for this food include wada, vade, vadai, wadeh and bara.[9]
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 vada of West India). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).
According to K. T. Achaya, Vadai (Vada) was popular among ancient Tamils during 100 BCE – 300 CE.[10] 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, green beans are soaked, de-skinned, and ground to a paste. The paste is shaped into balls and deep-fried.[11] Early literature from the present-day states of Bihar and Uttar Pradesh also mentions bara (vada) and mungaura (a vada made from mung).[12]
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.[13][14]
Vadai (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.[15]
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.[15]
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:[16]
| |
†Percentages estimated using US recommendations for adults,[17] except for potassium, which is estimated based on expert recommendation from the National Academies.[18] |
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 |
| |