One page Cookbooks

Vada- A Primer
Vadas are deep fried lentil cakes or lentil fritters as they are known in the west.

Lentils are eaten across the world and so varieties of fritters exist in all cultures. In south India, they are normally made from the commonly available Urad dal, Chana dal and tuvar dal.

Batter made from a variety of cereals / flour are also deep fried and called vadas, but in the true sense of the term, Vada denotes only lentil fritters. So despite the name, the famous vada pav of Bombay is actually not a vada. Neither is the Madhur Vada of Karnataka, which is made from rice flour, rava and maida. To qualify as a true vada, the batter should be made from lentils and should be deep fried in oil.

This definition works well for most south Indian Vadas. But Anjali points out that a batter made from rice flour or cereals like millet are deep fried in Konkani coast. So we need a different definition of a Vada for the North. Any takers ?

Any deep fried lentil batter would taste good is the unspoken assumption behind Vadas.

Almost any type of fresh lentils, soaked and ground lentils, or boiled lentils can be used to make vadas. The taste and texture of the vada will vary with the lentil used.

Note that certain lentils (especially red kidney beans/rajma) contain toxins which are destroyed only on cooking. So these beans cannot be soaked, groundup and used for vadas. They need to be soaked, cooked and then used to make vadas.

A properly cooked Vada is not oily or laden with calories. Great vadas are possible only if you understand the the core deep frying principle – Maintain the oil at the right temperature . All tips below aim to keep the oil at the right temperature.

1. Use Peanut oil, sunflower oil or canola oil. These oils can heat up to higher temperatures without smoking – essential for cooking vadas.

2. Choose a deep,heavy skillet. Add enough oil so that it is atleast twice the depth of the food you fry. Using less oil results in its temperature dropping fast when batter is added.

3. Fry at the right temperature. Too high and you burn the batter. Too low and the batter soaks up oil and becomes greasy. If the oil smokes, it is too hot. To check temperature, drop a couple of bits of batter into the oil. At the right temperature, batter sinks a bit, but bobs right up and browns within 45 seconds.If the batter sinks, oil is not hot enough. If it dances on the surface, oil is too hot.

4. Do not overcrowd the oil. Carefully add the batter, leaving lots of space around each piece. Too much food causes oil temperature to drop and makes the food greasy.

5. Cook with fresh oil. Unless filtered and stored well, oil earlier used for deep frying may smoke or infuse a stale flavour to Vadas.

6. Cook with clean oil. After every couple of batches, filter away the particles of batter floating around.

All vadas need to be served hot, with a spicy chutney. Leftover vadas can be soaked in yogurt / rasam and refrigerated. They stay good for a couple of days. Leftover vadas can also be used to cook up Vada Curry – a restaurant innovation designed to use up the leftover Vadas. In this curry, vada is mashed up and simmered in the curry base.

And that’s my first submission for Rushina’s Pakora contest.

Model Recipes

These are some interesting Vada recipes I came across..

Dhivya’s Banana Flower Vada
Anjali’s Multigrain Vada
Kurma’s Urad dal Vada
Divya’s Dosai Mavu Vada – a different twist on the Vada, proving you can deep fry just about any batter and it’ll taste good.