6 unique and easy vada recipes collection | instant vadai recipes | south indian vada recipes
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6 recipes
vegetarian
Vada Pav is a popular street food from Mumbai, India, often enjoyed as a quick snack or light meal. It consists of a spicy potato filling encased in a bread roll, typically served with chutneys and fried green chilies. This dish reflects the vibrant street food culture of India, where it is commonly found at roadside stalls and is beloved by locals and tourists alike.
Ingredients
- ●potato
- ●bread roll
- ●mustard seeds
- ●green chili
- ●ginger
- ●garlic
- ●turmeric
- ●coriander
- ●cumin
- ●salt
- ●oil
Instructions
- 1Boil and mash the potatoes until smooth.
- 2Heat oil in a pan and add mustard seeds, allowing them to splutter.
- 3Add chopped green chili, ginger, and garlic; sauté until fragrant.
- 4Mix in turmeric, coriander, cumin, and salt with the mashed potatoes.
- 5Form the potato mixture into patties and coat with chickpea flour.
- 6Deep fry the patties until golden brown and crispy.
- 7Slice the bread rolls and place a fried patty inside, optionally adding chutneys.
Ingredient Alternatives
potato
Healthier: sweet potato
Cheaper: mashed peas
Sweet potatoes are more nutritious, while mashed peas are budget-friendly.
bread roll
Healthier: whole grain bread
Cheaper: white bread
Whole grain bread offers more fiber, while white bread is often cheaper.
Techniques
boilingfryingsautéing
Equipment
panpotfrying panspatulamixing bowl
🌶️🌶️🌶️Hotgluten
Also Known As
Bombay BurgerVada Pao
Ingredients
- ●2 cups mashed potatoes
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1/4 tsp baking soda
- ●1/4 cup water (as needed)
- ●Oil for deep frying
- ●Fresh coriander leaves (for garnish)
Instructions
- 1In a bowl, mix the mashed potatoes with turmeric powder, cumin seeds, red chili powder, and salt until well combined.
- 2In another bowl, mix chickpea flour, baking soda, and enough water to make a thick batter.
- 3Heat oil in a deep frying pan over medium heat.
- 4Take a small portion of the potato mixture and shape it into a ball.
- 5Dip the potato ball into the chickpea batter, ensuring it is fully coated.
- 6Carefully drop the coated ball into the hot oil.
- 7Fry until golden brown and crispy, about 4-5 minutes, turning occasionally.
- 8Remove the bonda from the oil and drain on paper towels.
- 9Garnish with fresh coriander leaves before serving.
- 10Serve hot with chutney or sauce of your choice.
Equipment
Deep frying panMixing bowlsSlotted spoonPaper towels
🌶️🌶️🌶️Low
Ingredients
- ●1 cup poha (flattened rice)
- ●1/2 cup boiled potatoes, mashed
- ●1/4 cup chopped onions
- ●2 green chilies, finely chopped
- ●1/4 cup fresh coriander leaves, chopped
- ●1/2 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●1/4 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt (to taste)
- ●1/2 cup chickpea flour (besan)
- ●Oil for deep frying
Instructions
- 1Rinse the poha in water and drain it. Let it sit for about 10 minutes to soften.
- 2In a mixing bowl, combine the softened poha, mashed potatoes, chopped onions, green chilies, and coriander leaves.
- 3Add mustard seeds, cumin seeds, turmeric powder, red chili powder, and salt to the mixture. Mix well until all ingredients are combined.
- 4Gradually add chickpea flour to the mixture to bind it together. Adjust the amount of flour as needed to form a dough-like consistency.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, take small portions of the mixture and shape them into round patties or vadas.
- 7Carefully drop the vadas into the hot oil, frying them in batches to avoid overcrowding.
- 8Fry the vadas until they are golden brown and crispy on all sides, about 4-5 minutes per batch.
- 9Remove the vadas from the oil and drain on paper towels to remove excess oil.
- 10Serve hot with chutney or sauce of your choice.
Equipment
Mixing bowlDeep frying panSlotted spoonPaper towels
🌶️🌶️🌶️Low
vegetarianveganplant-basedgluten-freenut-freesoy-free
Medu Vada, originating from South India, is a beloved snack made from urad dal. Traditionally served with sambar and chutney, it holds a special place in festive and everyday meals alike. Its crispy exterior and soft interior make it a favorite among all ages. Today, Medu Vada is enjoyed across India and has gained popularity in Indian restaurants worldwide, often featured in breakfast platters.
Ingredients
- ●urad dal
- ●water
- ●onion
- ●green chilies
- ●ginger
- ●curry leaves
- ●black pepper
- ●salt
- ●oil
Instructions
- 1Soak urad dal in water for at least 4 hours or overnight.
- 2Drain the soaked dal and transfer it to a blender.
- 3Blend the dal with a little water until smooth and fluffy.
- 4Transfer the batter to a mixing bowl and add chopped onion, green chilies, ginger, curry leaves, black pepper, and salt.
- 5Mix well until all ingredients are incorporated.
- 6Heat oil in a deep frying pan over medium heat until hot.
- 7Wet your hands and take a small portion of the batter.
- 8Shape it into a donut or disc, making a hole in the center.
- 9Gently slide the shaped vada into the hot oil.
- 10Fry until golden brown on both sides, about 3-4 minutes per side.
- 11Remove the vadas and drain on paper towels to absorb excess oil.
- 12Serve hot with coconut chutney or sambar.
Ingredient Alternatives
urad dal
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and easier to digest.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while being healthier.
Techniques
soakingblendingfrying
Equipment
blendermixing bowlfrying panslotted spoonpaper towels
🌶️🌶️🌶️Mediumdal
Also Known As
Uddin VadaMedu Wada
Ingredients
- ●1 cup split yellow lentils (dal)
- ●1/2 cup finely chopped onions
- ●1/4 cup chopped cilantro
- ●2-3 green chilies, finely chopped
- ●1 tsp ginger paste
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1 tsp salt
- ●Oil for deep frying
Instructions
- 1Soak the split yellow lentils in water for 4-5 hours or overnight.
- 2Drain the soaked lentils and grind them coarsely in a food processor without adding water.
- 3In a mixing bowl, combine the ground lentils, chopped onions, cilantro, green chilies, ginger paste, cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
- 4Heat oil in a deep frying pan over medium heat.
- 5Take a small portion of the lentil mixture and shape it into a round patty or vada.
- 6Carefully drop the vada into the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
- 7Remove the vadas from the oil and drain on paper towels to remove excess oil.
- 8Repeat the process with the remaining mixture.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Deep frying panMixing bowlFood processorSlotted spoonPaper towels
🌶️🌶️🌶️Low
Ingredients
- ●2 cups sabudana (tapioca pearls)
- ●1 medium potato, boiled and mashed
- ●1/2 cup roasted peanuts, coarsely ground
- ●2-3 green chilies, finely chopped
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh coriander leaves, chopped
- ●Oil for deep frying
Instructions
- 1Soak the sabudana in water for about 4-5 hours or overnight until they become soft and fluffy.
- 2In a large mixing bowl, combine the soaked sabudana, mashed potato, ground peanuts, chopped green chilies, cumin seeds, salt, black pepper, and chopped coriander leaves.
- 3Mix all the ingredients thoroughly until well combined. If the mixture is too dry, you can add a little water to help bind it.
- 4Take a small portion of the mixture and shape it into a round patty or vada.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully slide the vadas into the oil, a few at a time, without overcrowding the pan.
- 7Fry the vadas until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- 8Remove the vadas from the oil and drain on paper towels to remove excess oil.
- 9Serve hot with green chutney or sweet tamarind chutney.
Equipment
Mixing bowlDeep frying panSlotted spoonPaper towels
🌶️🌶️🌶️Low
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