Vadai Recipes
Aamai Vadai
Coarsely ground urad-and-toor-dal vadai, torn in half and briefly soaked in curd before serving.
Lentil Fritter
Coarsely ground chana dal fritters flecked with onion and green chili, flattened and deep-fried until golden.
Bread Dahi Vadai
Torn bread kneaded into a soft dough, shaped like vadai, and topped with sweetened curd and spices for an instant version of the classic.
Thair Vadai
Freshly fried urad dal vadais soaked in a spiced, ground coconut-and-chili curd until soft and tangy.
Drumstick Vadai
Chana dal and roasted gram ground with cooked drumstick pulp, garlic, and onion, shaped and deep-fried like masal vadai.
Gherugu Vadai
Rice flour scalded with ghee and kneaded with sesame, groundnut, and soaked dals into a dough, shaped thin and deep-fried crisp.
Sweet Vada
Urad dal vadas deep-fried and soaked in sugar syrup, a simple sweet vada.
Spicy Vada
A crisp rice-and-lentil vada spiced with dried red chili and asafoetida, fried until golden.
Madhur Vadai
A stiff maida, semolina, and rice flour dough studded with onion, flattened thin and deep-fried in small batches until crisp.
Masal Vadai
Coarsely ground chana dal with onion, ginger, and green chili, shaped and deep-fried into crisp vadais.
Medu Vadai
Classic urad dal batter, ground frothy and hand-shaped into rings, deep-fried until crisp -- the everyday South Indian vadai.
Milagu Vadai
A coarse urad dal batter studded with cracked pepper and cumin, shaped by hand and deep-fried -- the vadai traditionally strung into garlands for temple offerings.
Mor Kuzhambu Vadai
Freshly fried vadai soaked in a spiced coconut-and-buttermilk kuzhambu until soft.
Mullangi Vadai
Grated radish mixed with a ground chili-coriander paste and rice flour, flattened thin and deep-fried until crisp.
Mysore Vadai
A coarse batter of four ground dals studded with cashew and melon seeds, shaped and deep-fried like vadai.
Pattani Curd Vadai
Urad dal vadai stuffed with a spiced, mashed green pea filling, deep-fried and soaked in curd.
Perugu Vadai
Rice flour scalded in whisked curd, kneaded with chili paste and chana dal, flattened and lightly fried until just golden -- meant to stay soft, not crisp.
Pulusu Vadai
Parboiled rice ground with chili, cooked pumpkin, and tamarind into a tangy batter, mixed with chana dal and deep-fried.
Special Curd Vadai 1
Urad dal vadai stuffed with a coconut, cashew, almond, and raisin filling before frying, then soaked in curd.
Special Curd Vadai 2
Urad dal vadai batter folded samosa-style around a minced ginger, chili, and herb filling, fried and soaked in curd.
Curd Vada
Fried urad dal vadas soaked in seasoned curd with ground coconut and a mustard-seed tempering.
Urad Dal Vada
The classic ring-shaped urad dal vada, light and fluffy inside with a crisp golden crust.