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. 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) and
uzhunnu 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 due to its resemblance to a tortoise. Other names include
masala vade (
Kannada) and
parippu vada (
Malayalam).
Paruppu vada is made with
yellow split peas, green chillies, whole red chillies, onions and salt. •
Maddur vade, an onion vada unique to the state of
Karnataka. It is especially well known in the
Maddur town of
Karnataka and has a 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), and without a hole in the middle. It 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 snack. •
Ambode, made from split chickpeas without the seed coat, i.e.
kadale bele in Kannada. • Mosaru vade, made by cooking a vada normally, and then serving the vada in a mix of
dahi (yogurt) and spices. •
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. •
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 common in Maharashtra, made from pearl
sago. •
Thavala vada, a vada made with different types of lentils. •
Keerai vada (spinach vada) is made with spinach-type
leaf vegetables along with lentils. •
Batata vada (potato vada). Often served in the form of
vada pav, with a
bun (known as a
pav) and
chutney; common
street food in
Maharashtra, especially in Mumbai. •
Keema vada, a vada made from minced meat, typically smaller and more crisp than other vada types with no hole in the middle. •
Vada curry or
vada sambhar is a gravy dish that is made with prepared vadas blended with a vegetables in a curry or a gravy format. •
Bhajani cha vada: a vada made from a flour made from
bajri,
jowar, wheat, rice, channa dal, cumin, and coriander seeds; a speciality of Maharashtra. •
Doubles: a snack made with two baras filled with curry
channa (curried chickpeas) and various chutneys. File:PalakVada.jpg|Palak vada File:Uzhunnu vada.jpg|
Medu vada or uddina vada Parippuvada 2011.jpg|Masala vada or paruppu bada or 'aamai' tortoise vadai File:Batata Vada.jpg|Batata vada File:Medur Vada 2.jpg|Maddur vada File:Neem Flower Vada.jpg|Neem flower vada File:Ulundu vada.jpg|Ulundu vada File:FOOD Doubles 2.jpg|A Trinidadian
doubles that consist of two baras filled with curried channa File:Bhalla Papri Chaat with saunth chutney.jpg|
Bhalla papri chaat in
dahi (yogurt) with
saunth chutney File:Dadvada.jpg|Dadvada ==See also==