VADAI – PATCHANANGAL (SNACKS)

Vadai is a category of savoury fried snacks. It is known by different names in different languages – wada, vade, vadai, wadeh and bara, refer to the same snack type.Different types of vadas are made from different ingredients, ranging from lentils to potatoes, chickpeas, rice flour, etc. 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). The most popular vadai is the ulundu vadai also called medu vada, which is made from dehusked blackgram dal. Rich in protein, the ulundu vadai is a favorite offering to the deity Kalabhairava, especially in the state of Tamil Nadu.

This snack finds mention in early Indian texts belonging to the Sangam period of Tamil Nadu and also in the Manasaollasa, a 12th century Sanskrit encyclopedia compiled by Someshwara II, who ruled over large parts of present day Karnataka. Many Indians, who were sent as indentured laborers to various Carribean islands, Mauritius, Fiji, etc. by the British, who now form an important part of the Indian diaspora there have made bara an important part of their
cuisine. Bara is made of split mung beans/green gram (moong dal).

Ingredients

Vadai (Vada) may be made from split dehusked or husked lentils/legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value.

Preparation

For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter. Other ingredients, such as cumin seeds, onion, curry leaves (sometimes previously sauteed), salt, chillies or black peppercorns are added. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation. The mixture is then shaped and deep-fried, resulting in vadas with a crispy skin and fluffy centre.

Vadais are preferably eaten freshly fried, while still hot and crunchy. They are served with a variety of dips including sambar, wet or dry chutneys and dahi/mor (yogurt/curds) Medu/ulundu vadai are typically served along with a main course such as dosa, idli, or pongal with coconut chutney and sambar as accompaniments.

RICE FLOUR VADAI

Ingredients:

Pure water – ½ padi

Salt – ½ palam

Pepper – ¼ palam

Cumin seeds – 1/8 palam

Grated coconut – 6 palam

Rice flour – ½ padi

Method:

Boil pure water in the stove. Add salt, pepper, cumin seeds, grated to the boiling water. Add
rice flour to the boiling water, stir well, remove from fire and put it on a tray and cool it. Apply oil on the fingers and mash the mixed flour well and make vadais. Fry it in ghee or oil and ook it.