Vada is a savoury fried snack from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings.
Alternative names for this food include wada, vade, vadai, wadeh and bara.
The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). 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). This is Wikipedia’s introduction to vada.
Vadas are really delicious and households need only the slightest excuse to make them. My vada today has the much touted moringa blossom as the main ingredient.
1 1/2 cups moringa blossom (murungaipoo), washed
1 cup Bengal gram (chana dal, kadalai parupu), soaked an hour previously
1 large onion, chopped fine
2-3 green chillies
1 tsp fennel seeds (saunf, perunjeeragam)
1″ piece of ginger (adrak, inji)
1 sprig curry leaves, chopped
2 tbsp coriander leaves, chopped fine
A pinch of turmeric powder
Salt to taste
Drain the Bengal gram and grind into a smooth paste (do not add water)
Grind ginger, fennel seeds and green chillies into a paste (do not add water)
Mix both pastes together
Add curry leaves, turmeric powder, coriander leaves, moringa blossoms and salt
Take a lemon sized ball of the dough
Using hands, shape into vada
Repeat for the remaining dough
Transfer to a steamer
Steam for 10 minutes
Transfer to an air fryer and ‘fry’ for 15-20 minutes or till vadas are golden brown
Serve warm with a chutney of your choice