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18 recipes

45 Vada Recipes, Collection of South Indian Vada Recipes

We have a large collection of  different types of Vadas. Yes, it's clearly evident that Vada and the different types of Vada recipes are super popular not only in South India but all across our lovely country. 

Vada is to South India what Samosa is to the North! Vada is a crispy deep-fried snack made with a dal-based batter. For hardcore vada lovers, not a day passes without having it with breakfast or lunch, or as an evening snack. A sumptuous breakfast platter generally combines Idli, Dosa or Ven Pongal with a ‘single vada’, which is how a single piece of hot and crisp Urad Vada ( Medu Vada ) is fondly called.

Breakfast, Vada Recipes

When you have breakfast in a South Indian restaurant, even in the remote villages, you will be fascinated to see the waiter reel out the list of breakfast combos, almost all of them featuring medu vada !

Evening Snack, South Indian Vada Recipes

In the evening, South Indians love to have just about any type of vada with their coffee or tea, but all-time favourites are the Masala Vada and piping hot Rava Vada or Rasam Dal Vada.

On a hot day, who can resist Curd Vadas – urad vadas soaked in curd and topped it with crispy boondi! Indeed, there is no end to the many delightful moments that you can share with the versatile vada!

Famous in the Mysore region, the Maddur Vada is a classic evening snack.

Keerai Vadai is a crispy dal vada, perked up with chopped amaranth leaves and best had with coconut chutney. Then there is Lehsuni Vada which can be served as a starter and can be served between ladi pav.

A festive lunch on the other hand would be incomplete without an appetizing Chana Dal Vada served along with the sweets.

Healthy Vada Recipes

Oats and Moong Dal Dahi Vada is a healthy snack – a non-fried version of dahi vadas, which can be enjoyed. Fibre from the oats and calcium from curds makes this a nourishing yet low-fat treat.

Also try our Low Cal Medu Vada cooked in an appe mould with minimal oil.

Explore many delightful vada recipes in this section.

Enjoy our Vada Recipes and exciting South Indian Recipes articles below.

995+South Indian Recipes
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125+South Indian Breakfast
45+South Indian Chutney
175+South Indian Curries / Subzis
125+South Indian Dosa
125+South Indian Idlis
10+South Indian Pachadi, Raita
5 South Indian Pickle
10+South Indian Podis
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50+South Indian Sambar
45+South Indian Snacks
90+South Indian Sweets
15 South Indian Uttapam


masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with images below. masala vada is an all-time favourite evening snack across Tamil Nadu. Come to South India, especially Tamil Nadu, and you cannot miss the appetizing aroma of masala vadai being fried at tea stalls in almost every street corner! It is enjoyed hot with coconut chutney and a cup of tea or coffee. You will have no difficulty in getting it, because it is available in every tea stall, most bakeries and restaurants too. However, there is nothing like homemade South Indian masala vada, made with chana dal, fennel seeds, onions and other readily available ingredients like curry leaves and green chillies. To make masala vada, soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside. Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside. Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney. Prepare this South Indian snack on a weekend, and you will find the whole family flocking around the stove for more of these hot and spicy vadas. Tips for masala vada. 1. Drain the soaked chana dal very well. Moisture remaining behind in the chana dal will make binding the mixture difficult. 2. Shape them flat to enjoy their crispiness. 3. Deep-fry the vadas on a medium flame so they cook evenly from outside as well as inside. Serve with Coconut Chutney or Tomato Chutney. Enjoy masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with photos and recipe below.

instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images. The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada | Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas. This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful. Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside. Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.

cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with 20 amazing images. Cabbage Vada are mouth-watering deep-fried vadas of crushed chana dal and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander. Cabbage Vada will make a wonderful after school snack for kids or a tea-time treat for elders. Cabbage Vada is a popular winter snack and monsoon snack had with tea or coffee. This crispy South Indian Cabbage Vada is best had with coconut chutney. Notes on cabbage vadai recipe. 1. Add the finely chopped cabbage. We have used green cabbage, you can also use red cabbage. Ensure to keep the vegetable pieces small and not too chunky that it becomes difficult to cook the vegetable or bind them with other ingredients. 2. Add besan and salt. Besan helps in binding together all the ingredients. You can even make use of rice flour or refined flour. 3. Divide the cabbage vadai mixture into 20 equal portions. 4. Note that thick doesn’t cook well from inside. So lightly flatten it between your palm. 5. Fry on one side till they turn golden brown in colour on a medium flame. Always fry over medium heat and not high or else the vada will cook from outside but, not inside. Also, frying them on a low flame will make the cabbage dal vada hard. Learn to make cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with step by step photos and video below.

tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with 30 amazing images. tava alasanda vada is a popular Andhra snack. Learn to make tava chawli non fried vada. Here is a traditional alasanda vada from Andhra cuisine that uses boiled chawli to make scrumptious non-fried black eyed beans tikkis. While the original version is deep-fried, this tava alasanda vada is happily tava-fried with very little oil so you can relish it without any worries. Chawli is often used in subzis, but rarely is a snack using this nutritious bean in tava alasanda vada! Also, since rice flour is unsuitable for diabetics, we have used whole wheat flour for binding tava alasanda vada instead. With the crunch of onions and many tasty ingredients like coriander, ginger and garlic, this tava alasanda vada sure is a yummy treat for your palate – and a healthful one to boot. tava alasanda vada is rich in Thiamine, Folic Acid, Fiber, Protein, and Zinc. Try other healthy diabetic snacks like Methi Crispies or Adai. Serve healthy Andhra cowpea cutlet with green chutney. Enjoy tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with step by step photos.

A droolworthy snack that’s absolutely easy to make, the Masala Sweet Corn Vada is just perfect to have with a cup of tea on a rainy day. It has a very unique taste and exciting mouth-feel, thanks to the combination of crushed corn with onions, capsicum and garlic paste. A touch of chaat masala accentuates the masaledar flavour of this vada, leaving a warm, tongue-tickling feel on your palate. You can also have a go at other awesome rainy day snacks like the Mini Cabbage Vadas or Kand Na Bhajia.

oats and moong dal dahi vada recipe | non fried oats moong dal dahi vada | healthy oats dahi vada | with 39 amazing images. Learn how to make oats and moong dal dahi vada recipe | non fried oats moong dal dahi vada | healthy oats dahi vada | Our Indian snacks, especially the savoury ones, have a knack of making one overeat, only to feel guilty later. Not if you make them the smart way, at home. oats and moong dal dahi vada is one such brilliant snack – a non-fried version of dahi vadas, which can be enjoyed without any guilt! Fibre from the oats and calcium from curds makes this a nourishing yet low-fat treat. Being so flavourful by itself, healthy oats dahi vada does not even require calorie-laden meetha chutney for serving. Tips to make oats and moong dal dahi vada: 1. Do not soak the vadas for too long, else they might break. 2. Assemble the vadas just before serving then. 3. Baking powder makes the dahi vada soft and fluffy. Enjoy oats and moong dal dahi vada recipe | non fried oats moong dal dahi vada | healthy oats dahi vada | with detailed step by step images.

cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images. cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all. Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter. Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option. Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks. Also try other vadas like Instant medu vada and Rasam vada. pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal. Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos.

rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada | with 24 amazing images. rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada is a very popular South Indian snack, which has a unique taste and fabulous texture. Learn how to make instant sooji vada. To make rava vada, combine the semolina and curds in a deep bowl and mix well with your hands. Add all the remaining ingredients and mix very well with your hands. Cover with a lid and keep aside for 15 minutes. Add the baking soda and mix very well. Wet your hand. Place a portion of the mixture on your palm and flatten it slightly. Make a hole in the centre of the vada with your index finger. Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in oil. Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 4 to 5 vadas at a time. Serve immediately with coconut chutney. Moreover the Rava Vada, it is very quick and easy because you do not have to prepare a batter. So, you can make this without any fuss when a sudden guest arrives. The semolina-curd dough gives the Rava Vada a wonderful crispness while readily-available but thoughtfully combined ingredients like ginger, green chillies, herbs and coconut give it a lingering flavour and super aroma. Serve them hot with coconut chutney. Tips for rava vada. 1. Make sure that you mix the semolina and curd with your hands to get a smooth lump free mixture. 2. Using baking soda in exact proportion is necessary to get the perfect soft yet crunchy vada. 3. Ensure to wet your fingers and palm while shaping each vada. 4. You can fry 4-5 vadas at a time. Remember to fry them on a medium flame so they cook well from inside too. 5. Also do not make and keep them in a plate. You will not be able to slide them in hot oil then. You can also try other snacks like Malgapodi Idli and Masala Vadas. Enjoy rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada | with step by step photos.

chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with 28 amazing images. chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack is a crispy snack enjoyed by people of all ages. Learn how to make masala vadai. To make chana dal vada, clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well. Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and ¼ cup of water in a mixer and blend to a thick coarse paste. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands. Divide the mixture into 18 equal portions and roll each portion into a round flat vada. Heat the oil in a deep non-stick pan, deep-fry a few vadas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney. The moment a South Indian buys a cup of tea, he would also buy a plate of chana dal vada to accompany it! That is how popular this tasty South Indian Chana Dal Vada is. And not without reason. With loads of onions, coriander, green chillies and spices, this vada is a real tongue tickler. Not only that, the coarsely ground chana dal paste results in super crispy masala vadai that make you reach out for more... and more... The specks of whole chana dal in the vadas is truly enjoyable. While it needs no accompaniment, if you wish you can serve it with coconut chutney. Making chana dal vada Indian snack needs a little bit of planning as the chana dal has to be soaked for 2 hours. But once the soaking is done, the snack will be ready for serving in 20 minutes. Bonda , Thattai, Medu vada and Urad Dal and Vegetable Appe also make delicious evening tea snacks or snacks for entertaining when served with coconut chutney. Tips for chana dal vada. 1. Ensure to use Kashmiri red chillies – this is for colour and mild spice level. 2. While grinding, pulse the mixture for 5 seconds, pause and then grind again. Do not grind it continuously for too long, else the mixture might turn into a fine paste. 3. You can make the mixture and refrigerate it for 1 to 2 hours, but do not add salt as it might make the mixture slightly watery. Just before frying, add salt, mix and deep fry. Enjoy chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with step by step photos.

Jazz up your tea-time with this awesomely crunchy snack that hails from Karnataka. Very famous in the Mysore region, the Maddur Vada is a classic evening snack made by deep-frying a dough of mixed flours, semolina, onions and green chillies. For some extra crunch, it is common to throw in a handful of roasted peanuts or cashews too. This recipe requires absolutely no soaking or grinding, and can be made quickly without much advance planning or preparation. It has an attractive colour and appetizing aroma, and a taste that’s even better than your high expectations. Enjoy hot and fresh with a cup of steaming filter coffee.

Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas. The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil. You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas .

Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with amazing 17 images. Bonda is a South-Indian snack which has a lot many variations and we have got you the traditional Mysore bonda recipe. Everyone has their own way of making it and this is our Mangalore goli baje version. An awesome snack from the ever-busy kitchens of Mysore, the Instant Mysore Bonda is a deep-fried bhajiya made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies. Tips for Mysore bonda recipe. 1. Curds help in making the Mysore bonda light. 2. Grated coconut, chopped onions or other veggies can be added to perk up the Mysore bajji. 3. Add baking soda and salt to taste. The soda along with curd is the most important ingredient to make the Mangalore bonda soft and light. Add salt only when you are ready to fry the bondas. Resting the batter with salt for more time will make the batter runny and watery. This traditional South Indian bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. Making South Indian style bonda is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having Instant Mysore bonda in the monsoons. Mysore bonda tastes wonderful when served hot with chutney, and a cup of hot milky filter coffee! You can also try other South Indian recipes like the Masala Vadas and South Indian Filter Coffee. Learn to make Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with detailed step by step recipe photos and video below.

Crispy dal vadas dunked in hot rasam, this snack is sure to shake you awake! The tangy, spicy flavour of the rasam complements the texture as well as the taste of the chana dal vadas very well, resulting in a wholly satisfying experience! Here, we show you how to make chana dal vadas as well as rasam, and then how to assemble the Rasam Dal Vada. You can make the vadas earlier but make sure the rasam is piping hot when you dunk the vadas in them. You can also try other South Indian snacks like You can also try other South Indian snacks like Mysore Bonda or Thattai .

aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with 15 amazing images. aloo lehsun vada is made from besan, aloo, lots of garlic and chilli powder. Here, a mixture of potatoes and garlic is coated with a besan batter and deep fried, to get a Spicy Lehsuni Vada, which tastes great when served independently or between a pair of pav buns! I love having Mumbai roadside batata vada with sukhi lehsun chutney on the small crowded street of Mumbai leading to the train station. The Mumbai roadside batata vada is served hot on a paper plate with loads of spicy dry garlic chutney. The strong flavour of garlic transforms the soft and soothing potato into an exciting aloo lehsun vada snack! Notes on aloo lehsun vada 1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying. 2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls. 3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside. 4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy. 5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other. aloo lehsun vada can be served as a starter or evening snack with tea . Add to the garlicky notes by serving it with sukhi lehsuni chutney. It is important to serve aloo lehsun vada immediately because the top layer of besan tends to become thick after some time – it must be served immediately to relish the nice crispy texture. Try other vada recipes like Mini Cabbage Vadas or Mirchi Vada. Learn to make aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with step by step photos and video below.

Pyajo is a delicious snack, with a wonderful blend of flavours and textures. Crispy chana dal vadas are topped with a mildly-flavoured coconut curry and peppy chutneys, and finally garnished in an innovative way with crushed potato wafers and coriander. The coconut milk is thickened with besan and flavoured with a few whole spices, to make a creamy curry with a mild but appreciable flavour. The overall effect is so exciting that you will feel like licking your fingers after the plate is wiped off! Serve the Chana Dal Vada topped with Coconut Curry immediately on preparation while the vadas are crisp and the curry is warm.
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