GASD71

Vadai

 

In 800-300 BC vada is described in the Dharma Sutras as soaked, coarsly ground and fermented pulses, fashioned into various shapes and deep fried in ghee. (2)

 

Throughout literature several pulses have been used to make vadai but urud dhal has been the most favourable. This is what present day medhu vadai is made with.

 

Vadai is also a street food and is known to be available a tea stands. 

 

There are also several different varieties:

Keerai Vadai : contains spinach  

Paruppu Vadai: made with whole lentils

Rava Vadai: made with Semolina

 

(2) K.T Achaya, ‘A Historical Dictionary of Indian Food’ Oxford India, 1998, p. 258