5 Vadas From Different Regions of India You Must Try

Everyone in India adores eating vada, a distinct Indian fritter or fried dumpling, all year round. But because of its taste and mouth-watering flavour, it is particularly well-liked in the monsoons and winters. Vadas come in a variety of forms, and everyone should try each one at least once in their lifetime. There are numerous dishes, ranging from the Mumbai-based Vada Pav to the Rajasthan-based Mirchi Vada. Take a look at the different types of vadas that you must try:-

1. Medu Vada

The spongy South Indian morning staple has always been a core part of South Indian households. Black lentils or urad dal batter is used to make medu vada, which is then deep-fried in oil. You must taste this crispy vada served with sambhar and coconut chutney.

2. Mirchi Vada

These vadas, also called Jodhpuri Mirchi Vada, are among the most well-known street foods in Rajasthan. These deep-fried vadas are made by slicing green peppers, stuffing them with masala aloo filling, and coating them in besan batter. Tangy tomato chutney goes great with these vadas.

3. Moong Dal Vada

This popular snack is found both in the northern and southern parts of India. These moong dal vadas have a crunchy exterior and a soft interior. It is served with green chutney and you can also try it with tomato sauce.

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4. Batata Vada

This is a popular item on the streets and in canteens all year round. It's the ideal snack to eat when the cravings start. A thick besan (chickpea flour) batter covers the spicy, mashed potatoes in the Maharashtrian snack, which is then deep-fried till golden. It is served with spicy-tangy tamarind and coriander chutney.

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5. Sabudana Vada

A popular Maharashtrian snack known as sabudana vada is made from tapioca pearls and lots of spices. People often eat it as a snack during Navratri as a vrat food item. The flat patty-shaped vada, also called sago vada in the south, is made stuffed with mashed potatoes and coriander leaves.

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