Vada — or vadi — refer to a variety of fried savories or snacks that are very popular in southern India. They are commonly made with dals and spices, sometimes potatoes, and are typically served up with chutneys or soupy vegetable sambars. Enjoyed for breakfast, as a snack or appetizer, or along with a meal, vadas are always welcomed.
On the rare occasions that I do order out from or visit an Indian restaurant, I always make a point of trying out the smaller bites available on the menu. Unfortunately, the city I live in is sadly lacking in quality Indian restaurants. The menus are limited, seem never to change for years on end, and all of the “curries” seem cooked in the same sauce, with more or less cayenne added according to whether the dish is requested as mild, medium or hot.
On the upside, I like to cook and explore, so I can make my own creations at home that pretty much always turn out better than those I could purchase prepared elsewhere. These vadas feature plenty of fresh coriander, chickpea flour and, of course, spices. The mixture is cooked or steamed first before cooling and frying. I shallow fried these vada rather than deep-fry them to cut down on the oil content. They make for a nice snack or appetizer along with chutney or tomato sauce or a meal accompaniment. They do come with the highly addictive label.
|Coriander and Chickpea Flour Fritters (Kothimbir Vada)|
|Recipe by Lisa Turner
Cuisine: South Indian
Published on November 18, 2016
Golden-brown fried chickpea flour fritters loaded with fresh coriander and spices
Makes about 24 1 1/2 inch squares
Other Indian savories you are sure to enjoy:
Mung Dal Vada
Savory Chana Dal Fritters with Tomatoes and Spices
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Baked Mini Vegetable Chickpea Samosas