Collection of South Indian Vada and Bondas Recipes

Vada 'n Bonda Recipes

Vada originates from South Indian states of Tamil Nadu and Karnataka but now it's popular everywhere. The most popular one is that the Vadai from Tamil Nadu or the Uddina Vade from Karnataka: Similar to a doughnut, a circle with a hole within the center

Traditionally Vadais are prepared during festivals alongside other dishes. But it is now a common sight in most Indian Fast-Food restaurants nowadays...Popular variations of Vada are Masala vada, Maddur vada, Bonda, Dahi Vada, etc etc..

Find interesting and tasty vada and bonda recipes here.

Medu Vada

White urad dal 1 Cup
Crushed black peppercorn 1 tsp.
Asafoetida ¼ cup
Cumin seeds 1 tsp.
Curry leaves 8-10 nos.
Oil for deep frying
Salt
Wash and soak urad dal for 6 hours. Grind into a fine paste.
Add salt, asafoetida, curry leaves, cumin seeds, and crushed peppercorns to the batter and mix well. Heat oil in a Kadhai.
Wet your palms and take batter into the palms. Shape into a ball and make a hole with the thumb in the center like a doughnut. This is now called a vada. Fry the vadas deep in medium hot oil until they are golden brown and crisp. Serve hot with chutney made from Sambhar and Coconut. 

Masala Vada

1 cup yellow gram (chana) dal
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chilies finely chopped
1/2 tsp. cumin seeds
oil for deep fry
Makes About 12-15 vadas

Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside, grind the rest, coarsely. Mix all other ingredients, including the whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make rounds with moist palm-shaped pattie.  Let carefully into the hot oil. Fry first one side then the opposite till golden brown. Serve warm with green chutney, tamarind, or ketchup. 

Maize Vada

Maize - 200 gms
Besan- 3 Tblsp
green chilies chopped- 3 to 4
Onion chopped - 1
Salt - 1 tsp
coriander leaves- 25 gms, chopped
lime juice- 1 tsp
Oil - for frying
Soak maize in hot water for 8-10 hours. After that grind the maize into a fine paste. Add besan, onion, salt, coriander leaves, lime juice, and mix well. Heat oil in a frying pan. Make 2 inch long vadas and deep fry in medium flame. Serve hot.

Cabbage Vadai

Urad Dal - 1 cup
cabbage finely chopped - 1 cup
salt - 3-4 tsp
Oil - for frying
Soak 1 cup of urud dal for 1 hour and grind into a thick fine paste. To 1 volume of this add 1 volume of finely cut cabbage pieces, add salt - 3/4 spoon and mix well. Take a sheet of plastic paper and put even balls of this size and flatten it.  Deep fry this in boiling oil. Turn over until
golden brown in color and it is fully cooked.

Dahi Vada (Vada in curds)

1/2 cup Urad dal
1/2 Moong dal
1 cup Yogurt(fresh)
Spices to taste (cumin and paprika)
Oil for frying
1/4 cup Milk

Clean the dal, wash and soak for 4 hours in water. Blend in blender at medium speed using the minimum amount of water required to stay paste moving freely. Add salt and start heating oil. Drop spoonfuls of batter within the hot oil employing a large tablespoon. Fry until golden brown. (shape should be like normal vada) Drop-in water. Let it soak till ready to serve. Beat yogurt with milk. Add spices according to taste. Squeeze out the vada water, then add the yogurt.  Serve hot.

Vermicilli Vada

Vermicelli 1 cup
Yogurt 1 cup
Red chilies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
A small bunch of Cilantro washed and finely chopped. 
Cooking Oil for frying

Soak vermicelli in yogurt for one hour. Grind ginger, garlic, red chilies, cloves, and salt finely. Mix this with the soaked vermicelli. Add chopped onions, curry leaves, and cilantro to this. Make small balls in oil, and fry deeply. Serve hot with tomato sauce.

Sabudana vada

Sabudana- 1 cup
Rice powder- 1 tbsp
Potatoes - 3
Onion - 3
A small quantity of Groundnut powder
Green chili - 2 or 3
Ginger-a small piece
Cumin seeds - 1 tsp
Mustard - 1 tsp
Salt to taste
Wash the sabudana thoroughly and spread it on a plate. To see that grains will not adhere together move your hand over it for some time. Smash the baked potatoes and mix it with onion, ginger, rice powder, groundnut powder, and heated oil after adding cumin seeds and mustard to it. Then roll the fistful of potato mixture on the sabudana and boil it in refined oil till it gets slightly red. Now crunchy vada is ready for eating.

Potato Bonda

1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big one's Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder 1/4" piece Ginger
1 small bunch Coriander leaves combine
2 tsp Salt
Oil
Filling

Mix potato buds and 1/2 teaspoon of salt with 1 cup of predicament. Finely chop ginger, chilies, coriander leaves, and onion. Heat oil and add mustard seeds (about 5 Tbsp).  Add the chopped ingredients, and fry until brown onions. Add the carrots, peas, turmeric, and 1 tsp of salt and cook for about 10 minutes on low heat. Add potato (now mashed) and
fry for 5 minutes. Remove from heat, add juice, and let cool.

Vada Batter
Combine gram flour, 3 cups of oil, 3/4 cup water, 1/2 cup salt, leaven and mix well after the batter is ready, make small balls out of the batter. filling and roll them in the batter. Next, fry it in hot oil. You will get about 20-30 small bones.

Mysore Bonda

1 cup maida
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon filled with rice flour
Sour curd ( to form the batter)
Salt to taste
A pinch of bicarbonate of soda 
Chopped coriander leaves (optional)

Mix all of the above ingredients using the curd to a consistency of bajji dough.  Keep this aside for 3 hrs. Heat some oil during a frypan. Drop the batter in oil when the oil is hot enough, and fry them deeply until golden brown. Serve hot with green chutney or ketchup. confirm the curd is sour enough.

Rava Bonda

Rava - 3 Cups
Rice Flour - 1 Cup
Curd - 1 Cup,
Cashew Bits,
Green Chillies 3pcs,
Salt to suit taste,
Oil for frying.
Mix roasted Rava, Rice flour, Curd, salt, Cashews, and Green Chillies to urge a semi-solid batter. Take small balls and deep

fry it in Oil. If needed, coconut gratings are often added to the batter. Remove from the frypan after the balls become golden in color. Serve it with Coconut Chutney.