Crispy Delights: 7 Vada Recipes Every South Indian Snack Lover Must Try

Some snacks just have a chokehold on your memory. For me, it’s vada.

Hot, crispy, and served with a generous side of coconut chutney or piping hot sambar. Vada is that perfect in-between meal. Not quite breakfast, not quite dinner, but always just right with tea or when guests come over.

And here’s the fun part: vada isn’t just one thing. There are so many regional and creative versions beyond the usual medu vada.

Here are 7+ vada varieties that every South Indian snack fan (or aspiring one) should try at least once.

1. Thavala Vada

Originating from Tamil Brahmin kitchens, this vada is made with a mix of rice and lentils, soaked and ground, then deep-fried to golden perfection. The texture is coarse, crunchy outside and soft inside, with a nutty, savory bite.

Best for: Temple-style snacks or tiffin.

2. Medu Vada

The classic. Urad dal-based, fluffy inside, crispy outside. Shaped with a hole in the middle (yes, it’s trickier than it looks), this is a must-try for anyone learning South Indian cooking.

Pairs perfectly with: Sambar and coconut chutney.

3. Onion Vada (Masala Vada)

Made with chana dal, chopped onions, curry leaves, and chilies—this vada is crunchy, spicy, and completely addictive. You’ll find it at every tea stall for a reason.

Great for: Rainy days with chai.

4. Lobia Vada (Black-Eyed Pea Fritters)

A lesser-known protein-packed version made with lobia (karamani). These are earthy, dense, and taste amazing with tomato or ginger chutney.

Why try it? A fiber-rich, filling snack that feels hearty.

5. Sabudana Vada

Popular in Maharashtra and during fasting days, sabudana vadas are light, crisp, and made with soaked tapioca pearls, potatoes, and peanuts.

Pro tip: Serve with green chutney and yogurt on the side.

6. Green Gram Vada (Pesarapappu Garelu)

Made with whole moong dal, these vadas are high in protein and easy to digest. Add onions and ginger to the batter for more flavor.

Best for: Light evening snack without the guilt.

7. Maddur Vade

Straight from Karnataka, this is a flat, crunchy vada made with semolina, flour, and lots of onions. Pan-fried or shallow-fried, it’s less greasy than others.

Why it stands out: No soaking or grinding required.

Bonus: Vazhakkai Kola Urundai (Raw Banana Fritters)

Technically not a vada—but let’s call it a close cousin. These are deep-fried balls made from raw banana, flavored with masala, and usually served in Chettinad-style meals.

Great as: Party appetizers or festive snacks.

What to Serve With Your Vada

Vadas shine when paired with the right dips. Here are a few combos that never miss:

• Coconut chutney (classic)
• Tomato Peanut Chutney (bold)
• Green chutney with yogurt (for sabudana vada)
• Hot sambar (especially with medu vada)

Spice, Crunch & Nostalgia in Every Bite

Whether you’re new to vada-making or grew up eating them every weekend, these varieties show how much depth and diversity Indian snacks really have.

Start with one, try a new one every week, and build your own vada ritual.