Vadas, a delightful Indian snack with a South African flair, are made from split peas and seasoned to perfection with a medley of ingredients, including chillies, onions, spring onions, coriander, and jeera seeds. Originating in South India, these savoury treats come in a multitude of variations, each with its unique shape and size. They’re cherished all over India and are a beloved choice for street snacking or breakfast. In South Africa, Vadas have found a special place, cherished as both a snack and an offering for prayers.
Indian vs. South African Vedas: In India, Vadas tend to be thicker and less crispy, offering a distinct mouthfeel. They carry a delightful taste, cherished by many. However, the South African adaptation adds an extra layer of crispiness that elevates the entire experience. The South African Vadas have captured hearts with their exceptional texture and flavour, making them a favourite for many, including me.
INGREDIENTS
(Makes 2-2 1/2 Dozen)
- 2 Cups of Pea Dhal (Yellow Split Pea)
- 8 Dried Red Chillies
- 4 Finely Chopped Green Chillies ( More can be added if you prefer them spicy)
- 1 1/2 Finely Diced Onions
- 2 Teaspoons of Salt
- 2 Teaspoons of Roasted and Crushed Jeera Seeds
- 20g Finely Chopped Coriander
- 20g Finely Chopped Chives
- Vegetable Oil for Frying
- Bowl of Water
METHOD
- Begin by washing the pea dhal and let it soak overnight. In the same water, add the dried red chillies.
- The next day, drain the water and grind the pea dhal and dried red chillies in a food processor until it’s coarse. It should have a texture slightly bigger than a grain of sand. You’ll know it’s ready when you can shape it into a ball.
- Add the finely chopped green chillies, coriander, chives, and onions to the ground pea dhal. Mix everything thoroughly.
- Season the Vada mix with crushed jeera and salt.
- To shape the Vada, wet your hands. Take a heaped tablespoon of the mixture, roll it into a ball, and then flatten it. You can make them as thin or as thick as you prefer.
- Make a hole in the center and drop it into the oil. The water on your hands will make it easier to work with the Vada mix and prevent sticking.
- If you’re new to shaping Vada, practice in the same bowl of the mixture. Take some of the mixture, roll it into a ball, flatten it on your palm, poke a hole in the center, and then slide it into the bowl. Once you’re comfortable, start frying.
- Fry the shaped Vadas in vegetable oil until they turn golden on both sides. Keep the oil at medium heat.
- Drain the freshly fried Vadas on newspaper or a paper towel, and enjoy them while they’re still hot.
Savour the taste of South Africa with these crispy Vadas. This easy recipe lets you enjoy these golden delights with minimal effort. Perfect for sharing and enjoying with friends and family.
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