Vada, also known as Garelu in Andhra Pradesh, stands out as a beloved South Indian breakfast staple. Frequently enjoyed alongside sambar and chutneys, Vada is sometimes referred to as the Indian Donut or a healthier counterpart to the traditional donut.

The various Indian states offer distinct variations of Vada. Some regional renditions, such as Ulli Garelu and Masala Garelu, have become popular as street food and are relished as evening snacks. On the sweeter side, Teepi Garelu or Pakam Garelu presents a delightful sweet version of the traditional Vada, often served as a dessert in South India. The versatility of Vada, transitioning seamlessly from breakfast fare to snack and dessert categories, contributes to its unique status in Indian cuisine.

Here are few most popular variations.

• Medu Vada (South India): A staple in South Indian cuisine, Medu Vada is made from urad dal (black gram) batter, seasoned with spices, and deep-fried until crispy. It typically features a central hole, giving it a doughnut-like appearance. Variations include Masala Vada, where additional spices and herbs are added to the batter.

• Dahi Vada (North and South India): Similar to Medu Vada made from urad dal batter but soaked in yogurt and topped with various chutneys and spices. It’s a popular dish during festivals.
• Sabudana Vada (Maharashtra): A popular fasting dish in Maharashtra, Sabudana Vada is made from soaked tapioca pearls mixed with mashed potatoes, peanuts, and spices. It’s deep-fried to a golden brown and is a common snack during festivals like Navratri.
• Ulli Garelu (Andhra Pradesh): This Andhra Pradesh specialty is a type of vada made with urad dal and finely chopped onions. The onions add a distinct flavor, and the vadas are deep-fried to perfection.
• Keerai Vada (Tamil Nadu): Keerai Vada from Tamil Nadu incorporates finely chopped spinach or other leafy greens into the vada batter. This adds both nutritional value and a vibrant green color.
• Dal Vada (Gujarat): In Gujarat, Dal Vada is made with soaked and ground chana dal (split chickpeas) mixed with spices. These vadas are deep-fried until crispy and are enjoyed with chutneys or in a sandwich.
• Maddur Vada (Karnataka): Originating from the town of Maddur in Karnataka, these vadas are made with a mixture of semolina (rava), rice flour, and maida (all-purpose flour). They often contain chopped onions and curry leaves.
• Masala Garelu (South India): Masala Garelu, a delightful variation of the traditional Garelu or Medu Vada, stands out as a unique rendition in the diverse world of Indian snacks. Hailing from South India, Masala Garelu adds an extra layer of flavor to the classic vada recipe. The preparation involves soaking urad dal (black gram) and rice, grinding them into a batter, and infusing the mix with a tantalizing masala blend comprising green chilies, ginger, curry leaves, and cumin seeds.
• Teepi Garelu (South India): Teepi Garelu, also known as Sweet Garelu or Sweet Medu Vada, represents a sweetened variation of the classic South Indian Garelu. This delightful dish showcases the versatile nature of vadas, moving beyond the traditional savory realm into the realm of desserts.