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Vadai (also spelled vada or vadai) is a South Indian fritter, typically made from lentils, that is deep-fried until crispy. It's a popular snack and breakfast item, often served with coconut chutney or sambar. There are different varieties of vadai, often named after the type of lentil used, such as ulundu vadai (made with urad dal) or paruppu vadai (made with chana dal). Here's a more detailed explanation: Ingredients: Vadai are most commonly made with lentils (dal) like urad dal (black lentils), chana dal (split chickpeas), or a combination. Other common ingredients include onions, green chilies, ginger, curry leaves, and spices like pepper and cumin. Preparation: The lentils are soaked, ground into a batter, and then shaped into various forms, often round with a hole in the center like a doughnut (medu vada). The shaped batter is then deep-fried until golden brown and crispy. Variations: Different regions and communities have their own unique vada recipes, leading to diverse shapes, sizes, and spice combinations. Serving: Vadai is commonly enjoyed as a breakfast item, snack, or as part of a meal, often paired with chutneys like coconut chutney, or with sambar, a lentil-based vegetable stew. Cultural Significance: Vadai is a significant part of South Indian cuisine and culture, and is often associated with celebrations and festivals. The popular Tamil phrase "Vadai Poche" (meaning "the vadai is gone") is also a cultural reference in some contexts, according to Medium.
