Vegetable Vada
India • All Foods
How to Make Vegetable Vada (Traditional & Healthy Version)
Vegetable Vada is a classic Indian snack, loved for its crispy exterior and soft, flavorful center packed with mixed vegetables and aromatic spices. Originating from South India, particularly Tamil Nadu and Karnataka, this dish is a staple at tea time and is often served at family gatherings and roadside eateries. Vegetable Vada has charms that go beyond taste—it’s a celebration of seasonal produce, making the most of local sabzi (vegetables) and staples like besan (gram flour). The dish is synonymous with Indian hospitality, and during festivals like Diwali and Holi, Vegetable Vada finds its way into festive platters, enjoyed alongside spicy chutneys and piping hot chai. Its inviting golden hue and the blend of flavors from curry leaves, green chilies, and ginger make it an irresistible treat. Whether you enjoy it as an evening snack or as part of a light meal, Vegetable Vada stands out for its versatility and health-conscious approach, using minimal oil and nutrient-rich ingredients.
Ingredients(for 2-3 medium vadas per serving)
- 1 cup Besan (gram flour) (chana dal atta)
- 1/4 cup Grated carrot (gajar)
- 1/4 cup Finely chopped cabbage (patta gobhi)
- 1/4 cup Boiled and mashed potato (aloo)
- 2 tbsp Chopped onion (pyaz)
- 1-2 Green chilies (hari mirch, finely chopped)
- 2 tbsp Fresh coriander leaves (dhaniya patta, chopped)
- 1 tsp Ginger (adrak, grated)
- 1 tbsp Curry leaves (kadi patta, chopped)
- to taste Salt (namak)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder (lal mirch) - optional
- a pinch Baking soda (optional, for fluffiness) - optional
- 1-2 tbsp Oil (for shallow frying, use mustard or sunflower)
Instructions
- 1
In a large bowl, combine besan, turmeric, salt, and red chili powder. Mix well.
3 minutes
Sift besan to avoid lumps and ensure smooth batter.
- 2
Add grated carrot, cabbage, mashed potato, onion, green chilies, ginger, curry leaves, and coriander. Mix thoroughly.
5 minutes
Finely chop vegetables for even mixing and better texture.
- 3
Gradually add water to form a thick, sticky batter. Add a pinch of baking soda if desired for extra fluffiness.
2 minutes
Do not add too much water; batter should hold shape easily.
- 4
Heat oil on a tawa or heavy-bottomed pan over medium flame. Grease your palms, shape batter into small discs or balls.
3 minutes
Wet hands lightly to prevent sticking and shape vadas evenly.
Why This Dish is Healthy
Vegetable Vada is a healthy snack choice because it incorporates a variety of vegetables, increasing fiber and micronutrient intake. By shallow frying instead of deep frying, you reduce calorie and fat content. Besan (gram flour) is gluten-free and high in protein, supporting muscle health. Using minimal oil and fresh ingredients makes this snack light, easy to digest, and suitable for weight management and diabetes-friendly diets.
Vegetable Vada is rich in dietary fiber from assorted vegetables like carrot, cabbage, and potato. Besan is a source of plant-based protein and complex carbohydrates. This recipe provides essential vitamins (A, C, K) from fresh veggies and minerals like potassium and iron. Shallow frying reduces fat content compared to deep frying, making it suitable for calorie-conscious diets. Fresh herbs and spices add antioxidants, boosting overall immunity.
Pro Tips
- 💡Tip 1: Add a handful of spinach or methi leaves for extra nutrition.
- 💡Tip 2: Shape vadas uniformly for even cooking and attractive presentation.
- 💡Tip 3: Use mustard oil for authentic flavor and added health benefits.
Storage & Serving
Store Vegetable Vada in an airtight container for up to 1 day at room temperature. Refrigerate for up to 2 days and reheat on a tawa or in an oven for best texture. Avoid microwaving to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
