10 Type of Vada Variety in india

Keerai Vada: Packed with the goodness of spinach or other leafy greens, keerai vada not only adds nutrition but also a vibrant color and earthy taste.

Sabudana Vada: Prepared with sago pearls, potatoes, and ground peanuts, sabudana vada is a fasting favorite and a crispy, flavorful treat.

 Masala Vada: A spicy variation of the classic vada, masala vada includes additional ingredients like onions, green chilies, and curry leaves, providing an extra kick of flavor.

Dahi Vada: Soft lentil dumplings soaked in creamy yogurt and topped with various chutneys, dahi vada is a cooling and delicious snack enjoyed across India.

 Sambhar Vada: Soaked in tangy sambhar (lentil-based vegetable stew), these vadas are a popular choice in the southern regions, offering a delightful combination of textures and tastes.

 Medu Vada: Originating from South India, these savory delights are made from urad dal batter, deep-fried to golden perfection, and often served with coconut chutney.

Palak Vada: A healthier option, Palak Vada incorporates spinach into the batter, adding nutritional value and a vibrant green color to the crispy fritters.

 Rava Vada: Commonly found in South Indian breakfast menus, Rava Vada incorporates semolina or sooji into the batter, resulting in a unique texture and taste.

Parippu Vada: Predominantly enjoyed in Kerala, Parippu Vada features a blend of chana dal, onions, and spices, creating a crunchy exterior and a soft interior.

Cabbage Vada: A fusion of flavors, cabbage vada combines shredded cabbage with lentil batter, resulting in a crunchy exterior and a soft, flavorful interior.