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  • Sia's Corner said ... idli+chutney+sambar+uddin vadas are the best combos.

    Roasted Chana Daal Chutney

  • India would be wise to start promoting the delicious and fresh cuisines that are found in its southern regions like the banana-leaf sadya thalis with its delectable coconut chutneys, idlys (lentil cakes) and vadas (donut fritters) or the rice and black lentil crepe dosa stuffed with masala potatoes and onions.

    Paul Rockower: Indian Gastrodiplomacy to Help Feed Perceptions of an Emergent India

  • Falafels are made with soaked Kabuli chana/chickpeas where as we use chana dal for our dal vadas.


  • Falafel differs from our dal vadas to begin with only the raw material.


  • Most Mumbaites may prefer to buy their dal vadas instead from the food counters at the railway station or their favorite hole in the wall shops near home, 2 pieces for Rs. 10.


  • I prefer to eat at home whether dal vadas or Falafels.


  • Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.

    Dahi Vadas and an award....Updated

  • You can also make the vadas very small and serve as a Raita dish.

    Dahi Vadas and an award....Updated

  • If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.

    Dahi Vadas and an award....Updated

  • I feeling like digging in to those creamy soft dahi vadas, yummy!

    Dahi Vadas and an award....Updated


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