Science explains why vadas have a hole: even cooking & crispiness!

If you've ever enjoyed a crispy, golden vada with your morning chai, you may have noticed its distinct doughnut-like hole in the centre.

While it might appear to be just a traditional or decorative feature, there's a smart bit of culinary science behind it.

That hole does more than give the vada its familiar shape—it plays a key role in how the snack cooks, helping it fry evenly, stay crisp on the outside, soft on the inside, and even drain off extra oil. Here's why the design of the vada is a small but brilliant example of cooking logic.

Does the hole help with cooking?

Yes, it does. The hole allows hot oil to reach both the outer and inner parts of the thick batter. This ensures even frying, preventing a scenario where the outside becomes overly crisp while the centre remains undercooked.

What impact does it have on texture?

The hole increases the surface area exposed to the oil, which results in a golden, crunchy exterior and a soft, properly cooked inside. This contrast in texture is part of what makes vadas so satisfying.

Is it similar to a doughnut?

Very much so. Just like doughnuts, vadas benefit from a central hole to distribute heat evenly throughout the snack. It's not just about appearance—it's a functional choice.

Are there any other advantages?

Shape retention: The hole helps the vada keep its structure during deep frying.

Oil drainage: The central opening allows excess oil to escape, resulting in a less greasy snack.

Even cooking: The shape helps avoid raw or doughy centres, which can happen with thicker batter-based foods.

So, is the hole just a tradition or is it based on science?

It’s actually both. The vada’s iconic ring shape is the result of generations of cooking wisdom combined with practical food science. The next time you enjoy a hot, crispy vada, remember—the hole isn’t just a design choice. It’s a clever detail that makes every bite just right.