 The "vada" is made from "dal", lentil or potato flours rather than wheat flour.In North India, it is in the form of a bulging disc called "dahi-vada", and is soaked in curd, sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney.In South India, a vada is eaten with "sambar" and a coconut chutney.