Crispy Urad Dal Vada
A popular South Indian savory fritter made from fermented black gram lentils, featuring a crispy exterior and a soft, fluffy interior.
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Ingredients
- 1 cup Urad Dal (Whole black gram, dehusked)
- 2 pieces Green Chilies, finely chopped
- 1 inch Ginger, finely grated
- 10 leaves Curry Leaves, chopped
- 1 teaspoon Whole Black Peppercorns
- 1 pinch Asafoetida (Hing)
- 2 tablespoons Rice Flour(optional)
- 3/4 teaspoon Salt
- 1 tablespoon Fresh Coconut Pieces, finely chopped(optional)
- 2 cups Vegetable Oil for deep frying
Instructions
- 1
Wash the urad dal thoroughly and soak it in water for at least 4 hours to ensure the lentils are soft.
- 2
Drain the water completely and grind the dal into a thick, smooth paste using very little ice-cold water (1-2 tablespoons at a time).
- 3
Transfer the batter to a bowl and whisk vigorously with your hand for 5 minutes to incorporate air, making the batter light and fluffy.
- 4
Add the chopped green chilies, ginger, curry leaves, peppercorns, hing, salt, and rice flour to the batter and mix well.
- 5
Heat oil in a deep frying pan over medium heat; check readiness by dropping a small bit of batter—it should rise immediately.
- 6
Wet your palms with water, take a small portion of batter, flatten it slightly, and use your thumb to make a hole in the center.
- 7
Gently slide the vada into the hot oil and fry until both sides are golden brown and crispy.
- 8
Remove the vadas with a slotted spoon and drain on paper towels before serving hot with coconut chutney.
Nutrition per Serving
285
Calories
9g
Protein
24g
Carbs
18g
Fat
6g
Fiber
1g
Sugar
440mg
Sodium
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