Urad Dal Vada Recipe – Crispy Indian Lentil Fritters with Spinach

Last Updated on 4 months by Neha Deshmukh

Urad Dal Vada Recipe – Crispy Indian Lentil Fritters with Spinach

Hey everyone! If you’re anything like me, you absolutely love a good, crispy vada with a steaming cup of chai. Today, I’m sharing my go-to recipe for Urad Dal Vada – these lentil fritters are seriously addictive, especially with a touch of spinach for extra goodness. I first made these for a Diwali get-together and they were a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t just any vadas. They’re wonderfully crispy on the outside, fluffy on the inside, and packed with flavour. The spinach adds a lovely freshness and a boost of nutrients, making them a little bit special. Plus, they’re surprisingly satisfying – perfect as a snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to make these delicious Urad Dal Vadas:

• 1 cup urad dal (approximately 180g)
• Water for soaking
• 3-4 tbsp water for grinding (approximately 45-60ml)
• 1 tsp rice flour (approximately 5g)
• Salt to taste
• 1 green chilli, finely chopped
• 1 inch ginger, grated
• ?? Onion, finely chopped (about ½ medium onion)
• 3 tbsp coriander leaves, chopped (approximately 15g)
• 1 cup palak / spinach leaves, finely chopped (approximately 30g)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Urad Dal: The Heart of the Vada
Urad dal (split black lentils) is the star here. Make sure you use good quality dal for the best flavour and texture.

Rice Flour: Achieving the Perfect Crisp
Don’t skip the rice flour! It’s the secret to that lovely, crispy exterior. A little goes a long way.

Spinach (Palak): A Nutritious Addition
I love adding spinach – it makes these vadas a little healthier and adds a beautiful colour. You can use other greens too, like methi (fenugreek leaves) if you prefer.

Regional Variations in Spicing

Vada recipes vary so much across India! Some families add curry leaves, others a pinch of asafoetida (hing) for digestion. In South India, you’ll often find a touch of red chilli powder added directly to the batter. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get down to making these beauties!

First, soak 1 cup of urad dal in plenty of water for 3-4 hours. Don’t go over 4 hours, or the batter can get too watery.

Next, drain the soaked dal really well. Then, grind it into a smooth, thick paste using 3-4 tablespoons of water. You want it to be quite thick – almost like a paste for pakoras.

Transfer the batter to a bowl and now comes the fun part – beating! Beat the batter vigorously in a circular motion for about 5-7 minutes. This incorporates air and makes the vadas super fluffy. Trust me, it’s worth the effort!

Add the rice flour and salt to the batter and mix well. To check the consistency, drop a tiny ball of batter into a glass of water. If it floats, you’re good to go!

Now, fold in the chopped green chilli, grated ginger, chopped onion, coriander leaves, and chopped spinach. Mix everything gently but thoroughly.

Heat up your oil for deep frying. It should be medium-hot – not too hot, or the vadas will burn on the outside before cooking through.

Wet your hands with a little water. This prevents the batter from sticking. Shape the batter into small, round discs with a hole in the centre.

Carefully drop the vadas into the hot oil, a few at a time. Fry them until they’re golden brown and crispy all over, turning occasionally.

Remove the vadas with a slotted spoon and drain them on paper towels to remove any excess oil.

Serve hot with your favourite chutney or sambar!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Urad Dal Vada:

Achieving Fluffiness in the Batter
The key to fluffy vadas is really beating the batter. Don’t skimp on this step!

Frying to Golden Perfection
Maintain a medium heat while frying. If the oil is too hot, the vadas will burn. If it’s too cold, they’ll absorb too much oil.

Variations

Want to switch things up? Here are a few ideas:

Vegan Urad Dal Vada
This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Urad Dal Vada
This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)
Adjust the amount of green chilli to your liking. For a milder vada, remove the seeds from the chilli. For a spicier kick, add a pinch of red chilli powder. My friend, Priya, loves to add a finely chopped Serrano pepper!

Festival Adaptations (Ganesh Chaturthi, Diwali)
These vadas are a staple during festivals like Ganesh Chaturthi and Diwali. You can make a larger batch and serve them to guests.

Serving Suggestions

These vadas are amazing on their own, but they’re even better with:

• Coconut chutney
• Tomato chutney
• Sambar
• A cup of hot chai

Storage Instructions

Leftover vadas can be stored in an airtight container at room temperature for a day. They’re best enjoyed fresh, though! You can also reheat them in a preheated oven or air fryer to crisp them up.

FAQs

Let’s answer some common questions:

What type of oil is best for frying Urad Dal Vadas?
I prefer using groundnut oil or vegetable oil for frying. They have a high smoke point and give the vadas a nice, crispy texture.

Can I make the vada batter ahead of time?
You can make the batter a few hours in advance, but it’s best to fry the vadas immediately after adding the spinach and other ingredients.

How do I prevent the vadas from absorbing too much oil?
Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, draining the vadas on paper towels helps remove excess oil.

What is the purpose of adding rice flour to the vada batter?
Rice flour helps bind the batter and gives the vadas a crispy texture.

Can I use frozen spinach in this recipe?
Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before chopping it.