Urad Dal & Amaranth Vada Recipe – Authentic South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Urad Dal & Amaranth Vada Recipe – Authentic South Indian Snack

Hey everyone! If you’re anything like me, you absolutely love a good, crispy vada with a steaming cup of filter coffee. This urad dal and amaranth vada recipe is a family favorite – it’s something my grandmother used to make, and I’ve been perfecting it ever since. It’s a little bit of effort, but trust me, the results are SO worth it. These aren’t just tasty; they’re packed with goodness from the amaranth leaves!

Why You’ll Love This Recipe

These vadas are seriously addictive. They’re wonderfully crispy on the outside, soft and fluffy on the inside, and bursting with flavor. Plus, adding amaranth leaves (chaulai/chowli) gives them a lovely, subtle earthy taste and a boost of nutrients. It’s a fantastic way to sneak in some greens! They’re perfect for a snack, a light meal, or even as part of a festive spread.

Ingredients

Here’s what you’ll need to make these delicious vadas:

• 1 cup urad dal (approximately 200g)
• 1 cup amaranth leaves (chaulai/chowli), packed (approximately 85g)
• 2 green chillies, chopped
• 1 medium onion, finely chopped
• 3 pinches asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Urad Dal: Selecting and Soaking for the Perfect Texture

Urad dal (split black lentils) is the star of the show. Look for good quality, split urad dal that’s creamy white in color. Soaking is crucial – it softens the lentils, making them easier to grind into a smooth batter. I usually soak mine for 2-3 hours, but you can even soak overnight for extra smoothness.

Amaranth Leaves (Chaulai/Chowli): Nutritional Benefits and Regional Variations

Amaranth leaves, also known as chaulai or chowli, are a powerhouse of nutrients! They’re rich in iron, calcium, and vitamins. You can find them at most Indian grocery stores. If you can’t find amaranth, spinach can work in a pinch (see FAQs!).

Asafoetida (Hing): The Flavor Enhancer & Its Digestive Properties

Asafoetida, or hing, is a little goes a long way! It adds a unique savory flavor and is also known for its digestive properties – super helpful with fried foods. You can find it as a powder or a resin; powder is easier to use for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal for 2-3 hours. Once soaked, drain the water completely.
2. Now, grind the drained urad dal with the green chillies into a thick, smooth batter. Use as little water as possible – this is key for crispy vadas! I usually add water a tablespoon at a time.
3. Wash the amaranth leaves thoroughly and chop them finely. Don’t skip the washing – you want to get rid of any grit.
4. Add the chopped amaranth leaves, chopped onion, asafoetida, and salt to the urad dal batter. Mix everything really well until it’s all nicely combined.
5. Heat oil for deep frying in a kadai or deep frying pan. The oil should be medium hot – not too hot, not too cold.
6. Grease your hands with a little water. This prevents the batter from sticking. Take a lemon-sized ball of batter and shape it into a flattened disc with a hole in the center.
7. Carefully drop 3-4 vadas into the hot oil at a time. Don’t overcrowd the pan!
8. Fry them until they’re golden brown and crispy, flipping once or twice for even cooking.
9. Remove the vadas with a slotted spoon and drain them on paper towels to remove excess oil.
10. Serve immediately while they’re hot and crispy!

Expert Tips

A few little secrets to vada perfection:

Achieving the Right Batter Consistency

The batter should be thick and fluffy, almost like a soft dough. If it’s too runny, the vadas will absorb too much oil. If it’s too thick, they won’t be light and airy.

Frying Temperature for Crispy Vadas

Medium heat is the sweet spot. If the oil is too hot, the vadas will brown quickly on the outside but remain uncooked inside. If it’s too cold, they’ll absorb too much oil and become soggy.

Shaping the Vadas: A Guide to the Perfect Hole

The hole in the center isn’t just for looks! It helps the vadas cook evenly all the way through. Wetting your hands is a lifesaver for shaping.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: These vadas are naturally gluten-free.
• Spice Level Adjustment: Mild to Spicy: Adjust the number of green chillies to your liking. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick!
• Festival Adaptations: Special Occasions & Traditions: During festivals like Ganesh Chaturthi, I sometimes add a little grated ginger to the batter for a warming flavor.

Serving Suggestions

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

• Coconut chutney
• Sambar
• A cup of hot filter coffee (a must!)

Storage Instructions

Vadas are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a preheated oven or air fryer to restore some of their crispness.

FAQs

Let’s answer some common questions:

What is the best way to grind the urad dal for a smooth batter?

Using a good quality blender or grinder is key. Soak the dal well and add water gradually while grinding.

Can I use spinach instead of amaranth leaves? What adjustments should I make?

Yes, you can! Spinach has a higher water content, so reduce the amount of water you add to the batter slightly.

How do I know if the oil is hot enough for frying the vadas?

Drop a tiny piece of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, usually in powder form.

How can I prevent the vadas from absorbing too much oil?

Make sure the batter is thick, the oil is at the right temperature, and don’t overcrowd the pan. Draining them on paper towels is also essential!