Authentic Urad Dal & Amaranth Fritters Recipe – South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Amaranth Fritters Recipe – South Indian Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these crispy, flavorful Urad Dal & Amaranth Fritters. Growing up, my grandmother would make these, and the aroma would fill the entire house. They’re the perfect evening snack with a cup of chai, or a delightful addition to any festive spread. Trust me, once you try these, you’ll be hooked!

Why You’ll Love This Recipe

These fritters, also known as masala vadai in some regions, are a delightful blend of textures and flavors. They’re crispy on the outside, soft on the inside, and packed with the goodness of urad dal and amaranth leaves. Plus, they’re surprisingly easy to make once you get the hang of it! They’re a fantastic way to introduce yourself to South Indian cuisine, or to simply enjoy a comforting, homemade treat.

Ingredients

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

• 1 cup Urad dal (approx. 180g)
• 3 green chilies (adjust to your spice preference)
• 1 small piece ginger (about 1 inch)
• 2 cups Arai Keerai (Amaranth leaves), chopped (approx. 60g)
• 2 big onions, finely chopped (approx. 200g)
• Salt to taste
• ?? tsp black pepper (around ½ – 1 tsp, depending on preference)
• ?? tsp fennel seeds (around ½ – 1 tsp, depending on preference)
• Oil for deep frying

Ingredient Notes

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

Urad Dal: Importance of Soaking & Quality

Urad dal (black gram) is the star of the show. Soaking it for at least 2 hours is crucial. It softens the dal, making it easier to grind into a smooth paste. I always use good quality urad dal – it makes a noticeable difference in the texture and flavor.

Amaranth Leaves (Arai Keerai): Regional Variations & Nutritional Benefits

Arai Keerai, or amaranth leaves, are a nutritional powerhouse! They’re packed with iron and vitamins. You might find different varieties depending on where you are – some have a slightly earthy flavor, while others are milder. Spinach can be used as a substitute if you can’t find Arai Keerai, but the flavor will be different.

Black Pepper & Fennel Seeds: The Classic South Indian Spice Pairing

Black pepper and fennel seeds are a classic South Indian spice combination. They add a wonderful warmth and aroma to the fritters. I usually lightly crush them with a mortar and pestle to release their flavors.

Ginger & Green Chili: Adjusting the Spice Level

Ginger and green chilies provide a lovely kick. Feel free to adjust the amount of green chilies based on your spice tolerance. I like to use a mix of green chilies for a more complex flavor.

Oil: Choosing the Right Oil for Deep Frying

For deep frying, you’ll want an oil with a high smoke point. Sunflower oil, groundnut oil, or vegetable oil work well. Don’t skimp on the oil – you need enough for the fritters to float and cook evenly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the urad dal, green chilies, and ginger together. Then, soak them in enough water for at least 2 hours. This is a step you don’t want to skip!
2. Once soaked, drain the water completely. Now, grind the urad dal, green chilies, and ginger into a coarse, thick paste. Don’t add too much water – you want a fairly dry batter.
3. Transfer the batter to a large bowl. Just before frying, add the finely chopped amaranth leaves and onions. This keeps them nice and fresh.
4. Coarsely pound the black pepper and fennel seeds. Add them to the batter along with salt to taste. Mix everything well.
5. Heat oil for deep frying over medium heat. To test if the oil is ready, drop a tiny piece of batter into it – it should sizzle and rise to the surface. Grease a banana leaf or a ziplock cover with a little oil. This prevents the batter from sticking when you shape the fritters.
6. Take a lemon-sized portion of batter. With wet hands, shape it into a thin patty. Make a central hole in the middle – this helps the fritters cook evenly.
7. Gently drop the shaped fritters into the hot oil. Fry them until they’re golden brown and crispy on both sides.
8. Remove the fritters and drain them on paper towels. Serve hot with your favorite chutney or sambar!

Expert Tips

Here are a few tips to help you make the perfect fritters:

Achieving the Perfect Batter Consistency

The batter should be thick enough to hold its shape, but not so thick that it’s difficult to fry. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.

Tips for Shaping the Fritters

Wet hands are key when shaping the fritters. This prevents the batter from sticking to your hands. Don’t worry if they’re not perfect – they’ll still taste delicious!

Maintaining Oil Temperature for Crispy Fritters

Maintaining the right oil temperature is crucial for crispy fritters. If the oil is too hot, the fritters will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: These fritters are naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder for extra heat.
• Festival Adaptations (Pongal, Diwali Snack): These are a popular snack during festivals like Pongal and Diwali. My aunt always adds a sprinkle of asafoetida (hing) to the batter during festivals for extra flavor.

Serving Suggestions

These fritters are best served hot and fresh. They pair perfectly with:

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

Storage Instructions

Leftover fritters can be stored in an airtight container at room temperature for up to 2 days. However, they’re best enjoyed fresh. You can reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

Let’s answer some common questions:

What is Arai Keerai and where can I find it?

Arai Keerai is amaranth leaf, a leafy green vegetable common in South Indian cuisine. You can find it at Indian grocery stores or Asian markets.

Can I use a different type of lentil instead of Urad Dal?

While urad dal is traditional, you could try moong dal (yellow split lentils) as a substitute, but the texture and flavor will be different.

How do I prevent the fritters from absorbing too much oil?

Make sure the oil is at the right temperature and don’t overcrowd the pan. Frying in batches helps maintain the oil temperature.

Can I make the batter ahead of time? If so, how should I store it?

You can make the batter a few hours ahead of time. Store it in an airtight container in the refrigerator. Add the amaranth leaves and onions just before frying.

What chutneys or sambar pair best with these fritters?

Coconut chutney and tomato chutney are classic pairings. Sambar is also a delicious option, especially during colder months.

Enjoy making these fritters! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!