Authentic Urad Dal Doughnut Recipe – Crispy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal Doughnut Recipe – Crispy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been tempted by those golden, crispy, utterly addictive doughnuts. They’re a beloved street food, and honestly, once you make them at home, you’ll understand why! I first tried making these after a trip to South India, determined to recreate that incredible flavour. It took a few tries, but now I’m so excited to share my version with you.

Why You’ll Love This Recipe

These aren’t your average doughnuts. They’re savoury, delightfully crispy, and have a wonderful airy texture. They’re perfect for a quick snack, a party appetizer, or even a festive treat. Plus, they come together surprisingly easily – though a little patience with the batter is key! You’ll be rewarded with a truly authentic taste of India.

Ingredients

Here’s what you’ll need to make these delicious urad dal doughnuts:

• 1 cup urad dal (approximately 180g)
• 1/3 teaspoon salt (about 1.5g)
• 3 tablespoons ice cold water (45ml)
• 1 sprig curry leaves (about 10-12 leaves)
• 1-2 chopped green chilies (adjust to your spice preference)
• 1 tablespoon chopped ginger (about 10g)
• 2-3 tablespoons chopped onion or coconut (about 20-30g)
• Oil for deep frying (vegetable, canola, or sunflower oil work well)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Urad Dal: This is the star! Make sure you’re using good quality urad dal – it should be pale and creamy.
• Ice Water: Seriously, ice cold. This is crucial for getting that fluffy texture. Don’t skip this step!
• Curry Leaves: These add a beautiful aroma and flavour. If you can’t find fresh, dried will work in a pinch, but fresh is best.
• Green Chilies: I like to use serrano peppers for a good kick, but jalapeños are milder if you prefer.
• Onion/Coconut: My grandmother always added a little grated coconut, which I love. But finely chopped onion adds a lovely savoury note too!

Urad Dal: The Heart of the Doughnut

Urad dal, also known as black gram, is a staple in South Indian cuisine. It’s what gives these doughnuts their unique flavour and texture. It’s packed with protein and fibre, making these a surprisingly satisfying snack. You can usually find it at Indian grocery stores, or online.

The Importance of Ice Water

I can’t stress this enough – the ice water is essential. It keeps the batter cool while grinding, preventing it from becoming sticky and dense. This is what helps create those light and airy doughnuts.

Regional Variations in Flavorings – Curry Leaves, Ginger & Chilies

The beauty of Indian cooking is how regional variations add so much character. While curry leaves, ginger, and green chilies are common, you’ll find families adding their own special touch. Some add a pinch of asafoetida (hing) for extra flavour, while others include chopped coriander. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by soaking 1 cup of urad dal in plenty of water for 4-5 hours. This softens the dal, making it easier to grind.
2. Grind the Batter: Drain and rinse the soaked dal thoroughly. Then, grind it with 3 tablespoons of ice water and salt. Add the water very sparingly – you want a thick, fluffy batter.
3. Check the Consistency: The batter should be thick enough to hold its shape. Test it by dropping a small ball into a glass of water. If it floats, you’re good to go! If it sinks, grind for a little longer.
4. Whip it Good: This is where the magic happens! Whip the batter clockwise for 30-40 seconds. This incorporates air, making the doughnuts extra light and fluffy.
5. Add the Flavorings: Gently mix in your optional ingredients – chopped green chilies, ginger, curry leaves, and onion or coconut.
6. Heat the Oil: Heat oil in a deep pan over medium heat. It should be hot enough to fry, but not so hot that the doughnuts burn.
7. Shape & Fry: Now for the fun part! Shape the batter into small doughnuts using your hands (wetting your hands helps prevent sticking) or by piping it onto parchment paper and then carefully dropping it into the oil. Fry in batches until golden brown and crispy, about 2-3 minutes per side.
8. Serve & Enjoy: Remove the doughnuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favourite chutney or sambar!

Expert Tips

A few little secrets to help you nail this recipe:

• Achieving the Perfect Fluffy Batter Consistency: Don’t be afraid to add a tiny bit more ice water if needed, but go slowly! You want a thick, almost paste-like consistency.
• Frying Temperature for Crispy Doughnuts: Maintaining the right oil temperature is key. If it’s too low, the doughnuts will be oily. If it’s too high, they’ll burn on the outside before cooking through.

Variations

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

• Vegan Urad Dal Doughnuts: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptations: These are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chili powder for an extra kick.
• Festival Adaptations (e.g., Diwali snacks): During Diwali, my family loves to add a sprinkle of cumin seeds to the batter for a warm, festive flavour.

Serving Suggestions

These doughnuts are fantastic on their own, but they’re even better with a dipping sauce!

• Coconut Chutney: A classic pairing!
• Sambar: Another South Indian favourite.
• Mint-Coriander Chutney: For a refreshing twist.
• Tomato Chutney: Adds a tangy sweetness.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They’ll lose some of their crispness, but still taste delicious! Reheat them in a dry pan or oven to crisp them up again.

FAQs

Got questions? I’ve got answers!

What is Urad Dal and where can I find it?

Urad dal is a type of black gram, a staple in Indian cooking. You can find it at most Indian grocery stores or online retailers.

How do I know if my batter is whipped enough?

The batter should become noticeably lighter in colour and slightly fluffy. It should also hold its shape when dropped from a spoon.

Can I make the batter ahead of time?

Yes, you can! Make the batter and store it in the refrigerator for up to 24 hours. You may need to add a tablespoon or two of water to loosen it up before frying.

What is the best oil for frying these doughnuts?

Vegetable, canola, or sunflower oil all work well. Choose an oil with a high smoke point.

What other chutneys or dips pair well with these doughnuts besides coconut chutney and sambar?

Mint-coriander chutney, tomato chutney, or even a simple yogurt dip are all delicious options!

Enjoy making these delicious urad dal doughnuts! I hope they bring a little bit of India to your kitchen. Let me know how they turn out in the comments below!