Authentic Urad Dal Vada Recipe – Kalkandu Sweet & Savory

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal Vada Recipe – Kalkandu Sweet & Savory

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Urad Dal Vada, but with a special touch: Kalkandu (sugar candy)! These aren’t your average savory vadas; the subtle sweetness from the kalkandu adds a delightful complexity that’s seriously addictive. I first made these with my grandmother, and the aroma still takes me right back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

These vadas are more than just a snack; they’re a little piece of South Indian culinary heritage. They’re crispy on the outside, fluffy on the inside, and that hint of sweetness? It’s a game changer. Plus, they’re surprisingly easy to make once you get the hang of shaping them. Perfect for a rainy afternoon treat, a festive gathering, or just when you’re craving something truly special.

Ingredients

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

• ½ cup white round urad dal (approximately 100g)
• 1 tablespoon raw rice (approximately 15g)
• ⅓ cup sugar candy (kalkandu), broken into pieces (approximately 60g)
• A pinch of salt (about ¼ tsp or to taste)
• Cooking oil, for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Urad Dal Variety: I prefer using the white, round urad dal for that classic vada texture. You can find it at most Indian grocery stores.
• Raw Rice Type: Regular raw rice works perfectly here. It helps bind the vada and gives it a nice crispness. Don’t use pre-cooked or parboiled rice.
• Sugar Candy/Kalkandu – Regional Variations & Benefits: Kalkandu is a traditional Indian sugar candy, often used in Ayurvedic medicine. It has a cooling effect and a unique, subtle sweetness. You can find it in Indian grocery stores, or online. If you can’t find it, I’ll share a substitution in the variations section! Different regions in India use varying amounts of kalkandu – some prefer a more pronounced sweetness, while others like a very subtle hint.
• Oil Choice for Frying: I usually use groundnut oil (peanut oil) for deep frying because of its high smoke point and neutral flavor. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the urad dal and raw rice together in water for about an hour. This softens them up for grinding.
2. Next, grind the sugar candy into a fine powder using a mixer. Set this aside – we’ll add it later.
3. Drain the soaked dal-rice mixture really well. This is important! Then, grind it with the sugar candy powder to form a smooth batter. Don’t add any water while grinding unless absolutely necessary – we want a thick batter.
4. Just before you’re ready to fry, mix in a pinch of salt.
5. Heat oil in a kadai (deep frying pan) on medium flame. It should be hot enough for a small drop of batter to sizzle and rise to the surface.
6. Wet your hands with water. This prevents the batter from sticking. Take a small portion of the batter and shape it into a flattened disc with a hole in the center.
7. Carefully drop the vadas into the hot oil, a few at a time. Fry until they’re golden brown and crispy on both sides, flipping them halfway through.
8. Drain the fried vadas on tissue paper to remove excess oil. Serve them warm and enjoy!

Expert Tips

• Batter Consistency is Key: The batter should be thick and fluffy. If it’s too runny, the vadas will absorb too much oil.
• Don’t Overcrowd the Pan: Frying too many vadas at once will lower the oil temperature and result in soggy vadas.
• Oil Temperature: Maintaining the right oil temperature is crucial for crispy vadas. If the oil is too hot, they’ll burn on the outside before cooking through.

Variations

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

• Vegan Adaptation – Sugar Substitute: If you’re vegan, you can substitute the kalkandu with organic cane sugar or coconut sugar. The flavor will be slightly different, but still delicious!
• Gluten-Free – Naturally Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level – Adjusting Salt: Feel free to adjust the amount of salt to your liking. Some people prefer a more savory vada, while others like a milder flavor.
• Festival Adaptations – Ganesh Chaturthi/Vrat: These vadas are often made during Ganesh Chaturthi and are also suitable for vrat (fasting) when using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These vadas are fantastic on their own with a cup of hot chai. You can also serve them with:

• Coconut chutney
• Tomato chutney
• Sambar

Storage Instructions

These vadas are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions!

What is the best type of urad dal to use for vadas?

White, round urad dal is the traditional choice and gives the best texture.

Can I make the batter ahead of time?

You can soak the dal and rice ahead of time. However, it’s best to grind the batter just before frying for the best results.

How should I store it?

Store leftover vadas in an airtight container at room temperature for up to a day.

What is Kalkandu and can I substitute it?

Kalkandu is a traditional Indian sugar candy. You can substitute it with organic cane sugar or coconut sugar.

Why are the vadas shaped with a hole in the middle?

The hole helps the vadas cook evenly and ensures they become crispy all the way through. It also looks pretty!

How do I get the vadas crispy and not soggy?

Make sure your batter is thick, the oil is hot enough, and don’t overcrowd the pan. Draining them on tissue paper also helps.