Spicy Cashew Vada Recipe – Gluten-Free Indian Donut Bites

Last Updated on 2 months by Neha Deshmukh

Spicy Cashew Vada Recipe – Gluten-Free Indian Donut Bites

Hey everyone! I’m so excited to share this recipe with you – it’s for these incredibly addictive Spicy Cashew Vadas. They’re like little donut bites of Indian flavor, and honestly, once you start, it’s hard to stop! I first made these when I was craving something savory and a little bit spicy, and I wanted a gluten-free option. These hit the spot perfectly.

Why You’ll Love This Recipe

These aren’t your typical vadas. We’re taking a classic Indian snack and giving it a fun, modern twist with a donut shape! They’re packed with flavor, have a lovely texture – crispy on the outside, soft on the inside – and are naturally gluten-free. Plus, the combination of sweet cashews, tangy yogurt, and a kick of spice is just chef’s kiss.

Ingredients

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

• 1 cup almond flour
• ½ cup arrowroot flour
• ½ cup coconut flour
• 1 teaspoon baking soda
• 1 inch ginger, grated
• 1 Serrano pepper, finely chopped (adjust to your spice preference!)
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 cup full-fat coconut milk
• 2 tablespoons melted ghee
• Golden raisins, a handful
• Cashews, a handful, roughly chopped
• 1 cup dairy-free yogurt (for soaking and serving)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Gluten-Free Alternatives: We’re using almond flour, arrowroot flour, and coconut flour as fantastic gluten-free alternatives to traditional vada flours. They give a lovely texture and a slightly nutty flavor.
• Ghee & Coconut Milk: Ghee and coconut milk are staples in Indian cooking. Ghee adds a richness and depth of flavor that’s hard to beat, while coconut milk provides moisture and a subtle sweetness. You can find good quality ghee at most Indian grocery stores, or even online.
• Serrano Pepper: Serrano peppers bring the heat! They’re commonly used in South Indian cuisine. Feel free to adjust the amount depending on how spicy you like things. If you’re sensitive to spice, start with a tiny amount and taste as you go.
• Kashmiri Chili Powder: Don’t skip this! Kashmiri chili powder isn’t just about heat; it’s about color. It gives these vadas a beautiful vibrant red hue and a mild, fruity spice. It’s a little different than regular chili powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your donut hole maker or oven to 350°F (175°C) if you’re using a donut pan.
2. In a bowl, combine the almond flour, arrowroot flour, coconut flour, baking soda, grated ginger, chopped Serrano pepper, salt, and cumin. Give it a good mix to make sure everything is evenly distributed.
3. Now, add the coconut milk and melted ghee to the dry ingredients. Stir until you have a smooth batter. It should be thick enough to hold its shape.
4. Transfer the batter to a ziplock bag and snip off a small corner. This makes piping the batter super easy! Pipe the batter into your donut molds, filling them about halfway.
5. Sprinkle in some chopped cashews and raisins, then fill the molds completely.
6. Cook in the donut maker until the indicator light turns off, or bake in the oven for about 15 minutes.
7. Let the vadas cool on a wire rack. This helps them stay crispy!
8. Now for the fun part – soaking! Place the vadas in a bowl and cover them completely with dairy-free yogurt. Refrigerate for anywhere from 20 minutes to 3 hours. The longer they soak, the more flavorful they become.
9. Before serving, top with a generous dollop of yogurt, a drizzle of tamarind chutney and green chutney, and a sprinkle of Kashmiri chili powder.

Expert Tips

• Don’t overfill the donut molds! The vadas will expand slightly during cooking.
• If you don’t have a donut maker, a mini muffin tin works well too.
• For extra crispy vadas, you can lightly fry them in oil after baking.

Variations

• Sweet Vadas: My friend Priya loves to add a tablespoon of sugar to the batter for a slightly sweeter vada.
• Herbaceous Vadas: My mom always adds a handful of chopped cilantro and mint to the batter for a fresh, herbaceous flavor.
• Nutty Boost: Feel free to experiment with different nuts! Pecans or walnuts would be delicious.

Vegan Adaptation

To make these completely vegan, simply ensure your dairy-free yogurt is plant-based and use a plant-based alternative to ghee, like coconut oil.

Gluten-Free Confirmation

Yes! This recipe is 100% gluten-free, thanks to the use of almond flour, arrowroot flour, and coconut flour.

Spice Level Adjustment (Mild to Hot)

This is totally customizable!

• Mild: Use just a pinch of Serrano pepper or omit it altogether.
• Medium: Use ½ a Serrano pepper, finely chopped.
• Hot: Use a whole Serrano pepper, or even add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Ganesh Chaturthi)

These vadas are perfect for festive occasions like Diwali and Ganesh Chaturthi! They’re a delicious and unique addition to any celebratory spread.

Serving Suggestions

Serve these Spicy Cashew Vadas as a snack, appetizer, or even a light meal. They pair perfectly with a cup of chai or a refreshing lassi.

Storage Instructions

Store leftover vadas in an airtight container in the refrigerator for up to 3 days. They may lose some of their crispness, but they’ll still be delicious! You can reheat them in the oven or air fryer to restore some of the crispness.

FAQs

What is a Vada?

A vada is a savory Indian fritter, typically made from lentils or potatoes. They’re a popular street food and snack.

Can I make these without a donut maker?

Absolutely! You can use a mini muffin tin or even shape them into small patties and fry them.

What can I substitute for ghee?

You can substitute ghee with melted coconut oil or any other neutral-flavored oil.

How spicy are these vadas? Can I adjust the heat?

The spice level depends on the amount of Serrano pepper you use. Yes, you can definitely adjust the heat to your liking!

How long do these vadas stay fresh?

They stay fresh for up to 3 days in the refrigerator, but they’re best enjoyed fresh.