Spicy Serrano Coconut Vada Recipe – Gluten-Free Indian Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Serrano Coconut Vada Recipe – Gluten-Free Indian Snack

Hey everyone! If you’re anything like me, you love a good savory snack. And if you love Indian food, even better! I’m so excited to share this recipe for Spicy Serrano Coconut Vada – a gluten-free twist on a classic that’s seriously addictive. I first made these when I was craving something a little different, a little spicy, and definitely satisfying. Trust me, these disappear fast!

Why You’ll Love This Recipe

These vadas are crispy on the outside, fluffy on the inside, and packed with a delightful kick from the Serrano pepper. They’re naturally gluten-free, making them a fantastic option for those with dietary restrictions. Plus, they’re surprisingly easy to make, even if you’re not a seasoned Indian cook. They’re perfect for a party, a rainy afternoon treat, or just when you need a little something special.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious vadas:

• 1 cup almond flour (approx. 96g)
• ½ cup arrowroot flour or tapioca flour (approx. 60g)
• ¼ cup coconut flour (approx. 30g)
• ½ teaspoon baking soda
• 1 large Serrano pepper, minced
• 1.5 teaspoons salt
• ¼ teaspoon ground cumin
• ¼ teaspoon black pepper
• 1 cup full-fat coconut milk (240ml)
• 2 tablespoons melted ghee (approx. 30ml)
• Avocado oil or fat of choice, for frying

Ingredient Notes

Let’s talk ingredients! I always like to share a few tips to make sure your vadas turn out perfectly.

Almond Flour: Benefits and Substitutions

Almond flour gives these vadas a lovely texture and nutty flavor. It’s also a great source of healthy fats and protein. If you don’t have almond flour, you could try using a different nut flour like cashew flour, but the flavor will be slightly different.

Arrowroot/Tapioca Flour: Understanding the Difference

Both arrowroot and tapioca flour work well in this recipe, acting as binders. They help create that perfect crispy exterior. They’re pretty interchangeable, so use whichever you have on hand!

Coconut Flour: A Gluten-Free Staple

Coconut flour is super absorbent, so a little goes a long way. It adds a subtle sweetness and helps keep the vadas gluten-free. Don’t substitute it with other flours directly, as it won’t yield the same results.

Serrano Pepper: Heat Level and Alternatives

Serrano peppers pack a punch! If you’re sensitive to spice, start with half a pepper or remove the seeds. Jalapeños are a good substitute if you can’t find Serranos, but they’re milder.

Ghee: Traditional Flavor and Modern Uses

Ghee adds a beautiful richness and traditional Indian flavor. You can substitute with melted coconut oil or even a neutral oil like avocado oil if you prefer, but ghee really elevates the taste.

Coconut Milk: Full-Fat vs. Light – Which to Choose?

Full-fat coconut milk is key here. It provides the moisture and richness needed for a fluffy vada. Light coconut milk won’t give you the same texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 350°F (175°C) or get your mini donut maker ready.
2. In a large bowl, combine the almond flour, arrowroot/tapioca flour, coconut flour, baking soda, minced Serrano pepper, salt, cumin, and black pepper. Give it a good whisk to make sure everything is evenly distributed.
3. Add the coconut milk and melted ghee to the dry ingredients. Mix until you have a smooth batter. It should be thick but pourable.
4. Transfer the batter to a ziplock bag. Snip off a small corner and pipe the batter into your donut molds. Don’t overfill them!
5. Bake for about 15 minutes in the oven, or until your donut maker indicator light turns off.
6. Let the vadas cool on a wire rack. If they have any rough edges, you can trim them off with a knife.
7. Now for the fun part! Heat avocado oil (or your fat of choice) to 360°F (180°C) in a deep pot. Carefully fry the vadas in batches until they’re golden brown and crispy.
8. Drain the fried vadas on paper towels. Serve them hot with your favorite coconut chutney!

Expert Tips

• Don’t overcrowd the pot when frying – this will lower the oil temperature and result in soggy vadas.
• Make sure the oil is hot enough before adding the vadas. You can test it by dropping a tiny piece of batter into the oil – it should sizzle immediately.
• For extra crispy vadas, fry them twice. Fry for a minute or two, then remove and let cool slightly before frying again for another minute.

Variations

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

Vegan Adaptation

Simply substitute the ghee with melted coconut oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to ensure they are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild to Extra Spicy)

Adjust the amount of Serrano pepper to your liking. For a milder vada, remove the seeds from the pepper. For extra heat, add a pinch of cayenne pepper! My friend, Priya, loves to add a tiny bit of chili powder too.

Festival Adaptations (Diwali, Ganesh Chaturthi)

These vadas are a wonderful addition to any Indian festival spread. They’re especially popular during Diwali and Ganesh Chaturthi.

Serving Suggestions

These vadas are best served hot and fresh! They pair perfectly with:

• Coconut chutney (a must-try!)
• Mint-coriander chutney
• Sambar (a lentil-based vegetable stew)
• A cup of hot chai

Storage Instructions

Leftover vadas can be stored in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in the oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions!

Can I make these vadas ahead of time?
You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, the vadas are best when freshly made.

What is the best way to control the spice level?
Start with a small amount of Serrano pepper and taste as you go. Removing the seeds will also reduce the heat.

Can I air fry these vadas instead of deep frying?
Yes! Air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.

What is the traditional accompaniment to vada?
Coconut chutney is the classic pairing! It’s the perfect balance to the spicy vada.

What type of oil is best for frying vadas?
Avocado oil is a great choice because of its high smoke point. You can also use peanut oil or vegetable oil.

Can I use a different type of flour blend?
While you can experiment, the combination of almond, arrowroot/tapioca, and coconut flour is what gives these vadas their unique texture. Substituting too many flours might not yield the best results.

Enjoy these Spicy Serrano Coconut Vadas! I hope they bring a little bit of Indian flavor and spice to your kitchen. Let me know in the comments how they turn out for you!