Urad Dal Fritters Recipe – Coconut & Curry Leaves Snack

Last Updated on 2 months by Neha Deshmukh

Urad Dal Fritters Recipe – Coconut & Curry Leaves Snack

Hey everyone! If you’re anything like me, you love a good crispy, savory snack with your evening chai. And let me tell you, these Urad Dal Fritters are exactly that – little pockets of South Indian deliciousness. I first made these when I was craving something comforting and flavorful, and they’ve been a hit ever since! They’re perfect for a rainy day, a get-together, or just when you need a little something special.

Why You’ll Love This Recipe

These aren’t just any fritters. The combination of earthy urad dal, sweet coconut, fragrant curry leaves, and a hint of pepper is just magic. They’re surprisingly easy to make, and the result is a wonderfully crunchy, flavorful snack that’s way better than anything you’ll find in a packet. Plus, they’re a fantastic way to experience the vibrant flavors of South Indian cuisine.

Ingredients

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

• 1.5 cup urad dal (approximately 300g)
• 4 tbsp fresh coconut pieces (about 40g)
• 2 green chillies, finely chopped
• 1 tbsp whole black peppercorns
• A few fresh curry leaves (around 15-20)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Urad Dal: The Heart of South Indian Snacking

Urad dal (also known as black gram) is a staple in South Indian cooking. It’s what gives these fritters their lovely texture and nutty flavor. Make sure you use good quality urad dal for the best results.

Fresh Coconut: Regional Variations & Flavor

Fresh coconut is key here! It adds a subtle sweetness and lovely texture. In some regions, people also add a little grated ginger along with the coconut – feel free to experiment! About 40g of coconut pieces is perfect, but don’t stress too much about being exact.

Curry Leaves: Aromatic Significance

Don’t skimp on the curry leaves! They bring such a wonderful aroma and flavor. They’re almost essential in South Indian cooking. If you can’t find fresh, dried will do in a pinch, but fresh is always best.

Black Peppercorns: Adding a Subtle Spice

Whole black peppercorns give a gentle warmth. You can lightly crush them before adding to the batter for a more pronounced pepper flavor.

Oil for Frying: Choosing the Right Oil

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 cooking!

1. First, soak the urad dal in plenty of water for at least 2 hours. This is crucial for getting a smooth batter.
2. Once soaked, drain the urad dal and grind it with the green chillies and salt. Add minimal water – you want a thick, smooth paste. It should take a few minutes in a good blender or grinder.
3. Now, gently mix in the coconut pieces, peppercorns, and curry leaves into the urad dal batter. Don’t overmix!
4. Heat oil in a kadai (or a deep frying pan) over medium heat. The oil should be hot enough to fry, but not smoking.
5. Using your fingertips, carefully shape small, rough balls from the batter and gently drop them into the hot oil. Don’t overcrowd the kadai – fry in batches.
6. Fry until golden brown and crispy, turning occasionally to ensure even cooking. This usually takes about 3-5 minutes per batch.
7. Remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil.
8. Serve warm and enjoy!

Expert Tips

A few little things I’ve learned over the years:

• Batter Consistency: The batter should be thick enough to hold its shape. If it’s too runny, add a little more urad dal.
• Oil Temperature: Maintaining the right oil temperature is key for crispy fritters. Too low, and they’ll be soggy. Too high, and they’ll burn.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop too much.

Variations

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

• My friend Priya adds a pinch of asafoetida (hing) to the batter – it adds a lovely savory depth.
• For a spicier kick, add a finely chopped red chilli or a pinch of chilli powder.
• My family loves adding finely chopped onions to the batter for extra flavor and texture.

Vegan Adaptation

Good news! This recipe is naturally vegan. No changes needed!

Gluten-Free Confirmation

These fritters are also naturally gluten-free, making them a great option for those with dietary restrictions.

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of green chillies or remove the seeds before adding them to the batter.

Festival Adaptations (e.g., Diwali, Onam)

These fritters are a popular snack during festivals like Diwali and Onam. They’re a great addition to any festive spread!

Serving Suggestions

These are delicious on their own, but even better 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. They’re best enjoyed fresh, though! You can also reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

Let’s answer some common questions:

What is the best way to get the fritters crispy?

Make sure your oil is at the right temperature and don’t overcrowd the kadai. Also, draining them on paper towels helps remove excess oil.

Can I make the batter ahead of time?

Yes, you can! You can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a good mix before frying.

What chutneys pair well with these fritters?

Coconut chutney and tomato chutney are classic pairings. Sambar is also a great option.

Can I bake these fritters instead of frying?

While frying gives the best texture, you can try baking them. Preheat your oven to 200°C (390°F), place the shaped fritters on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

What is the significance of using urad dal in South Indian cuisine?

Urad dal is a powerhouse ingredient in South Indian cooking. It’s used in everything from dosas and idlis to sambar and, of course, these delicious fritters! It’s valued for its nutritional benefits and unique flavor.

Enjoy making these Urad Dal Fritters! I hope they bring a little bit of South Indian sunshine to your kitchen. Let me know how they turn out in the comments below!