Urad Dal Vada Recipe – Authentic Indian Fried Lentil Fritters

Last Updated on 1 month by Neha Deshmukh

Urad Dal Vada Recipe – Authentic Indian Fried Lentil Fritters

Hey everyone! If you’ve ever been to South India, you know the magic of a perfectly crispy, fluffy vada. It’s the kind of snack that just makes everything better – a rainy afternoon, a chat with friends, or even just a little mid-week pick-me-up. I remember the first time I tried to make these at home… let’s just say it was a learning experience! But trust me, with a little patience and these tips, you’ll be whipping up delicious urad dal vadas in no time.

Why You’ll Love This Recipe

This urad dal vada recipe is all about that satisfying crunch and soft interior. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a fantastic way to enjoy the simple goodness of lentils. These aren’t just a snack; they’re a little piece of Indian culinary tradition.

Ingredients

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

• 1 cup urad dal/split black gram (approx. 200g)
• 4-5 green chillies
• 1 bunch coriander leaves
• To taste salt
• 1 teaspoon ginger garlic paste (approx. 5g)
• A pinch of cooking soda
• Oil for deep frying

Ingredient Notes

Let’s talk about these ingredients – a few little things can make all the difference!

Urad Dal: The Heart of the Vada

Urad dal is the star here! Make sure you’re using good quality dal. It’s what gives the vadas their unique texture and flavour.

Green Chillies: Adjusting the Spice Level

I usually use 4-5 green chillies for a nice kick, but feel free to adjust this based on your preference. Remove the seeds for a milder flavour.

Coriander Leaves: Freshness and Aroma

Fresh coriander leaves are a must! They add a lovely freshness and aroma to the vadas. About a tightly packed bunch should do the trick.

Ginger Garlic Paste: Regional Variations & Homemade Options

You can use store-bought ginger garlic paste, but homemade is always best. It’s super easy to make – just blend equal parts ginger and garlic with a little water. Some families in Tamil Nadu add a touch of cumin to their paste, too!

Cooking Soda: Achieving the Perfect Fluffiness

Don’t skip the cooking soda! It’s what helps create those light and airy vadas. Just a pinch is all you need.

Oil for Frying: Choosing the Right Oil

I prefer using groundnut oil for deep frying because of its high smoke point and neutral flavour. 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 6-7 hours, or even overnight. This is crucial for getting a smooth batter. Once soaked, drain the dal completely.
2. Now, in a blender, combine the soaked dal, green chillies, coriander leaves, salt, ginger garlic paste, and that pinch of cooking soda.
3. Blend everything into a thick, smooth batter. Don’t add extra water unless absolutely necessary – you want a fairly stiff consistency.
4. Heat oil in a deep frying pan over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles and rises to the surface.
5. Shape the batter into small, round vadas using your fingers. It can be a little tricky at first, but you’ll get the hang of it! Gently drop them into the hot oil.
6. Fry the vadas until they’re golden brown on all sides, about 3-4 minutes. Keep the heat at low-medium to ensure they cook evenly.
7. Remove the fried vadas and drain them on paper towels to remove any excess oil.
8. Serve immediately with your favourite chutney or yogurt dip!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect vada:

Achieving the Right Batter Consistency

The batter should be thick enough to hold its shape, but not so thick that it’s difficult to blend. Think of the consistency of a thick pancake batter.

Frying Temperature Control

Maintaining the right oil temperature is key. Too hot, and the vadas will burn on the outside before they cook through. Too cold, and they’ll absorb too much oil.

Shaping the Vadas

Wet your hands slightly with water to prevent the batter from sticking. You can also use a spoon to help shape the vadas.

Preventing Vadas from Disintegrating

Make sure the oil is hot enough before adding the vadas. Also, don’t overcrowd the pan – fry them in batches.

Variations

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

Vegan Urad Dal Vada

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Urad Dal Vada

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

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the number of green chillies to control the spice level. You can also add a pinch of red chilli powder for extra heat.

South Indian vs. North Indian Style Vada

South Indian vadas are typically made with just urad dal, while North Indian vadas often include moong dal as well.

Festival Adaptations (Diwali, Ganesh Chaturthi)

Vadas are a popular snack during Indian festivals like Diwali and Ganesh Chaturthi. You can make a larger batch and share them with family and friends!

Serving Suggestions

These vadas are delicious on their own, but they’re even better with a side of chutney! I love serving them with coconut chutney, tomato chutney, or even a simple mint-coriander chutney. A cooling yogurt dip is also a great option.

Storage Instructions

Vadas are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container at room temperature for up to 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 crunch.

FAQs

Let’s answer some common questions:

What is the best way to soak the urad dal for optimal results?

Soaking the dal overnight is ideal. Make sure to use plenty of water, as the dal will absorb a lot of it.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can make the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. You may need to add a little water to adjust the consistency before frying.

What kind of chutney pairs best with Urad Dal Vada?

Coconut chutney is a classic pairing, but tomato chutney and mint-coriander chutney are also delicious options.

My vadas are absorbing too much oil. What am I doing wrong?

The oil might not be hot enough, or the batter might be too watery. Make sure the oil is at the right temperature and the batter is thick enough.

Can I bake these vadas instead of frying them? What adjustments would I need to make?

While traditionally fried, you can bake them! Preheat your oven to 200°C (390°F). Place the shaped vadas on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried vadas, but it’s a healthier option.

Enjoy making these delicious Urad Dal Vadas! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!