Urad Dal Vada Recipe – Authentic Indian Lentil Dumplings with Tamarind Chutney

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Recipe – Authentic Indian Lentil Dumplings with Tamarind Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Urad Dal Vada. These crispy, fluffy lentil dumplings are a staple in many Indian homes, and honestly, nothing beats biting into one drizzled with tangy-sweet chutney. I first made these with my grandmother, and the memory still makes my kitchen feel extra special. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any fritters. Urad Dal Vada offers a delightful textural contrast – a crispy exterior giving way to a soft, flavorful interior. The little burst of sweetness from the raisins tucked inside is chef’s kiss. Plus, the vibrant toppings make them a feast for the eyes as well as the palate. They’re perfect for a snack, a side dish, or even a festive treat!

Ingredients

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

• ½ cup moong dal (yellow split lentil)
• ½ cup urad dal (split black gram)
• 30-40 raisins
• ½ teaspoon salt
• ¼ cup water (plus more as needed)
• As needed oil for deep frying
• 2 cups yogurt
• ½ tablespoon sugar (optional)
• 3 tablespoons sweet tamarind chutney
• To taste chaat masala
• To taste red chili powder
• To taste roasted cumin powder
• To taste black salt
• Cilantro (for garnish)
• Pomegranate seeds (optional, for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your vadas turn out perfectly!

Moong Dal & Urad Dal: The Lentil Duo
Using both moong and urad dal is traditional. Urad dal gives the vadas their light and airy texture, while moong dal adds a lovely subtle sweetness and helps bind everything together.

Raisins: A Sweet Surprise Inside
Don’t skip the raisins! They add a delightful little pop of sweetness that balances the savory flavors. My family loves them, and honestly, they’re what make these vadas extra special.

Regional Variations in Spicing
You’ll find that spice levels vary across India. Some regions prefer a milder flavor, while others like a fiery kick. Feel free to adjust the red chili powder to your liking.

The Importance of Black Salt (Kala Namak)
Black salt, or kala namak, adds a unique, slightly sulfurous flavor that really elevates the vadas. It’s a key ingredient for that authentic taste, but if you can’t find it, regular salt will do in a pinch.

Step-By-Step Instructions

Alright, let’s get down to making these beauties!

1. First, soak the urad dal and moong dal in plenty of water overnight. This is crucial for getting a smooth batter.
2. The next morning, drain and rinse the soaked dals thoroughly.
3. Now, grind the dals into a smooth batter using a blender. Add minimal water – about ¼ cup – to start. You want a thick consistency, so add more water very gradually if needed.
4. Transfer the batter to a bowl and add the salt. Now comes the fun part: whip the batter vigorously for 7-8 minutes! This incorporates air, making the vadas light and fluffy. You’ll notice the color lighten and the texture become airy.
5. Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of batter into it – it should sizzle and rise to the surface.
6. Wet your hands with water (this prevents the batter from sticking). Shape the batter into small, round dumplings, adding 2-3 raisins to each.
7. Carefully drop the vadas into the hot oil and fry until they’re golden brown and crispy on all sides.
8. Remove the fried vadas and place them on a plate lined with paper towels to drain excess oil.
9. Soak the fried vadas in lukewarm water for about 20 minutes. This is important for making them soft and allowing them to absorb the flavors of the yogurt.
10. Gently squeeze out the excess water from the vadas and arrange them on a serving plate.
11. Whisk the yogurt with sugar (if using) and 2-3 tablespoons of water until smooth. Pour this yogurt generously over the vadas, making sure they’re submerged.
12. Drizzle with sweet tamarind chutney, then sprinkle with chaat masala, red chili powder, roasted cumin powder, and black salt.
13. Garnish with fresh cilantro and pomegranate seeds (if using).
14. Chill for 1-2 hours before serving. This allows the flavors to meld together beautifully.

Expert Tips

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

Achieving the Perfect Batter Consistency
The batter should be thick enough to hold its shape but not so thick that it’s difficult to fry. Think of a thick pancake batter.

Frying for Golden Perfection
Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature and ensure even cooking.

Soaking Time & Its Impact
Don’t skimp on the soaking time! Overnight soaking is best for softening the dals and creating a smooth batter.

Variations

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

Vegan Dahi Vada Adaptation
Use a plant-based yogurt alternative (like cashew or soy yogurt) to make this recipe vegan-friendly.

Gluten-Free Confirmation
This recipe is naturally gluten-free, as long as your chaat masala doesn’t contain any gluten-based ingredients. Always check the label!

Spice Level Adjustment (Mild to Spicy)
Adjust the amount of red chili powder to control the spice level. A pinch for mild, a teaspoon for medium, and more for spicy!

Festival Adaptations (Janmashtami, Diwali)
These vadas are often made during festivals like Janmashtami and Diwali. They’re a delicious and auspicious treat.

Serving Suggestions

These vadas are fantastic on their own as a snack. They also pair beautifully with a cup of chai or as a side dish with a larger Indian meal. My family loves serving them with a side of mint-coriander chutney for an extra burst of freshness.

Storage Instructions

Leftover vadas can be stored in an airtight container in the refrigerator for up to 2 days. However, they’re best enjoyed fresh! The yogurt topping will soften them over time, but they’ll still be delicious.

FAQs

Let’s answer some common questions:

Can I make the vada batter ahead of time?
You can, but the batter is best used immediately after whipping. If you need to make it ahead, store it in the refrigerator for no more than a few hours and whip it again before frying.

What oil is best for deep frying vadas?
I prefer using vegetable oil or canola oil for deep frying. They have a high smoke point and a neutral flavor.

How do I prevent the vadas from absorbing too much oil?
Make sure the oil is hot enough before adding the vadas. Also, don’t overcrowd the pan.

Can I use a different chutney instead of tamarind chutney?
Absolutely! Mint-coriander chutney or even a mango chutney would be delicious alternatives.

What is the significance of soaking the vadas in water?
Soaking the vadas in water softens them and allows them to absorb the flavors of the yogurt. It’s a crucial step for achieving the perfect texture.

Can I bake these vadas instead of frying?
While you can try baking them, the texture won’t be the same as fried vadas. They won’t get that crispy exterior.

Enjoy making these Urad Dal Vadas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!