Urad Dal Vada Recipe- Authentic Indian Lentil Fritters with Chutney

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Recipe: Authentic Indian Lentil Fritters with Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Urad Dal Vada. These crispy, fluffy lentil fritters are a staple in South Indian cuisine, and honestly, once you make them, you’ll be hooked! I remember the first time I tried to make these; it took a few attempts to get the texture just right, but trust me, it’s so worth it. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just any fritters. Urad Dal Vada are incredibly flavorful, with a delightful crispy exterior and a soft, airy interior. They’re perfect as a snack with a cup of chai, as a starter for a festive meal, or even a light lunch. Plus, the accompanying chutneys take them to a whole new level!

Ingredients

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

• 1 cup urad dal (husked and split black lentils) – about 200g
• 0.5 teaspoon chopped green chilies – adjust to your spice preference!
• 1 teaspoon chopped ginger
• 1 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• As needed salt
• 0.25 – 0.5 cup water (for grinding) – start with less, you can always add more
• 1 tablespoon raisins (chopped, optional) – my grandma always added these!
• 12-15 cashews (chopped, optional)
• As needed oil (for frying) – about 2-3 cups
• 2.5 cups chilled yogurt (curd) – full fat yogurt works best for a creamy texture
• 2 cups coriander leaves (cilantro) – roughly chopped
• 0.5 – 1 teaspoon dry mango powder (amchur) – for that lovely tang
• 0.5 teaspoon chopped garlic
• 1 teaspoon chopped green chilies (for chutney)
• 0.5 teaspoon cumin seeds (for chutney)

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Urad Dal: The heart of the vada. Make sure it’s fresh for the best results.
• Spices: Cumin, Ginger, and Green Chilies – A Flavorful Trio: Don’t be shy with these! They give the vada its signature taste. Adjust the green chilies based on how spicy you like things.
• Asafoetida (Hing): A Traditional Touch: This adds a unique savory flavor. It’s a little goes a long way!
• Yogurt: Using chilled, thick yogurt is key for that perfect coating.
• Coriander: Fresh coriander is a must for the chutney. It adds a vibrant freshness.

Regional Variations in Vada Recipes

You’ll find vada recipes vary across South India. Some add curry leaves to the batter, others include onions. In some regions, they’re served with sambar instead of just chutney. Feel free to experiment and find what you like best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for 4-5 hours. This is crucial for a soft batter. Once soaked, drain it completely.
2. Now, grind the soaked dal with green chilies, ginger, cumin seeds, asafoetida, and salt. Add water gradually, a little at a time, until you get a smooth batter. It shouldn’t be too runny or too thick.
3. This is where the elbow grease comes in! Whip the batter vigorously for 2-3 minutes. This incorporates air, making the vadas light and fluffy. If you’re using them, gently mix in the chopped raisins and cashews.
4. Heat oil to 180-190°C (350-375°F). You can check if it’s ready by dropping a tiny bit of batter into the oil – it should sizzle and rise to the surface. Carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan!
5. Fry the vadas until they’re golden brown and crispy, flipping them halfway through. This usually takes about 3-4 minutes per batch. Drain them on paper towels to remove excess oil.
6. Here’s a little trick my mom taught me: Soak the fried vadas in room-temperature water for 12-15 minutes. This makes them extra soft. Gently press to remove the excess water before serving.
7. While the vadas are soaking, let’s make the chutney! Beat the chilled yogurt until smooth. Adjust the sweetness and sourness to your liking.
8. For the green chutney, blend coriander leaves, amchur, garlic, green chilies, cumin, and salt with a little water until smooth.
9. Arrange the vadas on a serving plate. Generously coat them with yogurt.
10. Drizzle with green chutney and tamarind chutney. Garnish with roasted cumin powder or chaat masala if you like.

Expert Tips

Let’s make sure your vadas turn out perfect!

• Achieving the Perfect Vada Texture: The key is a well-soaked and whipped batter. Don’t skip the whipping step!
• Frying Temperature: Getting it Just Right: If the oil isn’t hot enough, the vadas will absorb too much oil. Too hot, and they’ll burn on the outside before cooking through.
• Whipping the Batter: The Key to Fluffiness: Seriously, don’t underestimate this! It’s what gives the vadas their airy texture.

Variations

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

• Vegan Urad Dal Vada: Substitute the yogurt with a plant-based yogurt alternative.
• Gluten-Free Urad Dal Vada: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or fewer green chilies to control the heat.
• Festival Adaptations (Diwali, Ganesh Chaturthi): These are often made during festivals. You can add a pinch of turmeric to the batter for a festive golden color.

Serving Suggestions

Serve these immediately for the best texture and flavor. They’re fantastic with a cup of hot chai or as part of a larger Indian meal.

Storage Instructions

Vadas are best enjoyed fresh. However, you can store leftover fried vadas in an airtight container at room temperature for 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 texture. The chutney can be stored in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

• What is the best way to soak the urad dal for optimal results? Soak the dal in plenty of water for at least 4-5 hours, or even overnight. This ensures it’s soft enough to grind into a smooth batter.
• Can I make the vada batter ahead of time? If so, how should I store it? You can make the batter a few hours ahead of time. Store it in an airtight container in the refrigerator. You might need to add a little water to adjust the consistency before frying.
• What oil is best for frying vadas? I prefer using vegetable oil or groundnut oil for frying vadas. They have a high smoke point and impart a neutral flavor.
• How do I prevent the vadas from absorbing too much oil? Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, soaking the fried vadas in water helps reduce oil absorption.
• What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent aroma that adds a unique savory flavor. If you can’t find it, you can omit it, but it does add a traditional touch.