Urad Dal Vada Recipe – Authentic South Indian Fried Lentil Donuts

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Recipe – Authentic South Indian Fried Lentil Donuts

Hey everyone! If you’ve ever been to South India, or even just a good South Indian restaurant, you’ve probably fallen in love with the crispy, savory goodness of Urad Dal Vada. These lentil donuts are seriously addictive. I remember the first time I tried to make them – it took a few tries to get the texture just right, but now it’s a family favorite! Today, I’m sharing my tried-and-true recipe with you, so you can enjoy these at home too.

Why You’ll Love This Recipe

These aren’t just any fritters. Urad Dal Vada are wonderfully light and fluffy inside, with a satisfyingly crispy exterior. They’re perfect as a snack with your evening chai, a side dish with sambar, or even a festive treat. Plus, the aroma while they’re frying is just heavenly! This recipe focuses on getting that authentic South Indian flavor and texture, so you’ll feel like you’re enjoying a piece of India with every bite.

Ingredients

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

• 1 cup Whole urad dal (without skin) – about 200g
• 1 teaspoon Raw rice – about 5g
• ½ teaspoon Fried gram (pottukadalai) – about 3g
• 2 Green chilies – adjust to your spice preference
• as needed Salt – about ½ teaspoon, or to taste
• for deep frying Oil – about 500ml

Ingredient Notes

Let’s talk ingredients for a sec – getting these right makes all the difference!

Urad Dal: Understanding the Importance of Skinless Dal
Using urad dal without the skin is key for that light and fluffy texture. With the skin on, the vadas can be a bit too dense. You can usually find skinless urad dal at Indian grocery stores.

Rice: The Role of Raw Rice in Vada Texture
Don’t skip the raw rice! It acts as a binder and helps create that perfect crispiness. It’s a small amount, but it makes a big difference.

Fried Gram (Pottukadalai): A Key to Crispy Vadas
Fried gram, also known as pottukadalai, adds a lovely crunch and helps the vadas hold their shape. It’s a little secret ingredient my grandmother always used!

Green Chilies: Adjusting the Spice Level
I usually use 2 green chilies for a mild kick, but feel free to add more or less depending on how spicy you like things. You can also remove the seeds for less heat.

Oil: Choosing the Right Oil for Deep Frying
Any neutral-flavored oil with a high smoke point will work well for deep frying. I prefer using groundnut oil or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal, rice, and fried gram in water for about 30 minutes. Then, pop them in the fridge for another hour. This helps soften everything up for a super smooth batter.
2. Drain the soaked ingredients completely. Seriously, get rid of all the water! Then, transfer them to a grinder or blender.
3. Add the green chilies and salt. Grind everything into a smooth, thick batter. You want it to be quite thick – add minimal water, just a tablespoon at a time, if needed.
4. Now, test the batter! Take a small bit and form it into a ball. It should hold its shape and not stick to your hands. If it’s too sticky, grind for a little longer.
5. Heat the oil in a deep pan over medium heat. To check if it’s ready, drop a tiny piece of batter into the oil – it should sizzle and rise to the surface quickly.
6. Wet your hands with water (this prevents the batter from sticking). Take a portion of the batter and shape it into a flat round with a hole in the center. I like to use a plastic sheet or a banana leaf to help with this.
7. Carefully slide the vadas into the hot oil, one at a time. Don’t overcrowd the pan!
8. Fry until golden brown on both sides, flipping halfway through.
9. Remove the vadas and drain them on paper towels to remove any excess oil.
10. Serve immediately and enjoy!

Expert Tips

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

Soaking Time: Achieving the Perfect Batter Consistency
Don’t skimp on the soaking time! It’s crucial for a smooth batter.

Grinding Technique: Ensuring a Smooth, Fluffy Batter
Grind in batches if necessary to avoid overloading your blender. A smooth batter is key for light and fluffy vadas.

Oil Temperature: The Key to Non-Greasy Vadas
Maintaining the right oil temperature is essential. If the oil is too cool, the vadas will absorb too much oil. If it’s too hot, they’ll burn on the outside before cooking through.

Shaping the Vadas: Mastering the Hole-in-the-Center Technique
The hole in the center isn’t just for looks! It helps the vadas cook evenly. Wetting your hands is essential for easy shaping.

Variations

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

Vegan Adaptation
This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation
Urad dal, rice, and fried gram are all naturally gluten-free, making this recipe a great option for those with gluten sensitivities.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the number of green chilies to your liking. For a milder flavor, use only one chili or remove the seeds. For extra heat, add a pinch of red chili powder to the batter.

Festival Adaptations (Specifically for Diwali or Makar Sankranti)
During Diwali, my family loves to add a few curry leaves and a pinch of asafoetida (hing) to the batter for extra flavor. For Makar Sankranti, we often serve these with a special sesame seed chutney.

Serving Suggestions

Urad Dal Vada are incredibly versatile! Here are a few ways to enjoy them:

• With sambar and chutney (a classic!)
• As a side dish with rasam
• With a dollop of cooling curd
• Simply as a snack with a cup of hot chai

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispiness, 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 prevent the vadas from absorbing too much oil?
Make sure your oil is at the right temperature and don’t overcrowd the pan. Also, draining them on paper towels helps remove excess oil.

Can I make the batter ahead of time? If so, how should I store it?
Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.

What is the purpose of adding fried gram to the vada batter?
Fried gram adds a lovely crunch and helps the vadas hold their shape.

Can I use a different type of dal instead of urad dal?
While you can experiment with other dals, urad dal is traditional and gives the best flavor and texture.

What is the traditional accompaniment to Urad Dal Vada in South India?
Sambar and coconut chutney are the most common and beloved accompaniments!