Urad Dal Vada Recipe – Authentic South Indian Punugulu with Yogurt

Last Updated on 4 months by Neha Deshmukh

Urad Dal Vada Recipe – Authentic South Indian Punugulu with Yogurt

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Urad Dal Vada, also known as Punugulu, served with a wonderfully tangy tempered yogurt. This isn’t just a snack; it’s a little piece of South Indian comfort food. I remember the first time I tried making these… it took a few attempts to get the fluffy texture just right, but trust me, it’s worth the effort! Let’s dive in, shall we?

Why You’ll Love This Recipe

These aren’t your average fritters. The urad dal (black gram) creates an incredibly light and airy vada, and soaking them in buttermilk before topping with the spiced yogurt adds layers of flavour and texture. It’s a delightful combination of crispy, soft, tangy, and spicy – a real treat for your taste buds! Plus, it’s perfect for a weekend snack, a festive occasion, or even a light meal.

Ingredients

Here’s what you’ll need to make these delicious Urad Dal Vadas:

• 1 cup Urad Dal (approx. 180g)
• 1 cup Water (240ml) – plus extra for batter consistency
• 1 teaspoon Salt (5g) – plus more for buttermilk
• Oil – as needed for deep frying
• 2-3 cups Curd (approx. 480-720g)
• 1 tablespoon Oil (15ml) – for tempering
• 1 teaspoon Mustard Seeds (5g)
• 1 teaspoon Cumin Seeds (5g)
• 1 Dried Red Chili
• 2 Green Chilies, slit
• 1 teaspoon Ginger, grated
• 1 pinch Hing (Asafoetida)
• 1/2 teaspoon Turmeric Powder (2.5g)
• 1/2 cup Khara Boondi (approx. 60g) – for garnish
• 2 tablespoons Coriander Leaves, chopped – for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Urad Dal Quality: Seriously, this is key. Use good quality, whole urad dal. Older dal might not yield that fluffy batter we’re after.
• Tempering Spices: The tempering is where the magic happens! Regional variations exist – some families add a pinch of fenugreek seeds, others prefer more red chilies. Feel free to adjust to your liking.
• Buttermilk is Best: While you can substitute (more on that in the FAQs!), buttermilk really does add a unique tang and helps soften the vadas beautifully. It’s worth seeking out if you can.
• Curd Consistency: Use thick, hung curd for the yogurt sauce. If it’s too runny, strain it through a muslin cloth for a few hours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: First, rinse the urad dal thoroughly under cold water. Then, soak it in enough water (about 3-4 cups) for 5-6 hours, or even overnight. This is crucial for a fluffy batter.
2. Grind the Batter: Drain the soaked dal completely. Now, grind it into a smooth, fluffy batter. Add water gradually, a tablespoon at a time, until you reach a consistency that’s thick but still drops easily from a spoon. This might take 15-20 minutes, depending on your grinder.
3. Prepare the Buttermilk: In a bowl, mix 2-3 cups of curd with about 1 cup of water and a teaspoon of salt. Set aside.
4. Fry the Vadas: Heat oil in a deep frying pan or wok over medium heat. While the oil heats, shape the batter into small doughnut-shaped vadas (or round punugulu – both are delicious!). Carefully drop them into the hot oil, a few at a time. Fry until golden brown and crispy, flipping occasionally.
5. Soak in Buttermilk: Immediately transfer the fried vadas to the buttermilk. Let them soak for 2-3 minutes, gently squeezing out the excess liquid. This softens them up and infuses them with flavour.
6. Temper the Yogurt: While the vadas are soaking, let’s make the tempered yogurt. Heat a tablespoon of oil in a small pan. Add mustard seeds – they’ll start to splutter! Then add cumin seeds, a dried red chili (broken into pieces), slit green chilies, grated ginger, and a pinch of hing. Fry for a few seconds until fragrant.
7. Assemble & Chill: Arrange the softened vadas in a serving dish. Pour the tempered yogurt over them, ensuring they’re nicely coated. Garnish with khara boondi and chopped coriander leaves. Refrigerate for at least 2-4 hours to allow the flavours to meld.

Expert Tips

• Fluffy Batter Secret: Don’t overgrind the batter! You want it smooth, but overgrinding can make the vadas dense.
• Oil Temperature: Maintaining the right oil temperature is key. If it’s too hot, the vadas will burn on the outside and remain raw inside. If it’s too cold, they’ll absorb too much oil.
• Don’t overcrowd the pan: Fry in batches to maintain oil temperature.

Variations

• My Family’s Touch: My grandmother always added a handful of chopped onions to the vada batter. It adds a lovely sweetness!
• Spicy Kick: For extra heat, add a finely chopped green chili to the tempering.
• Herbaceous Delight: A sprinkle of chopped curry leaves in the batter adds a wonderful aroma.

Vegan Adaptation

Easily made vegan! Simply substitute the curd with a plant-based yogurt (coconut or cashew yogurt work well). Ensure your boondi is also vegan-friendly.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your boondi is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of green chilies in the tempering to 1, or omit them altogether.
• Medium: Use the recipe as is.
• Hot: Add an extra green chili to the tempering, or use a spicier variety of chili powder.

Festival Adaptations (Specific festivals where this is commonly made)

These vadas are a popular offering during Ganesh Chaturthi and Krishna Janmashtami in South India. They’re also a common snack during festivals like Diwali.

Serving Suggestions

Serve these Urad Dal Vadas chilled, as a snack with a cup of hot filter coffee or tea. They also make a lovely side dish with sambar and chutney.

Storage Instructions

Store leftover vadas in an airtight container in the refrigerator for up to 2 days. They might lose some of their crispness, but the flavour will still be amazing!

FAQs

What is the best way to grind the urad dal batter for fluffy vadas?

Soaking the dal for long enough is key! Also, add water gradually while grinding and avoid overgrinding. The batter should be thick and fluffy.

Can I make these vadas ahead of time?

You can fry the vadas and soak them in buttermilk ahead of time. Store them in the fridge, then add the tempered yogurt just before serving.

What is the significance of soaking the vadas in buttermilk?

It softens the vadas, infuses them with a tangy flavour, and helps the yogurt sauce adhere better.

What can I substitute for buttermilk?

You can use a mixture of yogurt and water (about 1 cup yogurt + 1/2 cup water) with a squeeze of lemon juice. It won’t be exactly the same, but it’s a good substitute.

How do I adjust the tempering for a tangier or milder yogurt sauce?

For a tangier sauce, add a teaspoon of lemon juice to the tempered yogurt. For a milder sauce, reduce the amount of red chili.

What is the difference between a vada and a punugulu?

Both are made from urad dal batter, but vadas are typically doughnut-shaped, while punugulu are small, round fritters. Both are equally delicious!

Enjoy making these Urad Dal Vadas! 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!