Urad Dal Vada Recipe – Crispy Indian Cabbage Fritters

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Recipe – Crispy Indian Cabbage Fritters

Introduction

Oh, vada! Just the word brings back memories of monsoon evenings at my grandmother’s place, the aroma of hot fritters filling the air. These aren’t just snacks; they’re little pockets of comfort. Today, I’m sharing my go-to recipe for Urad Dal Vada – crispy, flavorful cabbage fritters that are surprisingly easy to make. Trust me, once you try these, they’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

These Urad Dal Vadas are seriously addictive. They’re wonderfully crispy on the outside, soft and flavorful on the inside, and packed with fresh veggies. Plus, they’re perfect for a quick evening snack, a festive treat, or even a side dish with your favorite Indian meal. They come together in under an hour (though soaking time is longer!), and the result is so worth it.

Ingredients

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

• 1 cup Urad dal (skinned whole) – about 200g
• 1 cup finely chopped cabbage – about 85g
• ½ – ¾ cup finely chopped onion – about 75-115g
• 1 green chili, chopped finely
• 1 tablespoon coriander leaves, chopped
• 1 sprig curry leaves, finely chopped – about 10-12 leaves
• 1 inch ginger, finely chopped
• ½ – 1 teaspoon Asafoetida (Hing)
• 2-3 cups water (for soaking and grinding)
• 1 teaspoon salt (or to taste)
• 4 cups peanut oil (for frying) – about 950ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Urad Dal: The Heart of the Vada – Urad dal is the star here. Make sure you’re using skinned whole urad dal, not split. It’s what gives the vada its characteristic texture and flavor.
• Cabbage: Adding Texture and Freshness – I love using finely chopped cabbage because it adds a lovely crunch. You can also experiment with other veggies like grated carrots or spinach!
• Asafoetida (Hing): A Unique Flavor Profile – Don’t skip the asafoetida! It adds a unique, savory depth that you won’t get from anything else. A little goes a long way, so start with ½ teaspoon and adjust to your liking.
• Oil for Frying: Choosing the Right Oil – Peanut oil is traditional for frying vadas because of its high smoke point and neutral flavor. If you don’t have peanut oil, you can use vegetable oil or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the urad dal thoroughly under cold water. Then, soak it in enough water (about 3 cups) for 2-4 hours. This is crucial for getting a light and fluffy vada.
2. Once the dal is nicely soaked, drain it completely. Now, it’s time to grind! Add the soaked dal to a blender with 2 tablespoons of water. Grind into a smooth, thick paste, adding more water gradually if needed. The consistency should be like a thick pancake batter.
3. In a large mixing bowl, combine the ground dal paste, chopped cabbage, onion, green chili, coriander leaves, curry leaves, ginger, asafoetida, and salt. Get in there with your hands and mix everything really well until it’s all nicely combined.
4. Now for the fun part – shaping the vadas! Wet your hands with a little water (this prevents the mixture from sticking). Take a small portion of the mixture and shape it into a round ball. Flatten it slightly and then, using your thumb, create a hole in the center. This is the classic vada shape!
5. Heat peanut oil in a deep pan over medium heat (around 350°F/175°C). Carefully drop the shaped vadas into the hot oil, being careful not to overcrowd the pan.
6. Fry the vadas on medium heat, turning them occasionally, until they turn golden brown and crispy on both sides. This usually takes about 3-5 minutes per batch.
7. Remove the vadas with a slotted spoon and drain them on paper towels to remove any excess oil. Serve warm with your favorite chutney or ketchup!

Expert Tips

A few little secrets to vada perfection:

• Soaking the Dal for Optimal Texture – Don’t rush the soaking process! The longer the dal soaks, the lighter and fluffier your vadas will be.
• Achieving the Right Consistency for the Vada Batter – The batter should be thick enough to hold its shape, but not so thick that it’s difficult to fry. If it’s too thick, add a little more water.
• Frying Temperature: Ensuring Crispy Vadas – Maintaining the right oil temperature is key. If the oil is too hot, the vadas will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil.
• Shaping the Vadas: Getting the Perfect Form – Wetting your hands is a game-changer! It prevents the mixture from sticking and makes shaping much easier.

Variations

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

• Vegan Urad Dal Vada – This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products.
• Gluten-Free Urad Dal Vada – These are naturally gluten-free too!
• Spice Level Adjustment: Mild to Spicy – Adjust the amount of green chili to control the spice level. My friend, Priya, loves to add a pinch of red chili powder for an extra kick.
• Festival Adaptations: Ganesh Chaturthi & Diwali – Vadas are a staple during Ganesh Chaturthi and Diwali. You can make a larger batch and offer them as prasad (a religious offering).

Serving Suggestions

Urad Dal Vadas are delicious on their own, but they’re even better with a side of chutney! I love serving them with coconut chutney, mint-coriander chutney, or even a simple tomato ketchup. A cup of hot chai is the perfect accompaniment.

Storage Instructions

These vadas are best enjoyed fresh, but you can store leftovers 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

Got questions? I’ve got answers!

• What is the best way to soak the urad dal? – Soak the dal in plenty of cold water for at least 2-4 hours. You can even soak it overnight for best results.
• Can I use a food processor instead of a blender to grind the dal? – You can, but a blender will give you a smoother paste. If using a food processor, you may need to add a little more water.
• How do I know if the oil is hot enough for frying the vadas? – Drop a tiny piece of the vada mixture into the oil. If it sizzles and rises to the surface immediately, the oil is ready.
• Can I make the vada batter ahead of time? – Yes, you can make the batter a few hours in advance and store it in the refrigerator. Bring it to room temperature before shaping and frying.
• What chutneys pair best with Urad Dal Vada? – Coconut chutney, mint-coriander chutney, and tomato ketchup are all great options!
• How can 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, drain the vadas on paper towels after frying.