Urad Dal Vada Recipe – Crispy Indian Lentil Fritters

Last Updated on 6 months ago by Neha Deshmukh

Urad Dal Vada Recipe – Crispy Indian Lentil Fritters

Hey everyone! If you’ve ever been to South India, you know the magic of a perfectly crispy, fluffy vada. It’s the kind of snack that just makes everything better – a rainy afternoon, a chat with friends, or even just a little mid-day craving. I remember the first time I tried to make these at home… let’s just say it was a learning experience! But after a lot of practice, I’ve finally perfected my urad dal vada recipe, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These aren’t just any fritters. Urad dal vadas are incredibly flavorful, with a delightful crispy exterior and a soft, airy interior. They’re surprisingly easy to make once you get the hang of it, and they’re a guaranteed crowd-pleaser. Plus, they’re perfect with a cup of chai!

Ingredients

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

• 1 cup urad dal (approximately 200g)
• ½ cup small onions, finely chopped (about 75g)
• 2 green chillies, finely chopped
• ½ teaspoon ginger, grated
• 1 tablespoon curry leaves, chopped
• 1 pinch hing (asafoetida)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Urad Dal: The Heart of the Vada

Urad dal, also known as black gram, is the star of the show. Make sure you’re using good quality dal for the best results. It’s what gives the vadas their signature texture.

Onions & Green Chillies: Balancing Flavors

I like to use small onions (shallots) because they have a milder flavor, but regular onions work just fine. Adjust the number of green chillies based on your spice preference – I usually go for 2, but feel free to add more if you like a good kick!

Curry Leaves & Hing: Aromatic Essentials

Don’t skip the curry leaves and hing! They add a wonderful aroma and depth of flavor that’s essential for authentic vadas. Hing can be a little potent, so a pinch is usually enough.

Oil for Frying: Choosing the Right Oil

I prefer using groundnut oil (peanut oil) for frying because it has a high smoke point and gives the vadas a lovely crispy texture. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by soaking the urad dal in enough water for at least 2 hours. You want it to be completely submerged. After soaking, rinse the dal thoroughly and drain it well. This is super important for getting a fluffy batter.
2. Grind the Batter: Now, it’s time to grind the dal. Use chilled water (about ½ cup) and grind it to a thick, fluffy batter. This takes a bit of patience, but it’s worth it! Once ground, whip the batter vigorously for a few minutes – this incorporates air and makes the vadas lighter.
3. Mix in the Flavors: Add the chopped onions, green chillies, ginger, curry leaves, hing, and salt to the batter. Mix everything well with your hand – this helps combine the flavors.
4. Heat the Oil: Heat enough oil in a deep frying pan or wok over medium heat. You want the oil to be hot enough to fry the vadas, but not so hot that they burn.
5. Shape & Fry: Wet your hands with a little water to prevent the batter from sticking. Take a small portion of the batter and shape it into a donut-like disc. You can also use a perforated ladle to help with shaping. Gently drop the vada into the hot oil.
6. Fry to Perfection: Fry the vadas in batches until they are golden brown and crispy on both sides. This usually takes about 3-4 minutes per batch.
7. Drain & Serve: Remove the vadas from the oil and drain them on paper towels. Serve hot with your favorite chutney and sambar!

Expert Tips

A few little secrets to vada success!

Soaking & Grinding the Dal for Fluffiness

The key to fluffy vadas is properly soaked and ground dal. Don’t skimp on the soaking time, and use chilled water when grinding. Whipping the batter is also crucial!

Achieving the Right Batter Consistency

The batter should be thick enough to hold its shape, but not too thick that it’s difficult to fry. If it’s too thick, add a little more water. If it’s too thin, let it rest for a bit.

Frying to Golden Perfection

Don’t overcrowd the pan when frying. Fry the vadas in batches to ensure they cook evenly and get crispy.

Variations

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

Vegan Urad Dal Vada

This recipe is naturally vegan! Just make sure your chutney and sambar are also vegan-friendly.

Gluten-Free Urad Dal Vada

Urad dal is naturally gluten-free, so these vadas are a great option for those with gluten sensitivities.

Spice Level Adjustment

Adjust the number of green chillies to control the spice level. You can also add a pinch of red chilli powder for extra heat.

South Indian vs. North Indian Variations

In some South Indian variations, you might find the addition of chopped coriander leaves. North Indian versions sometimes include a touch of turmeric powder for color.

Festival Adaptations (Ganesh Chaturthi, Diwali)

Vadas are a popular snack during festivals like Ganesh Chaturthi and Diwali. You can make a larger batch and serve them to guests!

Serving Suggestions

These vadas are amazing on their own, but they’re even better with accompaniments! I love serving them with:

• Coconut chutney
• Tomato chutney
• Sambar
• A cup of hot chai

Storage Instructions

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 texture.

FAQs

Got questions? I’ve got answers!

What is the best way to soak urad dal for vadas?

Soak the urad dal in plenty of water for at least 2 hours, or even overnight. This ensures it’s fully hydrated and will grind into a smooth batter.

Can I use a food processor instead of a grinder?

While a traditional grinder is ideal, you can use a food processor. You might need to add a little more water and process for a longer time to achieve the right consistency.

How do I know if the oil is at the right temperature for frying?

A good way to test the oil is to drop a tiny piece of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.

What chutneys and sambar pair best with urad dal vada?

Coconut chutney, tomato chutney, and sambar are all classic pairings. Feel free to experiment and find your favorite combination!

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, draining the vadas on paper towels helps remove excess oil.

Enjoy making these crispy, delicious urad dal vadas! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Let me know how they turn out in the comments below!