Urad Dal Vada Recipe – Crispy Indian Lentil Fritters with Ginger & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Urad Dal Vada Recipe – Crispy Indian Lentil Fritters with Ginger & Curry Leaves

Introduction

Oh, vada! Just the word conjures up memories of monsoon evenings, hot snacks, and the comforting aroma filling my childhood kitchen. These crispy, savory fritters are a staple in South Indian homes, and honestly, once you learn to make them, you’ll be hooked. I first made these myself when I moved away from home, desperately trying to recreate the flavors of my Amma’s cooking. It took a few tries, but now I’m excited to share my version of this classic urad dal vada recipe with you!

Why You’ll Love This Recipe

This urad dal vada recipe isn’t just about a delicious snack; it’s about experiencing a little piece of Indian culinary tradition. They’re wonderfully crispy on the outside, soft and fluffy on the inside, and packed with flavor from ginger, green chilies, and fragrant curry leaves. Plus, they’re surprisingly satisfying – perfect with a cup of chai or as a starter for a South Indian meal.

Ingredients

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

• 1 cup urad dal (husked & split black gram) – about 200g
• 1 cup moong dal (husked split moong lentils) – about 175g
• As needed water
• 1 inch ginger, roughly chopped
• 1 green chili, chopped (adjust to your spice preference!)
• 1 pinch asafoetida (hing)
• 1 teaspoon cumin seeds
• 1 teaspoon peppercorns (crushed)
• 1 tablespoon curry leaves (chopped)
• 1 tablespoon coriander leaves (chopped)
• As required salt
• 1 tablespoon suji (semolina) – optional, but adds extra crispness
• As needed oil for frying

Ingredient Notes

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

• Urad Dal & Moong Dal – The Perfect Blend: We use both urad and moong dal for the best texture. Urad dal gives the vada its structure, while moong dal adds lightness and fluffiness.
• The Significance of Asafoetida (Hing): Don’t skip the hing! It adds a unique savory depth that’s essential to the vada’s flavor. It also aids digestion – a little bonus!
• Regional Variations in Spice Levels: Feel free to adjust the green chili to your liking. Some families love a fiery vada, while others prefer a milder one.
• Using Semolina (Suji) for Extra Crispness: The semolina is optional, but I highly recommend it if you love a super crispy vada. It helps bind the batter and creates a lovely texture. About 1 tablespoon is perfect for a batch this size.
• Choosing the Right Oil for Frying: I prefer using groundnut oil or vegetable oil for frying vadas. They have a high smoke point and impart a neutral flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dals: Start by soaking the urad dal and moong dal in plenty of water for at least 5-6 hours, or even overnight. This is crucial for a soft, fluffy batter.
2. Blend the Batter: Drain the soaked dals completely. Add them to a blender along with the ginger, green chili, and asafoetida. Add just a little water at a time while blending – you want a very thick, smooth batter. Think paste-like consistency.
3. Aerate the Batter: Transfer the batter to a large bowl. Now, this is where a little elbow grease comes in! Briskly stir the batter for a good 2 minutes. This incorporates air, making the vadas lighter.
4. Add the Flavor Boosters: Mix in the cumin seeds, crushed peppercorns, chopped curry leaves, chopped coriander leaves, salt, and semolina (if using). Give everything a good mix.
5. Heat the Oil: Heat oil in a kadai (deep frying pan) over medium heat. To test if the oil is ready, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface steadily.
6. Fry the Vadas: Carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the kadai – fry in batches. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.
7. Drain & Serve: Remove the vadas with a slotted spoon and place them on paper towels to drain any excess oil. Serve immediately while they’re hot and crispy!

Expert Tips

A few little secrets to vada perfection:

• Achieving the Perfect Batter Consistency: The batter should be thick enough to hold its shape when dropped into the oil, but not so thick that it’s difficult to fry.
• Testing Oil Temperature for Fluffy Vadas: If the oil isn’t hot enough, the vadas will absorb too much oil and become soggy. If it’s too hot, they’ll brown too quickly on the outside and remain uncooked inside.
• Tips for Preventing Vadas from Absorbing Too Much Oil: Make sure the oil is at the right temperature, don’t overcrowd the kadai, and drain the vadas well on paper towels.

Variations

Let’s get creative!

• Vegan Urad Dal Vada: This recipe is naturally vegan!
• Gluten-Free Urad Dal Vada: This recipe is also naturally gluten-free.
• Spice Level Adjustments – Mild to Spicy: Adjust the amount of green chili to suit your taste. You can even add a pinch of red chili powder for extra heat. My friend, Priya, loves adding a tiny bit of garam masala too!
• Festival Adaptations – Ganesh Chaturthi & Diwali: Vadas are a popular offering during Ganesh Chaturthi and a festive treat during Diwali.

Serving Suggestions

These vadas are amazing on their own, but even better with:

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

Storage Instructions

Vadas are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a preheated oven or air fryer to restore some of their crispness.

FAQs

Let’s answer some common questions:

• What is the best way to soak the dals for optimal results? Soak the dals in plenty of cool water for at least 5-6 hours, or overnight. This ensures they become soft and easy to blend.
• Can I make the batter ahead of time? If so, how should I store it? Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before frying.
• What can I substitute for asafoetida (hing)? If you can’t find asafoetida, you can omit it, but it will affect the flavor. A tiny pinch of garlic powder can offer a similar savory note, but it’s not quite the same.
• Why are the vadas absorbing too much oil? This is usually due to the oil not being hot enough or overcrowding the kadai.
• Can I bake these vadas instead of frying? While you can technically bake them, they won’t have the same crispy texture as fried vadas. If you prefer baking, brush them with oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.