Urad Dal Vada Recipe – Crispy Indian Lentil Fritters with Vegetables

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Recipe – Crispy Indian Lentil Fritters with Vegetables

Introduction

Oh, vadas! These crispy, golden fritters are a staple in South Indian homes, and honestly, one of my absolute favorites. There’s just something so satisfying about that first bite – the crunchy exterior giving way to a fluffy, flavorful interior. I first made these when I was trying to recreate my grandmother’s recipe, and while it took a few tries, I finally got it just right. Now, I’m excited to share my version of this classic urad dal vada recipe with you! They’re surprisingly easy to make, and perfect for a quick snack, a side dish, or even a festive treat.

Why You’ll Love This Recipe

These urad dal vadas are more than just a tasty snack. They’re:

• Crispy & Delicious: The perfect texture – crunchy on the outside, soft on the inside.
• Flavorful: Packed with the goodness of urad dal and fresh vegetables.
• Easy to Make: A relatively simple recipe, even for beginners.
• Versatile: Enjoy them with chutney, sambar, or even a cup of chai!

Ingredients

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

• ½ cup White round urad dal (approximately 100g)
• As needed Salt
• 2-3 tbsp Water (approximately 30-45ml)
• ¼ tsp Asafetida (hing)
• 1 inch piece Ginger
• 1 no Green chilli
• 2 nos Carrot
• ¼ cup Grated cabbage (approximately 30g)
• 1 no Green chilli
• 10 Small onion
• A few Curry leaves
• A few Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Urad Dal: The Heart of the Vada Using good quality, whole urad dal is key. It’s what gives the vada its signature texture and flavor.
• Asafetida (Hing): A Digestive Aid & Flavor Enhancer Don’t skip the hing! It adds a lovely savory depth and aids digestion. If you’re not familiar, it has a pungent smell but transforms beautifully when cooked.
• Regional Variations in Vegetable Additions Feel free to get creative with the veggies! My aunt always adds a little chopped beetroot for a beautiful color.
• Oil for Frying: Choosing the Right Oil I prefer using groundnut oil for frying vadas, as it has a high smoke point and imparts a lovely flavor. Sunflower oil or vegetable oil work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the urad dal thoroughly and soak it in water for about an hour. This softens the dal, making it easier to grind.
2. Drain the soaked dal and transfer it to a grinder. Add salt, asafetida, ginger, and green chilli. Grind with minimal water – just a tablespoon or two at a time – to form a thick, smooth batter. You want it to be quite stiff!
3. Now for the veggies! Finely chop the carrots, onions, green chillies, curry leaves, and coriander leaves. Grate the cabbage.
4. Gently mix all the chopped vegetables into the urad dal batter. Give it a good stir and taste to adjust the salt if needed.
5. Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a tiny piece of batter into it – it should sizzle and rise to the surface.
6. Scoop portions of the batter (about a tablespoon) with a wet hand and gently drop them into the hot oil. Don’t overcrowd the pan!
7. Fry the vadas in batches until they turn golden brown and crispy on all sides. This usually takes about 3-4 minutes per batch.
8. Remove the fried vadas with a slotted spoon and drain them on paper towels to remove excess oil.

Expert Tips

A few things I’ve learned over the years to make the perfect vada:

• Achieving the Perfect Vada Texture The batter consistency is crucial. It should be thick enough to hold its shape when dropped into the oil, but not so thick that it’s difficult to fry.
• Troubleshooting: Batter Consistency If the batter is too runny, add a tablespoon of urad dal flour. If it’s too thick, add a tiny bit of water.
• Frying Temperature Control Maintaining the right oil temperature is key. If the oil is too hot, the vadas will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Variations

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

• Vegan Urad Dal Vada: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Urad Dal Vada: This recipe is also naturally gluten-free.
• Spice Level Adjustment: Adjust the number of green chillies to suit your spice preference. My friend loves to add a pinch of red chilli powder to the batter for extra heat.
• Festival Adaptations (Ganesh Chaturthi, Diwali) These are often made during festivals. For Ganesh Chaturthi, you can shape them into small rounds.

Serving Suggestions

Time to enjoy your hard work!

• Coconut Chutney Pairing: A classic combination! The sweetness of the coconut chutney perfectly complements the savory vadas.
• Sambar Accompaniment: Serve with a bowl of warm sambar for a complete and satisfying meal.
• Other Chutney Options: Tomato chutney, mint chutney, or even a simple yogurt dip work wonderfully.

Storage Instructions

• Storing Leftover Vadas: Leftover vadas can be stored in an airtight container at room temperature for up to a day. They tend to lose their crispness, though.
• Reheating Vadas for Crispness: To restore crispness, you can briefly reheat them in a preheated oven (180°C / 350°F) for a few minutes, or quickly pan-fry them.

FAQs

Got questions? I’ve got answers!

• What is the best type of urad dal to use for vadas? White, whole urad dal is the best choice.
• Can I make the vada batter ahead of time? Yes, you can make the batter a few hours in advance. Store it covered in the refrigerator.
• How do I prevent the vadas from absorbing too much oil? Ensure the oil is at the right temperature and don’t overcrowd the pan.
• What can I substitute for asafetida (hing)? A pinch of garlic powder can be used as a substitute, though the flavor won’t be exactly the same.
• Can I bake these vadas instead of frying? While you can try baking them, they won’t achieve the same crispy texture as fried vadas.