Urad Dal Vada Recipe – Crispy South Indian Lentil Fritters

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Recipe – Crispy South Indian Lentil Fritters

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Urad Dal Vada. These crispy, savory fritters are a staple in South Indian cuisine, and honestly, once you make them, you’ll be hooked! I remember the first time I tried making these; it took a couple of attempts to get the texture just right, but the reward is so worth it. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just any fritters. Urad Dal Vada are wonderfully light and airy, with a satisfying crunch. They’re perfect as a snack with your evening chai, a festive treat, or even a light meal. Plus, the aroma while they’re frying is simply divine! They’re surprisingly easy to make once you get the hang of the batter consistency.

Ingredients

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

• 1 cup white round urad dal (approximately 200g)
• 0.25 cup water (60ml) + 2 tbsp water (30ml) for grinding
• 0.25 tsp asafetida (hing)
• 1 tbsp crushed pepper corns
• 1 tsp rice flour (optional)
• Curry leaves (a small handful, optional)
• Oil for deep frying

Ingredient Notes

Let’s talk about the ingredients – a few little tips can make all the difference!

Urad Dal: Choosing the Right Type & Quality

Using good quality, white, round urad dal is key. Avoid dal that looks old or discolored. The round shape helps with the fluffy texture. You can find urad dal at most Indian grocery stores.

Asafetida (Hing): Benefits and Substitutes

Asafetida, or hing, adds a lovely savory depth. It also aids digestion! If you don’t have hing, you can skip it, but it really does enhance the flavor. A tiny pinch of baking soda can be used as a very distant substitute, but it won’t be the same.

Crushed Pepper Corns: Regional Variations & Spice Level

I love using freshly crushed black peppercorns for a nice kick. Some families use a mix of peppercorns, or even add a pinch of red chili powder for extra heat. Feel free to adjust to your spice preference!

Rice Flour: Optional Addition for Texture

Rice flour isn’t essential, but it helps bind the batter and gives the vadas a slightly crispier exterior. It’s a small addition that makes a noticeable difference.

Oil: Best Oils for Deep Frying – Regional Preferences

Traditionally, groundnut oil (peanut oil) is used for deep frying in South India, giving a lovely flavor. Sunflower oil or vegetable oil also work well. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in water for about an hour in the refrigerator. This softens the dal and makes it easier to grind.
2. Drain the dal completely. Any excess water will make the batter too runny.
3. Now, grind the dal with ¼ cup (60ml) of ice water and a pinch of salt in a mixer grinder until you get a fluffy, light batter. Add 1-2 tablespoons (30ml) of water if needed, but be careful not to add too much.
4. To test the batter consistency, drop a small dollop into a glass of water. It should float! If it sinks, grind for a little longer.
5. Mix in the hing, crushed pepper corns, and rice flour (if using) into the batter. You can also add finely chopped curry leaves at this stage for extra flavor.
6. Heat the oil in a deep frying pan or wok over medium-high heat.
7. Wet your hands with water. Take a small portion of the batter and shape it into a disc with a hole in the center – you can use your thumb, a poly sheet, or just wet hands.
8. Gently drop the vadas into the hot oil, a few at a time. Don’t overcrowd the pan.
9. Fry until golden brown and crispy, flipping once. This usually takes about 3-4 minutes.
10. Drain the vadas on paper towels and serve hot!

Expert Tips

• Ice water is your friend! It helps keep the batter light and fluffy.
• Don’t overgrind the batter. You want it fluffy, not paste-like.
• Maintain the oil temperature. 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.
• Wet hands are essential for shaping the vadas without the batter sticking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, especially if you skip the rice flour.
• Spice Level Adjustment: Add a pinch of red chili powder or finely chopped green chilies to the batter for extra heat.
• Festival Adaptations: These are a must-make during Ganesh Chaturthi and Diwali in my family! We often make a larger batch and share them with neighbors.

Serving Suggestions

Urad Dal Vada are best enjoyed hot and crispy! They pair perfectly with:

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

Storage Instructions

These are best eaten fresh, but you can store leftovers in an airtight container at room temperature for 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

What is the best way to get the vadas crispy?

Using the right oil temperature and not overcrowding the pan are key. Also, adding a little rice flour helps!

Can I make the batter ahead of time?

You can soak the dal ahead of time. However, it’s best to grind the batter just before frying for the fluffiest results.

How long will it keep?

The batter doesn’t keep well. Use it immediately after grinding.

What if my vada batter is too thick or too thin?

If it’s too thick, add a teaspoon of water at a time until you reach the right consistency. If it’s too thin, add a teaspoon of rice flour.

Can I bake these vadas instead of frying?

While you can try baking them, they won’t have the same crispy texture as fried vadas.

What chutneys or accompaniments pair best with Urad Dal Vada?

Coconut chutney and tomato chutney are classic pairings. Sambar is also a delicious option!