Urad Dal Vada Recipe – Crispy South Indian Sambar Vada

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Recipe – Crispy South Indian Sambar Vada

Hey everyone! If you’ve ever been to South India, or even just a good South Indian restaurant, you know the magic of a perfectly crispy, fluffy vada dunked in sambar. It’s pure comfort food, and honestly, one of my absolute favorites. I first made these at home trying to recreate the flavors of a little eatery near my grandmother’s house, and after a few attempts, I finally nailed it! Today, I’m sharing my tried-and-true urad dal vada recipe with you. Get ready for some serious deliciousness!

Why You’ll Love This Recipe

These aren’t just any vada. They’re light, airy, and incredibly flavorful. The key is getting the batter just right – we’re aiming for a texture that holds its shape while remaining wonderfully soft inside. Plus, they’re fantastic with sambar and chutney, making them a versatile snack or part of a larger meal. Trust me, once you make these, they’ll become a regular in your kitchen!

Ingredients

Here’s what you’ll need to make these crispy beauties:

• 1 cup whole, skinned urad dal (approx. 200g)
• 2 chopped green chillies
• 2 tsp whole black pepper
• 10-12 torn curry leaves
• 2 tsp salt
• 1 tsp minced ginger
• 4 cups oil for deep frying (approx. 950ml)

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 here. Make sure you’re using whole, skinned urad dal for the best texture. It’s what gives the vada its characteristic fluffiness.

Green Chillies: Adjusting the Spice
I like a little kick, so I use 2 green chillies, but feel free to adjust this based on your spice preference. You can remove the seeds for a milder flavour.

Black Pepper: A South Indian Flavour Boost
Don’t skip the black pepper! It adds a lovely warmth and depth of flavour that’s classic in South Indian cuisine. Freshly cracked is always best, if you have the time.

Curry Leaves: Freshness and Aroma
Curry leaves are essential for that authentic South Indian aroma. Use fresh curry leaves – they really make a difference.

Oil for Frying: Choosing the Right Oil
I prefer using groundnut oil for deep frying because of its high smoke point and neutral flavour. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for about 45 minutes. This softens the dal, making it easier to grind.
2. Drain the dal completely. Any excess water will make the batter too runny.
3. Now, grind the dal into a thick, smooth batter. This is where a little patience comes in. Use minimal water – just 1-2 teaspoons at a time – to get a thick consistency. It should almost be like a paste.
4. Once the batter is smooth, mix in the chopped green chillies, black pepper, torn curry leaves, salt, and minced ginger. Give it a good mix!
5. Heat the oil in a deep pan over medium-low heat. It needs to be hot enough to fry, but not so hot that the vadais burn.
6. Wet your hands with a little water. This prevents the batter from sticking. Take a small portion of the batter and shape it into a donut-like circle with a hole in the center.
7. Gently drop the vadais into the hot oil, a few at a time. Don’t overcrowd the pan.
8. Fry the vadais until they’re golden brown and crispy, flipping them occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
9. Remove the vadais from the oil and place them on a paper towel-lined plate to drain any excess oil.
10. Finally, and this is important – dunk the fried vadais into hot sambar for about 5 minutes before serving. This allows them to soak up the flavour and become wonderfully soft and delicious!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect vada:

Achieving the Perfect Vada Shape
Shaping the vadais can be a little tricky at first. Wetting your hands is key! If the batter is too sticky, add a tiny bit more water.

Maintaining Oil Temperature
Keeping the oil at the right temperature is crucial. If it’s too hot, the vadais will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Ensuring a Crispy Texture
A thick batter and frying at the right temperature are the secrets to crispy vadais. Don’t be afraid to test one vada first to check the oil temperature and adjust accordingly.

Variations

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

Vegan Urad Dal Vada
This recipe is naturally vegan! Just ensure your sambar and chutney are also vegan-friendly.

Gluten-Free Urad Dal Vada
These are naturally gluten-free too! Perfect for those with dietary restrictions.

Spice Level Adjustment
My family loves a good kick, but you can easily adjust the spice level by using fewer green chillies or removing the seeds.

Festival Adaptations (Pongal, Makar Sankranti)
Vadais are often made during festivals like Pongal and Makar Sankranti. They’re a symbol of prosperity and good luck!

Serving Suggestions

Serve these hot with sambar and your favourite chutney – coconut chutney and tomato chutney are classic pairings. They’re also delicious with a cup of hot filter coffee.

Storage Instructions

Vadais are best enjoyed fresh. However, you can store leftover vadais 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 at 180°C (350°F) for a few minutes to crisp them up.

FAQs

What is the best way to soak the urad dal for vada?
Soaking the urad dal for 45 minutes to an hour is ideal. Make sure the dal is fully submerged in water.

Can I use a blender instead of a grinder to make the vada batter?
While a grinder is preferred for the smoothest texture, you can use a blender. You might need to add a little more water, but be careful not to make the batter too runny.

How do I know if the oil is hot enough for frying the vadais?
A good test is to drop a tiny piece of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

What is the difference between Urad Dal Vada and Masala Vada?
Urad Dal Vada is made primarily from urad dal, while Masala Vada includes a mix of lentils and vegetables like potatoes, onions, and spices.

How can I prevent the vadais from absorbing too much oil?
Maintaining the correct oil temperature and not overcrowding the pan are key. Also, ensure the batter is thick enough.

Enjoy making these delicious vadais! 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!