Urad Dal Vada Recipe – Soft & Fluffy Indian Street Food

Last Updated on 3 months by Neha Deshmukh

Urad Dal Vada Recipe – Soft & Fluffy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of freshly fried vadas. These savory lentil fritters are a total crowd-pleaser, and honestly, one of my all-time favorite snacks. Today, I’m sharing my go-to recipe for Urad Dal Vada – they’re unbelievably soft, fluffy, and bursting with flavor. Trust me, once you make these, you’ll be hooked!

Why You’ll Love This Recipe

This Urad Dal Vada recipe is special because it delivers that authentic street food taste right in your kitchen. It’s surprisingly easy to make, even if you’re new to Indian cooking. The key is getting the batter just right, and I’ll share all my secrets to ensure yours turns out perfectly every time. Plus, who can resist a crispy, tangy vada drenched in yogurt and chutneys?

Ingredients

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

• 1 cup urad dal (split black gram lentils) – about 200g
• 4 cups yogurt – about 950ml
• 1 teaspoon salt – about 6g
• 1 teaspoon sugar – about 4g
• 1/2 teaspoon cumin powder – about 2.5g
• 1/4 teaspoon asafoetida (hing) – about 1g
• As needed oil for frying

Ingredient Notes

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

Urad Dal: Choosing the Right Lentils

Using good quality urad dal is crucial. Look for lentils that are plump and evenly split. Older lentils can take longer to soak and may not yield a smooth batter. I usually get mine from an Indian grocery store for the best results.

Asafoetida (Hing): A Key Flavor Component

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. Don’t skip it! It adds a depth of flavor that’s essential for authentic vadas. If you’re not familiar with it, start with a smaller amount – a little goes a long way.

Yogurt: Full-Fat vs. Low-Fat Options

I prefer using full-fat yogurt for the best flavor and texture. It adds richness and helps create a beautifully creamy coating. However, you can use low-fat yogurt if you prefer, but the vadas might not be quite as decadent.

Oil for Frying: Best Oils for Authentic Flavor

Traditionally, vadas are fried in groundnut oil (peanut oil) for that classic street food taste. However, you can also use vegetable oil or sunflower oil. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the urad dal thoroughly under cold water. Then, soak it in plenty of water for at least 5 hours, or even overnight. This is super important for a soft vada.
2. Once soaked, drain the dal completely. Now, it’s time to blend! Add the dal to a blender with a little water (start with about 1/4 cup) and blend until you have a very smooth, thick batter. You might need to add a bit more water, but go slowly – we want a thick consistency.
3. Now for the fun part! Whisk the batter vigorously for about 5-7 minutes. This incorporates air and makes the vadas light and fluffy. Seriously, don’t skip the whisking! Mix in the salt and asafoetida.
4. Heat oil in a deep pan or wok over medium heat. To test if the oil is ready, drop a tiny piece of batter into it – it should sizzle and rise to the surface.
5. Carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan! Fry the vadas until they’re golden brown and crispy on both sides, about 3-4 minutes per batch.
6. Remove the fried vadas and drain them on paper towels to remove excess oil.
7. Here’s a trick my grandmother taught me: soak the fried vadas in warm water mixed with a little salt and cumin powder for about 15 minutes. This softens them up beautifully.
8. Gently squeeze out any excess water from the vadas. Arrange them on a serving plate.
9. Whisk the yogurt with salt and sugar until smooth. Pour generously over the vadas.
10. Drizzle with mint chutney and tamarind chutney. Sprinkle with roasted cumin powder, red chili powder, and sev. Serve chilled and enjoy!

Expert Tips

Want to take your vadas to the next level? Here are a few tips I’ve learned over the years:

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. Think of the consistency of a thick pancake batter.

Frying Temperature for Crispy Vadas

Maintaining the right oil temperature is key. If the oil is too hot, the vadas will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil.

Soaking Time for Softness

Don’t skimp on the soaking time! The longer the urad dal soaks, the softer the vadas will be.

Tips for Fluffy Vadas

Vigorous whisking is your best friend! It incorporates air into the batter, resulting in light and fluffy vadas.

Variations

Let’s get creative!

Vegan Urad Dal Vada

Substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works really well!

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your asafoetida and chutneys are also gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of red chili powder to your liking. My family loves a good kick, so we usually add a generous pinch!

Festival Adaptations (Janmashtami, Diwali)

Vadas are a popular snack during Indian festivals like Janmashtami and Diwali. You can make a larger batch and serve them as part of your festive spread.

Serving Suggestions

These vadas are fantastic on their own as a snack, but they also make a great side dish with a meal. I love serving them with a cup of hot chai!

Storage Instructions

Leftover vadas can be stored in an airtight container in the refrigerator for up to 2 days. They’ll lose some of their crispness, but they’ll still be delicious. You can reheat them in a preheated oven or air fryer to restore some of the crispness.

FAQs

Got questions? I’ve got answers!

What is the best way to soak the urad dal for optimal results?

Soak the urad dal in plenty of water for at least 5 hours, or preferably overnight. This ensures the lentils are fully hydrated and will blend into a smooth batter.

Can I make the vada 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. You might need to whisk it again before frying to re-incorporate the air.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. If you can’t find it, you can try substituting it with a pinch of garlic powder or onion powder, but the flavor won’t be quite the same.

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, soaking the fried vadas in warm water helps to reduce oil absorption.

What chutneys pair best with Urad Dal Vada besides mint and tamarind?

Coconut chutney, coriander chutney, and even a spicy garlic chutney all go wonderfully with Urad Dal Vada!