Biuli Dal Er Boda (Bengali Style Urad Dal Vada) – A Delicious Evening Snack
In the rich and diverse world of Bengali cuisine, snacks hold a special place in the hearts of food lovers. Biuli Dal Er Boda, also known as Bengali Style Urad Dal Vada, is a delightful deep-fried treat that offers a crunchy, savory bite. These crispy vadas, made from white urad dal (split black gram), are seasoned with aromatic spices and green chilies, making them an irresistible snack to accompany your evening tea or masala chai. Whether you’re looking for a snack to enjoy during a casual gathering or want to savor something special with your family, this Bengali-style vada recipe is sure to satisfy your cravings.
Ingredients
This traditional recipe requires only a few simple ingredients to create a delicious, crispy treat. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 ½ cups (soaked overnight) |
| Onions | 2, finely chopped |
| Green Chilies | 3, finely chopped |
| Sooji (Semolina/Rava) | 1 ½ teaspoons |
| Salt | To taste |
| Sunflower Oil | For deep frying |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Bengali
Course: Snack
Diet: Vegetarian
Instructions for Making Biuli Dal Er Boda (Bengali Style Urad Dal Vada)
This simple yet flavorful Bengali snack requires minimal effort and yields a perfect snack to serve with green chutney and masala chai. Here’s a step-by-step guide to preparing Biuli Dal Er Boda at home:
Step 1: Prepare the Urad Dal
Start by soaking the white urad dal overnight in ample water. This softens the dal and makes it easier to grind. Once soaked, drain the water and transfer the dal into a grinding stone or a food processor.
Grind the dal without adding much water. The batter should be thick and slightly coarse. It should not be too smooth—this texture is essential for achieving a crunchy outer coating once fried. You can add a few drops of water only if necessary.
Step 2: Mix the Ingredients
Transfer the coarsely ground urad dal batter into a mixing bowl. To the batter, add finely chopped onions, green chilies, and a generous pinch of salt for seasoning. The onions not only enhance the flavor but also give the vadas a slight sweetness and texture.
Next, add the semolina (sooji) to the batter. This ingredient is key to making the outer crust of the vadas crispy and golden brown. Mix all the ingredients thoroughly so that the semolina and vegetables are evenly distributed in the dal batter.
Step 3: Heat the Paniyaram Pan
Place a paniyaram pan (or appe pan) on medium heat. This pan, which has multiple small cavities, helps create the perfect-sized vadas. Add a small amount of sunflower oil into each cavity, ensuring that each one is lightly coated with oil. Preheat the pan for about 2 minutes.
Step 4: Shape and Fry the Vadas
Once the pan is ready, scoop a spoonful of the prepared urad dal mixture into each cavity of the paniyaram pan. Be careful not to overfill each cavity, as the batter will expand during cooking.
Cook the vadas on medium heat, allowing them to steam on the top and cook through. This process should take about 2 minutes. Once the top is set and slightly firm, use a spoon or spatula to carefully flip each vada.
Continue cooking for another 2-3 minutes, or until both sides are golden brown and crispy. You want the vadas to be thoroughly cooked on the inside while achieving a crunchy, golden crust on the outside.
Step 5: Serve and Enjoy!
Once the vadas are perfectly cooked, transfer them to a serving plate. Serve your Biuli Dal Er Boda with fresh green chutney or your favorite tangy dip. They’re best enjoyed hot with a cup of masala chai, making for the perfect evening snack.
Nutritional Information
Although Biuli Dal Er Boda is a deep-fried treat, it can be a nutritious snack when made with high-quality ingredients like urad dal, which is a great source of protein and fiber. Here’s a general nutritional breakdown:
| Nutrient | Per Serving (1 Vada) |
|---|---|
| Calories | Approx. 150-180 |
| Carbohydrates | 20g |
| Protein | 6g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | Varies with added salt |
| Sugars | 1g |
Tips for Perfect Biuli Dal Er Boda
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Grinding the Dal: When grinding the urad dal, avoid adding too much water. A thick batter ensures that the vadas hold their shape while cooking and become crispy on the outside.
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Consistency: If the batter is too runny, the vadas may not hold together well during frying. If this happens, add a little more semolina (sooji) to the batter and mix well.
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Oil Temperature: Ensure the oil is heated to the right temperature. If the oil is too hot, the vadas may burn on the outside before cooking through. Conversely, if the oil is not hot enough, the vadas may absorb too much oil and become greasy.
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Alternative Cooking Method: If you don’t have a paniyaram pan, you can also deep fry the vadas in hot oil. Shape the batter into small balls and fry until golden brown.
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Serving Suggestions: These vadas pair wonderfully with a variety of dips, including tamarind chutney, mint chutney, or even a spicy yogurt dip. For an added touch, enjoy them with a hot cup of Masala Chai.
Biuli Dal Er Boda, or Bengali-style urad dal vadas, is more than just a snack—it’s a taste of Bengali culture, deep-fried to perfection. Whether you’re enjoying a quiet evening at home or entertaining guests, these crispy, golden delights will transport you to the heart of Bengal, one bite at a time.
Ready to Try This Recipe?
If you’re ready to make Biuli Dal Er Boda, gather your ingredients, and follow this simple recipe for a mouthwatering snack. Don’t forget to serve them with a refreshing cup of masala chai and a side of tangy green chutney for the ultimate experience.
