Biuli Dal Er Boda Recipe – Bengali Style Urad Dal Vada
An Irresistible Bengali Snack for Your Tea Time!
Biuli Dal Er Boda, a beloved Bengali-style urad dal vada, is an exciting and crispy treat that graces many homes across Bengal. These golden-brown fritters are made with the essence of white urad dal, also known as Biuli dal, which is soaked and ground into a coarse paste. The mix is then seasoned with finely chopped green chilies and onions, creating an explosive flavor profile. What makes these vadas unique is the addition of semolina (sooji), which enhances the crispiness of the outer layer while keeping the inside soft and delicious. Served piping hot, these vadas pair beautifully with green chutney and masala chai, making them an irresistible snack!
Cuisine: Bengali
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1-1/2 cups (soaked overnight) |
| Onions | 2 (finely chopped) |
| Green Chillies | 3 (finely chopped) |
| Sooji (Semolina/Rava) | 1-1/2 teaspoons |
| Salt | To taste |
| Oil | For deep frying |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Instructions
-
Prepare the Urad Dal Paste:
Begin by grinding the soaked urad dal with minimal or no water at all. The goal is to achieve a coarse paste, not a fine smooth batter. The texture should still hold some granules to ensure the crunchiness of the final vada. -
Mix the Ingredients:
Once the dal is ground, transfer the batter into a large mixing bowl. Add finely chopped onions, green chilies, and semolina (sooji) to the dal paste. Semolina will help give the vadas their signature crunch. Season with salt to taste, and mix everything together thoroughly until well combined. -
Heat the Paniyaram Pan:
Preheat a paniyaram (appe) pan on medium heat. Add a small amount of oil into each of its cavities. The oil helps achieve the perfect golden-brown color and crunchiness of the vadas. -
Cook the Vadas:
Drop a spoonful of the prepared dal batter into each cavity of the preheated paniyaram pan. Allow the batter to cook for about 2 minutes or until the top starts to firm up and steam. Once one side is golden brown, carefully flip the vada with a spoon or spatula. Let it cook for another 2-3 minutes until both sides are evenly browned and crispy. -
Serve and Enjoy:
Once the vadas are cooked to a golden perfection, remove them from the pan and place them on a serving plate. Serve these crispy delights hot with a side of refreshing green chutney and a steaming cup of masala chai.
Tips and Variations
- Grinding Tip: If you don’t have a traditional stone grinder, use a food processor but avoid making the paste too fine. A rough texture is key to the traditional crispiness.
- Oil Alternative: If you don’t have a paniyaram pan, these vadas can also be deep-fried in hot oil until golden brown and crispy on the outside.
- Serving Ideas: Pair these vadas with a tangy tamarind chutney or a spicy mint-coriander chutney for an enhanced flavor experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120-150 kcal (approx. per piece) |
| Fat | 4-5 grams |
| Carbohydrates | 18 grams |
| Protein | 5 grams |
| Fiber | 2 grams |
| Sodium | 150-200 mg |
Biuli Dal Er Boda is more than just a snack – it’s a cherished part of Bengali tea-time culture, a treat that brings warmth and joy to any gathering. The combination of simple ingredients and the technique of creating a crunchy exterior with a soft interior results in a delightful mouthful every time. Perfect for an evening snack with family or friends, or simply as a way to enjoy the flavors of Bengali cuisine at home.
