Bengali Style Urad Dal Vada Recipe
Bengali Style Urad Dal Vada, also known as Bengali-style fried urad dal fritters, is a crunchy and flavorful snack that is a popular choice in Bengali households, especially during festivals and casual gatherings. These golden-brown fritters are made from soaked white urad dal (split black gram) and are flavored with green chilies, onions, and a hint of semolina. When deep-fried, they turn crispy on the outside and soft on the inside. They are best served with tangy coriander-mint chutney or enjoyed alongside a cup of spiced masala chai.
This recipe is easy to prepare and perfect for serving as a snack or appetizer during tea time. It’s vegetarian, light, and packed with proteins, making it a delightful treat for all occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (split black gram) | 1-1/2 cups (soaked overnight) |
| Onions (finely chopped) | 2 |
| Green Chilies (finely chopped) | 3 |
| Semolina (Sooji) | 1-1/2 tsp |
| Salt | To taste |
| Oil | For deep frying |
Preparation Time
- 10 minutes
Cooking Time
- 20 minutes
Total Time
- 30 minutes
Servings
- 4 servings
Instructions
-
Soak the Urad Dal
Begin by soaking the urad dal in enough water overnight. The dal should be well-hydrated before use. This softening helps in grinding it to a smooth paste. -
Grind the Dal
Drain the soaked dal and add it to a food processor or blender with a little water. Grind the dal to a coarse paste, ensuring it’s not too fine. You need a slightly textured batter to get the proper crunch and softness. Once ground, transfer it to a mixing bowl. -
Add the Ingredients
Into the ground dal, add finely chopped onions, green chilies, semolina (sooji), and salt to taste. Mix well to combine all the ingredients evenly. -
Prepare the Pan
Heat a paniyaram pan or a small, deep frying pan. Add a small amount of oil into each cavity of the pan. Paniyaram pans are great for making small, crisp vadas without the need for a lot of oil. -
Fry the Vadas
Using a spoon, scoop out small portions of the urad dal mixture and place them carefully in the heated pan. Allow them to cook for about 2 minutes, ensuring the bottom side is crisp and golden brown. -
Flip and Cook
Once the underside is golden and crispy, flip each vada and cook the other side for another 2-3 minutes until it turns golden brown as well. The fritters should be crispy on the outside while soft and fluffy on the inside. -
Drain and Serve
Once cooked, remove the vadas from the pan and place them on a paper towel to absorb any excess oil. -
Serving Suggestions
Serve these crispy Bengali-style urad dal vadas with fresh coriander-mint chutney or tangy tamarind chutney for an added burst of flavor. You can also pair them with a hot cup of masala chai for the ultimate tea-time snack experience.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~180 kcal |
| Protein | 8g |
| Carbohydrates | 30g |
| Fat | 5g |
| Fiber | 5g |
Tips for Perfect Vadas
- Consistency of the Batter: Ensure the dal batter is not too smooth. A slightly coarse texture is key to achieving a crispy outer layer with a soft interior.
- Oil Temperature: For crispiness, make sure the oil is at the right temperature before frying. If the oil is too hot, the vadas will burn on the outside without cooking through. If it’s not hot enough, they may turn greasy.
- Variations: You can also add spices like cumin, ginger, or fennel seeds to the batter for added flavor.
Conclusion
Bengali Style Urad Dal Vada is a fantastic snack that brings together the perfect balance of crispiness and softness. Whether you’re hosting a tea party, attending a festival, or just craving something delicious, these vadas are sure to impress. With the simple ingredients and quick preparation time, they make for a delightful snack any time of the day. Serve with chutney and a steaming cup of masala chai to elevate the experience!
