Urad Dal Vada Recipe
Urad Dal Vada, a delightful snack from South India, is crispy on the outside and soft on the inside. These golden fritters, made from split black lentils (urad dal), are commonly served for breakfast or as a tea-time snack. Paired with coconut chutney and tangy sambar, this savory dish can transform any meal into a hearty experience. Perfect for gatherings or a simple indulgence, Urad Dal Vada is a true comfort food that’s loved by all.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (split) | 1 cup |
| Asafetida (Hing) | A pinch |
| Green Chilies (finely chopped) | 3 |
| Fresh Ginger (grated) | 2-inch piece |
| Salt | To taste |
| Olive Oil | 2 ½ tablespoons |
Preparation Time: 4 hours
Cooking Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 4
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Instructions:
-
Soaking the Urad Dal:
Begin by thoroughly washing the urad dal. After rinsing, soak the dal in plenty of water for about 4 to 5 hours. This soaking process helps soften the lentils and makes them easier to grind. -
-
Grinding the Dal:
After soaking, drain the water from the urad dal. Transfer the dal into a mixer or food processor and grind it with a little water until you get a smooth, thick batter. It’s important to avoid adding too much water at once; you want the batter to be thick enough to hold its shape. -
Resting the Batter:
Once the batter is ground, cover the bowl with a lid or cloth and let it rest for at least an hour. This resting step is key to achieving a fluffy texture for the vadas. -
Mixing the Flavors:
After the batter has rested, add the asafetida, finely chopped green chilies, grated ginger, and salt to the batter. Mix everything well so that the flavors are evenly distributed. -
Cooking the Vadas:
Heat an appam pan or paniramm pan on medium heat. Add a little olive oil to each pocket of the pan. Once the pan is heated, spoon about 2 tablespoons of the batter into each pocket of the pan, shaping the batter into small round vadas. -
Frying the Vadas:
Cover the appam pan with a lid and allow the vadas to cook for about 5 minutes on medium heat. After 5 minutes, flip the vadas carefully to ensure they cook evenly on both sides. Let them cook for another 5 minutes or until they are golden brown and crispy on the outside. -
Serving:
Once the vadas are crispy and golden, remove them from the pan and place them on a paper towel to absorb any excess oil. Serve these hot, paired with coconut chutney and tomato-onion sambar for a traditional breakfast experience.
Optional Serving Suggestion: You can also enjoy these Urad Dal Vadas with a cup of filter coffee or masala chai for a delightful evening snack.
Tips:
- For a crispier texture, ensure the batter is thick enough so that the vadas do not flatten out when frying.
- If you prefer a spicier version, you can add a little red chili powder or finely chopped ginger to the batter.
- If you don’t have an appam pan, you can fry these vadas in a regular deep frying pan by shaping the batter into small patties and frying them until golden brown.
Urad Dal Vada is a beloved dish across South India and is perfect for any occasion. Its crunchy exterior, coupled with a soft, flavorful interior, makes it a snack that is sure to please anyone. Whether served as a hearty breakfast, evening snack, or part of a larger meal, it is a versatile dish that can be enjoyed at any time of day.
