Healthy Non-Fried Urad Dal Vada Recipe (Crispy & Light)

Urad Dal Vada Recipe (Non Deep Fried)

This Urad Dal Vada recipe offers a healthier twist on the classic South Indian snack, eliminating the deep frying process while still delivering that delicious crispiness and satisfying texture. By using a paniyaram pan and a touch of extra virgin olive oil, you can enjoy a light yet flavorful snack, perfect for pairing with coconut chutney, sambar, or even on its own.

Ingredients

Preparation Time: 4 hours (soaking) + 1-2 hours resting

Cooking Time: 20 minutes

Total Time: 4 hours 20 minutes

Servings: 4

Cuisine: South Indian

Course: Snack

Diet: Vegetarian

Instructions

1. Soaking the Dal: Begin by washing the Urad Dal thoroughly under cold water. Then soak it in water for about 4 hours (or overnight for best results). This will soften the dal and make it easier to grind.

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2. Grinding the Dal: After soaking, drain the dal and transfer it to a grinder. Using very little water, grind the dal to a thick, smooth paste. Be careful not to add too much water to maintain the consistency needed for shaping the vadas.

3. Resting the Mixture: Once the dal is ground, cover the mixture and let it rest in a warm place for about 1-2 hours. This resting period helps the batter ferment slightly, which enhances the flavor and texture of the vadas.

4. Adding Flavors: After resting, add the asafoetida (hing), finely chopped green chilies, grated ginger, and salt to the dal batter. Mix everything thoroughly to evenly distribute the flavors.

5. Cooking the Vadas: Heat a paniyaram pan (also known as an appam pan) over medium heat. Drizzle a small amount of extra virgin olive oil into each pocket of the pan.

6. Shaping the Vadas: Take about 2 tablespoons of the batter and carefully place it into each pocket of the heated pan. Flatten the batter slightly to form round, even patties.

7. Cooking the Vadas: Cover the pan with a lid and cook the vadas on medium heat for about 5 minutes. Once the bottom side turns golden and crispy, flip each vada to cook the other side. Continue cooking until both sides are lightly browned and crispy.

8. Serving: Once cooked, remove the vadas from the paniyaram pan and serve them hot. They pair wonderfully with South Indian Coconut Chutney, Spicy Crunchy Masala Idli, and Bangalore Restaurant Style Sambar.

Tips for the Best Urad Dal Vada (Non Deep Fried)

• Soaking Time: For a smoother batter, ensure the dal is soaked for at least 4 hours or overnight. The more time you allow the dal to soak, the easier it will be to grind and the fluffier your vadas will be.
• Batter Consistency: The consistency of the batter is key to achieving a perfect vada. If the batter is too thin, your vadas may not hold their shape. If too thick, they may not crisp up properly.
• Oil Usage: You can use a non-stick paniyaram pan for this recipe to minimize oil use. The olive oil adds a subtle flavor and helps crisp the vadas without deep frying.
• Resting the Batter: Allowing the batter to rest after grinding helps develop flavor and texture, so try not to skip this step.

Enjoy this healthier version of Urad Dal Vada and indulge in a delicious South Indian snack without the guilt of deep frying!