Teresa's Recipes
Crispy Urad Dal Vada
Vada, a beloved Indian snack, has a rich history as a staple in various regional cuisines. These delightful fritters, made from urad dal (black gram lentils), are celebrated for their crispy exterior and fluffy interior. Often enjoyed during festivals or as a tea-time snack, vadas are perfect when paired with a spicy green chutney or a bowl of aromatic sambar. With a hint of ginger and green chillies, each bite offers a burst of flavor, making them irresistible!
Ingredients
- 1 cup, soaked for at least 2 hours Urad dal
- as needed for grinding Water
- 1 inch, finely chopped Ginger
- 2, finely chopped (adjust to taste) Green chillies
- 1 teaspoon Cumin seeds
- 1/2 teaspoon, crushed Black pepper
- to taste Salt
- for deep frying Oil
- 2 tablespoons, chopped (optional for garnish) Fresh coriander leaves
- for serving Green chutney
- for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Snack
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 220
- Fat: 12g
- Carbs: 24g
- Protein: 8g
- Sodium: 250mg
- Sugar: 1g
Instructions
- Soak the urad dal in water for at least 2 hours to soften.
- Drain the soaked dal and transfer it to a blender. Grind it into a smooth paste, adding very little water as needed to achieve a thick consistency.
- In a mixing bowl, combine the ground dal paste with chopped green chillies, ginger, cumin seeds, crushed black pepper, and salt. Mix thoroughly until well combined.
- Heat oil in a deep frying pan over medium heat. The oil is ready when a small drop of the batter sizzles upon contact.
- Wet your hands to prevent sticking. Take a small portion of the dal mixture and shape it into a round disc, creating a hole in the center like a doughnut.
- Carefully drop the shaped vada into the hot oil, being cautious not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes on each side.
- Using a slotted spoon, remove the vadas and drain them on paper towels to absorb excess oil.
- Serve the vadas hot, garnished with fresh coriander leaves, alongside green chutney and sambar for a delightful experience.