urad dal vada recipe

Urad dal vada is one of the simple South Indian fritter recipes that can be served with coconut chutney and sambar. This recipe is very similar to medu vada recipe. We love vada sambar a lot so sometimes I make this simple urad dal vada instead of medu vada.

The main difference between medu vada and This urad dal vada is, there is no rice added in medu vada along with urad dal. While this recipe requires soaking of both rice and urad dal. This recipe is also known as ulundu vadai in south indian region. This recipe is a no onion no garlic fritters recipe.

Can we store these vadas?

Yes and No! I won’t recommend to vadas in refrigerator on in adeepfreezer for more than a day. However, You can prepare vada batter in advance and deep freeze it for a month.

Ingredients to make these vadas,

This recipe requires very basic ingredients that you will get in any Indian store. It has Urad dal(split black gram skinless), rice, salt, some pepper powder, green chilli and coriander.

I have shared Glossary of pulses and lentils here which you can check to find the name of the ingredients in english.

Tips and Tricks

First, Let me tell you that your batter should not be too thick or too thin to make these vadas.

• Soak your dal and raw rice for 4 hours at least to get a nice consistency.
• To grind the batter, I do suggest adding little water. Always check the consistency of the batter before adding water.
• If your batter is too thick, your vadas become dense If your batter is too thin then vadas will absorbs a lot of oil.
• You can the batter with a spoon into the hot oil to fry vadas.
• I have used black pepper powder and green chilis to add some spiciness into the vadas.
• These urad dal vadas taste great with sambar and coconut chutney.

Storing suggestions

You can store the batter of these vadas in a refrigerator up to a week. Always store batter in a ziplock bag. I won’t recommend storing vadas.

How to make urad dal vada?

Take a bowl and transfer urad dal and rice. Add water and soak urad dal and rice for 4 hours.

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After soaking, Drain the soaked lentils.

Transfer in a mixer jar and churn to a smooth paste. Add a little bit of water if required.

Add the paste in a bowl.

Add salt to taste.

Also, add green chilis and black pepper powder. Add coriander leaves too.

Mix it well. Your batter is ready.

Heat oil in a deep frying pan.

Take a medium size spoon and gently add a spoon full of batter into the hot oil.

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Deep fry vadas on medium flame until golden brown.

serve hot with coconut chutney and sambar.

Similar recipes you may like to check,

• Instant bread medu vada recipe – This recipe is an instant version of authentic south Indian vada recipe.
• Podi Idli – Classic south Indian spiced Idli recipe
• Carrot stir-fry – South Indian flavour-infused simple carrot stir fry
• Rava Idli – Instant rava idli recipe