Vada recipe

Vada, commonly known as “vadai,” is a famous South Indian savory snack or side dish. It is a deep-fried fritter comprised of lentils, spices, and occasionally vegetables. Vada is generally round and flat, with a crispy golden-brown outside and a soft, fluffy within. Read on to know more about the vada recipe.

About Vada Recipe

The main component of vada is generally urad dal, which is a sort of white lentil or split black gram. Soaked lentils are crushed into a coarse pulp and combined with chopped onions, ginger, green chilies, curry leaves, and fresh coriander. For flavor, the mixture is seasoned with salt, cumin seeds, and perhaps a dash of asafoetida (hing).

Small quantities of the lentil mixture are formed into flattened rounds or patties to make vada. These patties are then deep-fried in hot oil until the surface becomes crispy and brown while the inside remains soft. The frying procedure imparts vada’s distinct texture and delicious crunch. Vada, usually spelt ‘vadai’, is a popular savor snack or side dish from India.

Time	Difficulty	Serves
10 Minutes	Easy	2

How To Make Vada at Home (Step Wise)

Here’s how to make Vada in brief, easy steps:-

Step 1: Soak 1 cup of urad dal in water for 3 to 4 hours or overnight. Drain the water before grinding.

Step 2: Grind the soaked urad dal in a blender or food processor until it becomes a smooth paste.

Step 3: Transfer the ground lentil paste to a mixing bowl and add the finely chopped onions, green chilies, grated ginger, coriander leaves, and salt. Mix well to combine all the ingredients.

Step 4: Heat oil in a deep frying pan or kadai on medium heat.

Step 5: Take a small portion of the mixture and shape it into a flat round patty. Make a small hole in the center (optional).

Step 6: Carefully slide the shaped vada into the hot oil. Fry on medium heat, turning occasionally, until golden brown and crispy on both sides (about 5 to 7 minutes).

Step 7: Once cooked, remove the vada from the oil using a slotted spoon and drain excess oil on a paper towel.

Step 8: Repeat the frying process with the remaining vada mixture.

Step 9: Serve the vada hot with coconut chutney, sambar, or any chutney of your choice.

Preparation for Vada Recipe

Here’s what you need to do to make this easy Vada recipe:-

1. Urad Dal: Rinse the urad dal thoroughly and soak it in water for 3 to 4 hours or overnight. This helps to soften the lentils and makes them easier to grind.
2. Onion: Finely chop a small onion. You can adjust the quantity based on your taste preferences. The onion adds flavor and texture to the vada.
3. Green Chilies: Finely chop 1 to 2 green chilies. Adjust the quantity based on your spice tolerance. Green chilies add a spicy kick to the vada.
4. Ginger: Peel a 1-inch piece of ginger and grate it. Ginger adds a warm and aromatic flavor to the vada.
5. Coriander Leaves: Take a handful of fresh coriander leaves and finely chop them. Coriander leaves add freshness and a hint of herbaceous flavor to the vada.
6. Salt: Prepare the required amount of salt based on your taste preferences. Salt enhances the overall taste of the vada.
7. Oil: Use oil suitable for deep frying, such as vegetable oil or sunflower oil. The quantity of oil will depend on the size of your frying pan or kadai.

Ingredients for Vada Recipe

Let’s look at the ingredients for the easy Vada recipe:

Ingredients:

• 1 cup urad dal (white lentils or split black gram)
• 1 small onion, finely chopped
• 1 to 2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• A handful of fresh coriander leaves, finely chopped
• Few curry leaves, finely chopped (optional)
• 1 teaspoon cumin seeds
• Salt to taste
• Oil for deep frying

Method/Steps for Cooking Vada Recipe

Let’s understand how to make Vada by following these steps:-

Step 1: Soaking

• Rinse the urad dal thoroughly and soak it in water for 3 to 4 hours or overnight.
• Drain the water before grinding.

Step 2: Grinding

• Take the soaked urad dal and grind it in a blender or food processor until it becomes a smooth and fluffy paste.
• If needed, add a little water while grinding to achieve the desired consistency.

Step 3: Mixing and Seasoning

• Transfer the ground lentil paste to a mixing bowl.
• Add the finely chopped onions, green chilies, grated ginger, coriander leaves, curry leaves (if using), cumin seeds, and salt.
• Mix everything together well to combine all the ingredients.

Step 4: Shaping

• Heat oil in a deep frying pan or kadai on medium heat.
• Take a small portion of the mixture and shape it into a flat round patty.
• You can wet your hands with water to prevent sticking while shaping the vadas.
• Make a small hole in the center of each vada (optional).
• Repeat the process to shape all the vadas.

Step 5: Frying

• Once the oil is hot, carefully slide the shaped vadas into the hot oil.
• Fry them on medium heat, turning occasionally, until they turn golden brown and crispy on both sides.
• This usually takes about 5 to 7 minutes per batch.
• Make sure to fry the vadas in small batches to avoid overcrowding the pan, which can lead to uneven frying.

Step 6: Draining and Serving

• Once the vadas are cooked, remove them from the oil using a slotted spoon and drain the excess oil on a paper towel.
• Repeat the frying process with the remaining vadas.
• Serve the vadas hot with coconut chutney, sambar, or any chutney of your choice.