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vada vijayalaxmi deer 1

Urad dal vada recipe

These deep fried fritters are a No onion no garlic version. Both the sambar and coconut chutney are made without adding onions or garlic.


Tips for making vada

For grinding the batter in a mixie, I do suggest to add a little water as this helps in making the vada soft. If the batter is too thick the vada become dense when fried.

A slightly thin batter absorbs a lot of oil. So have a middle ground here. The batter should have the consistency where shaping them is easy and yet they become soft when fried. This only comes through experience and once you get the knack, you will be able to make excellent  vada. . The spices used are black pepper, cumin and a green chili because we like the taste of a slightly salty and hot green chili bits in a vada. You can even add fresh chopped coconut pieces, chopped ginger and curry leaves to the batter.

How to make vada

Soak the urad dal overnight or at least for 4-5 hours. Drain the water completely and take all the lentils in a grinder jar. Add 3 tablespoons water and grind to a smooth fluffy batter. Add the black pepper powder, cumin, asafoetida, salt and green chilies to the batter and mix well.

Frying  vada

Wet your palms with water and take some batter in your right palm. With the help of the left hand, shape the batter first and then make a hole in the center with a thumb and gently slid the doughnut shaped vada into medium hot oil.

Make other vadas this way and then add them to the kadai. You can fry the number of vadas depending on the size of your kadai. Fry them till golden and crisp. Drain them on kitchen paper tissues to remove excess oil.

Serve  Vada hot with coconut chutney and sambar.


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