Vada ~ Savory Lentil Fritters

Vadas are our family’s all time favorite South Indian breakfast/snack. These are deep fried donut shaped dumplings with crisp exteriors and soft interiors. They are best when fried as soon as the batter is made, as they tend to absorb lot of oil if it is left to ferment.

Vadas are made up of urad dal and the recipe is so simple too, but the consistency of the batter and the technique to make vadas is little tricky. Soaked urad dal should be ground to a smooth paste by adding just sufficient water to run the blades of the blender. The batter should neither be thick nor thin. If it is thick, vadas will turn hard and dense where as if it is thin, they absorb lot of oil.  People who know the technique to shape the vada usually do it by hand. Some use banana leaf or plastic paper for shaping. I have learnt making vadas from my mom, who was an expert in making (shaping) just by hand.

We love these babies dunked in sambar (vegetable stew) and coconut chutney by the side. You may try the same way, and I am sure you’ll find this a delicious treat for your taste buds.

Vada in making

Ingredients

2 cups skinned urad dal, whole or split
2 green chillies, chopped
2 curry leaves, finely chopped
1 tsp cumin seeds
2 onions, sliced
2 tsp finely chopped ginger
2 tbsp semolina
salt to taste
oil for deep frying

Method

• Soak urad dal in enough water 4-5 hrs or overnight.
• Drain and grind urad dal to a smooth batter by adding very little water.
• Beat the batter for 2-3 min, this makes the batter light and fluffy.
• Add rest of the ingredients (except oil) to the batter and mix well.
• Heat oil in a pan. To check the right temperature of oil, put a drop of batter in oil. The batter should sizzle and come up. It should not change the color immediately (this means oil is very hot and the vadas will not cook thoroughly inside).
• Wet your palms, take some batter and give it a round shape. Flatten it, and make a hole in the center with your thumb and slowly slide into the hot oil.
• Repeat the process until the pan is filled with vadas. Do not over crowd the pan.
• Fry them on both sides until golden brown.
• Remove them onto kitchen tissues to absorb excess oil.
• Serve them with coconut chutney and sambar.