Vada
An authentic snack recipe from Puducherry, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
SnackIngredients
For 4 servings
250g Whole urad dal (skinned black gram)
100g Onion, finely chopped
3piece Green chillies, finely chopped
10g Fresh ginger, finely chopped
10piece Curry leaves, chopped
5g Black peppercorns, lightly crushed
5g Cumin seeds
15g Coriander leaves, chopped
6g Salt
500ml Oil
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the urad dal thoroughly and soak it in water for 3–4 hours.
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Drain completely and grind into a smooth, thick batter using very little water. The batter should be light and fluffy, not runny.
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Transfer the batter to a large bowl and beat it vigorously for 2–3 minutes to incorporate air.
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Add onion, green chillies, ginger, curry leaves, crushed black pepper, cumin seeds, coriander leaves, and salt. Mix well.
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Heat oil in a deep kadai over medium heat.
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Wet your hands with water. Take a small portion of batter and shape it into a round patty.
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Make a hole in the centre with your thumb to form the traditional doughnut shape.
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Carefully slide the vada into the hot oil.
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Fry in batches until golden brown and crisp on both sides, about 4–5 minutes per batch.
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Remove with a slotted spoon and drain on paper towels.
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Serve hot with coconut chutney and sambar.
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Chef's Tips
Use as little water as possible while grinding; a thick batter is the key to crisp vadas.
Beating the batter after grinding helps create a lighter texture.
Wet hands make shaping easier and prevent the batter from sticking.
Traditional Puducherry-style vadas are often flavoured with black pepper, curry leaves, and cumin rather than excessive spices.
Serve immediately after frying for the best crisp exterior and soft interior.
About This Dish
Vada is a traditional snack dish from Puducherry, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use as little water as possible while grinding; a thick batter is the key to crisp vadas. - Beating the batter after grinding helps create a lighter texture. - Wet hands make shaping easier and prevent the batter from sticking. - Traditional Puducherry-style vadas are often flavoured with black pepper, curry leaves, and cumin rather than excessive spices. - Serve immediately after frying for the best crisp exterior and soft interior.
Category
Snack
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium