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Bara Vada

Updated on April 23, 2017


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In fiji we call it Bara, in india they call it lentil Vada. So I decided to call it Bara Vada. A very simple and easy recipe to make you can make this recipe in just a few hours time. If your in a hurry and dont have time to soak the spilt peas overnight, then just soak it in hot water for 2 hours changing water every 1 hour. A hot and spicy snack for the whole family.

Cook Time

Prep time: 10 min
Cook time: 12 hours
Ready in: 12 hours 10 min
Yields: 40 pieces


  • 500 grams Yellow Spilt Peas
  • 3 cloves Garlic
  • 3 chillies, chopped
  • 1 teaspoon cumin seeds
  • 1 Cup Corriander, chopped
  • For deep frying Oil
  • 1 Large Onion
  • Salt, to taste


  1. Soak the spilt peas over night to make it soft.
  2. In a pan add 1/2 teaspoon cumin seeds and roast at low flame untill it changes colour. Remove from the heat and grind into a fine powder.
  3. Drain the spilt peas, add the chillies, garlic, and blend in a blender to a smooth batter, adding little water slowly.
  4. Take a large bowl pour the spilt pea batter add salt, finely chopped onion, coriander leaves, powdered cumin and 1/2 teaspoon cumin. Mix batter well.
  5. Wet your hand and take a portion of the mixture in your hand. Shape them round, you can also make a hole in the middle.
  6. Heat oil in a pan or kadhai, drop the bara / vada in oil.
  7. Deep fry the bara / vada till both sides turn golden brown in colour.
  8. Repeat with the remaining batter. Take the bara / Vada from oil and place it on paper towel. Serve hot with chutney or sauce. enjoy.


  1. Do not throw the Bara vada in the oil. Put it from a close distance in the oil but not too close.
  2. Make sure your oil is at medium low heat at all times.
  3. If you desire to make a hole do it in step 5.
  4. Drain the bara vada in paper towels before storing.

Consume within 3 days.


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