- Food and Cooking
Urad Dal Vada - A South Indian Split Black Gram Vada
Urad Dal Vada
Urad Dal Vada is an enormously popular South Indian breakfast dish, and a restaurant favorite. I mean, one could so easily admire these vadas, crispy on the outside, and soft and fluffy on the inside, and served with chutney (there's a plethora of them down below, or links to them anyhow) - they're just perfect. Vada Sambar is another dish where these Urad Dal Vadas are served with, which is just as yummy, with vadas superbly juiced up with the sambar.
I have added cumin seeds, curry leaves, coriander leaves and chillies, to spice up the vadas. And there's a wonderful little secret here to make these vadas crispy where I add hot oil into the batter - so there, not a secret anymore. Oh, and there's a quick recipe for Vada Sambar down below as well.
So, here's the recipe for this delicious dish.
- 2 cups urad dal (split black gram)
- 2 tbsp ginger and garlic (crushed)
- 8 to 10 curry leaves (crushed)
- 1 tsp cumin seeds
- 1 cup coriander leaves
- 4 green chillies
- Salt (according to taste)
- Oil (for deep frying)
1, Soak the urad dal in water for 4 to 5 hours, then drain the water and grind the dal finely with ginger and garlic. Keep aside for 10 minutes to set.
Note: Don't add too much water while grinding the dal, so as to avoid a liquid-y blend.
2. Chop the coriander leaves finely.
3. Then, add salt, cumin seeds, coriander leaves, curry leaves and green chillies to it, and mix well. This is your vada batter.
Instructions for cooking
1. Heat oil in a pan.
2. Meanwhile, add 3 tbsp of hot oil (use the oil from Step 1) to the batter and mix well. We do this so that our vadas will turn out crispy - this is a nifty and rarely known fact, and I hand it over to you, so benevolent of me.
3. Moisten your palm, then take a little vada batter and make a vada shape with a hole in the center - use your index finger to make the hole (refer to the image of the vadas below to get an idea of the shape, if you need to).
4. Into your heated oil, on a medium flame, place the vada or vadas you form, into the oil. Fry on both sides till they turn golden in color.
5. Take out the vadas and make all of them vadas this way.
6. Your crispy on the outside, and soft and fluffy on the inside, Urad Dal Vadas are ready.
Serve these vadas with chutney and sambar - check out my precious hub/recipe for Idli Chutney to learn about making the Dal and Coconut Chutney, and another recipe.hub of mine for Sambar to learn how to make that as well. You could also have these vadas with Coconut - Groundnut Chutney which is available in the recipe hub for Sabudana Vada (with Mint and Coconut - Groundnut Chutney).
Onion Chutney -
While we're on a chutney fest, let me share another chutney you can have with these vadas, the Onion Chutney - to get a picture of what this looks like, check out my Adai recipe hub (the image at the top and the brownish chutney in it).
1. Cut 2 onions longitudinally, and roast it in a teaspoon of oil,
2. Grind it with 2 tbsp of grated fresh coconuit, 1 tbsp of dry roasted chana dal (Split Bengal Gram), 1 red chilli, 1 green chilli and a teaspoon of finely cut coriander leaves
3. Soak 1/4 inch of a ball of tamarind in a little water and squeeze the pulp out. Add this pulp to the ground chutney and add salt (according to taste). While this chutney is ready as it is, you could add spice it up with a tadka of mustard and cumin seeds.
There's another chutney I could give you, the dry chutney powder, or podi, but's that's literally food for another day, or hub, if you may.
Vada Sambar -
By the by, there's a delectable and very popular variation for this dish, the Vada Sambar. For this, soak the preparaed and fried vadas in water for 10 to 15 minutes, then, squeeze the water out by pressing the soaked vadas by your palms.
This softens the vadas, which we then add into the Sambar. So, since these vadas have been softened up, they soak up the sambar thus creating the indelibly yummy Vada Sambar (check out the image for it below).
I used to go to South Indian restaurants to have this, and wait on Mum to make these dishes, but now I do this myself, so it's awesome (though it's always great when she does it even now). So many preparations to sink your teeth into, but if you take it a step at a time, each of the preparations will turn out very much within your reach, that I guarantee.
So, try them out, and enjoy.