Urad dal vada (gluten-free, Protein-rich)

Name: Urad dal vada (gluten-free, Protein-rich)
Total time: 19200 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 cup urad dal; 2 chillies chopped; 1 inch Ginger grated; 1 tbsp jeera; Oil for frying

Janki Badiyani @parthesh

#playoff #CA2025
Protein-rich: Made from urad dal, a great plant-based protein source.

Naturally gluten-free: No wheat or maida is used.

Versatile: Can be served plain with chutney, dunked in sambar (Medu Vada-Sambar), or soaked in curd (Dahi Vada).

#playoff #CA2025
Protein-rich: Made from urad dal, a great plant-based protein source.

Naturally gluten-free: No wheat or maida is used.

Versatile: Can be served plain with chutney, dunked in sambar (Medu Vada-Sambar), or soaked in curd (Dahi Vada).

Janki Badiyani @parthesh

#playoff #CA2025
Protein-rich: Made from urad dal, a great plant-based protein source.

Naturally gluten-free: No wheat or maida is used.

Versatile: Can be served plain with chutney, dunked in sambar (Medu Vada-Sambar), or soaked in curd (Dahi Vada).

#playoff #CA2025
Protein-rich: Made from urad dal, a great plant-based protein source.

Naturally gluten-free: No wheat or maida is used.

Versatile: Can be served plain with chutney, dunked in sambar (Medu Vada-Sambar), or soaked in curd (Dahi Vada).

Saved

Ingredients

soak time 5 hour cook time 20 minutes

3 people

1 cupurad dal
2chillies chopped
1 inchGinger grated
1 tbspjeera
Oil for frying

Saved

Steps

soak time 5 hour cook time 20 minutes

1

Rinse urad dal thoroughly and soak in water for 4–5 hours or overnight.
2

Drain the soaked dal completely.
Grind to a thick, fluffy batter using minimal water. Batter should be smooth and not runny.
3

Transfer to a bowl and beat the batter with a spoon or hand for 2–3 minutes to aerate it — this makes vadas fluffy.
4

Add chopped green chillies, ginger, cumin or curry leaves if used and mix well
5

Heat oil in a deep pan or kadhai on medium flame.
Wet your hands, take a small amount of batter, shape it into a ball or doughnut (with a hole in the center), and gently slide it into the hot oil.
6

Fry 4–5 vadas at a time. Flip occasionally and fry until golden brown and crisp on both sides.
Remove and drain on paper towels.
7

And serve with sauce and green chutney.