Vada is a popular South Indian snack made from a mixture of lentils and spices. It’s typically deep-fried to achieve a crispy texture. Here’s a traditional recipe for making vada:
Ingredients:
1 cup urad dal (skinned black lentils)
2-3 green chilies, finely chopped
1 inch ginger, grated
1/4 cup finely chopped onion (optional)
2 tablespoons chopped coriander leaves
A pinch of asafoetida (hing)
Salt to taste
Oil for deep frying
Instructions:
Rinse the urad dal thoroughly under running water. Soak it in enough water for at least 4 hours or overnight. This will soften the lentils and make them easier to grind.
Drain the soaked lentils and transfer them to a blender or a wet grinder. Grind them to a smooth paste, adding little water at a time if needed. The consistency should be thick and fluffy.
Transfer the ground batter to a large mixing bowl. Add green chilies, grated ginger, chopped onion (if using), chopped coriander leaves, asafoetida, and salt. Mix everything together until well combined.
Heat oil in a deep pan or kadhai for frying the vadas. Make sure there is enough oil to fully immerse the vadas.
Wet your hands with water to prevent sticking. Take a small portion of the vada batter in your hand and shape it into a round ball. Flatten it slightly to give it a disc-like shape. Alternatively, you can use a plastic sheet or a wet cloth to shape the vadas.
Gently slide the shaped vadas into the hot oil, one by one. Fry them on medium heat until they turn golden brown and crispy. Flip them occasionally to ensure even frying.
Once the vadas are cooked to a golden color, remove them from the oil using a slotted spoon. Place them on a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining vada batter until all the vadas are fried.
Serve the vadas hot with coconut chutney, sambar, or any chutney of your choice.
Enjoy the delicious vadas!
