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Uddina Vada Recipe

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Ingredients

Adjust Servings:
1 cup urad dal
1 tbsp green chillies--roughly chopped
4 tbsp chopped onions
handful cilantro--chopped
salt to taste
Oil for deep-frying
1 tsp ginger--chopped (optional)
3-4 black peppercorns

Uddina Vada Recipe

Features:
  • Veg
Cuisine:
    • 5 hr 1 min
    • Serves 2
    • Medium

    Ingredients

    • 1 cup urad dal
    • 1 tbsp green chillies--roughly chopped
    • 4 tbsp chopped onions
    • handful cilantro--chopped
    • salt to taste
    • Oil for deep-frying
    • 1 tsp ginger--chopped (optional)
    • 3-4 black peppercorns

    How to Make Uddina Vada

    1. Wash and soak urad dal in water for about 4–5 hours or overnight. Drain.
    2. In a blender, grind dal, green chilli, cilantro, onions, and salt. Add ginger and peppercorns, if using. Add ¼ cup water in short intervals until the mixture turns thick, fluffy and slightly gritty.
    3. Note: To check if the batter is ready and well aerated, drop 1 tsp batter into a cup of water and check if it floats. If it doesn’t, transfer the batter to a mixing bowl and stir briskly for a minute.
    4. Transfer the batter to a mixing bowl. Wet your palms and scoop small portions of batter to roll into lemon-sized balls. Press your thumb in the centre to make a hole.
    5. Heat oil for deep frying in a wok. Fry the balls in batches at medium heat, turning them occasionally. Cook for 3–4 minutes or until crisp and golden brown.
    6. Remove the uddina vadas from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve hot.

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