Uddina vada, also known as medu vada, are deep-fried savoury fritters that are soft on the inside. This dish has its origins in south India. It is best enjoyed as breakfast or as an evening snack with coconut chutney, sambar or yogurt. Made from urad dal (black lentils) and Indian spices, udinna vadas are formed in the shape of ring doughnuts. Bursting with flavour and crunchiness, vadas pair well with filter coffee as well as tea.
Health Benefits
- Urad dal acts as an energy booster.
- It helps in improving digestion, reducing inflammation, and regulating the cholesterol levels and cardiovascular health.
- It is a rich source of proteins, iron, and vitamin B.
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Ingredients
urad dal: 1 cup
green chillies--roughly chopped: 1 tbsp
chopped onions: 4 tbsp
cilantro--chopped: handful
salt to taste
Oil for deep-frying
ginger--chopped (optional): 1 tsp
black peppercorns: 3-4
How To Make Uddina Vada Recipe
- Wash and soak urad dal in water for about 4–5 hours or overnight. Drain.
- 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.
- 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.
- 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.
- 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.
- Remove the uddina vadas from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve hot.