Urad Dal Vada (Gluten Free, Protein Rich) Recipe by Janki Badiyani
Cooking Instructions 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. 1 Rinse urad dal thoroughly and soak in water for 4–5 hours or overnight. 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. 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. 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 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. 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. 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. 7 And serve with sauce and green chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tikka Masala Pasta Mochi brownies Marinated Veggies with Pepperoni Fresh papaya chia pudding 😋 Onion Pakora Tikka Masala Pasta Mochi brownies Marinated Veggies with Pepperoni Fresh papaya chia pudding 😋 Onion Pakora Odia style rohu fish fry (crispy, in 10 mins) Minestrone soup Quinoa and White Kidney Beans Salad Kathiyawadi Khichu Banana suji cake (eggless, on stove) Leftover roti cone Mochi brownies Marinated Veggies with Pepperoni Malai Kofta Fresh papaya chia pudding 😋 Odia style rohu fish fry (crispy, in 10 mins) Minestrone soup Quinoa and White Kidney Beans Salad Kathiyawadi Khichu Banana suji cake (eggless, on stove) Leftover roti cone Mochi brownies Marinated Veggies with Pepperoni Malai Kofta Fresh papaya chia pudding 😋