Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Kerala · Lunch

Vada

Traditional 70. Vada recipe

🧺 Ingredients

• 1 cup urad dal, soaked 4 hours
• 2-3 green chilies, chopped
• 1 tbsp ginger, minced
• 1/4 cup onion, finely chopped
• 1/4 tsp black pepper, crushed
• 1/4 tsp cumin seeds
• 8 curry leaves, chopped
• 1/4 tsp salt
• Oil for deep frying

👩‍🍳 How to make Vada

1. Prepare batter (3 mins, no heat): Blend soaked urad dal with 2-3 tbsp water to thick, smooth batter. Should hold shape. Visual: smooth, thick, white batter.
2. Add ingredients (2 mins, no heat): Mix in green chilies, ginger, onion, black pepper, cumin seeds, curry leaves, salt. Visual: evenly distributed.
3. Heat oil (3 mins, high heat): Heat coconut oil in deep pan to 170°C. Test temperature with small piece of batter—should sizzle and float immediately.
4. Shape vadas (2 mins, no heat): Wet hands, take 2 tbsp batter, shape into ball, poke hole in center with thumb. Visual: donut-shaped fritter.
5. Fry (8 mins, high heat): Gently place vadas in hot oil, fry in batches. Fry 3-4 minutes until golden and puffy. Visual: vadas puff up, turn golden.
6. Flip and finish (3 mins, high heat): Flip, fry 2-3 minutes until both sides are dark golden and crispy. Visual: both sides crispy, dark golden.
7. Drain (2 mins, no heat): Remove with slotted spoon, drain on paper towels. Vadas become crispier as they cool.

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