Soft, fluffy lentil fritters soaked in creamy, lightly sweetened and spiced yogurt. This popular Indian snack is a delightful combination of savory, tangy, and cool flavors, perfect for any occasion.
Prep25 min
Cook25 min
Soak200 min
Servings4
Serving size: 3 pieces
465cal
19gprotein
46gcarbs
Ingredients
1 cup Urad Dal (Skinned and split black gram lentils)
1 inch Ginger (Peeled and roughly chopped)
2 pcs Green Chili (Chopped)
0.5 tsp Whole Black Peppercorns (Lightly crushed)
1.25 tsp Salt (Divided for batter, curd, and soaking water)
2 cup Vegetable Oil (For deep frying)
3 cup Curd (Fresh, thick, and preferably full-fat)
Creamy, tangy Curd Vada – a gut-friendly, soul-satisfying snack that's perfect for a light meal.
This south_indian dish is perfect for snack or breakfast. With 464.75 calories and 19.31g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
(Optional, to adjust curd consistency)
1 tbsp Ghee (For tempering)
0.5 tsp Mustard Seeds
2 pcs Dry Red Chili (Broken into halves)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
0.5 tsp Kashmiri Red Chili Powder (For garnish)
1 tsp Roasted Cumin Powder (For garnish)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Dal
Rinse the urad dal thoroughly under running water until the water runs clear.
Soak the dal in 3 cups of water for at least 4-6 hours, or overnight.
Drain the water completely. Transfer the soaked dal, chopped ginger, and green chilies to a high-speed blender or wet grinder.
Grind to a thick and fluffy batter, adding 1-2 tablespoons of cold water only if absolutely necessary to help the blades move. Do not make the batter runny.
2
Aerate the Batter
Transfer the batter to a large bowl. Add 0.5 tsp of salt and the lightly crushed black peppercorns.
Using your hand or a stand mixer with a whisk attachment, beat the batter in a circular motion for 8-10 minutes. This incorporates air, making the vadas light and fluffy.
To check if the batter is ready, drop a small dollop into a bowl of water. It should float immediately.
3
Fry the Vadas
Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
Wet your palms with water. Take a lemon-sized portion of the batter, flatten it slightly on your palm, and make a small hole in the center with your thumb.
Gently slide the vada into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
Fry for about 6-8 minutes, flipping occasionally, until the vadas are evenly golden brown and crisp. Drain them on a wire rack or paper towel.
4
Soak the Vadas & Prepare Curd
In a large bowl, mix 4 cups of lukewarm water with 0.25 tsp of salt.
Immediately immerse the freshly fried hot vadas into the salt water. Let them soak for 20-25 minutes. They will soften and swell up.
While the vadas are soaking, prepare the curd. In a separate large bowl, whisk the curd until it is completely smooth and creamy.
Stir in the sugar, 0.5 tsp of salt, and optional milk. Mix well until everything is combined. The consistency should be thick but pourable.
5
Assemble and Chill
Gently take one soaked vada at a time and press it lightly between your palms to squeeze out the excess water. Be careful not to break it.
Arrange the squeezed vadas in a single layer in a wide serving dish.
Pour the prepared seasoned curd mixture evenly over the vadas, ensuring they are fully submerged.
Cover the dish and refrigerate for a minimum of 2 hours, or up to 4 hours, to allow the vadas to absorb the flavors of the curd.
6
Temper and Serve
Just before serving, prepare the tempering. Heat ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and let them splutter. Then add the broken dry red chilies, curry leaves, and hing. Sauté for about 30 seconds until fragrant.
Pour the hot tempering over the chilled curd vadas.
Garnish with a sprinkle of Kashmiri red chili powder, roasted cumin powder, and finely chopped coriander leaves. Serve chilled.