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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.
Prepare the Dal
Aerate the Batter
Fry the Vadas
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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 466.73 calories per serving with 19.31g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Soak the Vadas & Prepare Curd
Assemble and Chill
Temper and Serve
Omit the mustard seed and curry leaf tempering. After chilling, garnish with sweet tamarind chutney, spicy green chutney, and a sprinkle of chaat masala along with cumin and chili powder.
Add 2-3 tablespoons of finely chopped onions, grated carrots, or chopped spinach to the vada batter before frying for added texture and nutrition.
For a healthier option, cook the vadas in a greased appe (paniyaram) pan over low-medium heat or in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden. The texture will be slightly denser.
Urad dal, the primary ingredient for the vadas, is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The curd (yogurt) is a natural probiotic, containing beneficial bacteria that help maintain a healthy gut microbiome, improve digestion, and boost immunity.
Curd is known for its cooling properties, making Curd Vada a refreshing and soothing dish, especially during warmer months or as a balance to a spicy meal.
As a dairy product, curd is rich in calcium and phosphorus, which are vital for maintaining strong bones and teeth.
The key to soft vadas lies in two steps: first, beating the batter very well for 8-10 minutes to incorporate air, and second, soaking the hot, freshly fried vadas in lukewarm salted water for at least 20 minutes before adding them to the curd.
This usually happens for two reasons: the batter was too thin or the oil was not hot enough. The batter should be thick and fluffy, and the oil should be at a steady medium heat. Frying in batches without overcrowding also helps maintain the oil temperature.
Curd Vada has both healthy and unhealthy aspects. The urad dal is a great source of protein and fiber, and the curd provides probiotics and calcium. However, the vadas are deep-fried, which adds significant fat and calories. For a healthier version, try the no-fry method using an appe pan or air fryer.
A typical serving of 3 Curd Vadas contains approximately 380-450 calories, depending on the size of the vadas, the amount of oil absorbed during frying, and the sugar content in the curd.
Yes. You can fry the vadas, cool them completely, and store them in an airtight container in the refrigerator for up to 2 days or in the freezer for a month. When ready to serve, soak the vadas in warm water and then assemble with freshly prepared curd a few hours before serving.
They are very similar, but with subtle differences. South Indian Curd Vada (Thayir Vadai) typically has a savory tempering of mustard seeds and curry leaves. North Indian Dahi Bhalla often uses a mix of urad and moong dal, and is garnished with sweet and spicy chutneys and powdered spices instead of a hot tempering.
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