Vada means “dumpling” in the Tamil language of India and Sri Lanka. In South India, vada is a popular street food that is served piping hot. When eaten with yogurt and chutney (such as coconut, mango, tamarind, or tomato), vada becomes a well-balanced meal. Restaurants also serve vada as appetizers.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ cups dal (any combination of urad, mung, and channa), pre-soaked for 2 hours
- ¼ cup chopped onion
- 1 Tbsp chopped fresh green chili
- 1 Tbsp chopped fresh coriander leaves
- ½ tsp cumin powder
½ tsp garam masala spice blend
Directions
- Drain lentils and coarsely grind with 1 tablespoon of soaking water.
- Stir remaining ingredients into dough and mix well.
- Heat oil over medium-high heat, about 350°F. When a drop of water sizzles in the oil, it is ready for frying patties.
- Shape the dough into four equal-sized balls. Flatten the balls slightly and make a hole in the center so they resemble doughnuts.
- Fry the doughnut-like shapes of dough for 2 minutes on each side.
- Drain on paper towel and then serve hot.
- Serve with Greek yogurt and ketchup or chutney on the side.
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