• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Features
  • Contact

Rupal Bhatikar logo

06/05/2023 Breakfasts

Urad Dal Vada

Jump to Recipe Print Recipe

Craving an indulgent breakfast/snack? Make this deep fried urad dal vada using split gram lentils, fresh ginger, coconut and curry leaf. A little preparation (soaking lentils overnight) and you can have this ready in minutes!

Urad Dal Vada

A popular snack/ breakfast in many a homes and restaurants in South India, this medu vada/ urad dal vada comes with chutney and sambar (lentil and vegetable stew). Typically the medu vada ( has the same shape as a bagel/doughnut). This little bite-sized balls is how mum always made them at home. You can enjoy them for breakfast or even as a party snack.

KITCHEN NOTES

The important thing to note when making it is not to over-mix or over-blend the batter. You want the gritty/sandy texture that ensures you get a really fluffy result. The flavours of finely chopped green chilli, ginger and curry leaves are mandatory, but the coconut pieces if you can find them are a worthy addition. I love using my hands(lightly oiled) to make the balls but feel free to use a spoon. Don’t be too fussed about the shape – they are meant to have craggly edges (like hush puppies)!

When frying, your oil shouldn’t be too hot – you want enough time for the insides to cook while the outside gets golden. Make sure to take them out of the hot oil before fully golden as the residual heat will add a bit more colour. I find it best to fry a test vada to taste and check seasoning before frying the whole batch.

Serve your urad dal vada with the coconut- ginger- chilli chutney for best results.

Urad Dal Vada
Print Recipe

Urad Dal Vada

Course: Appetizer, Breakfast, Snack
Cuisine: Goan, Indian, South Indian

Ingredients

  • 1 cup Urad Dal (split black gram lentils – white)
  • 2 tsp Rice Flour
  • 1 tsp Semolina (rava)
  • 3 pcs Green Chillies (finely chopped)
  • 2 tbsp Fresh Coconut Pieces Chopped (optional)
  • 1 tsp Ginger (finely chopped)
  • 6 pcs Curry Leaves (finely chopped)
  • 2 tbsp Coriander Leaves (finely chopped)
  • Salt (to taste)
  • 3 cups Water
  • Oil (for deep frying)

For Coconut Ginger Chutney

  • 1/2 cup Fresh Grated Coconut
  • 1 tsp Ginger
  • 2 pcs Green Chillies
  • 1/4 tsp Tamarind Paste
  • 1 tbsp Lime Juice (adjust to taste)
  • 1.5 tbsp Sugar (adjust to taste)
  • Salt (to taste)
  • Water (to grind)

Instructions

  • Wash your urad dal (split black lentils) until the water runs clear. Add more water until lentils are more than fully submerged and set it aside. Soak overnight (at least 6 hours).
  • When ready to cook, drain all the water from the soaked lentils. Add to the blender and grind without any water (as far as possible). The idea is to grind to a coarse paste so make sure to scrape sides and grind in short bursts. If you absolutely must use water, add only a tbsp or so at a time to move things along.
  • Transfer the lentil mixture into a mixing bowl. Add the rice flour, semolina, green chillies, curry leaves, ginger, coriander leaves, coconut pieces (if using) and salt to taste. It is very important not to over-mix the batter as you don't want it to lose the aeration from blending.
  • Heat your oil in a frying pot to 175℃. Form little dumplings (craggy edges are good) with an oiled spoon or your hands and drop into the hot oil. Fry until golden. Transfer on to a rack to drain.
  • Serve hot with the coconut ginger chutney.

For Coconut Ginger Chutney

  • Add all the ingredients to the blender, blend into a nice smooth paste using as little water as possible to achieve this. Taste and balance the salt/sugar along with the lime juice.

For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.

Categories: Breakfasts Tags: black lentil fritter, chutney recipe, coconut ginger chutney recipe, Goan breakfast, Goan urad dal vada, Indian Breakfast, Indian Food Recipe, Indian snack, medu vada, South Indian breakfast, urad dal vada, Vegetarian Breakfast

Previous Post: « Murgh Korma
Next Post: Kerala Prawn and Green Papaya Theeyal »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

GET NEW RECIPES STRAIGHT TO YOUR INBOX

Follow for More

Rupal Bhatikar

rupalbhatikar

Goan Calamari chilli fry with its perfect partner Goan Calamari chilli fry with its perfect partner - slices of the @ovensstreetbakery Turkish bread. A stir fry of onions, tomatoes, ginger and garlic, just a few spices, coconut vinegar and tender local calamari. Finished with a few burst cherry tomatoes. Eaten on a sunny afternoon with a cold cider. Like being at the beach at a shack back home (I wish) but will do nicely on an autumn day. #goanfood #indianfood
highlights from our family road trip along great o highlights from our family road trip along great ocean road/ otway national park- camping, ocean, wildlife (swipe for some adorable 🐨& 🦘spotting in the wild), bonfires, cooking, eating and drinking. more weekends like these would be great 😌#australia #roadtrip #greatoceanroad
Konkan Green Pea & Cashew Usal - herby, coconut-ty Konkan Green Pea & Cashew Usal - herby, coconut-ty, creamy-dreamy but entirely vegan! Traditionally made around India’s coast with a simple fresh spice paste, tempering a few spices, fresh green peas(frozen works too if it’s what you have) and tender cashew. A truly harmonious balance of all the good things - make it! #indianfood #veganfood #goanfood
Bangalore’s famous Nagarjuna style Chicken birya Bangalore’s famous Nagarjuna style Chicken biryani (IYKYK) with a grated cucumber raita. This style is traditionally made in large heavy bottom pots - more like a pulao where the meat and short grain rice is cooked together in a rich meat stock instead of layering. Rich with flavours of green masala (coriander-green chilli-ginger-garlic) and the earthy perfume of whole spices. Every grain of rice feels so moreish. Having eaten for years at Nagarjuna before I moved out of India, this still remains one of my absolute favourites! India has such a rich selection of biryanis to learn about and I’m forever it’s dutiful student #indianfood #indiancuisine #biryani #chickenbiryani
A little bit fusion-y this one but really worked - A little bit fusion-y this one but really worked - chopped prawn & Charred Corn cooked with roasted tomatoes, smokey red peppers and garlic. Topped with a scallion-coriander stem -ginger relish (very Asian inspired IYKYK). Mopped with freshly baked focaccia. Very good, would do again! #homecooking #prawns #melbournefood #inmykitchen #summercooking
it was everything I hoped it would be and more ♥ it was everything I hoped it would be and more ♥️ @yayoikusama_ at @ngvmelbourne January 2025
“O Time: hold still awhile. I have so much more work to do. There are so many things I want to express. But time just keeps ticking away, and the earth never for an instant ceases to turn.” What an incredibly rich and inspiring life of creating constantly, what an example of living big through it all. #yayoikusama #melbourne #australia #yayoikusamaexhibition
In all the years I’ve made bread of any kind (fr In all the years I’ve made bread of any kind (from this @mountzeroolives olive oil & @olssonssalt flaky salt focaccia to the humble Indian roti and puri), both as a chef and home cook, I’ve repeatedly been humbled by it. Every instance it hasn’t gone to plan(it happens more than you think), it’s given me sleepless nights. I’ve over analysed the hydration, the yeast, my technique, et all. But the joy it brings every time I get any success from making it is hard to match - when the crust is just right, big pockets of air, properly seasoned, perfectly risen, to tear with your hands. I owe a lot of my ability with bread to making chef @jacqueline_challinor’s recipe during my time at Nomad - there’s something to be said for making it first thing every work day, cooking it and then watching people enjoying eating it. I’m always soooo going to be that Pao(the word for bread in Goa) loving girl! #focacciabread #breadbaking #melbournefood #breadmaking
A plate of expertly made poha and coffee is truly A plate of expertly made poha and coffee is truly one of the greatest breakfasts to ever exist! (Upma could never compete 😏)The Goan Batat Fov/Poha is a typical vegan savoury breakfast commonly enjoyed in homes across the state - cooked with potatoes and with or without onion. The fragrance of curry leaves, the crunch from toasted peanuts and brightness of lemon juice are some of the key flavours to the dish. Topped with crispy sev for that extra crunch *chefs kiss * #indianfood #indiancuisine #indianbreakfast #kandapoha #goanfood
A little Mexican Fiesta - beer battered Old bay sp A little Mexican Fiesta - beer battered Old bay spiced fish tacos with avocado-jalapeño crema, tajin spiced charred corn, peppers and onions, a lime-y carrot-cabbage slaw and a cherry tomato salsa. Lots of hot sauce & cold beverages on the side. What else do you need on a hot summer day? #mexicanfood #melbournefood #inmykitchen #reelsinstagram #beerbatteredfish
A slice of life… Aussie Summer edition. How I lo A slice of life… Aussie Summer edition. How I love summer produce - the heirloom tomatoes 🍅 are popping off in our home garden patch right now. So are the jalapenos and peppers! With every year, we get a little better at the gardening and they taste even better! Wouldn’t be an Aussie summer without cold prawn rolls (now a staple) for picnics. And making more desserts than ever before - a classic creme caramel eaten on the balcony. 🎶 ☀️ #aussiesummer #melbournefood #homegarden #australia #tomatoes🍅
Raw Mango Rice (Karnataka style Mavinakayi Chitran Raw Mango Rice (Karnataka style Mavinakayi Chitranna) - hot days made better with cooling meals like this! Always reminds me of Bangalore Darshinis(IYKYK). Taking leftover day old rice(I’ve used a Indian short grain variety called Jeerga Samba) and tossing it with crushed raw green mango, red chillies and garlic, tempered with lots of textural ingredients like peanuts, curry leaves, mustard seeds and urad dal. Tossed it all together. Eaten with a side of yogurt raita with grated cucumbers. Summer in a bowl! #indianfood #mangorecipes #karnatakafood #southindianfood #homecooking
Confit Chicken (absolutely incredible cockerel fro Confit Chicken (absolutely incredible cockerel from @aurumpoultryco) with heirloom carrots, lemon, tarragon & garlic. Served with a three pepper sauce (white, black & pickled green peppercorn) with mushrooms. These marylands were brined and slow cooked in @mountzeroolives olive oil and yielded the most delicious tender meat ever! The caramelised lemons, garlic and carrots *chefs kiss*. And now I have a little jar of schmaltz(chicken fat-olive oil) to make even more delicious things! #melbournefood #confitchicken #inmykitchen #roastchicken #homecooking
Out with the old (year), in with the new (year 202 Out with the old (year), in with the new (year 2025). Hope this year brings us the things that truly matter - contentment in everything we do, the love & support of our people, the ability to stand for what’s right and keeping us in touch with reality(outside the internet). 2024 was a tough year for a lot of people in many ways(it definitely pushed me in ways I wasn’t prepared for) but if there was one place that always brought me joy it was being in my kitchen and I never once took that for granted - cooking, learning and re-learning (as a chef as well as a home cook). I hope 2025 brings me many more of those moments- to cook and share food & culture, familiar and new traditions, to bring everyone to the dining table for a good meal and great conversations. Happy New Year People! 🥳P.S the beautiful framed art in my kitchen in the second photo is by @shengyi.lee #newyear #happynewyear #2025goals #inmykitchen #melbournelife
Roast chicken, brown mushroom, leek & tarragon ski Roast chicken, brown mushroom, leek & tarragon skillet pie because how good is making everything in one pan 🤣 Brined and roasted chicken breast, browned mushrooms, green peas, a base of garlic, leeks & celery, seasoned with tarragon vinegar, mustard & pepper. A bit of flour and chicken stock. A generous garnish of chives, parsley & tarragon. Store bought puff pastry, egg wash & sesame seeds. All in one skillet! #homecooking #aussiefood #chickenpotpie #australianfood #melbournefood
Favourite Christmas lunch snacks - some oysters to Favourite Christmas lunch snacks - some oysters to start, a little caviar-cultured creme fraiche-potato gems situation, a @nigelslater tartine of two salmon (but made with hot & cold smoked trout), mussel escabeche w confit garlic& smoked paprika aioli. Snacks must be made for the long periods when the bread is still baking in the oven and meats are resting 🤣 how good is a day of nibbling constantly with music and good company at home! #christmas2024 #melbournefood #aussiechristmas #snacksonsnacks
Follow on Insta

Featured on Dirty Linen Food Podcast

Dirty Linen Food Podcast Rupal Bhatikar

Featured on ABC Everyday

ABC Life Swapping a corporate career for culinary school in your 30s

Featured on The Guardian Australia

Guardian Australia how to make a great Indian curry

Featured on Broadsheet Melbourne

Rupal Bhatikar Broadsheet Melbourne Raw Green Mango Dal

Footer

ACKNOWLEDGEMENT OF COUNTRY

I feel very privileged to live, work and cook on Country. I am grateful every day for the opportunities it brings me and my loved ones. I acknowledge the Wurundjeri people of the Kulin Nation as the Traditional Custodians and Owners of the lands and pay my respects to their Elders past, present and emerging.

© 2020-2025 RUPAL BHATIKAR. ALL RIGHTS RESERVED