Uzhunn Vada/Urad Dal Fritters

Crispy Deep Fried Vadas(Fritters) made of Urad Dal

Uzhunn Vada – that one dish which is my favorite and the one dish which remains unchanged right since my childhood days. It brings me a loooot of fond memories of my childhood, my home,my dad,my bro and the list goes on……..

Urad Dal is soaked overnight or a minimum of 4 hrs, ground to a smooth paste, fermented for again a minimum of 4 hrs, veggies are added and deep fried.

Off to the recipe,
  • 1. Urad Dal(Uzhunn) – 1 cup
  • 2. Salt – To Taste
  • 3. Puttupodi – 1 tbspn
  • 4. Rice powder – 1 tbspn(optional)
  • 5. Baking soda – A pinch(optional)
  • 6. Onion – 1 chopped
  • 7. Curry leaves – a few chopped
  • 8. Coriander leaves – a few chopped
  • 9. Ginger – a small piece chopped
  • 10. Chilly – 2 chopped *
  • 11. Water – 1/4 – 1/2 cup
  • 12. Oil – To deep fry.

* Add chillies according to ur taste . you can also replace chilly with a tsp of peppercorns.

Veggies are completely your choice. You can omit any of the above according to your taste preferences.

Before sharing the method, would like to share some tips.


  • 1. Soak urad dal for a minimum of 4 hrs or overnight.
  • 2. Grind in batches to a smooth paste adding little water until when a small ball of batter when dropped in a cup of water floats like a thermocol ball.
  • 3.Fermentation is the key. You can readily fry the urad dal fritters but fermentation brings in the fluffiness inside your vada.
  • 4. Rice flour is the key to crispiness.
  • 5. SHAPE – I know all have a tough time shaping the vadas. The key to a good shape is using an iron strainer.Apply a few drops of water in the back of a strainer, Take a ball of batter keep it on the strainer , make a hole with your finger and gently drop the strainer in oil. It will automatically fall into the hot oil.
  • 6.Fry in medium hot oil. Do not overcrowd the kadai.


  • Soak the dal in water for a minimum of 4-6 hrs,
  • Grind it to a smooth paste adding water little by little. (Do not add too much water).
  • Ferment the batter for a minimum of 4 hrs. Add baking soda, salt,puttupodi and mix well. Let it rest for 15 minutes.
  • If you feel the batter is a bit watery, add 1 tbspn of riceflour.
  • Now add all the chopped vegetables and give a good mix. Do not over mix.
  • Take an iron strainer, apply a few drops of water on the strainer, keep a dollop of batter behind the strainer, make a hole with your finger and gently drop the vada on to the hot oil.
  • Deep fry in medium hot oil.
  • Serve hot with tomato /coconut chutney.

Crunch Munch!!!!!

Love and Regards,