Making Split Black Lentil Vada or Black Gram Fritters
Introduction: Black Lentil Vada/Urad dal Vada/Black gram dal Vada
A Healthy Breakfast:
No south Indian breakfast is complete without urad dal vada. Idli-vada is a popular breakfast combo on restaurant menus here. Both these dishes are eaten with hot sambar (curry) or with coconut chutney. Restaurants serve both sambar and chutney.
Health Benefits of Black Gram Dal:
Black gram/black lentil is a good source of protein, potassium, calcium, iron, niacin, thiamin, and riboflavin. It is considered helpful in lowering the cholesterol level.
- 1 1/2 cup black gram split/black lentil/urad dal, soaked in water for 3-4 hours
- 1 tbsp dry coconut, cut into small pieces
- 2 pinches Asafoetida/Hing
- 1 green chili, finely chopped
- 1/2 tbsp ginger, finely chopped
- 15 curry leaves, finely chopped
- 1 tbsp coriander leaves, optional
- 1/2 tsp salt, as per taste
- oil, for deep frying
Step-By-Step Images and Instructions for Making Split Black Lentil Vada
- Wash dehusked black lentil split/urad dal in water. Drain the water. Add fresh water and soak for 3-4 hours.
- After 3-4 hours soaking, collect the soaked water in a glass. Keep aside Urad dal.
- Grind urad dal to get a near-smooth paste (a little coarse). Don't add water while grinding. If needed, sprinkle some of the soaked water that you set aside earlier into the mixture to ensure smooth grinding. The batter should be thick.
- Remove the batter to a mixing bowl. Aerate the batter by beating it with your hand in the clockwise direction for about 30 seconds. This process is needed to get fluffy vada.
- To find out whether the batter is aerated, drop a small ball of batter in a bowl of water. If it floats on the surface, it indicates that it is aerated; otherwise, it drowns.
- If it is not aerated, beat once again, to get the required consistency. The batter increases in volume due to aeration.
- Add chopped dry coconut, Asafoetida/Hing, green chili, salt, ginger, and curry leaves. Mix well.
- Heat oil for deep frying. Moisten your fingers. Take a round ball of the batter, moist your left palm, place it on the palm, slightly flatten, make a hole in the center. Drop the ball into the hot oil, using your right-hand fingers, that are wet.
- In a batch, you can fry 5-6 such balls. Let the flame be medium-high through out. Turn them occasionally for uniform frying. Remove on an absorbent paper when they turn golden brown.
- Repeat the procedure for the entire dough.
- Crunchy vadas are ready to serve. Serve hot with coconut chutney.
- If the batter turns out watery, add more black lentil flour or rice flour to make it thick.
- Soak lentil for no less than 3-4 hours.
- Making properly shaped vada comes with practice. One more way of making the shape is by placing a ball of batter on a greased plastic sheet before dropping it into the hot oil.
- Hot vada tastes the best!
Nutritional Information of Black lentil vada/Urad dal vada
|Serving size: 2 vadas|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Carbohydrates 18 g||6%|
|Sugar 0 g|
|Fiber 0 g|
|Protein 7 g||14%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|