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How to Make Lentil Fritters (Urad Vada) With Pepper

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Anjaneyaru Vada/White Lentil Pepper Vada/Urad Pepper Vada

These vadas are delicious warm and cold!

These vadas are delicious warm and cold!

Healthy, Crispy, Peppery, and Flavorful Tea-Time Snacks

I decided to make these scrumptious vadas at home after the first day I tasted these Anjaneyaru vada (urad pepper vada) in a temple. These peppery vadas are so tasty that you can go on chewing them forever. White lentils (urad) and black pepper are the main ingredients to make these.

White lentils are one of the richest sources of protein and vitamin B. For those who do not eat meat or fish, you can use black gram or white lentils to get the high dose of protein and vitamins that the body requires. It is good for women too, as it contains folic acid, iron, calcium, and other minerals.

Pepper improves digestion and cognitive function. It has antibacterial and antioxidant quality. It also discourages intestinal gas forming. Hence, these lentil pepper vadas are not only delicious, but they are nutritious as well.

This snack is easy to make without being time-consuming. You can preserve vadas for a few days, provided you fry them till they are crispy and moisture less. Serve them with coffee or tea to get a heavenly experience!

Here, I share the detailed recipe of white lentil pepper vada with you.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

8 vadas

Read More From Delishably


  • 1 cup white lentils (urad dal), soaked in water for about 1 hour
  • 2 - 3 tbsp rice flour
  • 1/4 tsp hing/asafoetida
  • 2 tbsp black pepper corns
  • 1 1/2 tbsp oil, hot, for the dough
  • 1/3 tsp salt, or as per taste
  • oil for deep frying


  1. Wash urad dal (white lentils). Soak it in water for about an hour. Strain it.
  2. Put the lentil into a mixer/blender. Add half portion of black pepper corns and hing.
  3. Grind together, adding very little water to get a thick, coarse paste. Collect it in a mixing bowl.
  4. Roughly grind the remaining pepper. Add it to the ground paste. Throw in salt. Mix well.
  5. Heat one and a half table spoons of oil in a small pan. Make it very hot. Pour it on the lentil paste.
  6. Mix the contents thoroughly. Don't add any water.
  7. Heat oil for deep frying.
  8. Next, you have to make the vadas. For that, take two plastic sheets.
  9. Apply some oil and splash a little water on one side of both the plastic sheets.
  10. Wet your fingers. Take a lemon-sized dough. make it round.
  11. Place it on one of the greased plastic sheets. Cover it with the another sheet in such a way that the greased side of the plastic touches the dough.
  12. Press the plastic with a flat-based vessel, so that you get a round shaped thin disc. Remove the top plastic sheet. Make a hole in the center of the disc.
  13. Carefully remove the disc and hold in your palm. Immediately slide it into the hot oil.
  14. You can fry two such discs in a batch. Keep the heat medium high in the beginning. Once they become crispy, reduce the heat.
  15. Fry them for a longer time to make them crunchy. In the last stage of frying, increase the heat.
  16. Take them out with the help of a slotted ladle when they turn golden brown. Place them on an absorbent paper sheet.
  17. Repeat the same for making all the vadas. Keep them on the sheet till they become completely cold.
  18. Serve these awesome vadas with tea or coffee.
  19. Store the remaining vadas in an air-tight container. Use them up to 2-3 days fresh in the room temperature.

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