Lentils Vada

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1/2 cup - broken black gram (urad dal)
  • 3/4 cup - Bengal gram (channa dhal)
  • 1/4 cup - red gram dal (tur dal)
  • curry leaves
  • coriander leaves
  • 1/2 cup - scraped coconut
  • asafoetida (hing), a pinch
  • 1/2 tsp - chilli powder
  • oil (to deep fry)
  • salt to taste

How to Make Lentils Vada

  • Soak all three dals together for about 1/2 an hour.
  • Drain all the water and grind in a mixer, adding minimum amount of water.
  • Add salt and asafetida to the mixture and mix well.
  • The mixture should not be ground to a fine paste.
  • It should be coarse.
  • Chop curry leaves, coriander leaves and coconut, and add these to this mixture.
  • Heat oil in a pan (on a low flame), take a small amount of the mixture, make it into small patties by placing on a plastic or aluminium foil, and add into the oil.
  • Turn over four or five times.
  • When it turns brown, the vada is done and can be taken out.
  • Serve hot with coconut chutney.