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Total Time:
3.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • Whole black gram dal - 1 cup (de-husked) (urad dal)
  • Green chillies - 3-4, sliced thinly (or as per taste)
  • Ginger - 2-inch, peeled and chopped
  • Salt to taste

How to Make Vadai

  • Wash and soak the dal for 2-3 hours. Grind it with ginger and salt into a coarse paste. (Avoid using any water and only add 1 tsp or so if you have trouble grinding it.)
  • You can add the chillies now to the batter or grind them while making the batter.
  • Take a plastic sheet/plate and oil it well with vegetable oil.
  • Apply oil/ghee to your fingers, make small lemon sized rounds of the batter and place on the sheet.
  • Press the rounds into flat discs, using your fingertips, and make a small hole in the middle. (You can skip making the hole too.)
  • Since the plastic is oiled, it will be easy to slide it slowly into the oil for deep frying.
  • Lower heat once you add the vadas. When one side is done, the vadais will automatically float to the top.
  • Turn them over and fry them until golden brown in colour.
  • Take care to see that the oil is not too hot or cold.
  • If it's too hot, the vadais will be done on the outside and not inside. If oil is not hot, the vadais will be soggy.
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