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    Home » South Indian » Instant Vada

    Instant Vada Recipe | With Urad dal flour

    Published: Mar 28, 2014 · Modified: Feb 16, 2022 by Pavani · 34 Comments

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    Quick and easy Instant Vada recipe using urad dal flour. There is no blending required. All you need is a little pre-soak to make these.

    Like regular medu vada, these are crispy on the inside and airy inside. This is a perfect dish to make as a quick snack or during festivals. Post includes recipe video with clear instructions!!

    Copper plate with Instant Vada.

    Table of contents

    • About the Recipe
    • What is Urad dal flour?
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Vada is probably one of those snacks that is made all over India in one form or the other. From chillu garelu or medu vada in the south to ram ladoo in the north, these deep fried snacks are popular everywhere in India. They are also made during festivals as offering to god.

    Traditional vada is made using whole urad dal that is soaked for at least 4 hours. Then the dal is ground to a smooth paste adding little to no water. This requires patience and a good blender to make the perfect batter.

    These instant vada use urad dal flour instead of the whole lentils. This saves time with the soaking and grinding. The flour needs little soaking time too, but instead of 4 hours it needs only 1~3 hours. This ensures that the resulting vada turn out soft.

    Hand holding an Urad dal Vada.

    Also if you think shaping the batter into medu vada, that vadai with hole, is hard, then simply drop the batter into hot oil like pakoda.

    What is Urad dal flour?

    As the name suggests it is the flour made from urad dal that has been dry roasted and ground to a very fine powder. It is one of the most convenient pantry item to have on hand to make quick recipes like dosa, idli, paniyaram or these easy vada.

    I always keep a bag of urad/ urid flour in my pantry because:

    • I am forgetful and usually forget to soak dal to make idli/ dosa. So this flour comes in very handy when the family craves some South Indian food.
    • Grinders in India can handle batters like these in a breeze. But the American blenders are not powerful enough to grind the lentils without adding copious amounts of water.
    Hand holding half a medu vadai.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make these easy vada recipe:

    • Urad flour or urad dal powder or ulundu flour - this is available in Indian groceries.
    • Baking soda - makes these instant medu vada light and airy.
    • Onions, green chilies, ginger and curry leaves - you can omit and make plain vada as well.
    • Salt
    Ingredients needed - details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this easy instant vada recipe:

    In a mixing bowl, combine the flour, salt and whisk well. Add water to make a thick batter. Add water very slowly, so that you won't end up with watery batter, you want it to be thick. Cover and set aside for at least 1 hour and for up to 3 hours.

    4 panel photo showing the making of the batter.

    Stir in onion, curry leaves, green chilies, and salt. Mix well. Just before making the vadas, add the baking soda and mix well again.

    3 panel photo showing the addition of onions, chilies and curry leaves.

    Heat oil for deep frying. Take a small lemon size ball of the batter and place it on a damp plastic ziploc bag or your palm. Flatten it slightly and poke a hole right in the middle (as in a donut or bagel).

    Gently slide the vada into the hot oil and fry on medium flame until golden. Flip carefully and fry on the second size until golden. Fry 3~4 vada at a time depending on the size of your pan. Repeat with rest of the batter.

    Remove using a slotted spoon onto a paper towel lined plate. Repeat with the remaining batter. Serve hot with chutney.

    3 panel photo showing the deep frying.

    If you think shaping medu vada or vadai with hole is hard, then simply make pakoda. Drop the batter into the oil using a spoon. You will end up with fluffy vada just like below.

    White plate with a stack of instant vada.

    Expert Tips

    • Make sure not to add too much water to urad flour. If the batter is too watery, it will be difficult to shape the vada. But if you happen to add a little too much water to the batter, then add a few tablespoons of rice flour or all purpose flour. Mix well and fry as usual.
    • Soaking urad flour helps with making a soft vadai. So soak it for as long as you can.
    • If you think shaping medu vada or vadai with hole is hard, then simply make pakoda. That is drop the batter into the oil using a spoon.
    • Omit adding onion if you are making these for a festival. But you can substitute it with finely shredded cabbage instead. 
    • Add baking soda just before making the vada and make sure to stir it in well. This ensures that the instant vada are airy and light inside.
    • Make sure that the oil is hot enough before adding the batter. Test by adding a drop of batter, if it starts to sizzle then it's ready for frying. If not, heat oil for a minute more.
    • To make sure that the inside of the vada is cooked properly, fry them until the bubbles and sizzles around them get smaller.
    • Remove the fried vada onto a paper towel lined plate to absorb any excess oil.
    • Vada are best when eaten hot. If you happen to have any leftovers, then store them at room temperature for 1 day.

    You might also like

    Here are a few more delicious South Indian recipes that you might like try:

    • White plate with stacks of mini vegetable uthappam.
      Mini Veg Uttapam Recipe | Video
    • How to make Murukku recipe with Urad dal flour | Video
    • Palak Masala Vada
      Spinach Chana Masala Vada Recipe
    • Light brown plate with a stack of nippattu
      Biyyam Pindi Chekkalu | Thattai Recipe
    Copper plate with Instant garelu.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Copper plate with Vadai.

    Instant Vada with Urad dal flour

    Quick and easy Instant Vada made with urad dal flour. This recipe doesn't need any grinding. These vada are crispy on the inside and airy inside.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 2 hours hrs 30 minutes mins
    Course: Snack
    Cuisine: Indian, south indian
    Servings: 10 Vada

    Ingredients

    • 1 cup Urad dal flour
    • To taste Salt
    • ⅓ cup Water, plus more as needed
    • 3 tablespoons Onion, finely chopped
    • 1 ~ 2 Green chilies, optional
    • 4 Curry leaves, finely chopped
    • ¼ teaspoon Baking Soda
    • As needed Oil, for deep frying
    Get Recipe Ingredients

    Instructions

    • In a mixing bowl, combine the flour, salt and whisk well. Add water to make a thick batter. Add water very slowly, so that you won't end up with watery batter, you want it to be thick. Cover and set aside for at least 1 hour and for up to 3 hours.
    • Stir in onion, curry leaves, green chilies, and salt. Mix well. Just before making the vadas, add the baking soda and mix well again.
    • Heat oil for deep frying. Take a small lemon size ball of the batter and place it on a damp plastic ziploc bag or your palm. Flatten it slightly and poke a hole right in the middle (as in a donut or bagel). Gently slide the vada into the hot oil and fry on medium flame until golden. Flip carefully and fry on the second size until golden. Fry 3~4 vada at a time depending on the size of your pan. Repeat with rest of the batter.
      Remove using a slotted spoon onto a paper towel lined plate. Repeat with the remaining batter. Serve hot with chutney.

    Video

    Notes

    • e not to add too much water to urad flour. If the batter is too watery, it will be difficult to shape the vada. But if you happen to add a little too much water to the batter, then add a few tablespoons of rice flour or all purpose flour. Mix well and fry as usual.
    • Soaking urad flour helps with making a soft vadai. So soak it for as long as you can.
    • If you think shaping medu vada or vadai with hole is hard, then simply make pakoda. That is drop the batter into the oil using a spoon.
    • Omit adding onion if you are making these for a festival. But you can substitute it with finely shredded cabbage instead. 
    • Add baking soda just before making the vada and make sure to stir it in well. This ensures that the instant vada are airy and light inside.
    • Make sure that the oil is hot enough before adding the batter. Test by adding a drop of batter, if it starts to sizzle then it's ready for frying. If not, heat oil for a minute more.
    • To make sure that the inside of the vada is cooked properly, fry them until the bubbles and sizzles around them get smaller.
    • Remove the fried vada onto a paper towel lined plate to absorb any excess oil.
    • Vada are best when eaten hot. If you happen to have any leftovers, then store them at room temperature for 1 day.

    Nutrition

    Serving: 1Vada | Calories: 66kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Jolly

      February 29, 2020 at 6:12 pm

      5 stars
      So delicious and tempting. So beautiful treat, loved to have it with tea. Haven't made one in a long time. Such a comfort and lovely recipe.

      Reply
    2. Jagruti's Cooking Odyssey

      March 03, 2020 at 2:52 am

      5 stars
      Such a great idea of using flour in this recipe when you are pressed for time or someone turns up to your house without letting you know. So crispy and flavourful vada!

      Reply
    3. sasmita

      March 04, 2020 at 4:15 am

      5 stars
      Great share .. these days all are preferring INSTANT dishes. this is perfect for those kinds. Using urad dal flour is an amazing idea surely !

      Reply
    4. Krishna

      April 13, 2020 at 9:07 am

      5 stars
      Found a bag of urad flour in the back of the cupboard that I bought to make papads with (too much trouble) - but this recipe is superb.
      Didn't read the recipe first so had to delay breakfast to allow the mix to rest a couple of hours, but well worth it.
      Many thanks

      Reply
      • Pavani

        April 13, 2020 at 6:28 pm

        Hi Krishna, so glad that you liked the recipe. Thank you for stopping by to let me know.
        Cook's Hideout

        Reply
    5. Merilyn Dcruz

      August 10, 2020 at 6:31 am

      5 stars
      Excellent recipe Pavani!! I have had trouble finding a good Indian style grinder here in Canada for a decent price and have avoided making vadas and a whole lot of other Indian dishes because of that. So glad I found this recipe!!
      I couldn't wait 2 hrs for the batter, so I beat the mixture for 2-3 mins with a spoon to incorporate air. I also added some hot oil instead of soda before fluffing up the batter and the results were perfection 😄
      Thank you for this wonderful recipe 🙂

      Reply
    6. Nisha

      February 07, 2022 at 9:30 pm

      5 stars
      Tried these today to finish off the Urad Daal flour. It was a hit. Thank you for such an easy and delicious recipe.

      Reply
      • cookshideout

        February 08, 2022 at 12:26 pm

        Hi Nisha, so glad to hear that you liked the recipe. Thank you for taking time to let me know.
        Regards
        Pavani

        Reply
    7. Soma

      June 17, 2024 at 4:43 pm

      So we do not use baking powder, but baking soda? Doesn't baking soda need an acid to activate? We are not adding any acid in the recipe, how will it fluff up? Should we add some kind of acid or change the ingredient to baking powder, please advice.

      Reply
      • cookshideout

        June 27, 2024 at 6:22 pm

        Hi Soma, I don't add any acid to the batter when using baking soda. They still turn out fluffy. Do try. Happy Cooking! Pavani

        Reply
    8. Anu

      March 04, 2025 at 11:55 pm

      Hello ma'am! I absolutely love medu vadas, but was never able to make them well at home. Tried your recipe today, and they turned out to be absolutely amazing!! Much better than the store bought ones! Thanks a lot for this recipe 🙂

      Reply
    9. Jennifer Barthelôt

      May 10, 2025 at 4:06 am

      Not quite instant! You have to let batter sit for an hour st least & upto 3 hours. This begs the question, the focal point been TASTE i.e. in the context of making it in winter would setting it aside for
      the maximum length of time intensify taste? If so what length of time would that be, pls?

      SECONDLY but EQUALLY IMPORTANT would adding the fizziest mineral or soda water instead of plain water positively impact TASTE TEXTURE & CRISPNESS, PLS?? PLS RESPOND ASAP AS I'M MAKING THIS IN A FEW MINUTES

      Thank heaps & kind regards

      Jennifer Barthelôt

      Reply
      • cookshideout

        May 10, 2025 at 8:58 am

        Hi Jennifer, you definitely use carbonated water to get more crispy and airy vada. Traditionally vada are made with unfermented dough, so letting it sit for more than 3 hours will not significantly affect the taste. Hope this helps. Happy Cooking!
        Pavani

        Reply
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