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Instant Vada (using 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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 2 hrs 30 mins
Course Snack
Cuisine Indian, south indian
Servings 4 Servings


  • 1 cup Urad dal flour
  • 3 tbsps Onion, finely chopped
  • 6 ~ 8 Curry leaves, finely chopped
  • ¼ tsp Baking Soda
  • 1 ~ 2 Green chilies(optional)
  • To taste Salt


  • In a mixing bowl, combine the flour, onion, curry leaves, green chilies (if using) and salt. Add about ½~¾ cup of water to make a very thick paste like batter. Add water very slowly, so that you won't end up with watery batter.
  • Cover the bowl and set aside for 2~3 hours.
  • Just before making the vadas, add the baking soda and mix well.
  • Heat oil for deep frying. Take 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 vadas 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 and serve hot with chutney.


  • Substitute Onion with finely chopped cabbage.
  • 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.
  • Make sure that the oil is hot enough before adding the batter. Test it 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.
  • Fry vada until the oil around 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.