You are here

Kerala Style - Uzhunnu Vada

Seenia.George's picture
Uzhunnu Vada, though a traditional South Indian snack and a common dish in a South Indian breakfast menu, today it is a favorite all over India. Uzhunnu, in Malayalam means Urad dal. In different regions of Indian, vada is prepared, but they may be known by different names like 'ulundu vadai', 'medu vada' and so on.
For the batter
  Urad dal 1 Cup (16 tbs) (Uzhunnu - Soaked in water overnight or at least for 5 - 6 hours, drained)
  Onion 1 Large, chopped finely
  Ginger 1 Inch, chopped finely
  Green chilies 2 Medium, chopped finely
  Curry leaves 6 Medium
  Salt To Taste
  Rice flour 1 Teaspoon
  Black pepper powder 1 Pinch
For frying
  Oil 1 Cup (16 tbs) (For deep frying)

To prepare the batter:
1. Into a wet grinder, add the urad dal and grind for about 15 - 20 minutes (without water) to get a thick smooth paste. (If using a regular blender, you may add 2 - 3 tablespoons of water. Blending with minimum amount of water would yield best results)
2. Once blended well, transfer the batter into a bowl. Add in the onions, ginger, green chillies, curry leaves and salt. Mix well. (Make sure to mix rapidly and continuously for about 5 minutes. This is important for those grinding in a regular blender)
3. Heat oil in a pot for frying.
4. Moisten the vada maker mold, fill with the batter.
5. When the oil is hot, take the mold and press the lever down to release vada shaped batter into the oil. (If using your hands to mold the vadas, apply some water on your palms. Take a small quantity of the batter and make a ball with it. Now with your thumb flatten it slightly and make a hole in the centre. Carefully slide into the oil) Fry until golden brown.
6. Once done, remove the fried vadas into a paper towel to drain the excess oil.

7. Serve hot with sambar or coconut chutney.

The right consistency of the batter (with less or no water) is very important to get the shape and texture of the vada perfectly.

Things You Will Need
Vada maker mold (If the mold is not available, you may use your hands to mold the vada)
Wet Grinder - used for grinding pulses without the requirement to add water (You may use a regular blender, but make sure you add very little water)

Recipe Summary

Difficulty Level: 
South Indian
Deep Fried
Urad Dal
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Vada is prepared in many regions in India, known by different names. They also vary in shape and size, but are usually doughnut-shaped. They are primarily made from dal. I usually prepare vadas either for breakfast or as an evening snack. My family loves having it either with sambar or any chutney or even dipped in tomato ketchup! Try this delicious crispy vada recipe and enjoy with your family and friends!

Rate It

Your rating: None
Average: 5 (1 vote)

Nutrition Rank

Nutrition Facts

Serving size

Calories 106 Calories from Fat 22

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 48 mg2%

Total Carbohydrates 15 g5.1%

Dietary Fiber 3.9 g15.6%

Sugars 1.9 g

Protein 5 g9.8%

Vitamin A 6.3% Vitamin C 20.1%

Calcium 10.6% Iron 2.9%

*Based on a 2000 Calorie diet

Kerala Style - Uzhunnu Vada Recipe