Uddina Vade (Mangalore Vada)

Name: Uddina Vade (Mangalore Vada)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 250 g urad dal; 2 whole Green chillies; 1 tsp Ginger; 10 leaves Curry leaves; 1 tsp Black pepper; 1 small Onion; 1 pinch Asafoetida; 500 ml oil for deep frying; 1 tsp Salt

Crisp, fluffy ring-shaped fritters made from ground urad dal, deep-fried to a golden crust with a soft peppery centre.

🇮🇳India· Karnataka

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 9 gathered

Servings

250 g urad dal — soaked 4 hours
2 whole Green chillies — finely chopped
1 tsp Ginger — grated
10 leaves Curry leaves — chopped
1 tsp Black pepper — whole, lightly crushed
1 small Onion — finely chopped
1 pinch Asafoetida
500 ml oil for deep frying — as needed
1 tsp Salt — to taste

Equipment

•Grinder
•Deep frying pan

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 8 g
carbs: 20 g
fibre: 5 g
protein: 8 g
calories: 180 kcal

Instructions

1
Drain the soaked urad dal. Grind it with very little water into a thick, fluffy batter.
2
Beat the batter briskly by hand for a few minutes. A small ball should float when dropped in water.
3
Gently mix in green chillies, ginger, curry leaves, crushed pepper, onion, asafoetida and salt.
4
Heat oil for deep frying over medium-high heat.
5
Wet your hands and take a small portion of batter. Flatten it into a disc and make a hole in the centre.
6
Slide the shaped vada (crispy lentil fritter) gently into the hot oil.
7
Fry, turning occasionally, until golden brown and crisp on all sides.
8
Drain on paper. Serve hot with coconut chutney or sambar (spiced lentil stew).

Chef's tips

Grinding with very little water and beating the batter well makes the vadas light and crisp. Keep a bowl of water nearby to wet your hands before shaping each vada.