Growing up in Uttarakhand, black gram (urad dal) vadas have always held a special place in my heart. These delightful fritters are a staple at every auspicious occasion, whether it’s a wedding or any festive celebration. What makes our vadas unique is that we use whole black gram, complete with its skin, unlike the South Indian version made with skinned urad dal.
To prepare these vadas, I soak the whole urad dal in water overnight, then grind it in a mortar and pestle. This method gives the batter a slightly coarse texture, which I absolutely love—though a grinder works just as well if you're in a hurry! I season the mixture with a blend of spices that remind me of home and then fry them to golden perfection. The best part? Enjoying these vadas fresh and hot, paired with a zesty mint-coriander chutney. They make for a fantastic tea-time snack and always bring back fond memories of family gatherings.
Ingredients:
- 1 cup split black gram (urad dal), soaked for 4-6 hours
- 1 tbsp cumin seeds (jeera)
- 1-2 green chilies, finely chopped (optional)
- Salt, to taste
- Oil, for deep frying
Preparation Method:
Prepare the Batter:
- Drain the soaked urad dal and grind it into a smooth paste with minimal water.
- Add salt, cumin seeds, and chopped green chilies to the paste. Mix well to make a fluffy batter.
Shape the Vadas:
- Wet your hands, take a small portion of batter, and shape it into a round, flattened disc.
- Make a small hole in the center to help it cook evenly.
Fry the Vadas:
- Heat oil in a deep frying pan over medium heat.
- Carefully slide the vadas into the hot oil. Fry until golden brown and crispy on both sides.
Serve:
- Remove the vadas from the oil and drain them on a paper towel.
- Serve hot with mint chutney, tamarind chutney, or any dip of your choice.
Serving Tips:
These crispy Uttarakhandi vadas are best enjoyed fresh with tea, making them a perfect snack for any time of the day.