Vada (Dumplings)

Vada

Vada (or vadai) means “dumpling” in Tamil. In South India, vada is a popular street food that is served piping hot. When eaten with yogurt and chutney (such as coconut, mango, tamarind, or tomato), vada becomes a well-balanced meal. Restaurants also serve vada as appetizers.

Recipe Servings: 4

Prep Time

30 minutes
+ 2 hours resting

Cook Time

20 minutes

Total Time

2 hours 50 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1½ cups (300 g) dal (combination of urad, moong, and channa)
¼ cup (40 g) chopped onion
1 Tbsp (15 ml) chopped fresh green chile
1 Tbsp (15 ml) chopped fresh coriander leaves
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) garam masala
1 tsp (5 ml) salt

Directions

Soak dal mixture in enough water to cover for 2 hours.
Drain dal and coarsely grind with 1 tablespoon (15 ml) of the soaking water to create a dough.
Stir remaining ingredients into dough and mix well.
Heat oil over medium-high heat, to about 350°F (180°C). When a drop of water sizzles in the oil, it is ready for frying patties.
Meanwhile, form patties with the dough. Shape into balls and then flatten. Make a hole in the center.
Fry for 2 minutes on each side.
Drain on paper towels.
Serve vada with thick Greek yogurt and ketchup or chutney.