Black Urad Dal Vada

Ever notice how vadas fresh out of the oil don’t even need an introduction?

That sound when they hit the plate. That first bite, crisp outside, soft and fluffy inside.

These black urad dal vadas give you all of that comfort, with a slightly healthier twist. Made using black urad dal and a bit of rice, they’re hearty, protein-rich, and deeply satisfying.

Yes, they’re deep-fried, but they’re also filling enough that you don’t keep reaching for “just one more” snack later.

What Makes Black Urad Dal Vada Different

If you’re used to classic medu vada, this version feels familiar but still special.

Black Urad dal:

• has a deeper, earthier flavour
• holds texture beautifully when ground coarse
• keeps you full longer

Adding a little raw rice gives that restaurant-style crispness, while onions, pepper, and curry leaves make each bite aromatic and balanced.

This is the kind of vada that works just as well for breakfast as it does for evening tea.

Why This Recipe Is Worth Making at Home

Homemade vadas solve a lot of problems at once.

You control:

• How fresh the oil is
• how spicy the batter becomes
• how thick or crisp you want the vadas

And unlike store-bought snacks, these are:

• freshly ground
• free from additives
• genuinely filling

Once you make them at home, outside vadas rarely feel the same.

Ingredient Breakdown

• Black Urad Dal – Main protein source, gives body and softness
• Raw Rice – Adds crisp edges and structure
• Ginger & Green Chilli – Heat and freshness
• Onion – Softness and mild sweetness
• Pepper – Gentle warmth without overpowering spice
• Curry Leaves – Classic South Indian aroma

Simple ingredients, but they work together beautifully.

How the Vadas Come Together

Once the dal and rice are soaked well, they grind into a thick, coarse batter. You’re not aiming for smooth, that roughness is what gives the vadas their bite.

After mixing in onions, pepper, and curry leaves, the batter rests just briefly. This helps everything settle and makes shaping easier.

When the oil is hot enough, shaping becomes instinctive, wet palms, gentle press, straight into the oil. Frying on medium flame is key here. Too hot, and the outside browns before the inside cooks. Too low, and the vadas absorb oil.

Done right, they come out golden, crisp, and light.

Pro Tip💡: If your vadas spread or break while frying, the batter is too loose. Mix in a spoon of rice flour or grind a little more dal and add it back.

When This Recipe Is Perfect

• Weekend breakfast with chutney
• Evening snack with filter coffee or tea
• Protein-rich option for growing kids
• Guests who love traditional snacks

These vadas disappear fast; plan accordingly.

Diet & Allergen Notes

• Gluten-free
• Vegetarian
• Dairy-free
• Naturally high in protein and fiber

Best eaten fresh, hot, and crisp.

What to Serve With Black Urad Dal Vada

• Coconut chutney
• Tomato chutney
• Onion chutney
• Even plain curd with salt and chilli works surprisingly well

Keep it simple, the vadas already have plenty of flavour

Storage & Reheating Tips

How to Store

These are best eaten fresh. If needed, store leftovers refrigerated for up to 24 hours.

How to Reheat

Reheat in:

• an air fryer
• a hot pan
  Avoid microwaving, as it softens the crust.

Common Mistakes to Avoid

• Grinding the batter too smoothly
• Skipping rice (you’ll miss the crispness)
• Frying on high flame
• Overcrowding the kadai

Take your time, good vadas reward patience.

Other Related Recipes You Might Like:

• Medu Vada – classic South Indian vada made with urad dal, crispy outside and soft inside.
• Sambar – traditional lentil curry that pairs perfectly with vada.
• Hotel Style Coconut Chutney – classic white chutney served with vada and idli.
• Onion Chutney – spicy chutney that complements crispy vadas.
• Idli Recipe – soft idlis often served along with vada combos.
• Plain Dosa – crisp dosa that goes well with vada and chutneys.
• Gunpowder Idli – podi-coated idlis that pair well with vada meals.