Venkatesh Bhat makes Crispy Urulai Kizhangu Vadai
Venkatesh Bhat makes Crispy Urulai Kizhangu Vadai is a medium South Indian recipe that serves 4. 150 calories per serving. Recipe by Venkatesh Bhat's Idhayam Thotta Samayal on YouTube.
Prep: 2 hrs 40 min | Cook: 45 min | Total: 3 hrs 40 min
Cost: $14.49 total, $3.62 per serving
Ingredients
- 500 g Urad Dal (soaked for 2.5 hours, then drained)
- 500 g Potatoes (peeled, boiled until fork‑tender, roughly chopped)
- 1 tsp Salt (adjust to taste)
- 1 tsp Asafoetida (Hing) (powdered)
- 1 tsp Ginger (fresh, grated)
- 2 Green Chilies (finely chopped, deseed for less heat)
- A few sprigs Curry Leaves (fresh, chopped)
- 1 liter Groundnut Oil (for deep frying, Mantra brand recommended)
- 10 Red Dried Chilies (round) (slightly fried for chutney)
- 2 Onion (medium, sliced)
- 1.5 tsp Urad Dal (for tempering) (adds crunch to chutney)
- 0.25 cup Grated Coconut (fresh or frozen, adds subtle sweetness)
- 50 g Tamarind Pulp (dissolved in 100 ml warm water)
Instructions
Soak Urad Dal
Rinse 500 g urad dal and soak it in plenty of water for 2 hours 30 minutes.
Time: PT2H30M
Boil Potatoes
Peel 500 g potatoes, cut into chunks and boil in salted water until fork‑tender, about 15 minutes. Drain and set aside.
Time: PT15M
Grind Urad Dal
Drain the soaked dal and place it in the wet grinder. Add a little water and grind for about 10 minutes until you obtain a coarse batter.
Time: PT10M
Add Potatoes and Grind
Add the boiled potatoes to the grinder with the dal. Sprinkle water as needed and grind for another 5 minutes until the mixture forms a thick paste with small potato pieces visible.
Time: PT5M
Season the Batter
Transfer the paste to a mixing bowl. Add 1 tsp salt, 1 tsp asafoetida, 1 tsp grated ginger, 2 finely chopped green chilies, and a handful of chopped curry leaves. Mix well.
Time: PT5M
Prepare Varutha Onion Chutney
Heat a tablespoon of the same groundnut oil in a small pan. Add 10 dried red chilies and fry until they change colour (≈2 min). Add 1½ tsp urad dal and stir until golden. Add sliced onions, a few curry leaves and sauté until onions turn deep golden‑brown (≈5 min). Turn off the heat, add ¼ cup grated coconut and let residual heat finish cooking. Mix 50 g tamarind pulp with 100 ml warm water, let cool, then add to the pan. Transfer everything to a blender, add a splash of water and blend to a smooth chutney.
Time: PT12M
Heat Oil for Frying
Pour 1 liter groundnut oil into a deep kadai and heat over medium heat until it reaches about 170‑180 °C (test with a small batter drop).
Time: PT5M
Temperature: 170-180°C
Shape and Fry Vadas
Grease a clean leaf or milk packet, wet your hands, take a fistful of batter, spread to desired size, make a small indentation in the centre, then gently slide the vada into the hot oil. Fry until golden, flip and fry the other side (≈2‑3 min per side). Remove with a slotted spoon and repeat.
Time: PT20M
Drain and Serve
Lift the fried vadas onto a colander or paper towels to drain excess oil. Serve hot with the prepared Varutha onion chutney.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten‑free
Allergens: Groundnut (oil), Legumes (urad dal), Coconut
Ingredient Substitutions
- Instead of Urad Dal: Toor Dal (different texture)
- Instead of Potatoes: Sweet potatoes (different flavor)
- Instead of Salt: Sea salt
- Instead of Asafoetida (Hing): Garlic powder (different flavor)
- Instead of Ginger: Ground ginger (¼ tsp)
- Instead of Green Chilies: Jalapeño
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Groundnut Oil: Vegetable oil
- Instead of Red Dried Chilies (round): Dried Kashmiri chilies
- Instead of Onion: Shallots
- Instead of Urad Dal (for tempering): Chana Dal
- Instead of Grated Coconut: Desiccated coconut (less flavor)
- Instead of Tamarind Pulp: Tamarind concentrate
Equipment Needed
- Wet Grinder
- Large Pot
- Knife
- Cutting Board
- Mixing Bowl
- Kadai / Deep Frying Pan
- Slotted Spoon
- Leaf or Milk Packet (optional)
- Colander
- Blender / Mixer Jar
- Measuring Spoons
Critical Steps — Do Not Skip
- Soak Urad Dal
- Boil Potatoes
- Grind Urad Dal
- Add Potatoes and Grind
- Heat Oil for Frying
- Shape and Fry Vadas
Chef Tips from the Video
- Using Idhayam oil gives a subtle aroma that complements the vada.
- Leave some small potato chunks un‑pureed for extra crunch.
- A leaf or milk packet acts as a natural non‑stick surface for shaping.
Troubleshooting
Batter is too watery.
Add a tablespoon of rice flour or a few more boiled potato pieces and mix; let the batter rest 10 minutes to thicken.
Vadas are soggy and not crisp.
Make sure the oil is at 170‑180 °C before adding vadas and avoid overcrowding the pan; fry until golden brown.
Chutney is too thick.
Add a little warm water while blending until the desired consistency is reached.
Storage
Refrigerator: Store cooled vadas in an airtight container for up to 2 days. Reheat in a hot oven or shallow fry to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag. Keep for up to 1 month. Reheat by deep‑frying or baking.
Room temperature: Not recommended beyond 2 hours as the vadas lose crunch and the oil can become rancid.
Make-Ahead Tips
- The batter can be prepared up to 4 hours ahead; keep it covered in the refrigerator.
- Varutha onion chutney improves in flavor after resting; make it a day ahead and store refrigerated.
- Reheat frozen vadas by deep‑frying for 1‑2 minutes to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of Urulai Kizhangu Vadai in Tamil cuisine?
Urulai Kizhangu Vadai is a beloved Tamil street‑food snack known for its crisp "gar‑gar" sound. Historically it was a staple at breakfast stalls and festive gatherings in Chennai, especially at the famous Durga Lunch Home where it was served with sambar and onion chutney.
What are the traditional regional variations of Urulai Kizhangu Vadai in South Indian cuisine?
In different parts of Tamil Nadu the vada may include rice flour, black pepper, or a higher proportion of urad dal. In neighboring Kerala, coconut is added in larger quantities, while in Andhra it is often spiced with mustard seeds and curry leaves.
How is Urulai Kizhangu Vadai traditionally served in Tamil Nadu households?
It is typically served hot with a side of Varutha (dry) onion chutney, sambar, or coconut chutney. It is enjoyed as a breakfast item, an evening snack with tea, or as part of a festive spread.
On what occasions or celebrations is Urulai Kizhangu Vadai traditionally associated in Tamil culture?
The vada is popular during temple festivals, wedding receptions, and the Tamil New Year (Puthandu). It is also a common offering in household pujas because its crunchy texture symbolizes prosperity.
How does Urulai Kizhangu Vada fit into the broader Tamil snack tradition?
It belongs to the family of deep‑fried snacks like Medu Vada, Masala Vada, and Onion Vada. Its unique use of boiled potatoes adds a distinct crunch that differentiates it from the purely lentil‑based vadas common in Tamil cuisine.
What are the authentic traditional ingredients for Urulai Kizhangu Vadai versus acceptable substitutes?
Authentic ingredients include urad dal, boiled potatoes, asafoetida, curry leaves, and groundnut oil. Acceptable substitutes are toor dal for urad (though texture changes), vegetable oil for groundnut oil, and desiccated coconut instead of fresh grated coconut in the chutney.
What other South Indian dishes pair well with Urulai Kizhangu Vada and Varutha onion chutney?
They pair beautifully with steaming idli, fluffy dosa, or a bowl of hot sambar. A side of coconut chutney or a simple rasam also complements the crunchy vada.
What are the most common mistakes to avoid when making Urulai Kizhangu Vadai?
Common errors include over‑soaking the dal, adding too much water after salting, frying at too low a temperature, and grinding the potatoes completely smooth, which removes the signature crunch.
Can I make the batter for Urulai Kizhangu Vadai ahead of time and how should I store it?
Yes, the batter can be prepared up to 4 hours ahead. Keep it covered in the refrigerator; the dal will continue to hydrate, so stir before shaping. Bring it to room temperature before frying.
What does the YouTube channel Venkatesh Bhat’s Idhayam Thotta Samayal specialize in?
The YouTube channel Venkatesh Bhat’s Idhayam Thotta Samayal specializes in authentic South Indian home cooking, showcasing traditional recipes, cooking tips, and product collaborations with Idhayam oil, Preethi appliances, and Parry’s sugar.
Last updated: September 6, 2026
