Venkatesh Bhat makes Crispy Urulai Kizhangu Vadai

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

1. Soak Urad Dal

   Rinse 500 g urad dal and soak it in plenty of water for 2 hours 30 minutes.

   Time: PT2H30M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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