Vada Recipe – South Indian Style with a hole – Video

Vada recipe for frying crispy south Indian snack at home with a hole inside. Tried and tested dal pakoda recipe makes 8 Vada. High in dense calories.

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South Indian vada
South Indian vada
The Vada with a hole is a famous snack and breakfast of South India. Although it is best enjoyed when it is submerged in Sambar and eaten with Coconut chutney, I simply love it and can even enjoy it without the coconut chutney and Sambhar.


  • 1 Cup Urad Dal
  • 1 Tsp Salt As per taste
  • 2 Number Green Chili Chopped
  • 2 Pinch Soda-B-Carb Bicarb – Meetha soda
  • 2 Tsp Coriander Leaves Chopped
  • 1 Cup Oil or enough for frying

  •   Instructions

  • Soak urad dal overnight in water.
  • Start with grinding the dal to a fine paste in grinder.
  • If the dal paste is thick, you can add 3-4 tsp of water to lighten it a bit and grind again.
  • Finely chop the Green Chili so that they do not hurt while eating!
  • Take a bowl, add Ural dal paste. Add 1 Tbsp of water and mix well.
  • Add Salt, Soda, Green Chili and chopped Coriander leaves. Mix well.
  • Beat the mixture for atleast 4-5 min.. This will help make the Vada soft and fluffy.
  • After beating the mixture for 4-5 min., you will feel that the paste has expanded in size and has become light.
  • Take a frying pan and add enough Oil and heat it on high flame.
  • For making vada, apply water on your left hand palm. Pick a small portion from vada paste and keep on left palm.
  • Now dip right hand’s index finger in water and make a hole in vada. Now carefully place this vada in frying pan.
  • Fry until it turns golden brown fro both the sides on medium flame.
  • Take out once it is golden brown.
  • Vada with a hole is ready to serve. Enjoy it with Sambhar or Cononut Chutney.

  •  Storage and Serving Suggestions

    Vada recipe
    Vada recipe
    1. Vada is normally served with Sambar. You sub-merge it completely and then use a use to cut pieces and eat.
    2. You can refrigerate vada's and re-heat in Microwave before serving.

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