Feb 262012

Famously referred to as the vada with a hole, this vada is a delicacy. This vada can be very intimidating in the beginning but once you get the tricks of making it, its a breeze after that. Loaded with protein from urad dal this vada can be had just like that with any kind of chutney or more elaborately as sambar vada, rasam vada or curd vada (Dahi Vada).


Urad Dal –1 cup

Rice flour –handful

Green Chillies –2

Ginger –1/4 inch piece

Salt –to taste

Asafetida –pinch

Curry leaves — few

Coriander leaves(finely chopped) –2 Tbsp

Fenugreek leaves(methi leaves) –few

Oil –for frying


1. Wash and soak urad dal for at least 1 1/2 to 2 hours. Grind the dal along with green chillies, ginger, salt in to smooth paste but with little texture. Don’t add lot of water while grinding just sprinkle little water.

2. Wash and finely chop curry leaves, coriander leaves, methi leaves. Add this to grounded dal along with a pinch of asafetida and rice flour. Mix well.

3. Heat oil in a kadai. When the oil is hot, take a little dough on palm, make hole in the center and carefully transfer in to the oil. Repeat this process and drop 4 or 5 vadas in oil and fry them. Flip occasionally for even browning.

4. Remove the vada when its golden brown and place them in oil strainer. Enjoy with any kind of chutney.


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Grind the dal in to smooth paste with little texture.

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Take some dough, make a round shape with hole in center.

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Drop this in hot oil. Fry 4 or 5 vadas at a time in medium flame.

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Flip both sides for even browning. Remove when it turns golden brown.

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Enjoy with any kind of chutney.

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