White Lentil Patties (Udeeth Vada)  

Saturday, January 10, 2009

Udeeth Vada (called "Ulundu Vadai" in Tamil) is prepared with white lentils ground and deep fried in oil. These crispy patties are one of the best snacks for the evening. They can be served with rice as side-dish or even separately. Alternatively, they can be soaked in sambar (yellow-lentil soup) for "Sambar Vada" or in Dahi (yogurt) for "Dahi Vada" and served.
This entry will go to the event "Announcing My Legume Love Affair, Seventh Helping" hosted by Srivalli and My Legume Love Affair by Susan.


White lentils (Urad daal) - 1 cup
Green chillies - 2 or 3
Ginger (grated) - 1 inch
Salt - As required
Rice flour - 1/4 cup
Asafoetida - a pinch
Cilantro(finely chopped) - 3-4 strands
Curry leaves(finely chopped) - 15 leaves
Onion(finely chopped) - 1 cup
Oil for deep frying


1. Soak urad daal for 1 hour in water.

2. Blend urad daal along with green chillies, ginger and salt. Use very little water while blending to keep the dough from becoming watery. Add only 2 teaspoons of water at a time to the dough until it becomes very smooth.

3. After blending, mix 2 teaspoons of rice flour to the dough and check the consistency (you should be able to make firm little balls). If required add more rice flour. Try not to make very dry.

4. Add asafoetida, cilantro, curry leaves and chopped onion.

5. Heat oil in a pan. When the oil has heated up, make small balls of the dough and pat them. Put them in the oil and deep fry them. Turn over and fry them again.

6. When the bubbles lessen and the vadas have become golden brown, they can be removed from oil and kept on a napkin.

7. Vadas can be served with Coconut chutney or Sambar.

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