Urad Dal Vada

5 hours


12 pieces

You might not be able to visit Singapore during this period, so we’re bringing some of our local recipes to you!
A South Indian recipe, Urad Dal Vada is a popular doughnut shaped snack that is a favourite in Singapore. We start off by rinsing the urud dal (known as white lentil) and have them soaked overnight before blending it into a nice creamy batter. More ingredients are then added, like toasted mustard and cumin seeds before this is formed by hand into a “doughnut” shape. Fry until golden, and enjoy the yummy taste that comes with your hard work!

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300g urad dal
2tsp salt (or to taste)
1tsp black mustard seeds (toasted)
1tsp cumin (toasted)
1tsp fenugreek (toasted)
2green chillies (seeded and diced fine)
1medium onion (diced)
Oil for deep frying



Rinse urad dhal several times and soak in water for at least 4 hours or overnight.
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Drain the water. Place the urad dhal in a food processor. Add salt (or to taste).
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Blend it until it forms a smooth fluffy white thick paste.
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Place batter in a big bowl.Add in toasted mustard, toasted cumin seeds, toasted fenugreek, green chillies (seeded and diced fine) and onion (diced). Mix the batter well.
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Heat oil in a wok till 170°C. To test, drop a tiny ball of batter. If it raises up to the surface, the oil is hot enough.
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Pour some oil in a small bowl. Dip your fingers in it to ensure the batter does not stick onto your hands when you shape it.
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Take a small portion of batter, shape into a doughnut and drop in the hot oil by gently shaking off the fingers.
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Deep fry til they turn golden. Strain excess oil and set aside. Repeat until all batter is used up.
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