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Instant Vada

4.50 from 2 votes

Normally vada made by black urdh dal. That's takes time and black urdh dal is heavy to digest. No need to soak dal. Once my friend came and I was told to prepare vada. Then I thought what should I do. I took a mixing bowl and start making the batter then I finished cooking within half an hour. Now let us follow how it is done.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 2 cup chickpeas flour
  • 1 cup semolina
  • 2 tbsp curd
  • 1 tsp red chilli powder
  • 1 tbsp roasted coriander powder
  • 2 tbsp chopped fresh coriander leaves
  • 2 tbsp chopped curry leaves
  • 1 tbsp chopped green chillies
  • 1/2 tsp asafoetida
  • Oil for deep fry


  • Take a mixing bowl add chickpeas flour, semolina, curd, red chilli powder, chopped green chillies, chopped coriander leaves, chopped curry leaves, hing, coriander powder, salt and 1tbsp oil.
  • Make a semi consistent batter. Heat oil and fry the vada.
  • Serve with coconut chutney or any other chutney or sambhar.


It will cryspy outside and soft inside.

Please appreciate the author by voting!

4.50 from 2 votes

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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