Vegan Vada Recipe | Cooking With Jade

Vegan Vada Recipe

Vegan Vada Recipe


Prep Time 10 minutes
Cook Time 20 minutes
Cuisine Indian
Servings 6



  • 1 cup of urad dal split black gram
  • 2-3 green chilies finely chopped
  • 1/2 inch piece of ginger grated
  • A handful of fresh cilantro finely chopped
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of black pepper coarsely ground
  • Salt to taste
  • Oil for deep frying
  • Water for soaking and grinding


  • Rinse the urad dal under running water and soak it in water for 4-5 hours or overnight.
  • Drain the soaked urad dal and transfer it to a blender or food processor.
  • Add green chilies, grated ginger, cilantro, cumin seeds, black pepper, and salt to the blender.
  • Grind the mixture into a thick and smooth batter, adding water as needed. The batter should be thick enough to hold its shape when dropped.
  • Transfer the batter to a mixing bowl.
  • Heat oil in a skillet or frying pan for deep frying. The oil should be medium-hot, around 350°F (180°C).
  • Wet your hands with water to prevent sticking, take a small portion of the batter, and shape it into a ball. Flatten the ball slightly to form a round vada shape.
  • Gently slide the shaped vada into the hot oil. Fry 3-4 vadas at a time, depending on the size of your pan. Avoid overcrowding.
  • Fry the vadas on medium heat, flipping occasionally, until they turn golden brown and crisp on both sides. This should take about 3-4 minutes per side.
  • Using a slotted spoon, remove the fried vadas from the oil and place them on absorbent paper towels to remove excess oil.
  • Repeat the process with the remaining batter until all the vadas are fried.
  • Serve the vegan vadas hot with chutney, sambar, or enjoy them as a snack on their own.


Calories: 150 | Total Fat: 5g | Total Carbohydrates: 20g | Dietary Fiber: 7g | Protein: 7g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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