6-Step Recipe To Make Urad Dal Vada For Holi


By Krati Purwar March 5, 2024

[{"selector":"#anim-be8615a2-2703-4e67-a0b5-0f3294aa8715 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-d3bbe5da-306a-4d3a-9ba9-12ce5080e378","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-418dbbb0-1652-47e5-bd36-ea11497eb692","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Kanji vada is a popular holi beverage boasting tangy flavours and hydrating properties. It has vadas that are soft and improve the wholesome experience of consuming the delight. Apart from kanji, these vadas can be consumed with chutney while you enjoy the vibrant colours of Holi. Here is a quick recipe for you.

Ingredients

[{"selector":"#anim-3accde91-793c-4d3c-9c4c-50cbafb3ad64 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f73a83ac-5106-46f1-a3a8-86b1c4a48193","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fb0e9f38-2b2a-4d8a-8ff5-f43d0e3a08e9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7145609d-109b-4ba4-982c-e7a9079263b4","keyframes":{"transform":["translate3d(0px, 248.14813%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup urad dal (black gram lentils) 1-inch piece of grated ginger Salt to taste 1 teaspoon cumin seeds 2-3 chopped green chillies Oil for deep frying

Step 1

[{"selector":"#anim-97680580-40aa-419b-9e0e-c1445e966790 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-607a2992-8579-4fac-88cd-bd4ca1b292c9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-498d4d49-5ba7-4e21-8047-c7f86e46be76","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5a885238-db77-441e-91f3-9b66220328e1","keyframes":{"transform":["translate3d(0px, 265.26427%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak urad dal for 4-5 hours or overnight. Transfer it to the blender and make a smooth paste of it.

Step 2

[{"selector":"#anim-bcb6ef26-2538-45dd-98b4-9af6c6dd8310 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-030fa5dc-1dff-4083-86c2-b623b1cf69c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9d21edc1-ca45-4c50-b8c6-83e057c42bab","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5684c45c-83ac-4c08-8928-32e6b921702b","keyframes":{"transform":["translate3d(0px, 211.80016%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add water to adjust consistency and fold in grated ginger, chopped green chillies, salt to taste, and cumin seeds.

Step 3

[{"selector":"#anim-b6168082-4cde-4ff6-a996-7242e13f1227 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-86a4a479-aa67-4bbb-b6e6-a9e289d9bf68","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9be5dc6d-5225-4b3f-a98f-9f1a5154eb25","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-42d1468e-523c-4f03-938c-3eda6d0995f8","keyframes":{"transform":["translate3d(0px, 265.26427%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Take a deep kadhai and heat the oil in it. With the help of a spoon dipped in water, pour the batter in small amounts.

Step 4

[{"selector":"#anim-e456827e-eab2-43a5-84ab-fb5015a1fee6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-754fc91c-398b-4473-9f87-9368a6a2395c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b010319d-9394-4170-be58-60c165970bfb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6c4a0256-dd04-4195-96e8-fd24ee1d7c2e","keyframes":{"transform":["translate3d(0px, 341.52791%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Do not overcrowd the kadhai and fry the vadas until golden brown and crispy.

Step 5

[{"selector":"#anim-eddbd1a4-92a7-4b04-af5a-76f5e2bbcaa2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-40081050-07fe-4253-8ab9-bc4405eba4f9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f1fe378e-0d02-40a6-9f69-c53c4f9c3af6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c2c8390d-c036-44e7-b832-810358ce93f9","keyframes":{"transform":["translate3d(0px, 341.52791%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add vadas to kanji water overnight so they become soft and fluffy.

Step 6

[{"selector":"#anim-a750834a-a861-47c8-aa38-a088ed22dcd2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-68328746-6910-4a71-a0ac-b18e59e26eae","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0584291a-0f2a-4c80-9c81-cb0089c0f1d8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e27b0edb-e6de-4b06-ac09-9d1ee87548d4","keyframes":{"transform":["translate3d(0px, 341.52791%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Drop vadas in water, refrigerate, and serve with curd, spices, and chutneys.

[{"selector":"#anim-7461990c-bea0-4c7f-9b3c-85fe6d8459c3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More