Urad Dal Vada
Snek • Malaysia
How to Make Urad Dal Vada (Traditional & Healthy Version)
Urad Dal Vada, a beloved vegetarian snack, is deeply woven into the multicultural tapestry of Malaysia, especially among the Indian Malaysian community. Known locally as 'vadai' or 'vada', this crispy delight is a staple during festive gatherings and street food bazaars, particularly in areas with a strong South Indian influence such as Brickfields or Penang. The dish is made from urad dal (black gram lentils), blended with fragrant curry leaves, onions, and local spices, then fried to golden perfection. Its crunchy exterior and soft, spiced interior make it irresistible. What sets Malaysian Urad Dal Vada apart is the use of locally sourced ingredients like fresh curry leaves, cili padi (bird’s eye chili), and sometimes even a hint of pandan or daun ketumbar (coriander leaves) for that extra aroma. The recipe here is a lighter, health-conscious version—perfect for calorie trackers—using minimal oil and highlighting protein-rich urad dal. Ideal as a breakfast or teatime snack, these vadai are not only satisfying but also showcase Malaysia’s unique blend of Indian heritage and local flavors.
Bahan-bahan(untuk 3 small vadai per serving)
- 1 cup Urad dal (black gram lentils) (kacang dal urad)
- 1/2 medium Onion (diced halus)
- 10 leaves Curry leaves (daun kari, finely chopped)
- 2 Cili padi (bird’s eye chili) (finely chopped) - pilihan
- 1/4 tsp Black pepper (serbuk lada hitam)
- 1/2 inch Ginger (halia, grated)
- 1/2 tsp Salt (garam)
- 2 tbsp Coriander leaves (daun ketumbar, chopped) - pilihan
- 1/8 tsp Baking soda (for lightness) - pilihan
- 2 tbsp Cooking oil (minyak masak, for shallow frying)
Arahan
- 1
Rinse and soak urad dal (kacang dal urad) in water for 3-4 hours, then drain thoroughly.
5 minutes
A good soak ensures a fluffy, airy batter.
- 2
Grind soaked dal with ginger and black pepper, adding just enough water for a thick, smooth paste.
5 minutes
Avoid excess water for best texture.
- 3
Transfer batter to a bowl. Add salt, finely diced onion, chopped curry leaves, cili padi, coriander leaves, and baking soda. Mix well.
3 minutes
Fold gently to keep the batter light.
- 4
Wet your hands, take a small portion of batter, and shape into small discs (vadai).
3 minutes
Wet hands prevent sticking and make shaping easier.
Kenapa hidangan ini sihat
This Urad Dal Vada recipe is a healthy choice for calorie-conscious eaters. The use of urad dal delivers high-quality vegetarian protein, while shallow frying reduces overall fat. The addition of local herbs and spices not only enhances flavor but also boosts nutrition. It’s naturally gluten-free and can be adapted for vegan diets, making it suitable for diverse Malaysian households.
Urad Dal Vada is rich in plant-based protein, fiber, and essential minerals such as iron, magnesium, and potassium, supporting energy and muscle function. Using shallow frying and minimal oil keeps fat content lower, while including onions, ginger, and curry leaves adds antioxidants and anti-inflammatory benefits. The use of legumes supports gut health and provides slow-release carbohydrates, making this snack filling and sustaining.
Petua
- 💡Tip 1: Use very little water when grinding dal for crispier vadai.
- 💡Tip 2: Add a pinch of baking soda for extra fluffiness, but it’s optional for health.
- 💡Tip 3: Shallow fry in small batches to maintain oil temperature and even browning.
Penyimpanan & hidangan
Store cooled vadai in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate and reheat in an oven or air fryer to restore crispiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
