4 Serves
266 Mins
Soak the urad dal in water for at least 4 hours, then drain and grind into a smooth, fluffy batter using a food processor.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
56 µg / 400 µgCalcium
242 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
489 mg / 4,700 mgSodium
594 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Mix the batter with finely chopped onions, ginger, curry leaves, salt, and black pepper to create a seasoned mixture.
Heat the cooking oil in a deep-frying pot or wok to medium-high heat.
Shape small portions of the batter into donut shapes with a hole in the center and carefully drop them into the hot oil.
Fry the vadas until they are golden brown and crispy on all sides, then remove using a slotted spoon and drain on paper towels.
25
g95
g20
g
Yemeni
