Best Vada Recipe
Yellow Split Pea Vada or Veda as we call it here in South Africa is a deep-fried Indian snack. This is seriously the Best Vada Recipe, if I should say so myself.
Vadas are usually made for a religious function or special occassion, which I think is a good thing because it is deep-fried and we don’t want to be eating it too often.
Best Vada Recipe
Ingredients Required
This Yellow Split Pea Vada is a South Indian snack and I have watched my mum make it often. She kept it very simple with just a few ingredients.
You need yellow split peas, lots of chilli (dry and green), cumin, onion, fresh coriander, spring onion, salt and oil for deep-frying.
I always want to improve my recipes and whilst experimenting I discovered the addition of rice flour (most of the authentic recipes in India add some to their mix).
The rice flour and a hint of bicarbonate of soda gives these Vadas the perfect crispness.
If you don’t have rice flour you can substitute with some cornflour.
Process for making Vada
Firstly the split-peas must be soaked overnight. This softens it a little and makes it easier to grind into a fine paste.
The next day it is rinsed a few times, you pop it into a food processor and pulse until it forms a smooth paste.
The paste must be smooth and no water is added to it. The paste is then placed in a bowl and mixed with all the other ingredients.
You shape them into round circles, with a little indent in the centre and deep fry them.
Is it difficult to make
I am going to admit that at first it does seem difficult to make these Yellow Split Pea Vada but with practice everything gets better.
If you do not get it right the first time please try again. I promise it took me a few times before I got it right.
Serving the Vada
For me it is best when freshly out the pan. Once it stands for a while it does lose the crispness. I honestly don’t enjoy it when it’s cold.
If you want a different variation maybe try this Vada recipe.
More Indian treats to try:
First Published – September 8, 2020. Updated November 20, 2024
Best Vada Recipe
Ingredients
- 1 cup yellow split-peas
- 1 medium onion finely chopped
- 3 dry chillies soaked in warm water
- 4 green chillies finely chopped
- 3 tablespoon rice flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoon coarsely ground cumin
- 1/2 cup chopped fresh coriander
- 3 tablespoons chopped spring onion
- 1 tsp salt
- vegetable oil for deep-frying
Instructions
- Soak the split peas overnight
- The next day rinse the split peas a few times and drain all the excess water
- Dice the onions or place in a food processor and process, Squeeze the liquid out of onions and set aside.
- Place the split peas in a food processor and pulse. After a few pulses add the chillies and pulse until you have a smooth paste. You may have little chunks of chilli but that's ok. It should not be runny
- Take a little paste and roll it into a ball, if it rolls easily then it is ground to the right consistency. If it crumbles you need to process it a little more.
- Transfer the split peas to a large bowl and mix in all the other ingredients. Ensure it is mixed well. The ingredients should stick to the ground split peas, that also confirms the consistency is correct
- Take a small amount of the mixture and roll into a ball. Flatten in your palms, as thin as you can, and make a small indent in the centre. You can wet your hands in some water before shaping them. This will help create a neat shape and prevent it from sticking to your hands.
- Place the circle on a spoon or use your hands if you're confident, and gently place in the heated oil. Fry on medium to low heat. The insides will not cook if it browns too quickly. Flip over when the bottom is brown. Do not attempt to flip it over if it is not fully brown as it will crack
- Once a deep golden brown, remove with a slotted spoon, draining the excess oil. Place in a bowl lined with paper towels
- Serve hot with some coriander chutney
Notes
- The amount of chilli can be adjusted depending on how hot you prefer the Vada.
- You an process all the chillies with the split peas or you can finely chop the green chillies and add to the mixture.
- If you do not love cumin as much as I do then reduce the amount.
- Ensure your oil is hot before frying them or it will absorb the oil.
- Flatten the vadas as thin as you can, without it crumbling.
- You can double the recipe if you are making them for a crowd.
- If you do not have rice flour use cornflour (maizena) as a replacement.
I love Veda, so I’m definitely going to make this recipe…. Hope it comes out good too. Thank you so much ❤️
Thank you Veronica. Hope you get to try it:-)
Dearest Lorraine
Your veda recipe was the best best, I loved how delicious they came out, Thank you again for the easy to follow recipes
Dearest Lorraine
If possible, please share soji recipe for 20people without eggs
Regards
Lallie
Dearest Lorraine
Your veda recipe is one of the best, easy tasty n absolutely delicious,
This is the only recipe I have using n sharing.
Thank you once again for always sharing delicious tasty yummy recipes
Dearest Lorraine..
Thank you for all the savories recipes,, easy delicious and yummy, the vedas are always my favourite, they so yummy, roti chillie bites, are all delicious