Best Vada Recipe
Yellow Split Pea Vada, or Veda as we call it here in South Africa, is a delicious deep-fried Indian snack. This is seriously the best vada recipe, if I should say so myself!
Vadas are often made for religious functions and special occasions. Perhaps that is a good thing because they are deep-fried, and we don’t want to eat them too often!
Best Vada Recipe
Ingredients Required
This Yellow Split Pea Vada is a South Indian snack that I grew up watching my mum make. She kept it simple, using just a handful of ingredients to create something incredibly flavourful.
You will need yellow split peas, dried and fresh chillies, cumin, onion, fresh coriander, spring onion, salt and oil for deep-frying.
I am always looking for ways to improve my recipes, and while experimenting, I discovered that adding rice flour gives the vadas a lovely crisp texture.
If you don’t have rice flour, you can substitute it with cornflour.
How to Make Yellow Split Pea Vada
First, soak the yellow split peas overnight. This softens them and makes them easier to grind into a paste.
The next day, rinse the split peas a few times, drain them well and place them in a food processor. Pulse until they form a smooth paste.
The mixture should be thick, and you should not need to add any water. Transfer the paste to a bowl and mix in the remaining ingredients, including the rice flour.
Shape the mixture into small, round discs with a slight indent in the centre. Carefully deep-fry them in hot oil until golden and cooked through.
Is Vada Difficult to Make?
I will admit that making Yellow Split Pea Vada can seem a little tricky at first, but with practice, it gets easier.
If you don’t get them right the first time, don’t give up! I promise it took me a few attempts before I got them just right.
How to Serve Vada
For me, vada is best enjoyed fresh out of the pan while it is still warm and crispy. The texture softens as it stands, and I honestly don’t enjoy it as much when it is cold.
More Indian Snacks to Try
First published on 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
- 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
Hi Lorraine
I tried your veda recipe twice and both times they didn’t hold. It just cracked.
Not sure what I did wrong?
Please can you help?
onion makes the vade paste very moist, always add it just before u start frying. moisture causes them to split when frying. squeeze the onions in a teatowel before adding.
Thank you for sharing this helpful tip! 😊 You’re absolutely right, onions can release quite a bit of moisture, which can affect the consistency of the vada mixture. Squeezing out the excess moisture and adding the onions just before frying is a great suggestion to help prevent the vadas from splitting. We appreciate you sharing your experience with us! ❤️
hi my friend just made this recipe live how crispy it turns out amazing recipe
Hello Zuhairah, I am so glad you and your friend enjoyed the recipe.
Hi Lorraine
l tried your veda recipe twice n it didn’t hold. Both times it cracked when I put it in the oil. What am I doing wrong?