Uzhunnu Vada with Sambar
Snacks • India
How to Make Uzhunnu Vada with Sambar (Traditional & Healthy Version)
Uzhunnu Vada with Sambar is a beloved South Indian snack, renowned for its crispy golden exterior and soft, fluffy insides. Originating from Kerala and popular across Tamil Nadu, Karnataka, and Andhra Pradesh, Uzhunnu Vada (also called Medu Vada) is made primarily from urad dal (split black gram) and deep-fried to perfection. When paired with aromatic, tangy sambar, this savory donut-shaped delicacy becomes a wholesome and satisfying meal. Uzhunnu Vada is a staple during Indian festivals like Onam and Pongal, often served with coconut chutney and sambar. The fusion of flavors—earthy lentils, crackling curry leaves, and the subtly spiced sambar—makes it a culinary highlight at breakfast tables and tiffin centers throughout South India. This healthy, vegetarian recipe is not only rich in tradition but is also perfect for anyone seeking authentic Indian snacks with a nutritious twist.
Ingredients(for 2 vadas with 1 bowl sambar per serving)
- 1 cup Urad dal (split black gram (uzhunnu parippu))
- 1 small, finely chopped Onion (pyaaz)
- 1, finely chopped Green chili (hari mirch)
- 1 tsp, grated Ginger (adrak)
- 1/2 tsp, crushed Black peppercorns (kali mirch) - optional
- 8-10, chopped Curry leaves (kariveppila)
- to taste Salt (namak)
- for shallow frying Oil (use cold-pressed coconut oil for authenticity)
- 1 cup, diced Mixed vegetables (carrot, drumstick, pumpkin, brinjal) (for sambar)
- 1/3 cup Toor dal (arhar dal)
- 2 tbsp Sambar powder (store-bought or homemade)
- 1 tbsp Tamarind pulp (imli)
- 1/2 tsp Mustard seeds (rai)
- a pinch Hing (asafoetida) - optional
- 1 tbsp, chopped Fresh coriander (dhaniya) - optional
Instructions
- 1
Soak urad dal for 4-5 hours. Drain completely and grind to a smooth, thick batter with minimal water. Add salt and beat well to aerate.
8 minutes
Aerating batter ensures fluffy vadas.
- 2
Mix in onion, green chili, ginger, black peppercorns, and curry leaves. Stir gently.
2 minutes
Do not overmix to retain air in the batter.
- 3
Wet your hands, take a small portion of batter, shape into a ball, and make a hole in center to form the classic vada shape.
2 minutes
Wet hands prevent batter from sticking.
- 4
Heat oil in a kadhai or deep tawa. Shallow fry vadas on medium flame until golden and crisp, about 4-5 minutes per batch.
8 minutes
Do not overcrowd the pan; fry in batches.
Why This Dish is Healthy
This traditional South Indian snack is made healthier by using fresh ingredients, shallow frying instead of deep frying, and pairing with nutrient-rich sambar. The combination offers a low glycemic index, sustained energy release, and is free from preservatives and artificial additives. Its high protein and fiber content make it an excellent choice for weight management, diabetics, and vegetarians.
Uzhunnu Vada with Sambar is packed with plant-based protein from urad dal and toor dal, essential for muscle repair and energy. The dish is rich in dietary fiber, supporting digestion, while the inclusion of fresh vegetables in sambar adds vitamins A and C, potassium, and antioxidants. Using shallow frying and minimal oil keeps the calorie count in check, making it suitable for a balanced diet.
Pro Tips
- 💡Tip 1: Grind urad dal with minimal water for fluffier vadas.
- 💡Tip 2: Fry vadas on medium heat to ensure even cooking and crispness.
- 💡Tip 3: Add hing and curry leaves generously for authentic aroma.
Storage & Serving
Store leftover vadas in an airtight container for up to 1 day. Reheat in an oven or tawa for best texture. Sambar can be refrigerated for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
