Snack

Vegetable Vada with Parsnip: A Crispy Indian Snack

Original name: Vegetable Vada with Parsnip

Prep

30 mins

Cook

30 mins

Servings

IndianMediumSnackVegetarianVeganGluten FreeDairy Free

About this dish

Vegetable vada are crisp, savory fritters from South India, traditionally made with lentils and vegetables. This version adds sweet, earthy parsnip to the mix, giving a subtle sweetness that balances the spices.

They are perfect as a tea-time snack or appetizer, especially with coconut chutney.

Ingredients

UK and US measurements are both included for every recipe.

split urad dal

protein

200 g

Imperial: 1 cup

split mung dal

protein

50 g

Imperial: 1/4 cup

parsnip, peeled and grated

vegetable

200 g

Imperial: 1 cup

onion, finely chopped

vegetable

1 medium

ginger, grated

spice

1 tbsp

green chili, finely chopped

vegetable

curry leaves, chopped

herb

10 leaves

rice flour

grain

2 tbsp

salt

seasoning

1 tsp

vegetable oil, for frying

fat

1 L

Imperial: 4 cups

Method

Soak the dals

2 hours

Rinse the urad dal and mung dal under cold water until the water runs clear. Place in a bowl, cover with plenty of water, and soak for at least 2 hours or up to 4 hours.

Drain and grind

10 minutes

Drain the soaked dals well. Transfer to a blender or food processor. Add the grated ginger, green chili, and salt. Grind to a coarse paste, scraping down the sides as needed. Do not add water; the paste should be thick and slightly grainy.

Mix in vegetables

5 minutes

Transfer the ground dal mixture to a large bowl. Add the grated parsnip, chopped onion, curry leaves, and rice flour. Mix well until evenly combined.

Shape the vada

15 minutes

Heat oil in a deep skillet or kadai over medium heat. While the oil heats, shape the mixture into small patties. Take a small portion (about 2 tablespoons) and flatten into a disc about 2 inches (5 cm) in diameter and 1/2 inch (1 cm) thick. Place on a plate. Repeat with the remaining mixture.

Fry the vada

15 minutes

To test the oil, drop a small piece of dough into the oil; it should sizzle and rise to the surface. Carefully slide a few vada into the hot oil, being careful not to overcrowd. Fry until golden brown and crisp, about 3-4 minutes per side. Use a slotted spoon to turn them gently.

Drain and serve

5 minutes

Remove the fried vada with a slotted spoon and drain on paper towels. Repeat with the remaining vada. Serve hot with coconut chutney or ketchup.

Equipment

Blender or food processor
Large bowl
Deep skillet or kadai
Slotted spoon
Paper towels

Nutrition facts

420 kcal

Calories

6 g

Protein

20 g

Carbohydrates

5 g

Fat

4 g

Fiber

300 mg

Sodium

Tips

Do not add water while grinding the dal, the moisture from the soaked dal is enough.
If.
If the mixture is too wet, add a little more rice flour.
For extra crispiness, you can add a tablespoon of hot oil to the batter before shaping.
If parsnip is not available, you can substitute with carrots or potatoes, but adjust the moisture accordingly.
Fry on medium heat to ensure the vada cooks through without burning.

Serving suggestions

Serve hot with coconut chutney, tamarind chutney, or ketchup. They are also great as a side with sambar and rice.

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Recipe by

Claire Dubois

Specialises in French cuisine

Claire is a former lawyer who now bakes croissants at 4am. She says pastry saved her soul and ruined her sleep schedule.

Describe yourself in three words: Tired but joyful, buttery hands.