Vegetable Uzhunnu Vada


Urad dal – 1 cup
Shallots, sliced – 1/4 cup
Green chillies, chopped – 1 tsp
Ginger, chopped – 1 tsp
Asafoetida – 1 pinch
Salt as required
Spinach, chopped – 1/4 cup
Carrot, chopped – 1/4 cup
Oil for frying


Soak urad dal for 1 hour and grind well without water.  Set aside ground paste.

Add shallots, green chillies, ginger, asafoetida, salt, carrot, and spinach.

Shape the paste into donut shapes. Fry the prepared vada.

Vegetable uzhunnu vada can be served along with coconut chutney. 

13 thoughts on “Vegetable Uzhunnu Vada”

  1. Two scoops of ven pongal, ghee over it, coconut chutney and this yummy vada, OMG – would just be heavenly..I'm already drooling.
    Your vada looks perfect and it doesn't look oily at all. My mom used to make this as a snack for the evening at least once a month, when I was in school.
    Lovely vadas.


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