Created by Spinneys
Prep time 35 minutes
Cook time 20 minutes
Serves 4
Cuisine Indian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 855
Fat 57g
Saturates 11g
Protein 13g
Carbs 58g
Sugars 13g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Wash the dals twice, then soak in 750-900ml of water for 4-5 hours or overnight.


Drain the water. Place the dals into a mixer or blender and blitz until it forms a smooth creamy texture. Add a little water as needed while grinding.


Once smooth and creamy, pass through a fine mesh sieve. Place it in a mixing bowl.


Chop the chillies and grate the ginger, then add them to the dal mixture along with sea salt to taste.


Mix well and whip it using a spatula for 2-3 minutes till the mixture becomes light and fluffy. Add 1-2 tbsp of water if needed.


Heat the oil for deep frying.


Drop 1 tbsp of batter into the hot oil using a spoon or wet fingers, fry 3-4 vadas at a time until golden brown, then remove and drain on paper towels. Repeat till the batter finishes.


Place the yoghurt and a little salt in a bowl. Whisk it using a spoon, add 125ml of water, mix it well until a thick buttermilk-like consistency is achieved. Set aside.


Add warm water into a large bowl, then soak the fried vadas in the water for 10-15 minutes.


Now take each vada between your palms and squeeze out all the excess water gently and keep aside.


In a small bowl, add the red chilli powder and cumin, and mix it well, keep aside for garnishing.


To serve, arrange 3-4 vadas on a plate, pour the yoghurt mixture over and top with the chutneys.


Sprinkle a few pinches of the spice mixture over it, then garnish it with the chopped coriander, pomegranate rubies and sev.