Sweet urad vada is crispy sweet bondas and prepared with whole urad dal, sugar and deep-fried. Learn with pictures and an explanation video.
This Inippu vadai is a super quick and simple recipe with very few ingredients. During festivals and important occasions, most of the Tamil Nadu home feasts include this Inippu vadai as one of the other dishes in banana leaf.
Furthermore, the beauty of this sweet urad vada is we can have it super hot crispy, or soft cold bondas with banana. My mother used to mix these leftover sweet vadas with banana and ghee, which tastes super yum, a perfect kids snack. These sweet bondas stay good until the next day at room temperature.
Also, you can also add few additions like coconut scraps or almond flakes in the batter depends on your preference.
Sweet urad vadai | Inippu ulundhu vadai
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Sweet urad vada | Inippu ulundhu vadai
Ingredients
Ingredients:
- 1 cup whole urad dal
- ½ cardamom powder
- ¼ tsp salt or baking salt (optional)
- 8 tbsp sugar (as per taste)
- Oil to deep fry
Instructions
Preparation:
- Rinse whole white urad dal thoroughly in clean water for two to three times until the water becomes clear.
- Soak with enough water for two hours.
Recipe:
- Drain the water from the soaked urad completely.
- Add to a mixer along with sugar, cardamom powder and a pinch of baking salt.
- Grind these things into a smooth paste without adding water. Alternately you can first smooth grind urad dal and add powdered sugar, cardamom powder and baking salt and just give a quick grind.
- Please note that the mixture should be very smooth and soft without any hard granules. And you should not pour water while grinding, just a few drops of water is enough if necessary.
How to fry sweet urad bondas:
- Meanwhile, heat oil in a deeper pan and check the temperature by testing a small portion of the batter.
- The drop should raise slowly to the top without a change in color. If it becomes dark quickly, reduce the heat and wait and repeat the check until oil is ready. If the test drop settles down at the bottom, wait a few more minutes for the oil to reach the right temperature.
- Now scoop a small lemon sized batter mix and drop in oil carefully. Don't worry about shape, just scoop as you like with spoon or fingers.
- You can also make vada like shapes by slightly tap on the balls. My batter was too fluffy to make vada shapes hence I made like bondas which we prefer. Any shape is fine as long as you give enough heat and time for the stuff to cook inside out evenly.
- Don't disturb the bondas/vadas for some time until they all come up and fried on the bottom sides.
- Flip them and fry the other sides also to brown color.
- Remove from the oil and drain excess oil with a kitchen tissue.
- Serve hot while the bondas are still crispy. They taste great with banana and a bit of ghee even when they are cold.
Video
Notes
1) First of all, fry the urad vada in medium heat only. If the oil is too hot the outer side becomes burned and the inside core will not be cooked.
2) At the same under hot oil makes bondas to drink oil.
3) Most importantly be careful while grinding the batter. Don't add water while grinding because the watery dough will not hold shape. If your batter becomes thin add a tbsp of rice flour, mix and proceed.
Nutrition
Preparation:
- Rinse whole white urad dal thoroughly in clean water two to three times until the water becomes clear. Soak with enough water for two hours.
Recipe:
- Drain the water from the soaked urad completely. Add to a mixer along with sugar, cardamom powder and a pinch of baking salt.
- Grind these things into a smooth paste without adding water. Alternately you can first smooth grind urad dal and add powdered sugar, cardamom powder, a pinch of salt or baking salt(optional) and just give a quick grind.
- Please note that the mixture should be very smooth and soft without any hard granules. And you should not pour water while grinding, just a few drops of water is enough if necessary.
How to fry sweet urad bondas:
- Meanwhile, heat oil in a deeper pan and check the temperature by testing a small portion of the batter.
- The drop should rise slowly to the top without a change in color. If it becomes dark quickly, reduce the heat and wait and repeat the check until oil is ready. If the test drop settles down at the bottom, wait a few more minutes for the oil to reach the right temperature.
- Now scoop a small lemon sized batter mix and drop in oil carefully. Don’t worry about shape, just scoop as you like with a spoon or fingers.
- You can also make vada like shapes by slightly tap on the balls. My batter was too fluffy to make vada shapes hence I made like bondas which we prefer. Any shape is fine as long as you give enough heat and time for the stuff to cook inside out evenly.
- Don’t disturb the bondas/vadas for some time until they all come up and fried on the bottom sides.
- Flip them and fry the other sides also to brown color.
- Remove from the oil and drain excess oil with a kitchen tissue.
- Serve hot while the bondas are still crispy. They taste great with bananas and a bit of ghee even when they are cold.
Tips:
1) First of all, fry the urad vada in medium heat only. If the oil is too hot the outer side becomes burned and the inside core will not be cooked.
2) At the same under hot oil makes bondas to drink oil.
3) Most importantly be careful while grinding the batter. Don’t add water while grinding because the watery dough will not hold shape. If your batter becomes thin add a tbsp of rice flour, mix and proceed.
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Nice Anne..will try this and give you the comments..so easy receipe… Pics are mouth water ????
Thanks so much… Please try and let me know…:)
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