Urad Dal Pakora Recipe with step-by-step instructions, photos and video. Urad dal pakora, also called as ulunthu pakoda, is a favorite Indian street food that’s super crispy and savory. It’s perfect for snacking or as an appetizer. Made with urad dal (black gram lentils) and seasoned with spices and herbs, this pakora will impress you with its crispy outside and soft inside. It’s the perfect tea-time snack to enjoy with a cup of chai!
Urad Dal Pakora: A Delightful Experience
Making urad dal pakora was a delightful experience. It’s a quick and easy recipe that turned out to be absolutely delicious. The kids loved it when we made it during a holiday. The taste is quite similar to Medu vadai, also known as urad dal vada, as both recipes feature urad dal as the main ingredient. However, there are slight differences in texture and flavor. Pakora tends to be crispier than vada due to its smaller size and the addition of rice flour for extra crunch. The use of spices and herbs can also make a difference to the flavor, depending on the ingredients you choose.
Serving Suggestions
I served these urad dal pakora with a simple coconut chutney, and the combo was fantastic! This dish also pairs wonderfully with other chutneys like Urad Dal Chutney or the spicy Chana Dal Coconut Chutney, which really complements the flavors. One thing I’m eager to try in the future is soaking these dal fritters in homemade Sambar and enjoying them hot—I just know it’ll be amazing! And if you’re short on time, a bit of simple tomato ketchup works just fine too.
Tips for Perfectly Textured Urad Dal Pakora
While I mention that urad dal pakora is crispy, we don’t want it to soak up too much oil. We can’t indulge in a super oily snack either. To enjoy a guilt-free, deep-fried treat, here are a few tips to get the perfect texture in this urad dal pakora.
- First things first, it’s best to soak the urad dal in the fridge for at least two hours before grinding. This little trick helps because when you grind the dal in a mixer, it tends to heat up, which can affect the texture when fried. We want our urad dal pakora to be just right, not too hard!
- When grinding urad dal in a mixer, add a little water gradually to achieve a smooth flour consistency. Avoid adding all the water at once, as this can make the pakora absorb more oil during frying. It’s recommended to add 2 tablespoons of water at a time, grind for 15 to 20 seconds, stir the mixture, and then add another 2 tablespoons of water. Continue grinding for another 15 seconds, repeating as necessary until you reach the desired smooth consistency.
- After grinding, it’s crucial to whisk or beat the flour until it’s really fluffy before adding other ingredients. This step also ensures your pakoras remain soft when fried.
There you have it—a simple recipe for urad dal pakoras that will definitely satisfy your craving for crunchy, flavorful bites. Enjoy them with a warm cup of chai!
Urad Dal Pakora Recipe
Description
Urad dal pakoras are a popular Indian snack with a crispy texture and delicious flavor. They are made by grinding soaked urad dal into a smooth batter and mixing it with spices and herbs. The batter is shaped into small balls and deep-fried until golden brown. This gives them a crunchy outside and soft inside. They're great with chutney or sauce and make a tasty appetizer or tea-time snack.
Ingredients for Urad Dal Pakora
Instructions for Urad Dal Pakora
Instructions on how to make Urad Dal Pakora
Instructions on how to make Urad Dal Pakora with step-by-step photos
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Rinse the urad dal thoroughly at least 5 times until the water runs clear.
Place the rinsed dal in a bowl and soak it in the refrigerator for 2 hours.
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After soaking, drain the dal and transfer it to a mixer. Grind the dal until it reaches a smooth consistency, adding 2 tablespoons of water. Grind for 15 to 20 seconds, repeating as necessary until you achieve the desired smoothness.
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Remove the ground dal into a mixing bowl and beat it well until fluffy.
Incorporate salt, rice flour, peppercorns, chopped coriander leaves, curry leaves, green chili, and sliced shallots into the dal batter. Mix thoroughly until all ingredients are well combined.
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In a kadai (deep frying pan), heat oil over medium flame for deep frying.
Take small portions of the batter and shape them into small balls.
Carefully drop the formed batter balls into the hot oil. Fry them on low flame for 3-4 minutes or until they turn golden brown and crispy.
Use a slotted spoon to remove the pakoras from the oil and drain on paper towels. Serve hot with your favorite chutney or sauce.
