There’s a special kind of joy in holding a warm Uzhunnu Vada – crisp on the outside, soft and fluffy within, still steaming from the pan. It’s the kind of snack that doesn’t need an occasion. Morning or evening, rain or sunshine, on the roadside or at home, it fits in – always.
Across Kerala, Uzhunnu Vada is everywhere. You’ll find it in crowded tea shops, in quiet early morning kitchens, packed inside tiffin boxes, or being handed over counters wrapped in old newspaper. And no matter where you eat it, the first bite is always the same – that satisfying crackle of the crisp fried crust, followed by the warmth of lightly spiced urad dal, with hints of ginger, green chili, pepper, and curry leaves.
I’ve had Uzhunnu Vada on train journeys, standing near chai stalls, in school lunchboxes, and even during family breakfasts where it sat next to soft idlis and thick coconut chutney. It’s not a dish that shouts for attention – but it’s always there when you need something comforting, something familiar.
What makes it special isn’t just the taste – it’s how it belongs to everyone. Every community in Kerala has made space for Uzhunnu Vada on their table, whether for a quick snack or part of a slow breakfast. It’s part of our shared food memory, one of those rare dishes that unites rather than divides.
Preparing it takes a bit of patience. The urad dal is soaked, ground smooth, and beaten well for fluffiness. Shaping the batter into that classic doughnut form – with a small hole in the center – is an art passed down quietly in kitchens. Then it’s fried until golden, releasing that unmistakable aroma that fills the house and draws everyone to the stove.
Pair it with coconut chutney, sambar, or even just a hot cup of tea – and it’s perfect. Simple, humble, and always welcome.
Uzhunnu Vada may be a small snack, but it carries with it the warmth of a hundred shared mornings, across homes of all kinds, all over Kerala.
Uzhunnu Vada
Ingredients
Instructions
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Soak urad dal for at least 2 hours.
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Grind the soaked urad dal into a smooth, thick paste without adding water.
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Heat oil in a deep pan for frying.
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To the urad dal batter, add rice flour, sliced green chilies, crushed black pepper, chopped ginger, chopped onion, curry leaves, and salt. Mix well.
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Wet your hands with water. Take a small portion of batter, shape it like a vada (flat round with a hole in the center), and gently slide it into hot oil.
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Alternatively, use a vada maker for shaping and dropping into oil.
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Fry the vadas until they turn golden brown and crisp on both sides.