Udid Daliche Vade Recipe
40 Mins
6-7 People
3-4 hrs
Udid Daliche Vade Recipe
The first time I made this Udid Daliche Vade recipe, it took me back to my visit to the Vidarbha region, especially Nagpur and Amravati, where these vade are extremely popular. I remember how similar the batter looked to Medu Vada, but there was something unique about it. What caught my attention was the use of freshly prepared thecha, which gave this Udid Daliche Vade recipe its own strong identity and authentic regional character.
I still remember soaking the urad dal overnight and seeing how beautifully it swelled. When I ground it with very little water, the batter became thick and perfect. As I shaped the vade and dropped them into hot oil, I watched them puff up and turn crispy from outside while staying soft inside. That moment confirmed why this Udid Daliche Vade recipe is loved so much in Maharashtra, especially in Vidarbha.
Ingredients of Udid Daliche Vade Recipe
Portion servings: 6–7 pax
Preparation time: 3–4 hrs
Cooking time: 40 mins
For Udid Daliche Vade Recipe:
- Urad dal – 2 cups
- Water – for soaking
- Coriander seeds – 1 tbsp
- Jeera – ½ tbsp
- Green chilli – 2–3 pcs
- Ginger – ½ inch
- Garlic – 5–6 pcs
- Salt – 1 tbsp
- Coriander chopped – 1 tbsp
- Oil – for frying
For Peanut Chutney:
- Peanuts – ¼ cup
- Garlic – 5–6 pcs
- Boiled dry red chilli – 5–6 pcs
- Dry coconut grated – ½ cup
- Salt – ½ tsp
- Jeera – ¼ tsp
- Water – as required
Instructions of Udid Daliche Vade Recipe
Step 1: Grinding the Urad Dal
Take the soaked urad dal and drain all the water completely. Transfer it into a grinder and grind it into a smooth, thick paste. Add very little water only if required so the batter stays thick and airy. A thick batter helps the vade hold shape and gives them a soft texture from inside. Once ground, transfer the batter into a mixing bowl.
Step 2: Preparing the Spice Mixture
In a mortar and pestle, add coriander seeds and jeera and pound them lightly to release their aroma. Then add green chilli, ginger, and garlic and pound again until the mixture becomes coarse and fragrant. This step gives the vade a strong traditional flavor and nice texture. Add this crushed mixture into the urad dal batter.
Step 3: Mixing and Whisking the Batter
Add salt and chopped coriander into the batter. Mix everything gently so the spices are evenly combined. Now whisk the batter well with your hand or a spoon until it becomes light and fluffy. Whisking incorporates air into the batter, which helps the vade puff up and become soft inside while frying. Keep the batter ready.
Step 4: Shaping the Vade
Heat oil in a deep kadai on medium heat. Keep a small piece of parchment paper or banana leaf ready and sprinkle a little water over it so the batter does not stick. Take a small portion of batter and place it on the leaf. Flatten it gently with wet fingers into a small round shape. Carefully lift the leaf, transfer the flattened batter onto your fingers, and gently slide it into the medium-hot oil. Repeat with the remaining batter.
Step 5: Frying the Vade
Fry the vade on medium heat until they puff up and turn golden brown on both sides. Turn them gently so they cook evenly from inside. Once crisp and cooked, remove them from oil and place them on absorbent paper to remove excess oil.
Step 6: Preparing the Chutney
For the chutney, add peanuts, garlic, boiled dry red chillies, grated dry coconut, salt, jeera, and a little water into a mixer jar. Grind into a smooth or slightly coarse chutney as desired. Adjust consistency as needed.
Step 7: Serving
Serve hot udid daliche vade with peanut–coconut chutney. They taste best fresh and crispy, along with tea or as a festive snack.
About Udid Daliche Vade Recipe
This Udid Daliche Vade recipe is a traditional dish from the Vidarbha region of Maharashtra, especially Nagpur and Amravati. I learned that the foundation of this recipe is properly soaked urad dal. Soaking the dal overnight is very important because it allows the dal to swell fully. This helps in grinding the dal with minimum water and creates a thick batter, which is essential for making perfect Udid Daliche Vade recipe.
One of the most unique elements of this Udid Daliche Vade recipe is the addition of freshly prepared thecha. I crushed coriander seeds, cumin seeds, green chilli, ginger, and garlic to create this mixture. This step adds strong flavor and gives the vade their authentic Vidarbha taste. Mixing this thecha into the dal batter makes the Udid Daliche Vade recipe more flavorful and distinctive compared to regular medu vada.
I also learned that whipping the batter properly is important. This helps incorporate air and makes the vade light and fluffy from inside. When shaped and fried, the vade puff up naturally, creating a crispy outer layer and soft interior. This texture is the true identity of the Udid Daliche Vade recipe.
The final experience becomes complete when the hot vade are served with a spicy chutney made using dry coconut, garlic, red chilli, cumin, and peanuts. This chutney enhances the flavor and makes the Udid Daliche Vade recipe truly authentic and enjoyable.
Cooking Tips for Perfect Udid Daliche Vade Recipe
- Soak the urad dal overnight: This is the most important step in the Udid Daliche Vade recipe. Proper soaking helps the dal swell and grind easily with less water.
- Use minimum water while grinding: Always grind the dal with very little water to get a thick batter. Thin batter can ruin the shape and texture of the Udid Daliche Vade recipe.
- Prepare fresh thecha: Crush coriander, cumin, green chilli, ginger, and garlic fresh. This gives authentic flavor to the Udid Daliche Vade recipe.
- Whip the batter properly: Mixing and whipping the batter helps make the vade light and fluffy from inside.
- Add rice flour only if needed: Rice flour is not part of the original Udid Daliche Vade recipe, but it can help fix thin batter and improve binding.
- Shape with wet hands: Apply water on fingers while shaping so the batter does not stick and shapes easily.
- Fry in proper hot oil: Correct oil temperature helps the Udid Daliche Vade recipe become crispy outside and soft inside.
Pairing Guide for Udid Daliche Vade Recipe
- Dry coconut chutney: This is the most authentic pairing for Udid Daliche Vade recipe, especially in Vidarbha.
- Garlic and red chilli chutney: This adds strong spicy flavor and enhances the taste.
- Peanut chutney: This gives richness and balances the crisp texture of the vade.
- Hot tea: The crispy texture of the Udid Daliche Vade recipe pairs perfectly with hot tea.
- Serve hot: Always serve immediately after frying to enjoy the crispiness and softness together.
Frequently Asked Questions About Udid Daliche Vade Recipe
1. What is Udid Daliche Vade recipe?
The Udid Daliche Vade recipe is a traditional fried snack from Maharashtra’s Vidarbha region made using soaked and ground urad dal batter mixed with thecha and fried until crispy.
2. Why is soaking important in Udid Daliche Vade recipe?
Soaking helps the dal swell properly, which allows it to grind with less water and creates thick batter for perfect Udid Daliche Vade recipe texture.
3. What makes Udid Daliche Vade recipe different from Medu Vada?
The addition of freshly prepared thecha makes the Udid Daliche Vade recipe unique and gives it authentic Vidarbha flavor.
4. Why did my Udid Daliche Vade recipe batter become thin?
This usually happens when dal is not soaked properly. Proper soaking helps maintain correct batter thickness in Udid Daliche Vade recipe.
5. Can I fix thin batter in Udid Daliche Vade recipe?
Yes, you can add a small amount of rice flour to improve binding and restore the correct consistency.
6. Why are my Udid Daliche Vade recipe not fluffy?
If batter is not whipped properly, the Udid Daliche Vade recipe may not become fluffy.
7. What oil temperature is best for Udid Daliche Vade recipe?
Medium hot oil is best because it allows the Udid Daliche Vade recipe to cook evenly and become crispy outside.
8. What chutney goes best with Udid Daliche Vade recipe?
Dry coconut chutney with garlic, red chilli, cumin, and peanuts pairs best with the Udid Daliche Vade recipe.
9. Why do Udid Daliche Vade recipe puff while frying?
The thick batter and proper whipping help the Udid Daliche Vade recipe puff naturally when fried.
10. Can beginners make Udid Daliche Vade recipe easily?
Yes, if you follow soaking, grinding, and frying steps properly, anyone can make the Udid Daliche Vade recipe successfully.