Ellu Vadai (Sesame Vada) is one of those irresistible snacks that’ll have you coming back for “just one more.” These golden, crispy fritters are a beloved South Indian delicacy bursting with the nuttiness of sesame seeds. The batter gets its signature lightness from a blend of rice and lentil flours.
About the Recipe
These addictive little vadas highlight the magic of simple ingredients. The combination of rice flour and lentils creates an airy, crispy texture you’ll crave. Sesame seeds add an irresistible nuttiness, while spices like chilli powder bring warmth. It’s a snack that’ll transport your tastebuds to South India.
Why You’ll Love This Recipe
Where do I start? The perfectly crunchy exterior that gives way to a soft, fluffy interior. The toasty sesame aroma that hits you with each bite. Or the fact that this delicious snack is also vegetarian and gluten-free? Trust me, these vadas will become an instant favorite.
Ellu Vadai Sesame Vada
Cooking Tips
For light, crispy vadas, the batter consistency is key – it should be thick but still spoonable. Letting it rest for 30 minutes allows the flours to fully hydrate. And when frying, maintain that goldengolden color by keeping the oil at the right temperature.
Serving and Storing Suggestions
Enjoy these crispy bites fresh from the fryer, alongside coconut chutney or sambar. They make excellent appetizers or munchies for game day. For later, store cooled vadas in an airtight container for 3-4 days. Reheat in the oven or air fryer to regain that crunch. Makes about 16 vadas. Total prep time: 45 mins.
Similar Recipes
- Masala Vada
- Medu Vada
- Bajra Vada
- Urad Dal Vada
- Samosa
Nutrient Benefits
These crispy gems pack more than just flavor. The lentils provide protein and fiber, while sesame seeds are rich in healthy fats, minerals like calcium, and antioxidants. The rice flour makes them light yet satisfying. Enjoy that crunch guilt-free.
Ellu Vadai (Sesame Vada)
Ingredients
- 125 gms Raw Rice Flour
- 2 tbsp Urad Dal Flour
- 2 tsp Black Sesame Seeds
- 1 Onion (small, finely chopped)
- Curry Leaves (few)
- 1 tsp Red Chilli Powder (adjust as needed)
- 1 to 2 tsp Bengal Gram Dal
- 1/4 tsp Asafoetida Powder
- Oil for frying
- Salt as per taste
Instructions
- Soak the bengal gram dal for 30 minutes.
- Mix the rice flour and urad dal flour in a bowl.
- Add enough water and mix well to a thick batter.
- Drain the bengal gram dal and add to the batter.
- Add the sesame seeds, onions, curry leaves, chilli powder, asafoetida powder and salt.
- Mix well.
- Heat oil in a deep frying pan over medium flame.
- Pinch small portions of the batter and flatten them using a greased banana leaf or using the palm of your hands.
- Gently add them to the hot oil.
- Fry until golden brown.
- Remove and drain excess oil.
- Serve as a snack or as a side dish.
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Frequently Asked Questions
Can I make the batter in advance?
Without a doubt. The batter can be prepped up to 6 hours ahead and stored covered in the fridge. Give it a good stir before frying to reincorporate any separated water.
Can I bake these instead of frying?
Traditional vadas are fried, but you can try baking them at 400°F for 15-20 minutes, flipping halfway. The texture won’t be quite as crisp though.
My vadas fell apart when frying – what went wrong?
This likely means your batter was too thin or the oil wasn’t hot enough. The batter should be thick enough to hold its shape when dropped in the oil.
How do I prevent the vadas from getting greasy?
Fry at the right oil temperature, around 325-350°F. Drain the fried vadas well on a paper towel-lined plate. And avoid overcrowding the pan when frying batches.
Are these suitable for a gluten-free diet?
Yes. This classic recipe uses rice flour and lentil flour, making it naturally gluten-free.
