How to Make Crispy Fish Vada's! - Impressive Blogger

Ever wondered how to transform simple fish into a crispy, golden delight that melts in your mouth? Let’s dive into the art of making my crispy fried fish vada—where tradition meets irresistible flavors.

Welcome to my kitchen, where we turn everyday ingredients into something extraordinary Today, I’m sharing a recipe close to my heart—crispy fried fish vada. Growing up, this dish was a family favorite, and each bite took us back to moments filled with laughter and love. Perfectly spiced, beautifully crisp, and incredibly easy to make, this recipe is a celebration of authentic flavors. Whether you’re a seasoned cook or just starting out, I promise this will inspire you to create magic in your own kitchen. Let’s make memories, one crispy bite at a time!

Table of Contents

Ingredients required!

Soak 2 cups of lentils (pea dal) overnight. Rinse thoroughly and drain out water completely. Now we are ready to grind the dal in the food processor. Grind the dal until it looks like a thick paste.

Tip:

1) First add your required amount of chilies in the processor and top the dal and grind.

2) Remove the ground mix by scooping it out with a spoon. Please do not mix.

3) Once you are done grinding the dal. Remove the container and rinse.

4) You can now pulse your required amount of onions for a minute or two. KEEP CHECKING. Remove and place in another bowl.

Ingredients:

Vegetable oil (deep frying)

1 tsp crushed red chili flakes

1 tsp. cumin seeds

1 level tbsp. fine salt

1 tsp. garlic powder

1 tsp. sugar

Method:

Let’s remove all the juice from the onion. Take a little onion in the palm of your hand and tightly squeeze out the onion juice, and place the onion onto the ground dal. Please be mindful when doing this process. We want a thick, paste-like consistency. Now, add the above ingredients and mix well.

For the fish, veda. 1 can of Lucky Star tin fish. Remove skin and bones. Drop out the tomato sauce and rinse the fish only once. Completely drain out all liquids. Now mix into the dal mixture, and you are ready to fry. Enjoy with a dip!

Process for making fresh, crispy vada!

Fish

Firstly, the split peas must be soaked overnight. This softens it a little and makes it easier to grind into a fine paste. The next day, I rinsed the dal a few times. I then popped the pea dal into the food processor and pulsed it until it formed a smooth paste. The paste must be smooth, and no water is added to it. I then placed the paste in a bowl and mixed it with all the other ingredients. I am now ready to shape them into round circles, with a little indent in the center, and deep fry them.

Is it difficult to make?

Although I am going to admit that at first it does seem difficult to make these yellow split pea vadas, with practice everything gets better.

However, if you do not get it right the first time, please try again. I promise it took me a few times before I got it right.

Serving freshly fried fish vada’s!

There’s nothing quite like serving up a batch of freshly fried fish vadas, crisp and golden, straight from the pan. The moment they hit the plate, that irresistible crunch calls for a bite—hot, fragrant, and bursting with flavor. That’s the magic of freshly fried goodness!

I truly believe Fish Vadas are best enjoyed immediately, while they’re at their peak crispness. Once they sit for too long, they begin to soften, losing that delicate crunch that makes them so special. But with this easy recipe, you don’t have to worry! It comes together effortlessly, so you can enjoy these golden delights without any hassle.

Perfect for sharing with friends and family, these crispy bites bring people together, whether it’s a cozy weekend snack, a festive gathering, or a simple treat for seafood lovers. Serve them fresh, pair them with your favorite chutney or a squeeze of lemon, and watch them disappear in no time!