Vadhal

Vadhal refers to a traditional South Indian dish, particularly popular in Tamil Nadu. It is a savory lentil pancake or fritter, often made from a batter of urad dal (black gram lentils) and rice flour, though variations exist. The batter is typically seasoned with spices such as cumin, black pepper, and ginger, and sometimes includes finely chopped onions, green chilies, and curry leaves for added flavor and texture.

The preparation of vadhal involves soaking the lentils, grinding them into a smooth or coarse batter, and then deep-frying small portions of this batter until they are golden brown and crispy. This frying process gives vadhal its characteristic crunchy exterior and soft interior. Vadhal can be served as a snack, a side dish, or as an accompaniment to rice meals. It is also a common ingredient in certain South Indian curries and mixed rice dishes, where it absorbs the flavors of the gravy.

There are several regional variations of vadhal. Some might use different types of lentils or incorporate other vegetables. The spice level can also be adjusted according to preference. Vadhal is often prepared in larger batches and sun-dried for preservation, allowing it to be stored for extended periods and fried as needed. This dried form is often referred to as 'vadagam'.