Vada Usal
Vada Usal is a traditional Maharashtrian street food recipe. Vada Usal made with spicy sprouts in thin watery gravy. Vada Usal is usually we eat with bread. We can find different types of usal-misal like Khandesi, Puneri, Kolhapuri, and Mumbai special.
Recipe type: Streetfood & Chaat
Cuisine: Indian
  • Boiled and Mashed Potatoes
  • Green Chili
  • Garlic
  • Ginger
  • Chopped Coriander
  • 1-2 tbs Lemon Juice
  • Mustard Seeds (Rai/Sarson)
  • Asafoetida (Hing)
  • Curry Leaves (Kadi Patta)
  • Turmeric Powder (Haldi)
  • Oil
Vada Covering
  • Besan (Bengal Gram Flour)
  • Turmeric Powder (Haldi)
  • Pinch of Baking Soda
  • Salt
  • 1½ tbsp Oil
  • ½ tsp Cumin Seeds (Jeera)
  • ¼ cup chopped Onions
  • 1 tsp Ginger-Garlic Paste
  • 1 tbsp Grated Coconut
  • ½ cup chopped Tomato
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric (Haldi)
  • 1 tbsp Coriander-Cumin Powder
  • 1 ½tsp Red Chili Powder
  • 1-2 Bay Leaves
  • 4-5 Curry Leaves
  • 2-3 whole Black Pepper
  • 1 Cinnamon Stick
  • 1 cup Boiled Mixed Sprouts
  • Chopped Coriander (Dhania)
  • Finely chopped Onions
  • Lemon Wedges
  • Pavs (Bread Bun)
Other ingredients
  • Oil for Deep-Frying
Vada filling
  1. Green chilies, ginger and garlic blend coarsely.
  2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida, curry leaves, green chili, ginger, garlic paste and sauté for a few seconds.
  3. Add mashed potatoes add lemon juice, chopped coriander leaves and sauté again for a few seconds.
  4. Add turmeric powder, salt and mix well.
  5. Remove from the fire. Once it is cool, divide into small small portions (big lemon size). Shape into rounds.
Vada Covering
  1. Combine all the ingredients in a bowl and make a batter using of water.
  2. Dip each round of the vada filling into the batter and allow it to coat the mixture well.
  3. Deep fry in hot oil, till golden brown. Drain on paper towel and keep aside.
  1. Heat the oil in pan; add the cumin seeds, bay leaves, cinnamon stick, whole black pepper and curry leaves .When the seeds crackle; add the onions, ginger-garlic paste and sauté on a medium flame for 4 to 5 minutes.
  2. Add grated coconuts and Sauté for few minutes. Add the tomato, turmeric powder, coriander-cumin powder, chili powder, garam masala, salt, ¼ cup of water and mix.
  3. Simmer for 5 to 7 minutes or till the oil separates, while stirring continuously.
  4. Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.
How to serve
  1. Take one serving bowl, place vada in it then pour usal on vada and garnish with chopped coriander.
  2. Now serve hot with chopped onion, lemon wedges and pav and enjoy your Mumbai famous street food Vada Usal.
Recipe by Binjal's VEG Kitchen at