Butternut Squash Vadai

Butternut Squash Vadai (Fritters)

Course Appetizer
Cuisine Indian
Keyword fritters, partyrecipe, vadai
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 3 hours
Total Time 30 minutes
Servings 24 small sized vadais
Calories 216 kcal


  • 200 grams Toor Dal Soak for 3 hours in 5 Cups of Water
  • 100 grams Butternut Squash cut in cubes, steamed and puréed
  • 3/4 Tablespoon Kosher Salt
  • 3 Thai Green Chilies minced
  • 500 ml Peanut Oil for frying


  1. In an Indian grinder or Vitamix, grind together soaked and drained Toor Dal, Butternut Squash, Thai green chilies, and Salt. Sprinkle water as needed to grind a thick smooth batter. 

  2. Heat oil in a shallow heavy-bottomed pan (I use cast iron pans) to 350°F. (Another way to test if the oil is heated enough is to drop a pinch of batter into the oil. If the batter quickly rises to the top immediately, the oil is heated enough).

  3. Start with dropping a tablespoon of batter into the oil and fry the vadai (fritter) till it crispy golden brown. Remove the vadai (fritter) from the oil with a slotted spoon and drain on paper towels. Taste and adjust for salt as needed before you fry the rest of the batter. 

  4. Deep-fry the rest of the batter similarily in batches. I was able to fry up seven fritters at a time. 

  5. Serve with chutney of your choice.