Vada Usal
Prep time
Cook time
Total time
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
Serves: 5-6
  • Vada
  • For Vada Filling
  • 2-3 cups Mashed Potatoes (Boiled and Coarsely Mashed)
  • 1-2 tbsp Ginger-Garlic-Green Chili Paste
  • ¼ cup Chopped Coriander Leaves
  • ½ Lemon Juice
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tbsp Whole Coriander Seeds
  • Pinch of Asafoetida / Hing
  • 8-10 Curry Leaves
  • 1 tsp Turmeric powder
  • Salt
  • 1 tbsp Oil
  • For the Vada Covering
  • 1 cup Besan / Gram Flour
  • ½ tsp Carom Seeds
  • Turmeric Powder
  • Pinch of Soda (opt.)
  • Salt
  • Oil For Deep Frying
  • Usal
  • 1-2 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
  • Garnishing
  • 1 cup Namkeen/Bombay Mix
  • ½ cup Chopped Coriander (Dhania)
  • ½ cup Finely chopped Onions
  • 1 Lemon Wedges
  • Pavs (Bread Bun)
  1. Method:
  2. For the Vada Filling
  3. Heat oil in a pan. Add mustard seeds, cumin seeds, coriander seeds in it; when its crackle, add the asafoetida, curry leaves, ginger-garlic-green chili paste and sauté for a minute.
  4. Add mashed potatoes, lemon juice, chopped coriander leaves and sauté again for few seconds. Add turmeric powder, salt and mix it well.
  5. Switch of the flame, keep aside and let it be cool for 4-5 minutes.
  6. Now take the mixture and divide it into small- small portion and make balls.
  7. Vada Covering
  8. Combine all the ingredients in a bowl and make a batter using of water.
  9. Dip each round of the vada filling into the batter and allow it to coat the mixture well.
  10. Deep fry in hot oil, till golden brown. Drain on paper towel and keep aside.
  11. Usal
  12. Heat the oil in pressure cooker; 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 2-3 minutes.
  13. 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.
  14. Simmer or stir fry it till the oil separates, while stirring continuously.
  15. Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.
  16. Cover the lid and pressure cook it for 3-4 whistle. Switch off the flame and let it cool down and keep aside.
  17. How to serve
  18. Take a serving bowl or plate, pour usal curry and then place vada over it.
  19. Now add some namkeen, spread some chopped onion and chopped coriander leaves over it, sprinkle lemon juice and serve with pav or bread and enjoy your Mumbai famous street food Vada Usal.
You can use any sprouts of your choice like, white peas, moong beans, moth beans, etc..
If you don't have pressure cooker you can use regular pan to cook sprout curry, it will take little more time to cook.
You can skip namkeen, if you want.
Recipe by Binjal's VEG Kitchen at