Nilam Special Uzhunnu Vada

Well, we all know how Sandy and Nilam struck at about the same time, except at different places. So it was one of those rainy holidays on which I had to sit at home. Pras was working and so we had no plans of going out. I woke up and soaked urad dal for making my favorite vada. It is the perfect accompaniment to tea on a cold rainy day or may be any day :)

Ingredients (For 10 vadas) :

  1. 1 cup skinless white urad dal soaked in water for about 4 hours
  2. 1 medium sized onion chopped
  3. 2 green chillies finely chopped
  4. chopped coriander leaves
  5. 1 tsp whole pepper corns
  6. Salt to taste
  7. Oil for frying
Equipment needed: 
A grinder/food processor

How I made it :
  1. Grind the soaked urad dal with as little water as possible to make a thick smooth paste.
  2. To this ground batter add the chopped onions, coriander, green chillies, pepper corns and salt.
  3. Heat up some oil in a deep pan/wok/kadai.
  4. This step is all about frying but if you want to get the right shape of a vada, read on. Keep a bowl of water on the side. Dip the fingers of your right hand in the water. With the excess water wet the palm of your left hand. Now, using your right hand scoop out a sapota sized ball of batter. Flatten it out on your left palm. Now, dip your right index finger into the water and make a hole in the center of the flattened batter.Drop this into the hot oil. Fry until golden brown on both sides, about 3 minutes a side. 
  5. Serve hot with a steaming cup of chai and coconut chutney
Tips :
  1. Use as little water when grinding. The more water you use, grinding may be easy but getting the right shape and texture for frying will be tough.
  2. If you have added a lot of water, you could add some rice flour to thicken the batter.
  3. You could add pieces of coconut to the batter.
  4. To test the oil, put in a small drop of the batter. If it rises immediately, the oil is hot. You don't want smoking hot oil either
  5. Serve with sambar for breakfast

No comments:

Post a Comment

Thank you for stopping by. I would be thrilled to hear from you on your thoughts on the recipe. Thank you for your feedback, in advance, it is much appreciated.