Uzhunnu Vada

dsc02166

Vada is a traditional South Indian food known from ancient times.Vada are typically and traditionally served along with a main course such as Dosa, Idli, or Pongal.The standard accompaniment to vada is a helping of coconut chutney and a watery Sambar.

Medhu vada or also known as Ulundhu vadai (Tamil: தமிழ்), Uddina vade (Kannada: ಉದ್ದಿನ ವಡೆ), Uzhunnu vada (Malayalam: ഉഴുന്നു വട), is made with Urad dal (black gram) flour. This vada is shaped like a doughnut with a hole in the middle . It is the most common vada type throughout South India and the most recognisable throughout India.

Ingredients

  1. Black Gram Dal / Urad Dal / Uzhunnu : 1 cup
  2. Rice Flour : 1 tbsp(optional)
  3. Chopped Onions : 1/2 cup
  4. Chopped Ginger : 1 inch piece
  5. Chopped Green Chillies : 3-4 nos
  6. Black Pepper powder : 1 tsp (crushed)
  7. Curry Leaves : 1 sprig
  8. Baking Soda : 1 pinch(optional)
  9. Salt : to taste
  10. Oil for deep frying

Method

  1. Clean and soak the Urad dal for up to 3-4 hours.
  2. Drain it completely.
  3. Grind it to a smooth paste without adding water. If its hard to grind, sprinkle little water and grind to a coarse paste..it shouldn’t too thick nor thin.
  4. Transfer it to a large bowl..add salt and baking powder and mix well..cover  and let it ferment overnight.Fermentation will rise the batter and give fuffy soft vadas.
  5. Add the chopped onions, ginger, green chillies, pepper powder, curry leaves,  to the dal batter in the bowl just before vada preparation   1
  6. Add 1 tbsp of rice powder to this (to make the uzhunnu vada crispy) and mix well.
  7. Heat oil in a deep bottomed Kadai and keep it in low flame.
  8. Keep a cup of water near you and wet your hand with this. This will prevent sticking of the batter to your hands.
  9. Now make round shaped ball with the thick batter and press it using the palm of your hand. With your finger make a hole in the center.Shaping vadas requires practice.images 2
  10. Now drop it slowly and carefully to the hot oil.4
  11. Fry them till they become golden color, by flipping in between.
  12. Drain into kitchen tissues.
  13. Continue the procedure with the rest of the batter.
  14. Serve hot with Sambar / Chutney.

Thanks And Regards

Anitha Varghese

Advertisements

Posted on August 20, 2015, in Breakfast Items, Snacks and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: