CRISPY URAD VADAS

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Vadas are made from urad dal( black gram). It is a traditional snack prepared in South India, which is eaten as breakfast with idli and sambar. Chopped onions, green chilies, curry leaves, crushed pepper corns and cumin seeds are added into the coarsely ground bengal gram batter and deep fried into golden brown.

Urad dal is best source of protein,iron, folic acid, calcium,potassium, Vitamin B. It contains lesser amount of fat and is good for hair growth.

INGREDIENTS

• Urad dal (Bengal gram).          1 cup
• Cumin seeds                                 1 tsp
• Onion finely chopped               1medium
• Green chilly finely chopped   2 no.
• Curry leaves finely chopped  1 sprig
• Pepper corns crushed.             1 tsp
• Sunflower oil for deep fry
• Salt to taste

METHOD

Rinse the urad dal two three times in water. Soak urad dal for 4-5 hours.   Drain the water completely. Add salt and blend it in a blender but add a tbsp  water (just enough to grind)  into a smooth fluffy paste. Put the ground batter into a large bowl..

Add finely chopped onions, green chilies, curry leaves, crushed pepper corns and cumin seeds into the ground batter and mix it well. Check for salt.Heat oil in a kadai / deep pan for deep fry.

 

Wet your palms with water and take a tbsp batter in your left palm, shape it round with your right palm. Wet your right finger and make a hole in the centre of the batter. Flip to your right fingers and gently slide into hot oil on medium heat.

When the vada turns golden brown turn the other side and cook it. Take it out and drain out the excess oil in a kitchen towel. Repeat the same procedure with test of vadas. You can fry in batches.

Serve hot with sambar or coconut chutney.

CORIANDER URAD DAL VADAI

Black gram or black lentil is known as urad dal. When the  black skin is removed from urad dal it is known as white lentil. This dal is mostly used by South Indians to make dosa, idli etc. Urad dal is one of the richest source of proteins and Vitamin B. Good source of iron, folic acid, magnesium and potassium.

There are lot of variety of vadas prepared from urad dal. In this recipe coconut, coriander leaves and green chilies are ground with urad dal. Rice powder asafoetida, grated carrot are mixed in urad dal batter. It is then deep fried in oil. This can be eaten as breakfast or evening snacks.

INGREDIENTS

Rice powder.                       1 tbsp
Carrot grated                      2 tbsp
Asafoetida                           1 tsp
Salt to taste

FOR WET GRIND

Urad dal soaked                                1  tea cup
Green chilies                                      2
Coconut                                               2  tsp
Coriander leaves finely chopped   3 tbsp

METHOD

Blend in a blender soaked urad dal, green chilies, coconut coriander leaves and 2 tbsp water. Blend it into a smooth paste. 

In a large bowl mix rice powder, carrot grated, salt and asafoetida. Add the ground mixture into the above mixture. Mix well.

Heat oil in a deep frying pan/ kadhai. In a small banana leaf or your hand grease oil put a tbsp of batter, nicely flatten it, slide it slowly into the hot oil and on medium heat deep fry the vadas. When it turns slightly golden in colour flip and fry the other side. Take it out and drain the excess oil in a kitchen towel.

Serve hot with coconut chutney.