Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup urad dal flour
- 1/4 cup chana dal
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped coriander leaves
- 1/4 cup grated coconut
- 2-3 green chillies, finely chopped
- 1 tsp cumin seeds
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Wooden spoon
- Kitchen paper towels
Step-by-step instructions:
1. In a mixing bowl, add rice flour, urad dal flour, chana dal, finely chopped onions, coriander leaves, grated coconut, green chillies, cumin seeds, and salt to taste. Mix well.
2. Add water gradually and mix well to form a thick batter. The batter should be thick enough to hold its shape when dropped into hot oil.
3. Heat oil in a deep frying pan on medium heat.
4. Take a small portion of the batter and shape it into a small ball. Flatten it slightly and make a hole in the center.
5. Gently drop the vada into the hot oil and fry until golden brown on both sides.
6. Remove the vada from the oil and place it on a kitchen paper towel to remove excess oil.
7. Repeat the process with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Urad dal flour can be substituted with chickpea flour.
- Chana dal can be substituted with moong dal or toor dal.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add finely chopped ginger and garlic to the batter for extra flavor.
- Add finely chopped curry leaves to the batter for a South Indian touch.
- Add a pinch of baking soda to the batter for a softer texture.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape when dropped into hot oil.
- Do not overcrowd the frying pan while frying the vada.
- Serve the vada hot with coconut chutney or tomato ketchup.
Storage instructions:
The vada can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the vada in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the vada on a plate with a side of coconut chutney and garnish with coriander leaves.
Garnishes:
Coriander leaves
Pairings:
Coconut chutney, tomato ketchup
Suggested side dishes:
Sambar, rasam, or any South Indian curry
Troubleshooting advice:
- If the vada breaks while frying, add a little more rice flour to the batter to thicken it.
- If the vada is too hard, add a little more water to the batter to make it softer.
Food safety advice:
- Use fresh ingredients while making the batter.
- Make sure the oil is hot enough before frying the vada.
- Do not reuse the oil for frying.
Food history:
Andhra Uppudu Pindi Vada is a traditional South Indian snack that originated in the state of Andhra Pradesh.
Flavor profiles:
Savory, spicy, and crispy
Serving suggestions:
Serve the vada as a snack or as a side dish with a South Indian meal.
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Region: Indian