Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup chana dal (split Bengal gram)
- 4-5 green chilies, chopped
- 1 inch ginger, grated
- 1 tsp cumin seeds
- Salt to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep frying pan
Step-by-step instructions:
1. Soak the chana dal in water for 2-3 hours.
2. Drain the water and grind the dal in a food processor or blender until it becomes a coarse paste.
3. Add grated coconut, chopped green chilies, grated ginger, cumin seeds, and salt to the dal paste. Mix well.
4. Heat oil in a deep frying pan.
5. Take a small portion of the mixture and shape it into a ball. Flatten it slightly to form a vada.
6. Gently drop the vada into the hot oil and fry until it turns golden brown.
7. Remove the vada from the oil and place it on a paper towel to absorb excess oil.
8. Repeat the process with the remaining mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- This recipe makes 12-15 vadas.
Nutritional information:
- Calories per serving: 150
- Total fat: 10g
- Saturated fat: 7g
- Cholesterol: 0mg
- Sodium: 150mg
- Total carbohydrates: 12g
- Dietary fiber: 4g
- Sugars: 2g
- Protein: 5g
Substitutions for ingredients:
- Instead of chana dal, you can use urad dal (split black gram).
- If you don't have fresh coconut, you can use desiccated coconut.
Variations:
- You can add chopped onions and curry leaves to the mixture for extra flavor.
- You can also add a pinch of baking soda to the mixture to make the vadas more fluffy.
Tips and tricks:
- Make sure the oil is hot enough before frying the vadas to ensure they cook evenly.
- Don't overcrowd the frying pan with too many vadas at once.
- Serve the vadas hot with chutney or ketchup.
Storage instructions:
- You can store the vadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the vadas, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with a side of chutney and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Lemon wedges
Pairings:
- Coconut chutney
- Mint chutney
- Tomato ketchup
Suggested side dishes:
- Sambar
- Rasam
- Rice
Troubleshooting advice:
- If the vadas are not holding their shape, add a tablespoon of rice flour to the mixture to bind it together.
- If the vadas are too hard, reduce the cooking time and make sure the oil temperature is not too high.
Food safety advice:
- Make sure the oil is not too hot to avoid splattering and burns.
- Use a slotted spoon to remove the vadas from the hot oil to avoid burns.
Food history:
- Coconut vada is a popular snack in South India, especially in the state of Kerala.
Flavor profiles:
- The vadas have a crispy exterior and a soft, fluffy interior with a mild coconut flavor and a hint of spice from the green chilies.
Serving suggestions:
- Serve the vadas as an appetizer or snack.
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Region: Indian