Ingredients with Measurements:
- 1 cup urad dal
- 1/4 cup chopped coriander leaves
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 1/2 tsp cumin seeds
- Salt to taste
- Oil for frying
Special equipment needed:
- A grinder or blender
- A deep frying pan
Step-by-step instructions:
1. Soak the urad dal in water for at least 4 hours or overnight.
2. Drain the water and grind the dal to a smooth batter in a grinder or blender. Add a little water if needed.
3. Transfer the batter to a mixing bowl and add chopped coriander leaves, green chili, grated ginger, cumin seeds, and salt. Mix well.
4. Heat oil in a deep frying pan on medium heat.
5. Wet your hands with water and take a small portion of the batter. Make a hole in the center with your thumb and gently drop it into the hot oil.
6. Fry the vada until golden brown on both sides. Remove from the oil and place on a paper towel to remove excess oil.
7. Serve hot with chutney or sambar.
- Time:
Preparation time: 4 hours (soaking time) + 15 minutes (preparation time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes about 10-12 vadas
Nutritional information:
- Calories: 120 kcal
- Fat: 5 g
- Carbohydrates: 14 g
- Protein: 5 g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- Coriander leaves can be substituted with mint leaves or curry leaves.
- Green chili can be substituted with red chili powder or black pepper.
Variations:
- Add finely chopped onions and grated carrots to the batter for a vegetable vada.
- Add a pinch of asafoetida (hing) to the batter for a different flavor.
Tips and tricks:
- Make sure the batter is not too thick or too thin. It should be of dropping consistency.
- Wet your hands with water before shaping the vada to prevent the batter from sticking to your hands.
- Fry the vada on medium heat to ensure it is cooked evenly.
Storage instructions:
- Store the leftover vada 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 in a microwave for 30 seconds.
Presentation ideas:
- Serve the vada on a plate with chutney and sambar on the side.
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with coconut chutney, mint chutney, or tomato chutney.
- Serve with sambar or rasam.
Suggested side dishes:
- Masala chai or coffee.
Troubleshooting advice:
- If the vada is not crispy, the oil may not be hot enough. Increase the heat and try again.
- If the vada is too hard, the batter may be too thick. Add a little water to the batter and try again.
- If the vada is too soft, the batter may be too thin. Add a little flour to the batter and try again.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the vada from absorbing too much oil.
- Use clean utensils and equipment while preparing the vada.
Food history:
- Uzhunnu vada is a popular South Indian snack that originated in Kerala.
Flavor profiles:
- The coriander adds a fresh, herbaceous flavor to the vada, while the cumin seeds add a warm, earthy flavor.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian