Ingredients with Measurements:
- 1 cup of urad dal (split black gram)
- 1/4 cup of rice flour
- 1/4 cup of chopped curry leaves
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- Oil for deep frying
Special equipment needed:
- A blender or a food processor
- A deep-frying pan
Step-by-step instructions:
1. Soak the urad dal in water for 3-4 hours. Drain the water and grind the dal into a smooth paste using a blender or a food processor.
2. Add the rice flour, chopped curry leaves, cumin seeds, black pepper, and salt to the urad dal paste. Mix well to combine all the ingredients.
3. Heat oil in a deep-frying pan over medium heat.
4. Take a small portion of the vada mixture and shape it into a small ball. Flatten it slightly to form a disc shape.
5. Carefully 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 paper towel to remove excess oil.
7. Repeat the process with the remaining vada mixture.
- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories: 150 per serving
- Total fat: 10g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 12g
- Dietary fiber: 3g
- Sugars: 0g
- Protein: 5g
Substitutions for ingredients:
- You can use chickpea flour instead of rice flour.
- You can use coriander leaves instead of curry leaves.
Variations:
- You can add chopped onions and green chilies to the vada mixture for a spicy flavor.
- You can add grated coconut to the vada mixture for a sweet and savory taste.
Tips and tricks:
- Make sure the oil is hot enough before frying the vada.
- Do not overcrowd the frying pan.
- You can wet your hands with water while shaping the vada to prevent the mixture from sticking to your hands.
Storage instructions:
- You can store the vada in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- You can reheat the vada in a microwave or an oven for a few seconds before serving.
Presentation ideas:
- Serve the vada on a plate with some mint chutney or tomato ketchup.
Garnishes:
- Garnish the vada with some chopped coriander leaves or grated coconut.
Pairings:
- Serve the vada with some hot tea or coffee.
Suggested side dishes:
- Serve the vada with some sambar or coconut chutney.
Troubleshooting advice:
- If the vada is too hard, add a little water to the mixture and mix well.
- If the vada is too soft, add a little rice flour to the mixture and mix well.
Food safety advice:
- Make sure the oil is not too hot to prevent the vada from burning.
- Use a slotted spoon to remove the vada from the hot oil to prevent splatters.
Food history:
- Curry leaves vada is a popular snack in South India, especially in Tamil Nadu and Kerala.
Flavor profiles:
- The vada has a crispy exterior and a soft and fluffy interior with a mild flavor of curry leaves and cumin seeds.
Serving suggestions:
- Serve the vada as a snack or an appetizer.
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Region: Indian