Ingredients with Measurements:
- 1 cup urad dal
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp black pepper
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- Salt to taste
- Oil for frying
Special Equipment Needed:
- A food processor or blender
- A deep frying pan
Step-by-Step Instructions:
1. Soak urad dal in water for 4-5 hours or overnight.
2. Drain the water and grind the soaked dal in a food processor or blender to a smooth paste.
3. Add chopped onion, green chilies, grated ginger, cumin seeds, black pepper, fennel seeds, coriander seeds, red chili powder, and salt to the dal paste. Mix well.
4. Heat oil in a deep frying pan.
5. Wet your hands with water and take a small portion of the dal mixture. Flatten it slightly and make a hole in the center.
6. Gently slide the vada into the hot oil and fry until golden brown.
7. Remove the vada from the oil and place it on a paper towel to remove excess oil.
8. Serve hot with coconut chutney or sambar.
- Time:
Preparation time: 5 hours (including soaking time)
- Cooking time: 20 minutes
Temperature:
- Oil should be heated to medium-high heat for frying.
Serving size:
- This recipe makes around 10-12 vadas.
Nutritional information:
- Calories: 150 per vada
- Fat: 8g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of lentil instead of urad dal.
- You can use any type of chili powder instead of red chili powder.
Variations:
- You can add chopped curry leaves or mint leaves to the dal mixture for extra flavor.
- You can add grated coconut to the dal mixture for a different texture.
Tips and Tricks:
- Make sure the dal paste is smooth and not grainy.
- Wet your hands with water before shaping the vada to prevent the mixture from sticking to your hands.
- Do not overcrowd the frying pan with too many vadas at once.
Storage Instructions:
- You can store the vadas in an airtight container in the refrigerator for up to 2-3 days.
Reheating Instructions:
- You can reheat the vadas in a microwave or oven for a few seconds before serving.
Presentation Ideas:
- Serve the vadas on a plate with a side of coconut chutney and sambar.
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Masala uzhunnu vada pairs well with coconut chutney or sambar.
Suggested Side Dishes:
- You can serve masala uzhunnu vada with idli, dosa, or uttapam.
Troubleshooting Advice:
- If the vadas are breaking apart while frying, add a little bit of rice flour to the dal mixture to bind it together.
Food Safety Advice:
- Make sure the oil is heated to the correct temperature before frying to prevent the vadas from becoming soggy.
Food History:
- Masala uzhunnu vada is a popular South Indian snack that originated in Kerala.
Flavor Profiles:
- Masala uzhunnu vada has a crispy exterior and a soft, fluffy interior with a spicy and savory flavor.
Serving Suggestions:
- Serve masala uzhunnu vada as a snack or appetizer.
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Region: Indian