Ingredients with Measurements:
- 1 cup urad dal
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- Salt, to taste
- Oil, for frying
Special equipment needed:
- Grinder or blender
- Skimmer or slotted spoon
Step-by-step instructions:
1. Rinse the urad dal in water and soak it for 4-5 hours.
2. Drain the water and grind the urad dal into a smooth batter using a grinder or blender. Add a little water if needed.
3. Transfer the batter to a mixing bowl and add chopped onion, green chili, grated ginger, cumin seeds, and salt. Mix well.
4. Heat oil in a deep frying pan over medium heat.
5. Wet your hands with water and take a small portion of the batter. Flatten it slightly and make a hole in the center using your thumb.
6. Gently drop the vada into the hot oil and fry until golden brown on both sides.
7. Remove the vada using a skimmer or slotted spoon and place it on a paper towel to remove excess oil.
- Time:
Preparation time: 4-5 hours (for soaking the dal)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes around 15-20 vadas
Nutritional information:
- Calories: 100 per vada
- Fat: 5g
- Carbohydrates: 10g
- Protein: 4g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- Ginger can be substituted with ginger paste.
Variations:
- Add chopped curry leaves and coriander leaves for extra flavor.
- Add grated coconut for a sweet and savory taste.
Tips and tricks:
- Soak the dal for at least 4-5 hours to get a smooth batter.
- Add a little water while grinding the dal to get a smooth consistency.
- Wet your hands with water while shaping the vada to prevent the batter from sticking.
Storage instructions:
- Store the vadas in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- Heat the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas hot with coconut chutney or tomato ketchup.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Coconut chutney or tomato ketchup.
Troubleshooting advice:
- If the vadas are breaking while frying, add a little rice flour to the batter to bind it.
Food safety advice:
- Use fresh ingredients and clean utensils while preparing the vadas.
Food history:
- Onion Uzhunnu Vada is a popular South Indian snack that originated in Kerala.
Flavor profiles:
- Onion Uzhunnu Vada has a crispy exterior and a soft and fluffy interior. It has a savory and spicy taste with a hint of sweetness from the onions.
Serving suggestions:
- Serve the vadas as a snack or appetizer.
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Region: Indian