Ingredients with Measurements:
- 2 cups of chickpea flour
- 1 cup of finely chopped onions
- 1 teaspoon of salt
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of baking soda
- 1/4 cup of water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine chickpea flour, salt, red chili powder, turmeric powder, cumin seeds, and baking soda.
2. Add finely chopped onions to the mixture and mix well.
3. Gradually add water to the mixture and mix until it forms a thick batter.
4. Heat oil in a deep frying pan over medium heat.
5. Take a spoonful of batter and drop it into the hot oil. Repeat until the pan is filled with vadas.
6. Fry the vadas until they turn golden brown on both sides.
7. Remove the vadas from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes about 20 vadas
Nutritional information:
- Calories: 100 per vada
- Total fat: 5g
- Total carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Onions can be substituted with grated carrots or chopped spinach.
Variations:
- Add chopped green chilies or grated ginger for a spicier version.
- Add chopped coriander leaves for a fresh flavor.
Tips and tricks:
- Make sure the oil is hot enough before dropping the batter into it.
- If the batter is too thick, add a little more water to make it easier to drop into the oil.
- Serve the vadas hot with chutney or ketchup.
Storage instructions:
- Store the vadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the vadas in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
- Serve the vadas on a platter with chutney and garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with coconut chutney or tomato ketchup.
Suggested side dishes:
- Sambar or rasam
Troubleshooting advice:
- If the vadas are not crispy, the oil may not be hot enough. Increase the heat and try again.
Food safety advice:
- Make sure the oil is not too hot to avoid splattering.
Food history:
- Onion vada is a popular snack in South India and is often served with tea or coffee.
Flavor profiles:
- Spicy and savory
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian