Ingredients with Measurements:
- 1 cup of rava (semolina)
- 1 cup of urad dal (black gram lentils)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon of ginger paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of salt
- Oil for frying
Special equipment needed:
- A deep frying pan
- A mixing bowl
- A blender or food processor
Step-by-step instructions:
1. Soak the urad dal in water for 3-4 hours.
2. Drain the water and grind the dal into a smooth paste using a blender or food processor.
3. In a mixing bowl, add the rava, chopped onion, green chilies, ginger paste, cumin seeds, and salt.
4. Mix well and add the urad dal paste to the bowl.
5. Mix everything together to form a thick batter.
6. Heat oil in a deep frying pan over medium heat.
7. Wet your hands with water and take a small portion of the batter.
8. Make a hole in the center of the batter and gently drop it into the hot oil.
9. Fry until golden brown and crispy.
10. Remove from the oil and place on a paper towel to absorb any excess oil.
11. Repeat the process with the remaining batter.
12. Serve hot with chutney or sauce of your choice.
- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- Makes approximately 12-15 vadas
Nutritional information:
- Calories: 130 per serving
- Fat: 7g
- Carbohydrates: 14g
- Protein: 3g
Substitutions for ingredients:
- You can use rice flour instead of rava.
- If you don't have urad dal, you can use moong dal or chana dal.
Variations:
- You can add chopped curry leaves or coriander leaves to the batter for extra flavor.
- You can also add grated coconut to the batter for a different texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the vadas.
- Wet your hands with water before shaping the batter to prevent it from sticking to your hands.
- Don't overcrowd the pan while frying the vadas.
Storage instructions:
- You can store the leftover vadas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with a bowl of chutney or sauce on the side.
Garnishes:
- You can garnish the vadas with chopped coriander leaves or grated coconut.
Pairings:
- Rava Uzhunnu Vada pairs well with coconut chutney or tomato chutney.
Suggested side dishes:
- Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add a little water to thin it out.
- If the vadas are not crispy, increase the heat and fry for a little longer.
Food safety advice:
- Make sure the oil is not too hot to prevent the vadas from burning.
- Use clean utensils and equipment while preparing the batter.
Food history:
- Rava Uzhunnu Vada is a popular South Indian snack that originated in Kerala.
Flavor profiles:
- The vadas are crispy on the outside and soft on the inside with a savory and slightly spicy flavor.
Serving suggestions:
- Serve the vadas as a snack or appetizer.
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Region: Indian