Ingredients with Measurements:
- 1 cup urad dal
- 1/2 cup jaggery, grated
- 1/4 cup coconut, grated
- 1/4 tsp cardamom powder
- 1/4 tsp baking soda
- Salt, to taste
- Oil, for frying
Special Equipment Needed:
- Grinder or blender
- Mixing bowl
- Skimmer or slotted spoon
- Deep frying pan or kadhai
Step-by-Step Instructions:
1. Soak urad dal in water for 2-3 hours. Drain the water and grind it into a smooth paste using a grinder or blender. Add a little water if needed.
2. Transfer the urad dal paste to a mixing bowl. Add grated jaggery, grated coconut, cardamom powder, baking soda, and salt. Mix well to combine.
3. Heat oil in a deep frying pan or kadhai over medium heat.
4. Wet your hands with water and take a small portion of the batter. Shape it into a small ball and flatten it slightly to form a vada.
5. Gently slide the vada into the hot oil using a skimmer or slotted spoon. Fry until golden brown and crispy.
6. Remove the vada from the oil using a skimmer or slotted spoon and drain excess oil on a paper towel.
7. Repeat the process with the remaining batter.
8. Serve hot and enjoy!
- Time:
Preparation time: 2-3 hours (for soaking the urad dal)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes about 12-15 vadas
Nutritional information:
- Calories: 120 per vada
- Fat: 5g
- Carbohydrates: 16g
- Protein: 4g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Coconut can be omitted or substituted with chopped nuts.
Variations:
- Add chopped nuts or raisins to the batter for extra texture and flavor.
- Make savory uzhunnu vada by omitting jaggery and adding chopped onions, green chilies, and curry leaves to the batter.
Tips and Tricks:
- Make sure the batter is not too thick or too thin. It should be of dropping consistency.
- Wet your hands with water before shaping the vadas to prevent the batter from sticking to your hands.
- Fry the vadas on medium heat to ensure they are cooked evenly and crispy.
Storage Instructions:
- Sweet uzhunnu vada can be stored in an airtight container at room temperature for up to 2-3 days.
Reheating Instructions:
- Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the sweet uzhunnu vada on a plate or platter.
- Garnish with chopped nuts or grated coconut.
Pairings:
- Sweet uzhunnu vada pairs well with a hot cup of chai or coffee.
Suggested Side Dishes:
- Serve with coconut chutney or sambar 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 hot enough before frying the vadas to prevent them from absorbing excess oil.
Food History:
- Uzhunnu vada is a popular South Indian snack made with urad dal. It is also known as medu vada.
Flavor Profiles:
- Sweet uzhunnu vada has a sweet and nutty flavor with a crispy texture.
Serving Suggestions:
- Serve sweet uzhunnu vada as a snack or appetizer.
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Region: Indian