Vada:
Today I am going to share a post on How to make Vada at home? Vada is one of my favourite breakfast, it is so crispy on the outside but wicked fluffy in the centre, I love it with hot idli, sambar and chutney.
It is a popular crispy, tasty, urad dal fritter, they are specially served for breakfast or snacks served with sambar and fresh chutney. Garelu, uddina, ulunadhu, medu-vada are other south Indian names to these Vada.
Today I am sharing a basic version, Which is especially devoted to the Goddesses at the time of worship. These vadas are prepared with simple ingredients, without onion and spices.
To make this, you just needed to add black pepper, cumin seed, asafoetida, green chilli and a pinch of baking soda into the dal mixture. Which makes them fluffy from inside, and crispy from outside.
More Recipes from this blog:
How to make Vada Recipe:
Vada Recipe | How to make Vada
Materials
- 1.5 cup urad dal black gram
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon black paper power
- 2-3 cloves
- 1-2 green chilli fine chopped as required
- 2 tablespoon coriander finely chopped
- oil to deep fry
- Salt to taste
Instructions
- Rinse and soak urad dal in enough water or for at least 6-8 hours.
- Let the dal sit in a colander for 5 minutes for the excess water to drain off.
- Add the green chillies, black pepper, clove, red chilli, turmeric powder, coriander powder, salt, asafoetida in urad dal and blend in a mixture to a smooth batter along with little water.
- Transfer this paste into a large bowl.
- Add chopped coriander and whisk well.
- Heat the oil in a deep pan over medium heat.
- Take some water in a small bowl next to paste to shape the vada.
- Soak your fingers of both the hands in water and pinch a small portion of dal paste.
- Hold it over your one hand fingers and flatten it using the other hand wet fingers.
- Make a hole in the centre of the flattened vada.
- Gently slip it on the pan of hot oil to deep-fry.
- Deep fry the vada over medium-high heat till deep golden, crisp from both the sides.
- Transfer to a plate lined with kitchen towel.
- Serve them hot with chutney and tea.
Notes
For safety reasons, it is best to slide the shaped vada from the sides of the pan.Notes & suggestions:
- Add little water while grinding. If you add lots of water, you won’t be able to shape the vada.
- Don’t grind the batter for too long at once as it will make the batter like a paste and it may be difficult to shape vadas. Grind it for few seconds; stop for few seconds and then grind it again for few seconds. Follow this method to grind the batter.
- If you find it difficult to shape vadas on your palm, you can use a plastic sheet or a banana leaf to shape the vadas.
- Don’t keep the batter out for more than 3 hours, as it will turn sour and ferment.
- If you are preparing vada after some time then don’t add salt to the batter otherwise salt makes batter watery if you keep it for a long time.
- Always add salt just before preparing the vada.
- If better is too watery then add two tablespoons of rice flour or semolina, it will make the batter thick.
Oil temperature:
. If the oil is very hot, our vada will turn golden brown immediately but remain uncooked from inside.
. If the oil is not hot enough, vada will absorb more oil.
Serving Ideas:
Serve it with coconut chutney and hot tea as morning breakfast/snack. You can also serve it with idli, hot sambar and Coconut chutney as a breakfast.
If you liked this, please share. Thanks!
