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Wednesday, March 23, 2016

UZHUNNU VADA/ MEDU VADA








Uzhunnu Vada is a favorite delicious snack loved by all the Indians. The crispiness and the soft inside is how this snack should be. The best combination for this snack is coconut chutney.


This snack brings a lot of memory, lots of travel memory in India. I remember family outings, out of the state travels, Car drives and many more where we would all stop by the road side and order this dish.


INGREDIENTS




Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hour 20 mins
Serves: 19 Vadas





  • Black Gram Dal/ Urad Dal           - 1 1/2 cups
  • Shallots/ Small Onion (chopped)    - 6-8
  • Green Chilies (finely chopped)     - 2-3
  • Curry Leaves (chopped)             - 1 spring
  • Black Pepper Corns                 - 8-10
  • Ginger (minced)                    - 1 inch
  • Salt to taste
  • Oil to deep fry
  • Water
METHOD OF PREPARATION STEP BY STEP

1.Wash black gram well and soak it for 5 hours or overnight.

2.Drain the water and grind it to a smooth paste in a mixer/ food processor by sprinkling only a little water if required. It should be thick as possible. If you think, it is a bit loose, add some rice flour/ rava (semolina) to make it tight, but adding too much of it can make the vada hard.

3.Transfer it to a bowl and add chopped shallotts, green chilies, curry leaves, black pepper corns, minced ginger and salt. Mix well. Set aside for 30-45 minutes.


4.Heat oil in a thick bottomed pan. When the oil is hot, reduce the flame to medium. Take a bowl of water and keep it nearby to dip your hands in water in between to prevent sticking the batter on your hands while shaping the vada.



5.Take a small portion of the dough and roll into a thin ball and slightly flatten it with your hands. Dip your finger in water and make a hole in the center. 


6.Slip the vada into hot oil and fry till golden. Repeat the process and do the same for the remaining dough. Transfer it to a paper towel.

Notes:
  • If you find your batter too watery, immediate solution is adding 2-3 table spoons of rice flour or semolina (Rava) and mix well. But adding too much rice flour will make the vada hard.
  • Between shaping the Vadas, if you find the batter is too watery, even after adding the rice flour or semolina (Rava), refrigerate the batter for 30 minutes before continuing. This will make the dough a little firm to handle.

SERVE WITH COCONUT CHUTNEY
ENJOY!!!

Hope you like it
Visit us for more
Previous Recipe: IDIYAPPAM/ NOOL APPAM/ NOOL PUTTU

Recipe Type: Uzhunnu Vada
Cuisine: Indian, Kerala
Location: Amma's Kitchen


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