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This is one of my favourite snack item...Also its a south Indian calssic!
Its made of Urad daal ( white lentils) and its so simple..but many find it difficult to get the shape and texture.
This was my first try and I must say it came out well.
Its best served with Sambar and Chutney , or as Sambar vada or as Dahi Vada :) Yumm!
Ingredientes
- Urad daal - 2cups
- Water - 1/2cup
- Rava or Rice Flour (optional) - 2-3tbsp
- Green chillies - 6-7 (finely chopped)
- Small Onion - 1 ( Chopped) or Half large onion
- Ginger - 1inch (chopped thinly)
- Curry leaves - 1 sprig ( thinly chopped)
- Peppercorns - 1tsp
- Salt - to taste
- Canola Oil - for deep frying
- Red Chilli powder ( optional) - to taste
- Grated coconut ( optional) - 1/2cup
- Corriander leaves ( optional) - few leaves thinly chopped
Direcciones
- Wash and Soak the Urad daal for 6-8hrs or overnight.
- Drain off the excess water and Grind the urad daal , preferably without any water (as we require a thick batter)
- If the grinder gets stuck while grinding, add little water and scrape the sides and grind again. [ Grinding to batter to a thick form is the most importnant part of making the vada, it should not be watery ]
- If the batter becomes slightly watery, add some rava or rice flour to make the batter more firm and whisk it well (it helps to add some crunch to the vada and whisking it helps to make the batter smooth)
- Once you obtain a nice thick paste, add salt, chopped ginger, green chillies, onions , curry leaves and peppercorns. ( I added little red chilli powder for extra spice), but you may add the extra optional ingredients as per your taste.
- Heat the oil in a pan for deep frying.
- Wet both hands with water, use a spoon and scoop out 1tbsp of the batter and place it on your left hand.
- Again wet your right hand fingers and using your Index finger to make a smooth hole in the centre of the scooped batter (like a doughnut)
- Transfer the batter to your right hand (it should easily fall off due to the water on your hands) and then drop it into the oil carefully.
- Continue to do so for the remaining batter.
- Fry until golden brown or if you like it a bit more crunchier , fry until it turns a mild brown.
- Drain any excess oil on a paper towel.
- Suggestion: If making the doughnut shape is not working for you, you may simply drop the scoop of batter directly into the Oil, like small dumplings. Its tastes just the same :-)
- Serve hot with chutney or Sambar. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 40 servings | |
| Calories 19 | |
| Calories from Fat 15 | 79% |
| Total Fat 1.73g | 2% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 1.05g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.43g | 0% |
| Protein 0.21g | 0% |
%20and%20its%20so%20simple..but%20many%20find%20it%20difficult%20to%20get%20the%20shape%20and%20texture.%0D%0AThis%20was%20my%20first%20try%20and%20I%20must%20say%20it%20came%20out%20well.%0D%0AIts%20best%20served%20with%20Sambar%20and%20Chutney%20,%20or%20as%20Sambar%20vada%20or%20as%20Dahi%20Vada%20:)%20Yumm!){kind=link}