Black Urad Dal Vada Recipe

I’m a really bad cook, but that doesn’t stop me from looking out for new recipes. After all, it’s my mom who does all the cooking! While she takes in all the pain and tolerating my rants about food and cuisines, I chip in some suggestions to fill my tummy! So, a few days ago, my mom and I had tried out something , and it turned out to be really tasty! I’m so excited in sharing this post with you all because a recipe is a first on my blog, and I really hope you enjoy trying this out!


Cuisine : South Indian

Ingredients

  • Black Urad Dal Batter
  • Onions
  • Green Chillies
  • Curry leaves
  • Salt – 1/2 Tablespoon
  • Oil
  • Corn flour(to get added crispness)
  • Ginger
  • Asafoetida
  • Pepper

Urid Dal batter is usually prepared in bulk, because it is used to prepare a variety of dishes, and it can be stored for a period of ten days under refrigeration (3°C).

Make the Batter First !

Soak Black Urad Dal in Water for about 4-5 hours.

  1. Drain the soaked black urad dal and grind into a smooth paste in a blender using as little water as necessary (2 to 3 tablespoons of  chilled water). If the  blender  seems   to heat up  turn off  the  machine and  let  it  cool  before proceeding.  
  2. The process of grinding incorporates air into the batter making it light and fluffy like whipping cream. Drop a  little batter in  a  bowl  of  water.  The  batter   should  float.   
  3. Transfer to a mixing bowl and add the chopped onions, pepper, curry leaves, ginger ,green chillies, asafoetida, a pinch of corn Flour and salt to it . Mix well, taste and adjust salt as necessary. 
Frying
  1. Heat oil in a pan. We can use zipper cover or banana leaf to shape the vada
  2. Cut the zipper into 2 halves. Take a gooseberry size batter and place it in one half of zipper cover, close it with another half and press the vada batter and shape it to palm size disc. Make sure the vada are shaped thin. Thin vada will be more crisper and cooks nicely in oil.
  3. When the oil is ready, damp your hands and gently take out the disc shaped vada and drop it in oil.
  4. Keep the flame very low and cook the vada on both the sides till all the bubble in the oil ceases and the vada becomes brown and crispy. We can add 2-3 vada in each batch.
  5. Take out the vada and place it on a tissue paper. Wait for excess oil to drain.
A Deeeeeeeeep Fryy !!!

6.Serve hot with coconut chutney/Tomato Chutney/CorianderChutney.

Don’t mind the shape ! Didn’t I tell you I’m a bad cook ? After all, it’s the taste that matters!


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