In south  India,as black gram is one of the main crop and as per health, rich of iron , use it in different ways. Even urad dal vada is made in different types. This is the 2nd type of urad vada I am posting. 
               Ingredients:
                                   -2 cups urad dal(whole) (skinless)
-3 curry leaves
-2 or 3 chillies
-1 tsp jeera
-4 pepper seeds (opt)
-1 onion (Medium size)
-oil (for deep fry)
-3 curry leaves
-2 or 3 chillies
-1 tsp jeera
-4 pepper seeds (opt)
-1 onion (Medium size)
-oil (for deep fry)
                                  -salt
                Procedure:
                -Soak dal in water for 4-6 hours.
-Now drain the water and grind it in wet grinder . If necessary, sprinkle some water while grinding. The paste must be fine and foamed.
-Now drain the water and grind it in wet grinder . If necessary, sprinkle some water while grinding. The paste must be fine and foamed.
              -Now take it in the bowl. 
               -Cut onion, chillies, curry leaves, into small pieces. Add                  them to the batter. Add jeere, salt and crushed pepper                        seeds.
-Heat oil in the deep pan.
-Take a plastic sheet.  Wet it. Wet your hand. Take batter, make a role and press on the wet sheet. Make hole in the center. Drop slowly in the oil and fry on the low flame. You can drop 4to 5 vadas at a time depending upon the size of vada and the pan. When they are slightly colour changed increase the flame. When they are in golden colour remove them.
-Serve with chutney or karapoddi or sauce. 
Tips:
                  -To check the foam drop small ball of batter in the  water. It has to float. Otherwise add little water and grind. Before taking out from the jar, check the batter.
- dont add salt at the time of grinding. Vada absorb
more oil.
- Instead of immediate using, keep the batter in the fridge for few hours. You can use it even after 3 or 4 days.
- You can press vada directly on the wet palm also.
- dont add salt at the time of grinding. Vada absorb
more oil.
- Instead of immediate using, keep the batter in the fridge for few hours. You can use it even after 3 or 4 days.
- You can press vada directly on the wet palm also.
                  -Try one  vada for the first time . If they are hard,sprinkle little water . If they are oily,the batter must be little thick. add 1tsp of rice flour or maida.
-Don’t use split urad dal.
-Don’t use split urad dal.
 
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