Uzhunnu vada Recipe – Vada is a favorite dessert of South Indians, especially Keralites. It is one of the best dishes to eat in the morning and evening with hot masala dosa and tea. Uzhunnu Vada, which has a crispy surface but a soft inside, is a good combination with good sambar and coconut chutney.
Main ingredients of Uzhunnu Vada
It is mainly made from peeled white uzhunnu. Green chilies, ginger, curry leaves, and coriander leaves add spiciness and aroma to the vada. Adding chopped small onions enhances the taste of the vada. Adding crushed black pepper gives a special taste and spiciness to the vada.
Method of preparing Uzhunnu Vada (in brief)
Wash the uzhunnu well and soak it in water for 4-5 hours. Do not add any water; if necessary, add very little water and grind it into a thick paste. Beating the flour with your hands to make it rise well will give softness to the vada. Add chopped onion, ginger, green chili, curry leaves, pepper, and salt to the ground flour and mix well. When the oil is hot enough, rub a little water on your hands and roll the dough, make a well in the middle, and drop it into the oil; fry the vada until it turns golden brown.
Tips for making perfect Uzhannu Vada
Grinding the flour in a mixer or grinder with cold water (ice water) to prevent it from getting hot will give the vada a good texture.Be careful not to add too much water while grinding the flour. This will help us get a nice crispy Uzhannu Vada.If the flour seems a little loose, you can add a spoonful of rice flour or unfried semolina. This will help prevent oil from being absorbed, and the vada will be crispier.Add salt and onion just before making the vada. This will reduce the chances of the flour releasing water.Add the flour only after the oil is well heated. If the oil is too hot, the vada will absorb the oil. Once the vada is added, reduce the flame to medium. If you keep it on high flame, the outside may burn quickly and the inside may not be cooked.Try not to add onion and salt before putting the leftover flour in the fridge because the flour may go sour.
uzhunnu-vada Medu vada recipe / Uzhunnu vada recipe / Urad dal fritters (Restaurant style)
Ingredients
- 1 Cup Black gram (urad dal )
- 1 Tbsp Rice Powder
- 2 Nos Green chilli ( finely chopped )
- 6 Nos shallots ( finely chopped )
- 1 Tsp Ginger ( finely chopped )
- 1 spring Curry leaves
- 2 Tsp Black pepper corn ( crushed )
- 2 Pinch Asafoetida powder
- 1/6 Tbsp Baking soda
- Salt to taste
- cooking oil ( for deep frying )
Instructions
- Soak urad dal with enough water keep aside for 4-5 hour.
- Grind the dal into a smooth paste, in small quantities by adding minimum water only. grind again till you get a smooth, thick and fluffy paste, the batter has to be as thick as possible. remove the batter in a vessel.
- Take the batter vessel and using your hand, beat the batter and combine well for at least 5 minutes, this will create air inside the batter.
- Add all the ingredients into the batter . combine well and keep aside.
- Oil is heated in a frying pan and ensure enough oil is there for deep frying.
- Take your hands a portion of batter, a small tomato (ball) sized and using thumb, make a hole in the center (doughnut shape).
- Deep fry over medium flame, till the vada turns brown.
- Serve hot with chutney and sambar.
