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Vada
Created by: Howcan Team
Ingredients
- 2 cups of urad dal (black gram lentils)
- 1/4 cup of finely chopped onion
- 2-3 green chilies, finely chopped
- 1 inch piece of ginger, grated
- 1/4 cup of chopped fresh coriander leaves
- 1 teaspoon of whole black peppercorns
- 1 teaspoon of cumin seeds
- 1 teaspoon of salt
- Oil for deep frying
Instructions
- Rinse 2 cups of urad dal (black gram lentils) under running water until the water runs clear. Soak the dal in water for 6-8 hours or overnight.
- Drain the soaked dal and transfer it to a blender or food processor. Grind the dal into a smooth, thick batter without adding any water. The batter should be fluffy and light.
- Transfer the batter to a large mixing bowl. Add 1/4 cup of finely chopped onion, 2-3 finely chopped green chilies, 1 inch grated ginger, 1/4 cup of chopped fresh coriander leaves, 1 teaspoon of whole black peppercorns, 1 teaspoon of cumin seeds, and 1 teaspoon of salt. Mix well to combine all the ingredients.
- Heat oil in a deep frying pan over medium heat. Wet your hands and take a small portion of the batter. Shape it into a small round ball and flatten it slightly to form a vada. Make a hole in the center of the vada to ensure even cooking.
- Carefully slide the vada into the hot oil and fry in batches until they turn golden brown and crispy. Use a slotted spoon to remove the vadas from the oil and drain them on a paper towel to remove excess oil.
- Serve the vadas hot with coconut chutney or sambar. Enjoy the crispy and flavorful vadas as a snack or appetizer.
Vada is a popular South Indian snack with a rich history dating back to ancient times. This savory fritter is made from a batter of urad dal, seasoned with spices like cumin, curry leaves, and green chilies, then deep-fried to golden perfection. It's a staple in the cuisine of Tamil Nadu, Karnataka, and Andhra Pradesh. Renowned chefs like Sanjeev Kapoor and Venkatesh Bhat have elevated the art of making vada, infusing their own unique twists. While traditionally enjoyed with coconut chutney or sambar, some modern eateries serve it with innovative dips. For the best vada experience, head to iconic South Indian restaurants in Chennai or Bengaluru.
500 min
12
120 calories
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