|Uzhunnu Vada / Split Black Gram Fritters|
I was never fond of these fritters and so never bothered to make them before marriage....Only after marriage I realized that I am married to a vada loving person , who can have this any time without counting on the number of them served to him.....He will be very happy to help me out in the kitchen if I decide to make vada which is the only factor that motivates me in vada making , as I still dont like them much...
I had started making these ones under the guidance of my MIL who is an expect in making them to perfection...
First time when I saw doughnuts, these fritters were the ones that came to my mind....Later on I learned the difference between them....These are savory ones compared to the sweet doughnuts and are made from Split black gram or urad daal...
Back home , stone grinders are used to make the vada batter and they do give a better batter for a perfect vada...Here I depend on my blender to do the job and it wasn't bad either...When you want to make the batter for a few people, blender / mixer will be a better option I feel....
Here comes the recipe..
- Urad daal / Split black gram - 1 cup
- Rice flour - 1 Tbsp [ optional , if you want to add some crispiness ]
- Grated carrot - 1/2 cup
- Grated ginger - 1/2 tsp
- Salt - 1 tsp
- Crushed pepper - 1/2 tsp
- Oil - enough for frying
[ Sometimes I do add grated cabbage, chopped onion, green chilies , curry leaves etc....
So the ingredients is upto you....]
|Uzhunnu Vada Making|
- Wash and soak the daal for at least 2 hrs.
- Drain the daal and blend it in a mixer / blender to a smooth paste without adding any water.
- Add ingredients 2 to 6 to the batter and mix well.
- Heat oil in a wide mouth pan.
- Before start making the vadas, keep a bowl of cold water for wetting your palms.
- Wet your hands with water and take a small lemon size of batter on your palm. Wet the other hand and flatten the ball shape with it.
- Again dip your index finger in water and then punch in to the middle to make the vada shape. [ I have used the plate just for the click ].
- Once the oil is hot enough, slowly add the vada into it.
- Repeat the process in batches until all the batter is finished.
- Keep the flame on a medium low while making vadas so that the inside gets cooked without burning the outside.
- Turn over to get both sides done uniformly.
- Once the vadas are lightly brown in color take them out from the oil and drain on a paper towel.
They are best served along with coconut chutney and Sambar
Do try out these fritters for your next evening tea session and Enjoy........
Have a Great Weekend and Enjoy...