uzhunnu vada

uzhunnu vada

Uzhunnu Vada/ Medu Vada/Urad Dal Fritters

Yet another super famous snack from Kerala. It’s served as a snack, appetizer or as a breakfast item. No words could explain you the blissful feeling you get when you have a hot cup of tea with uzhunnu vada in the evening. I bet you can’t resist the feeling and will carve for more and yes, everyday…

uzhunnu vada

uzhunnu vada

I personally did not like uzhunnu vada for some reason until my mother cooked a spicy version of it or may be the spiciest version of it some time back at my home. Since then, I have made it one of my favorite snacks and would stop by anywhere I find uzhunnu vada on my way.

I am sharing the spicy version of the recipe and you can make this less spicy or completely not spicy by slowing down on the amount of  black pepper corn and green chilly you add..

uzhunnu vada

uzhunnu vada

Ingredients

  • Urad dal/ Uzhunnu parippu/ Skinned black gram- 200 gms
  • Onion- 1 medium, chopped
  • Curry leaves – 1 sprig
  • Green chilly – 2Tsp, chopped
  • Whole black pepper corns- 1 Tsp
  • Salt to taste
  • Oil for frying

Directions

  1. Wash and soak urad dal overnight or at least for 3 hours.
  2. Grind the urad dal in a food process to a coarse paste. Add water little at a time while grinding to make sure that the batter does not become watery.
  3. Remove and transfer it to a  mixing bowl.
  4. Add chopped onion, green chilly, curry leaves, black pepper corns and green chilly.
  5. Mix well using a spoon or with your hands for about 1 minute. Make sure that all the ingredients are mixed well.
  6. Cover the mixture and refrigerate for 10 minutes. Refrigerating the batter will help to get the vada the desired  shape.
  7. Heat oil in a kadai or frying vessel.
  8. Remove the batter from the refrigerator and make small balls of lemon size
  9. Flatten it slightly and put a whole in the middle and slide it into the hot oil.
  10. While sliding it into the oil you need to be mindful about the fact that the hot oil can splash on you.
  11. When one side is cooked, flip the vada and cook the other side as well.
  12. Don’t over crowd the frying vessel as this can cause the vada to deform it’s shape.
  13. Serve the vada hot with coconut chutney or tomato chutney.

Bone Appetite & Happy Cooking!

 

 

 

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