Vada is a popular South Asian deep-fried snack. The shape and size can vary, although the finished product is usually like a doughnut. Although deep-fried, if done right, the finished product should not be very oily. There are a variety of vadas.
The following recipe helps make around 30 medium-sized vadas
Ingredients
Tuvar Dal 1 cup
Urad Dal 1/2 cup
Chenna Dal 1/2 cup
Red Chilli 3 or 4
Green Chilli 4 or 5
Ginger 1/2″
Asafoetida powder
Salt to taste
Cilantro -chopped finely
Oil for frying
Get Cooking!
1. Wash and soak the tuvar and urad dal together for atleast a couple of hours. Drain the water away.
2. Wash and soak the chenna dal for at least a couple of hours. Drain the water away.
3. Grind the red chillies , green chillies, ginger. Add the tuvar-urad dal mixture and grind coarsely just sprinkling water. ( Try make it as dry as possible )
4. Add the salt and asafoetida powder. Mix the chenna dal and the chopped cilantro.
5. Heat the oil. Take a small ball of the mixture, shape into a vada and fry till brown.
6. Once the vadas are brown, remove from oil and place on a tissue to drain excess oil.
Tips
You can add coconut scrapings and/or cashew nuts to the vada batter before frying and mix it up. You can also add curry leaves to the batter. Some add even chopped onions.
2 Comments
March 6, 2008 at 6:50 pm
[...] excess water. 3. Mix in the other ingredients except oil and make into a vadai batter like that in aama vadai 4. Fry the vadais up and [...]
March 6, 2008 at 7:20 pm
[...] Jump to Comments A nice variation to aama vada. This one has 4 lentils. Ingredients Chenna Dal ½ cup Urad Dal ½ cup Tuvar Dal ½ cup Moong Dal [...]
Leave a Reply