Uzhunnu Vada, Medu Vada, Urad Dal Fritters

Filed under Vegetarian
3.5, 8 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3.5, 8 reviews

Posted by
Posted on 15, Dec 2012
Serving 10-14 people
Ready in 30-45 minutes
Post Views 4 K views
Post Rating 3.50 out of 5 , from 8 reviews
  • Black Gram Dal, Urad Dal, Uzhunnu Parippu - 2 cup
  • Rice flour - 2 Tablespoon
  • Crushed Black Pepper Corns - 1 Tablespoon
  • Chopped Red Pearl Onions - ½ cup
  • Green chillies - 3-4 Nos, finely chopped
  • Chopped Ginger - 1 Tablespoon
  • Baking Soda - 1 pinch
  • Curry leaves - 1 sprig
  • Salt to taste
  • Oil to deep fry
  • Water as required

Initial Preparation:

  1. Soak urad dal in water for one hour. Drain the water completely.
  2. Grind the dal by small portions without adding water. If it's unable to grind well, add very little water and grind till you get a smooth and thick batter. Transfer to a large bowl.
  3. Add rice flour, chopped ginger, green chilies, onion, curry leaves, crushed whole black pepper corns, baking soda, salt into the bowl and mix well.
  4. Keep the batter for about 15-30 minutes. If you have time, keep this batter for 2 hours to ferment slightly. This will help the vada to be more crispy.

Uzhunnu Vada Preparation:

  1. Heat enough oil to deep fry the vada in a heavy bottomed deep pan. Once the oil gets really hot, set the flame to the medium.
  2. Wet your palm with water and take a small portion of the dough and shape it into a ball. Press the ball slightly and make a hole in the center using your finger.
  3. Place it carefully into the hot oil and deep fry by flipping to both sides until it turns golden in color. Fry 3-4 vada's at a time. Don’t over crowd the vada's while frying.
  4. Repeat the process with rest of the batter.
  5. Transfer to a kitchen paper towel to absorb excess oil.
  6. Serve hot with coconut chutney.

Tips :

  • If you are not able to make round shapes or make a hole with your batter, add little urad dal powder to thicken the batter.
3.5, 8 reviews

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