admin This is a crispy vada / fritters of rice and urad dal. This is my native special deep fry recipe. Also an easy snack to prepare even for guests too. One more plus is with less quantity of ingredients, we can get high numbers of vada. Will get into the recipe.
Course : Snack
Cuisine : South Indian
Recipe From : My Mom
Serves : 40 -45 vada pieces ( upto the size that you fry)
Soaking time : 3-4 Hours
Preparation time : 5 mins
Grinding time : 15 mins(in grinder)
Cooking time : 5 mins (for each batch)
Total time : 30 mins approximately
Ingredients :
For Batter :
* Idly rice – 1 cup
* Urad dal – 1 cup
* Salt as needed
*Water just to sprinkle while grinding
To Grind :
* Shallots – 25-30 nos ( Onions will be fine in the absence of shallots)
* Cumin seeds – 1 tblspn
* Curry leaves – 4-5 strings
* Dry red chillies – 5-6 nos (as per your spice level)
To Fry :
* Oil to deep fry
* Onions – 1 big no (you can add more if you wish)
Preparation Instructions:
1. Soak Idly rice and Urad dal for around 3-4 hours.
2. Grind it together to a fine paste by just sprinkle some water along with add the needed salt. Please make sure the batter is not in the flowy consistency.
3. Meanwhile grind the ingredients “To Grind” to a coarse paste and add it to the rice dal batter.
4. Add the finely chopped onions to the batter and mix all together.
5. Heat oil in a kadai/frying pan for deep frying.
6. Make the batter into balls and put it in the heat oil.
7. Fry it on both sides till it changes into light golden brown.
8. Recipe is ready to serve.
Steps In Pictures :
1. Soak Idly rice and Urad dal
for around 3-4 hours.
2. Grind it together to a fine paste
by just sprinkle some water.
3. Add Salt.
4. Batter must be thick.
5. Meanwhile grind shallots,cumin seeds,
curry leaves and red chillies.
6. Into a coarse paste.
7. Add it to the rice dal batter.
8. Add the chopped onions and
mix all well together.
9. Heat oil in a kadai/frying pan
for deep frying.
10. Make the batter into balls and
put it in the heat oil.
11. Fry it on both sides till it
changes into light golden brown.
12. Recipe is ready to serve.
Note of the dish :
1. The batter must be thick, because the watery batter will intake lots of oil.
2. Add the chopped onions just before deep frying it, because keeping onions in the batter for a long time will make the batter watery.
3. This vada can be served with coconut chutney or simply just with powdered jaggery.
Try it out upcoming chefs.
