Uzhunnu Vada/Urad Dal Vada
Uzhunnu vada or medu vada is a very common snack in south India and is a perfect accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. Where does all the aroma come from? The plain deep fried lentils is by itself flavorful because I make them often for vada curry. But in uzhunnu vada the addition of pearl onions,ginger and curry leaves imparts a wonderful aroma that is irresistable.This is something I really missed when I came here to the US until I started making my home made version. Try this you will surely love it.
Urad Dal/Black lentil skinless- 1 cup
Rice flour- 2 tsp
Pearl Onions- 4-5
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Green chilly finely chopped- 3
Whole black pepper- 5-6
salt to taste
Oil- 2 cup to fry
Wash and soak urad dal for about 4-5 hours.
Drain and using a food processor or mixer make this into a smooth thick batter. Do not add more than two to three tbs of water. It should be a thick to form shape.
Add chopped ginger, green chilly, curry leaves and whole black pepper. Mix in salt and get all this well combined with the urad dal batter. Keep this aside for about 10 minutes
Heat oil in a pan. Just before frying add the chopped shallots and two tsp of rice powder. (A little rice flour will make it crispy but too much will effect the softness of the vada)
Drop a small portion of the batter to check the oil. If it sizzles then the oil is ready to fry.
Take a small bowl of water and wet your hands first. Take a lemon sized portion of the batter mixture and shaped into a ball and then press a finger in through the middle to make a depression in the center. Drop into hot oil and fry in medium flame till both sides turns golden brown. You can fry three to four vadas in each batch. Serve with coconut chutney.
Hope you will all enjoy..