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8 MINS delivery
Uzhunnu Vada
Serves 1
35 mins
80 Kcal
Uzhunnu Vada, also called Medu Vada, is crispy on the outside and soft and fluffy on the inside. It is a popular South Indian snack. It is one of the savoury fried dishes prepared using the batter of a black gram or urad dal, very well relished with a cup of chai or eaten with coconut chutney and sambar. The recipe for Uzhunnu Vada begins with soaking the urad dal in water for a few hours. Once soaked, the dal was ground into a smooth, thick batter with minimal water. This batter is mixed with finely chopped onions, green chillies, curry leaves, ginger, and cumin seeds to aromatise the vada. Finally, small doughnut-like rings with holes in the middle shape the batter. When vadas are fried in hot oil, they receive their characteristic golden-brown colour and crispy texture. The outer layer dries up and becomes crispy, but inside, it remains soft and fluffy. Spices or herbs add 'crunch' to every bite taken into your mouth. Uzhunnu Vada is usually enjoyed during breakfast and as a mid-day snack, often with chutney and sambar as a dipping sauce. Irresistible texture and savoury taste, especially throughout India, specifically Kerala, make this dish very popular. This is the simplest recipe for Uzhunnu Vada that can be a great choice for festive occasions or even as a comforting snack. Served hot, these are just excellent, crispy, and delicious.
Ingredients required for Uzhunnu Vada
- 1 1/2 cup urad dal
- 2 tbsp rice flour
- 1/4 cup onion
- 1 green chili
- 1 ginger
- Few curry leaves
- Salt
- 1 tsp garam masala
- Baking soda
Cooking steps for Uzhunnu Vada
- 1To start with, soak urad dal in water for at least two hours. This stage is very important as the softening of lentils eases the grinding down to a silky smooth batter.
- 2After soaking, drain the dal through a fine mesh strainer or sieve. The water may be discarded, or if you prefer, some of it may be kept handy to assist in grinding later.
- 3Add the drained urad dal to the food processor. If you are using a small food processor, grind the dal in batches to get all the dal to the right consistency.
- 4Grind the dal until you get it to a smooth paste. For example, if the batter is too thick or is failing to mix well, you might add a small amount of water, but use a little caution since you want the consistency of the batter to be almost close to being thick enough to stand so that it holds up once you fry it.
- 5Transfer the smooth batter to a large bowl.
- 6The size of the bowl determines which one should be used because this is where all the extra ingredients will be added, and you need to have enough space for comfort while mixing everything.
- 7Mix rice flour into the batter, adding a nice crisp feel to the vadas. Fine chop onions and green chillies, and grate the ginger for flavour.
- 8The onions will contribute moisture and sweetness. Chillies and ginger add spice and warmth to the vadas.
- 9A bit of baking soda is sprinkled, making the vadas puff up while frying. Then toss with salt as per taste.
- 10Using a spatula or your hands, mix everything very well until fully combined.
- 11Once everything is mixed to a good consistency, cover the bowl with a clean cloth or plastic wrap and let it rest for about 15 minutes.
- 12This resting time allows all those flavours to come through and helps in getting a better texture.
- 13Meanwhile, let the batter rest. Heat the oil in a large frying pan at medium heat for deep frying.
- 14The oil must be hot but not smoking- the vadas fry evenly only that way.
- 15You can test the temperature of the oil by allowing a small portion of the batter to fall into the oil; if it sizzles and starts floating to the top of the oil, it's ready.
- 16After the resting time, wet your hands in a little water so that the batter doesn't stick to your hands.
- 17Take approximately two tablespoons of this batter and make a small ball. Flatten this ball with your palms.
- 18Use your index finger of the other hand to poke a hole at the centre of the vada, which will be of the ring shape.
- 19This central hole in the centre helps the vada to cook evenly, and it also gives it the characteristic look.
- 20Place the shaped vada carefully in the hot oil. You can fry 4-5 vadas at one time on your pan, but do not overcrowd it; otherwise, it lowers the temperature of the oil, and the vadas are soggy when you take them out.
- 21Fry the vadas for about 3-4 minutes, and keep turning them sometimes so they are golden brown on both sides.
- 22Once they turn a delicious brown colour and crispy, take the vadas from the oil using a slotted spoon.
- 23Place them on a paper towel so the excess oil is drained off the vadas-this would help to avoid the vadas from becoming greasy.
- 24Serve the recipe of uzhunnu vada warm with coconut chutney or sambar.
- 25The crispy, fresh taste of the combination of vadas with chutney or spicy sambar makes for a satisfying taste of delight.
- 26This cake will please not only the mouth but also your guests if you have a problem.
- 27Enjoy with your family to experience its deliciousness.