Vadas – light and fluffy on the inside with a crisp exterior, packed with flavor, make for a perfect offering to Goddess lakshmi. This special Vada recipe is basically a classic South Indian breakfast fare served with sambar and chutney.
Make sure the Vadas are cooked to crispy perfection till a beautiful golden shade is achieved and always serve them warm. Its the crisp exterior that makes the Vadas unique and delightful to savor with hot sambar.Ingredients:
1 cup whole urad dal/skinned whole black gram dal/minappappu
1/2 tsp cumin seeds, lightly crushed
salt to taste
oil for deep frying
1 Soak whole black gram dal in water for 1 1/2 to 2 hours.
2 Strain the water, and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt, crushed cumin seeds and beat till fluffy.
3 Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.
4 Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
5 Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.
6 Remove the vadas onto a serving plate. Serve warm while the crust is still crisp and serve warm with chutney and sambar.
2 Strain the water, and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt, crushed cumin seeds and beat till fluffy.
3 Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.
4 Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
5 Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.
6 Remove the vadas onto a serving plate. Serve warm while the crust is still crisp and serve warm with chutney and sambar.
Kitchen Tips:
If urad dal or whole skinned black gram dal is soaked for over 8 hours, the vadas absorb less oil and are tastier than the vadas prepared from dal which is soaked for only 2 hours.
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