Uzunda Vadai is a popular savory snack in South India. You can get these vadas from top end restaurants to a normal tea stall. Somehow I always enjoyed the fresh home made vadas than the shop bought one. Home made vadas are always light, fresh and crisp. A combination of freshly ground urad dhal with a touch of spices and herbs forms this savoury donuts.
Urad dhal is a highly nutritious dhal which is also good for diabetics.There are so many different types of lentils available sometimes it's hard to remember them and identify them. You won't beleive if I say I started identifying the different types of lentils only after getting married that too with the name in the package. When I was a little girl I always get confused with chana dhal and toor dhal, silly me isn't. I know they have a hell lot of difference. Don't worry now I'm familiar with all different types of lentils, that's why I'm here to post this recipe.
This popular Indian Donuts can be enjoyed along with your morning breakfast or as a evening snack with some coffee or tea.
Preparation: 30 minutes+ soaking time
Cooking Time: 20 minutes
Makes about 15 to 20 vadas
Urad dhal- 150 g
Shallots- 3 finely chopped
Ginger- 1/2 inch piece finely sliced
Whole black peppercorns- 1/2 tsp
Coriander leaves- 1 tbsp finely chopped
Salt as required
Oil for frying
Soak the urad dhal in water for 2 to 3 hours. Grind the urad dhal into a paste by adding very little water. The consistency should be very thick. Let the batter rest for 1 or 2 hours. Beat the batter well with a spoon. The more you beat you get more fluffier vadas. Add the finely chopped shallots, coriander leaves, ginger, pepper and salt. Mix the batter well.
Heat the oil in a kadai. Place a small amount of batter in a aluminium foil or banana leaf.
Wet your hands, make a small hole in the center with your finger. Remove the vadas from the foil and drop it in hot oil. To check the oil is hot enough, drop a small batter in the oil and it should come bubbling on top. Fry the vadas on both sides until they look golden brown in colour. Serve hot with chutney and sambhar.
The oil should be at right temperature, if the heat is too low it'll get soaked in oil and if it's too high it'll burn. So make sure you fry it at the right temperature as I mentioned above.
Sending this recipe to What's everyone having for Iftar, Joy from Fasting to Feasting