Vada Recipe / Urad Dal Vada

-

Vada Recipe / Urad Dal Vada


Ingredients:

  • Urad Dal ( For one cup of urad Dal you will get 15 medium size vadas)
  • Onion 1 medium
  • Curry leaves
  • Green chillies (optional)
  • Rice flour ( optional in case the Vada batter gets watery)

Directions:

 Soak urad Dal for 1- 1 1/2 hours. If you are making Vada batter for next day use add quater cup of raw rice along with urad dal, so that it will not get fermented easily.
 Grind the urad Dal in grinder for better taste and quantity will be more if you are using a grinder. If not possible you can use mixer.
 Heat up kadai and pour 2 spoonful oil
 Chop onions finely
 Urad Dal batter is ready add salt to it.
 Add mustard seed and urad Dal and fry it
 Add chopped curry leaves
 Add finely chopped onions and saute
 Saute well
 Mix the salt..the batter should be thick. If it's watery add some fresh rice flour and mix
 I took some portion of batter for next days use. I've added raw rice while soaking urad dal.
 Transfer the sauted onions mixture to the batter and mix well
 Heat up oil for deep frying
 Add a small portion of batter into the oil to check whether it is hot enough or not.
 If it raises immediately then it's perfect.
 Dip your hand into cold water,take some portion of batter make a hole in the center and drop it to the hot oil.diping your hand into cold water makes your Vada in good shape and it falls easily into oil from your hand else it will be sticky.
 When one side is slightly changes its colour flip over the next side and fry. Oil should be in a medium flame.

 Keep on adding more vadas, flip and fry it well.
 Once it gets golden colour and when it stops boiling in oil you can take it out.
 Vada ready 😀.

Note:
Adding onions is optional. You can make plain Vada, once you grind the batter add salt and start making vadas.



Comments

Post a Comment

Top Recipes

How to make soft pulka

-
Image
How to make soft pulka Ingredients: Wheat flour / atta  Salt  Water  Directions: Take a wide mouth bowl add atta and salt. Mix well Add some water and mix well by using your hands The dough is ready now it's very dry so sprinkle some drops of water on top and keep aside for 5 mins. After 5 mins press the dough nicely, if couldn't do so hit the dough nicely. Take some portion of dough and make it into medium size balls. Take some raw atta flour for greasing Heat up a pan which you will not use for dosa Grease a dough before rolling After greasing roll it to a maximum size of your stove grill The size of your pulka should not come out of your stove grill Transfer it to the tawa, in medium flame Once you see the small bubbles like this⬆️ flip over Allow it to cook for 30 seconds Once it start raising like this⬆️ take the pulka using papad Ka spatula and place it on the grill Place it on the grill upside down ...
Read more

Chettinad Fish curry / Fish kulambu

-
Image
Chettinad Fish curry. Ingredients: fish -500gms Small onion 250-300gms Tomato 1 large Tamarind - lemon sized Rock salt -2 spoonful Curry leaves, pepper, methi, mustard,saunf. Gingelly oil 250 ml Directions:  Clean up the fish pieces nicely using rock salt.  Soak lemon sized tamarind and 2 spoons rocksalt together  Finely chopped 250-300gms of small onion.  Garlic 15-20 pcs.  Heat up the mud kadai and pour gingelly oil and then add pepper,saunf,methi seeds, cinnamon stick 1 inch  Add curry leaves  Add finely chopped onions and garlic and saute  Saute the onions and garlic nicely untill it gets nice colour..add turmeric powder and garam masala Once the onion cooked well add tomatoes Add sambar powder and saute well untill the masalas get cooked Saute well ina medium flame Once the masala is cooked well Squeeze the tamarind and add a spoonful sambar powder, it will thicken the gravy Add t...
Read more

Gobi Manchurian

-
Image
Gobi Manchurian Ingredients: For Manchurian; Cauliflower 1 medium Maida 1/2 cup Corn flour 1/2 cup Red chilli powder Ginger garlic paste 2 tsp Salt Turmeric powder Garam masala For gravy: Onion 2 medium Garlic 10 no's Chilli flakes Soy sauce Vinegar Honey Tomato sauce ( optional) Salt  Directions:  Wash the Cauliflower nicely  In a boiling water add Cauliflower and turmeric powder allow it to boil for 5 mins  Once the cauliflower is cooked 50% switch off the flame and drain it👇  Then wash the cooked Gobi in running water.  On the other side, take maida and corn flour equal amount.  Add ginger garlic paste,red chilli powder,turmeric powder,garam masala, baking powder.  Mix well all together and add some water and make a thick batter👇  Use Kashmiri red chilli powder for nice colour. Don't use food colours.  Heat up oil for deep fry.  Take a piece of cauliflower and...
Read more

Nattu kozhi kulambu / country chicken curry

-
Image
Nattu kozhi kulambu Ingredients: Chicken 700-800gms Onion large 4nos Tomatoes 3-4 no's Kashmiri Red chilli powder 2 tsp Sambar chilli powder 250gms Garam masala 2 spoonful Salt Directions:  Wash the chicken pieces nicely ina running water  Add Turmeric powder and rub nicely to a washed chicken and keep aside  Heat up oil and add cinnamon sticks,cardomom,star anise, cloves  Add onions and saute well in a high flame  Minse ginger and garlic nicely  Add minsed ginger garlic and saute  Add tomatoes and saute  Add Kashmiri red chilli powder, corriander powder,garam masala and fry everything together  Saute everything for 4-5 minutes untill oil ooses out  Add sambar powder and fry for a minute  Saute everything untill the raw smell goes  Add little water and fry for a couple of minutes  Add turmeric rubbed chicken into it  Mix everything well  Add a ...
Read more

Thandu Keerai / MuzhaiKeerai Recipe

-
Image
Thandu Keerai/MuzhaiKeerai Recipe Ingredients: Keerai 2 bunch for 3-4 servings Onion 1 medium Red chilli 1-2 Salt Rice soaked water/milk Directions: Wash the finely chopped Keerai in running water. Take a wide mouth pot and heat up oil and add jeera Add onions and saute Add red chilli and saute Add washed Keerai and start sauting..see the amount of Keerai and once it's done it will be in half pot only... After 2 mins of sauting.. Keerai started reducing.. add salt now and saute After 5-7 mins of sauting..now close the pot using tight lid and let it cook. Soak rice for sometime Open the lid and give a stir Rice soaked for 5-7 mins.. wash the rice in that water, drain it and store the water Keerai is cooked 30-40% now add the rice water and close the pot for 5-7 mins.👇 Keerai is cooked almost.now add a cup of milk of your choice.( Cows milk/ coconut milk) Add half cup milk and allow it to cook for 5 more minutes.👇 A...
Read more

Vegetable pulao recipe

-
Image
Veg pulao recipe Ingredients: Onion 1 large Cauliflower 3-4 flowerets Peas 20-30gms Beans 10-15 pcs Carrot 2-3 no's Bay leaves Cinnamon stick 1 inch Cloves Coconut pieces small 10 Corriander leaves 1/2 bunch Green chillies 5-6 no's Basmati rice 1 large cup Directions:  Heat up a wide mouth pot or pressure cooker for making pulao. (I'm using idly base pot.) Pour some oil and ghee 50% each and add cinnamon stick,cloves, bay leaves and saute  Add onions and saute in high flame  Add pulao vegetables and saute  Meanwhile grind pulao masala. Take a mixture and add coconut pieces, corriander leaves,kaskas,green chillies and grind to a smooth paste.  Ground Pulao masala  Add the masala paste and saute  Add turmeric powder  Add a cup of water to cook vegetables  Add fresh cream / curd.  Close the pot using tight lid so that the vegetables will cook faster  On the other side take an...
Read more

Vendaikkai pachadi - Chettinad spl

-
Image
Vendaikkai pachadi - Chettinad special Ingredients: Ladies finger / vendaikai250gms Small onion / Chinna vengayam10nos Country tomato / Natu thakkali 1large Tamarind lemon size / Puli  Rock salt / kal uppu 1 spoonful Toor dal / tuvaram parupu 2 cups Directions: I took ladies finger 250gms, small onion 10 nos and a country tomato We Chettinad people generally use small onions more than the regular onion..Even in my blog you can find more recipes using small onion..It will give you an extraordinary taste.. And one more important thing..  chop the ladies finger into a thin slices like ⬆️. If  you cut this into thick pieces then it will be like a Sambar but not pachadi Take a tamarind lemon sized and soak it with a cup of water along with a spoon of rock salt Heat up the kadai and add groundnut oil ( if not available you can use oil of your choice) Once the oil is heated up add mustard seeds, urad dal 1 spoon, methi seeds 1/4 tsp and curr...
Read more

Boondi ladoo / Besan ladoo

-
Image
Besan ladoo / Boondi ladoo Ingredients: Besan flour / gram flour 1.2 cup Baking soda / powder 1/4 tsp Oil for deep frying Sugar 1.5 cup Cloves 5-6 Cardomom 5-6  Rose essence 1/4 tsp ( optional) Raisins / dry grapes 15-20pcs Directions:  Take a full cup of besan flour / gram flour  Add some cooking soda / baking powder  Mix well. Add water and stir Add more water and mix well  The batter should not be very thick  Now the batter is watery so I'm adding 2 spoonful flour  Now the batter consistency is perfect  Meanwhile heat up oil in a flat kadai for deep frying. Once is hot enough just pour one drop of batter in hot oil.  If it's suddenly raises then it's good. You can continue pouring the batter using holed spatula  Pour the batter on top of holed spatula and move it slowly  Leave it only for 2-3 seconds in hot oil, just stir 2 seconds and remove all the Boondi else the Boo...
Read more

Tomato chutney/Red chutney/ Vara milagai thuvayal recipe

-
Image
Tomato chutney/Red chutney/ Vara milagai thuvayal Recipe -chettinad special Ingredients: Onion/ vengayam large 3nos Tomato/thakkali medium 6nos Long red chilli/ Neela milagai 5nos Imly/tamarind/Puli 1 1/2 inch Rock salt/kal uppu 1 spoon Gingelly oil 250 ml Mustard seeds 1tsp Urad dal 1 tsp Garlic/poondu peeled 3-4nos Hing/perunkayam 1 spoonful Curry leaves/kariveppalai 20-25 leaves Directions: Take a mixer and blend onion, tomato,red chilli,tamarind,garlic,rocksalt together Blend the chutney for 2-3 minutes untill you get this colour...I will not use any food colour in any of my recipes. Heat up the kadai and add gingelly oil,mustard seeds and once it cracked add a spoon of urad dal When the mustard and urad dal is cooked add curry leaves and hing Add the blended chutney to kadai by simmering the stove because the oil might be very hot. Mix everything well together and make it boil for 15-20 minutes I'm adding extra virgin gingelly oi...
Read more

Green chutney

-
Image
Green chutney Recipe Ingredients: Pudina/Mint 1 bunch Corriander leaves 1/2 bunch onion 1 large Tomato 2 large Green chilli 3-4pcs Tamarind 1 pinch Rock salt Urad Dal 5-6 spoonful Soak mint and corriander leaves for 10-15 mins Heat up oil in a kadai and add mustard seeds Once mustard crackled add some urad dal Add green/red chillies Saute onions Once onion turns soft add tomatoes Add tamarind and rock salt Saute well Squeeze the leaves and add.. Once the leaves are sauted well switch off the flame and allow it to cool Grind to a smooth paste and serve. Note: For better taste you can add some coconut pieces and grind.
Read more