Uzhunnu vada doesn't need any special mention among south indians. It is much enjoyed by almost any Indian. This is the second time I am trying this out, and irrespective of any number of vadas I make, they immediately vanish. Thanks to my ever hungry husband and son. The vadas are super-easy to make except for the shaping and dropping-to-oil part, which I am yet to master. Luckily I could get quite a few in shape this time, however I am still contemplating on whether or not to buy a vada-maker.
Urid dal - 1 cup (soak for 2 hrs)
Big onion - 1 medium, chopped finely
Green chilly - 1, chopped
Ginger - 1/2 inch piece, chopped finely
Salt - as per taste
Whole peppercorns - 1 tsp (optional)
Curry leaves - 3-4 leaves, chopped
Oil - for frying
|Breakfast fit for a King!|
Grind the urid dal in the big jar of mixer adding very little water (You shouldn't use more than 1/4 cup water. Use as much less as possible).
Remove the ground paste to a bowl, and add salt.
Mix in the chopped onions, green chilly, ginger, curry leaves and pepper corns.
Heat oil in a kadai.
Wet both your palms with water. Take a small quantity of dal paste with your right hand and place it on the left palm. Dip your right fore-finger again in water and make a hole with this finger on the dal paste which is in the left hand. When the oil is hot enough (it should be really hot), gently slide the shaped vada into the oil. Do not overcrowd the pot. Cook on a medium - high heat till the vadas turn crisp and brown on both sides.