If you like South Indian snacks, then you’d definitely like these – ulli vada, aloo bonda, Mysore bonda, potato bajji recipe. Browse a list of tea time snack recipes here.
Uzhunnu Vada/Medhu Vadai
INGREDIENTS:
Makes 10-12 vada Skinned whole urad dal – 1/2 cup Chopped green chillies – 3 Minced ginger – 1 tsp(I don’t like biting into them while easting the vada) Chopped curry leaves – 15 Salt – to taste
INSTRUCTIONS:
- Soak urad dal in sufficient water for at least an hour. Drain water completely and grind to a fine paste. This is where I went slightly wrong. I added a bit of water and couldn’t shape the vadas because of that.
- Mix in the other ingredients to make a thick batter.
- Heat oil in a pan and shape the vadas like doughnuts. You can use your wet palms or a damp plastic bag side to do this without the batter sticking to it. I just dropped spoonfuls of the batter into the oil.
- Fry till golden brown, adjusting the heat when the oil gets too hot. Make sure the heat is not too much cuz that will burn the outside while the inside is still undercooked.
- Dump into a kitchen napkin to drain excess oil. Best enjoyed with coconut chutney and sambar. We had ours with carrot sambar. The first time I made ulundu vadai, it was hard to shape it into doughnuts so I dropped spoonfuls into hot oil. The taste is the same so don’t feel bad if you need to do the same until you get better at shaping them. Pin
