Me and my kids love eating South Indian food, we all can really live on idli and dosa almost daily, so moving to South India increased my craving to learn more and more of the South Indian cuisine. I learnt making idli, various kinds of Dosa, variations in upma making and still feel lots more for me to learn of course with the help of my friends out here. Thanks to them for teaching me authentic South Indian cooking, still feel way to go!!
Since my Mom is here with me for few days, I made these Urad Dal Vada’s with the help of her for the first time and trust me they came out very well and too soft. Thanks to my mom, now I can make it on my own too for the family. So here’s sharing her recipe and technique with you all,┬áit’s not at all difficult┬áand you will enjoy making it the way I did learning from her.
Ingredients -
- Dhuli urad dal (split, skinless black gram) - 1 cup
- Ginger paste - 1 tsp
- Green chillies-  3 finely chopped
- Cumin Seeds - 1 teaspoon
- Black pepper powder or freshly ground black pepper - 1 tsp
- Salt to taste
- Oil for deep-frying
Method -
Wash the black gram dal and soak it for at least 6 - 7 hours or overnight. After you have soaked it for the above number of hours, drain and coarsely grind the urad dal in a blender adding almost nil or very little water ( use a teaspoon to add water only if you feel is required).
The Dal should not be thin else it wonÔÇÖt hold the shape of the vada. After blending the dal coarsely keep it for 5 -6 hours to ferment in a warm place, I prefer keeping it inside my microwave undisturbed in switch off mode. Vada turn out fluffy on doing this.
While frying take the mixture which is now fluffy in a bowl, add ginger paste,salt,pepper powder,green chilli paste,cumin seeds in it and mix well. Now take a kadhai and heat oil in it, when the oil is hot, switch heat to medium flame and wet your palms and take a small portion of the batter in your palms. Make small ball shape in your wet palms from the mixture and then poke your thumb into the centre so that a hole is formed, the thumb should reach the end to form a proper hole so that the vada is cooked evenly from all locations.
Then pour it gently into the kadhai. When you pour the vada for the first time into the hot kadhai, please do not turn them to the other side immediately, let it cook for few seconds before you turn the sides.Vadas from both sides should be golden brown. Keep frying them on low to medium flame.
Drain them on an absorbent paper and serve hot with coconut chutney and sambhar.
Enjoy the yummy all time favorite Vada’s with anything you like, I prefer them dipped in lots of Sambhar with the coconut chutney.
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