Our very own local donut - the Vada or medu vada or simply bara !
A sure mention in any South Indian restaurant's menu. Made of urad dal, this crispy and tasty vada is quite a popular breakfast as well as snacking item.
Urad dal, being high in protein, is very nutritious. Iron, Calcium and Potassium too are an integral part of this lentil.
In South Indian restaurants, usually it is served with a side dish of sambar and coconut chutney.
However, in the eastern parts of the country, bara and guguni combo, is the one that prevails. Even the bara aludum combo is no less popular. Finely chopped onions, coriander leaves and green chilly on the side with a dash of black salt and roasted cumin powder.... more than enough to make a foodie crave !!
INGREDIENTS
FOR THE BATTER
METHOD
A sure mention in any South Indian restaurant's menu. Made of urad dal, this crispy and tasty vada is quite a popular breakfast as well as snacking item.
Urad dal, being high in protein, is very nutritious. Iron, Calcium and Potassium too are an integral part of this lentil.
In South Indian restaurants, usually it is served with a side dish of sambar and coconut chutney.
However, in the eastern parts of the country, bara and guguni combo, is the one that prevails. Even the bara aludum combo is no less popular. Finely chopped onions, coriander leaves and green chilly on the side with a dash of black salt and roasted cumin powder.... more than enough to make a foodie crave !!
INGREDIENTS
FOR THE BATTER
- 1 Cup Urad Dal, soaked for a minimum of 4 hours and then blended to a thick consistency
- Curry Leaves
- Salt as per taste
- Asafoetida, a pinch
- 1 Large Onion, chopped finely
- 1-2 Green Chilly, chopped finely
- 1/2 Tspn Ginger, minced finely
- 4-5 Tspn Rava/ Sooji
- 1 Tspn Cumin Seeds
METHOD
- Soak the urad dal for at least 4 hours. Blend to a smooth paste of thick consistency. Add very little water while blending. Let it rest for at least an hour.
- Mix all the vada ingredients. Mix well. Check the seasoning. Beat the batter to make it fluffy. To test if the batter is ready, drop a little globule of the batter into a bowl of water. If it floats, its ready, else keep whipping it.
- Once the batter is ready, heat oil for deep frying the vada.
- With a moistened (with water) palm, take about 1" globule of the batter. Roll it a bit in your palm to give it a roundish/ flattish shape. Insert your thumb in the center to give it a central hole. Then gently drop into hot oil. Fry on medium flame, so that the insides get cooked properly too.
- Fry the vada’s till they are golden brown in colour.
- Now, sit back and relish your hard-work ;). A pre-planned side dish of sambar or guguni or aludum or just chutney simply adds to the wonders.
Looks so crispy..adding curry leaves makes it further tastier
ReplyDeleteThanks!
ReplyDeleteYes, curry leaves do enhance the taste.