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Vadas are the deep fried delicacies which are capable of making a regular day to a festive one. These little beauties are good for entertaining or perfect for offering to god as prasadam. It is not difficult to make crispy-on-the-outside-fluffy-on-the-inside vadas. Just a few key points to follow and you will have super tasty vadas.
Ingredients:
Makes 10-12 mini vadas; Serves - 2
Whole Urad dhal - 1/2 cup
Peppercorns - 1/4 tsp - crushed
Salt - 1/4 tsp or to taste
Oil - for deep frying
Method:
Rinse the whole urad dhal 3 times and soak in water for 2 hours. Drain well. Use the small jar of the mixie/blender and grind into a smooth paste. Mostly it wouldn't need water, but if it doesn't budge, 2 to 3 tbsps of water can be added to grind. The batter would be fairly thick, more like cookie dough consistency. That is fine and it is what we are looking for. When ready to make vadas, transfer to a wide bowl with crushed peppercorns. Beat with a spoon for about 5 minutes. This step is to make the batter soft and fluffy. Add salt just before frying. Heat oil for deep frying. Line a plate with paper towels. Have a bowl of water by the side of the batter bowl. Dip your hands in the water and take lemon sized batter and toss gently as you would with a ball. Dip your thumb again in water and make a hole in the center of the ball. Gently slide into the hot oil. Fry for about 1-2 minutes and flip over with a slotted spoon. Continue to cook and remove from the oil and place on the paper lined plate. Do not put more than 3-4 vadas in a batch. Remove the vadas when it turns golden brown. Serve hot with Coconut Chutney.
Notes:
1. This ground batter mixture can be refrigerated if needed for about a day. If using refrigerated batter let it sit in room temperature before whipping. Add salt only just before frying.
2. Curry leaves, chopped onions, coriander leaves, chopped green chillies can also be added as desired. I had decided to keep it simple for neivedyam.
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Makes 10-12 mini vadas; Serves - 2
Whole Urad dhal - 1/2 cup
Peppercorns - 1/4 tsp - crushed
Salt - 1/4 tsp or to taste
Oil - for deep frying
Rinse the whole urad dhal 3 times and soak in water for 2 hours. Drain well. Use the small jar of the mixie/blender and grind into a smooth paste. Mostly it wouldn't need water, but if it doesn't budge, 2 to 3 tbsps of water can be added to grind. The batter would be fairly thick, more like cookie dough consistency. That is fine and it is what we are looking for. When ready to make vadas, transfer to a wide bowl with crushed peppercorns. Beat with a spoon for about 5 minutes. This step is to make the batter soft and fluffy. Add salt just before frying. Heat oil for deep frying. Line a plate with paper towels. Have a bowl of water by the side of the batter bowl. Dip your hands in the water and take lemon sized batter and toss gently as you would with a ball. Dip your thumb again in water and make a hole in the center of the ball. Gently slide into the hot oil. Fry for about 1-2 minutes and flip over with a slotted spoon. Continue to cook and remove from the oil and place on the paper lined plate. Do not put more than 3-4 vadas in a batch. Remove the vadas when it turns golden brown. Serve hot with Coconut Chutney.
Notes:
1. This ground batter mixture can be refrigerated if needed for about a day. If using refrigerated batter let it sit in room temperature before whipping. Add salt only just before frying.
2. Curry leaves, chopped onions, coriander leaves, chopped green chillies can also be added as desired. I had decided to keep it simple for neivedyam.
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