Urad Vada is a popular snack in Kerala cuisine, soft from the inside and crispy from outside. Little care has to be taken while grinding dal. The batter should be thick and not watery. It is prepared as a breakfast dish or as a snack and is served with coconut chutney or sambar or both.
Sitting on a veranda, watching the rain enjoying every bite of vada and sipping a cup of hot tea… Ha!!! Nostalgic!!!!
- 1 cup White Urad Dal
- ¼ tsp. Asafetida / Kayam
- 3 Shallots/Small Onion Chopped
- 1 tbsp. Crushed Black Pepper
- 2 Green Chilies Chopped Finely
- Few Chopped Curry Leaves
- Salt – as needed
- Rice Flour or Rava/Semolina if needed
- Oil – to deep fry
- Wash and soak the urad dal for 30 – 45 mins. Drain all the water completely.
- Take smaller portions of dal at a time for grinding as it increases in quantity while gringing. Add little water or as required and the required salt, may be a spoon is enough.
- Grind till the batter is fluffy white and smooth, water has to be added as required only.
- Take little water in a bowl and put a drop of batter. If the batter floats on top & doesn’t dissolve or settle down, the consistency is correct.
- Add the kayam, onion, green chilies chopped and the crushed pepper corns to the batter and mix. If the batter is watery add rice flour or Rava/Semolin to adjust. Mix well..
- Heat the oil in a kadai. If u put a drop of batter, batter will rise immediately. It is the correct heating point.
- Adjust the flame to medium high to low and deep fry the vada.
- Deep fry the vada on both the sides till brown and crispy.
- Serve hot with Sanbar or chutney