Ulundu Vadai/or Vada.
Ingredients:
A few black pepper can be added in the batter, and one red dry chili can also be added in the batter.
Method:
Soak the Urad Dal along with the rice in water for an hour or little less.
Wash the Dal and rice and drain in a strainer.
Grind the Dal and rice in a Grinder or a Mixer. Be careful when adding water. very little water should be added while grinding. (the well drained urad dal will require roughly 1/4 cup to 1/2 cup of water added little by little,) Water should be sprinkled while grinding. It should become a smooth paste and when taken out, one should be able to make the vadai shape out of the batter. ( it will take around 20 minutes to half an hour to grind the Dal ) If a Mixer is used the water used to grind should be ice cold. Keep the water in the fridge and use it to grind the Dal .
Take out the batter,
Cut the green chillies into very fine pieces (minced), grate the Ginger.
Add the minced chillies, Grated Ginger, Salt, Asafotida powder, finely cut curry leaves and coriander leaves and mix with hand thoroughly.
Ingredients:
- Urad Dal 1 cup
- Oil for deep frying.
- Rice 1 teaspoon
- Green chillies 2
- Ginger 1 small cube
- Salt to taste
- Asafotida/Hing Powder little.
- Curry leaves few and a little coriander leaves finely cut.
A few black pepper can be added in the batter, and one red dry chili can also be added in the batter.
Method:
Soak the Urad Dal along with the rice in water for an hour or little less.
Wash the Dal and rice and drain in a strainer.
Grind the Dal and rice in a Grinder or a Mixer. Be careful when adding water. very little water should be added while grinding. (the well drained urad dal will require roughly 1/4 cup to 1/2 cup of water added little by little,) Water should be sprinkled while grinding. It should become a smooth paste and when taken out, one should be able to make the vadai shape out of the batter. ( it will take around 20 minutes to half an hour to grind the Dal ) If a Mixer is used the water used to grind should be ice cold. Keep the water in the fridge and use it to grind the Dal .
Take out the batter,
Cut the green chillies into very fine pieces (minced), grate the Ginger.
Add the minced chillies, Grated Ginger, Salt, Asafotida powder, finely cut curry leaves and coriander leaves and mix with hand thoroughly.
The secret in getting crisp Vadai is the mixing of batter by hand thoroughly for five plus minutes till the batter becomes fluffy.
(The black pepper and red chili should be added now. pepper can be whole, red chili should be made into pieces)
Heat oil in a Kadai or a Iluppachatti.
just put little batter into the oil to see if it is heated enough for deep frying. If the dough comes up, the oil is ready. Keep in medium flame.
Make the Vadai in the proper shape with hole in the centre on a thick plastic sheet. Hand should be dampened with water for the vadai to come in shape. and remove carefully and very carefully put it in the oil. 4 or 5 vadais can be put in oil depending on the quantity of oil used in the kadai.
Turn it around . once the vadai is golden brown remove it and it should be served hot with coconut chutney.
Finely cut onions can be added to the batter and lovely vengaya vadai can be made.
Thayir Vadai/Dahi Vada
Take 2 cups of thick Curd(yogurt/Dahi) . grind 2 table spoons of fresh coconut with one small green chili and mix it with the Curd. Add little salt. one table spoon of milk should be added so that the yogurt is not very sour.
Keep it ready while you deep fry the vadas.
Keep hot water in a wide mouthed vessel next to the Curd mixture.
Take out the deep fried vadais put it in the hot water. Keep a separate spoon in the water and immediately transfer the vadais to the Curd mixture.
Once all the 5 or 6 vadais which are deep fried are put in the Curd Mixture, fry the next round of Vadais. Just when it is turning brown, remove the Thayir vadais/Dahi Vadas into another vessel so that there is enough space for the fresh fried vadas to get soaked in the Curd.
Garnish with Coriander if you like.
For Sambhar vadai keep the hot sambhar ready and before serving put the required number of vadais in the sambhar and serve.
Similarly for Rasa vadai also keep the hot Rasam ready and just put the required number of vadais to be served into the Rasam.
Mysore Bonda.
The batter is same, red chillies and black peppers must. along with that cube shaped coconut pieces very small should be mixed in the batter. Method is same.
Shape is easy to make, just make into round balls (Bonda Shape) and deep fry. and Mysore Bonda is ready.
(The black pepper and red chili should be added now. pepper can be whole, red chili should be made into pieces)
Heat oil in a Kadai or a Iluppachatti.
just put little batter into the oil to see if it is heated enough for deep frying. If the dough comes up, the oil is ready. Keep in medium flame.
Make the Vadai in the proper shape with hole in the centre on a thick plastic sheet. Hand should be dampened with water for the vadai to come in shape. and remove carefully and very carefully put it in the oil. 4 or 5 vadais can be put in oil depending on the quantity of oil used in the kadai.
Turn it around . once the vadai is golden brown remove it and it should be served hot with coconut chutney.
Finely cut onions can be added to the batter and lovely vengaya vadai can be made.
Thayir Vadai/Dahi Vada
Take 2 cups of thick Curd(yogurt/Dahi) . grind 2 table spoons of fresh coconut with one small green chili and mix it with the Curd. Add little salt. one table spoon of milk should be added so that the yogurt is not very sour.
Keep it ready while you deep fry the vadas.
Keep hot water in a wide mouthed vessel next to the Curd mixture.
Take out the deep fried vadais put it in the hot water. Keep a separate spoon in the water and immediately transfer the vadais to the Curd mixture.
Once all the 5 or 6 vadais which are deep fried are put in the Curd Mixture, fry the next round of Vadais. Just when it is turning brown, remove the Thayir vadais/Dahi Vadas into another vessel so that there is enough space for the fresh fried vadas to get soaked in the Curd.
Garnish with Coriander if you like.
For Sambhar vadai keep the hot sambhar ready and before serving put the required number of vadais in the sambhar and serve.
Similarly for Rasa vadai also keep the hot Rasam ready and just put the required number of vadais to be served into the Rasam.
Mysore Bonda.
The batter is same, red chillies and black peppers must. along with that cube shaped coconut pieces very small should be mixed in the batter. Method is same.
Shape is easy to make, just make into round balls (Bonda Shape) and deep fry. and Mysore Bonda is ready.
