Uzhunnuvada South Indian Meduvada

This easy and crispy vada recipe is from my friend Jayasree.

Ingredients Needed:

Urad dal (Uzhunnu parippu ) : 1 cup

Rawa            : 3 tablespoon

Green chilly   :3- 4 nos.(finely chopped

Ginger           : 1 inch piece (finely chopped)

Curry leaves  : 1 sprig (finely chopped0

Black Pepper : 10 nos (crushed) 
Salt to taste
Hing (Asafoetida) : 1 pinch
Coconut Oil to fry

 Preparation:

Soak urad dal for 2 hrs. Grind the urad dal In a grinder without water (sprinkle very little water if needed and finding it difficult to grind with no water) The idea is to get a thick paste which is fluffy and smooth. 

In a vessel combine this batter with all other ingredients using your hand. Adding Rawa or semolina helps to absorb the excess water in the batter so that vada will be crispy and oil free unlike restaurant vadas which absorbs too much oil while frying. Keep the batter covered for some time for setting.

Heat Oil in a kadai.Shape the vadas using your palm from a round shape to flat with a hole in the middle; wet your palm in a vessel which is full of water before shaping. this will prevent sticking of the batter and can shape without much fuss. Slide it  carefully into the hot oil in the kadai.Fry it till you get a golden brown and lay them out on a plate which is lined with tissue. Have  hot  vadas with either sambar or coconut chutney.