Vada Recipe recipe

Vada Recipe-How to make Vada-Easy vada Recipe

 Vada Recipe

Vada, is a crispy, tasty, urad dal fritter. Traditionally, the soaked  split urad dal is ground in a stone mortar and pestle to get the fine paste for the vada. Then whisk manually till it is light and airy, perfect to make vada. Seasoned  with plenty of fresh coriander, green chili, turmeric, red chili, black pepper, clove and asafoetida to get the sought after taste of the vada.

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Boondi Ki Kheer

 Vada Recipe

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Prep Time: 30 min              Cook Time: 20 min            Serves: 10-12 Vada

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Main Ingredients: black gram and oil

Recipe Type: Snacks and breakfast

Cuisine: Uttarakhand, North India

Level of cooking: medium

Ingredients:

• 1.5 Cup urad dal (black gram)
• 1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon black paper power
• 2-3 cloves
• 1-2 green chili fine chopped(optional)
• 1-2 tablespoon coriander finely chopped
• oil to deep fry
• Salt to taste

Preparation:

• Rinse and soak urad dal in enough water or for at leat 6-8 hours.
• Let the dal sit in a colander for 5 minutes for the excess water to drain off.

Method:

 Vada Recipe

1. Add the green chilies, black pepper, clove, red chili, turmeric powder, coriander powder, salt, asafoetida in urad dal and blend in a mixture to a smooth batter along with little water.
2. Transfer this paste into a large bowl.
3. Add chopped coriander and whisk well.
4. Heat the oil in a deep pan over medium heat.
5. Take some water in a small bowl next to paste to shape the vada.
6. Soak your fingers of both the hands in water and pinch a small portion of dal paste.
7. Hold it over your one hand fingers and flatten it using the other hand wet fingers.
8. Make a hole in the center of the flattened vada.
9. Gently slip it on the pan of hot oil to deep fry.
10. Deep fry the vada over medium high heat till deep golden, crisp from both the sides.
11. Transfer to a plate lined with kitchen towel.
12. Serve vada hot with chutney and  tea.

Note: 

• For safety reasons, it is best to slide the shaped vada from the sides of the pan.

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