Guide to Uzhunnu Vada aka Medu Vada or split black lentil fritters
Preparation time: 2 hours 20 minutes
Cooking time: 20 minutes
Serves: 5
Ingredients
200 gm Black lentils or urad dal
1 tbsp rice flour
Salt to taste
1 tbsp ginger, finely chopped
2 tbsp onion, finely chopped
1 green chilli, finely cut
1 tsp black pepper powder
1 sprig of curry leaves, finely chopped
Vegetable oil for frying
Method
Step: 1
Rinse the black lentil a few times and soak in water for at least two hours. Thereafter drain the water.
Step: 2
Grind the lentil in batches, into a smooth paste. Add one or two tablespoons of water in each batch while grinding, but make sure the batter is thick and fluffy.
Step: 3
Transfer the batter to a bowl and add one tablespoon of rice flour. Then beat the batter with a spatula or hand in a clockwise or anti-clockwise direction, three to four minutes. This makes the batter fluffy and aerated. Cover and keep for 2 to 3 hours to rest.
Step: 4
Add chopped onion, chopped ginger, chopped green chilli, pounded pepper, chopped curry leaves and salt to the batter. Then gently mix it together.
Step: 5
Heat cooking oil in a deep pan. When the oil is hot, lower the flame to medium.
Step: 6
To shape the fritters, dip your hands in water (to prevent the batter from sticking to your hands) and take a small portion of the batter on your hands. Shape it to a round and make a hole in the centre using your fingers.
Step: 7
Dip it slowly into the oil and deep fry by turning over frequently. Fry it till they turn golden and crispy. Repeat with the remaining batter
Note:
In case you feel the batter, consistency is light, add a bit of Rawa to make it thick.
If you are new to making vada, instead of shaping the vada in your hand, use parchment paper.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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