Uzhunnuvada
Ingredients
1. Uzhunnu ball - 1 cup
2. Pachari (Raw Rice). - 3 tspn
2. Pachari (Raw Rice). - 3 tspn
3. Green chillies - 2 -3 nos.
4. Ginger - 1 1/2 teaspoon (finely chopped)
5. Pepper. - 1 spoon
6. Small onion. - 4 nos.
5. Pepper. - 1 spoon
6. Small onion. - 4 nos.
7. Salt - Required quantity
8. Currry leaves - 5-10 leaves
8. Currry leaves - 5-10 leaves
9. Any vegetable oil - 1 1/2 cup(for frying)
Preperation
Wash and soak Uzhunnu ball (Urad dal) in water for an hour.
After an hour, strain Uzhunnu ball in a colander and let it rest for 10 minutes. Reserve the water for grinding.
Grind uzhunnu ball along with chopped green chillies, ginger, salt,curry leaves and pepper.
sprinkle water little by little and grind it until smooth. Make sure you don’t add more water, cause the vada will absorb more oil in that case.
Once the mix grinds to a smooth paste, turn off the grinder and transfer it to a bowl.
Heat oil in a deep bottomed pan a little over medium heat or medium high heat. If you cook on high heat only the outside will be cooked and the inside will be sticky.
Wet your palms (clean hands) and take the paste in big ball size and place it on your left palm, wet your right index finger and make a hole in the middle like a doughnut and transfer it to your wet right palm and slowly drop it in hot oil. You can also follow the same procedure on a plantain leaf or thick plastic sheet oiled on the surface instead of the sticky mess on your palm.
Repeat the procedure with the rest of the paste frying 4 to 5 vadas at a time depending on the size of your pan. Give a 2 minutes gap between each batch for the oil to become hot. Turn both sides and cook until vada becomes golden brown.
Remove vada from oil and put it on a bowl lined with tissue paper. Main thing to be concentrated while making this dish is the consistency of the paste (mavu).
After an hour, strain Uzhunnu ball in a colander and let it rest for 10 minutes. Reserve the water for grinding.
Grind uzhunnu ball along with chopped green chillies, ginger, salt,curry leaves and pepper.
sprinkle water little by little and grind it until smooth. Make sure you don’t add more water, cause the vada will absorb more oil in that case.
Once the mix grinds to a smooth paste, turn off the grinder and transfer it to a bowl.
Heat oil in a deep bottomed pan a little over medium heat or medium high heat. If you cook on high heat only the outside will be cooked and the inside will be sticky.
Wet your palms (clean hands) and take the paste in big ball size and place it on your left palm, wet your right index finger and make a hole in the middle like a doughnut and transfer it to your wet right palm and slowly drop it in hot oil. You can also follow the same procedure on a plantain leaf or thick plastic sheet oiled on the surface instead of the sticky mess on your palm.
Repeat the procedure with the rest of the paste frying 4 to 5 vadas at a time depending on the size of your pan. Give a 2 minutes gap between each batch for the oil to become hot. Turn both sides and cook until vada becomes golden brown.
Remove vada from oil and put it on a bowl lined with tissue paper. Main thing to be concentrated while making this dish is the consistency of the paste (mavu).
Tasty and Hot Uzhunnuvada is ready.
Serve with chutney/Sambar.
Serve with chutney/Sambar.
No comments:
Post a Comment