Vada- a South Indian delicacy
Today I am going to talk about the South Indian breakfast must have, the vada in all its avatars; the most two common varieties and medhu vada made of of black gram ( it is soft and gooey) and masala vada made with bengal gram & red gram ( crisp and crunchy ); you can also go in for added extras like shredded greens; shredded cabbage; minced onions; broken cashews, etc. Here is the recipe for medhu vada & smabar vada
1 cup black gram soaked for 20 - 30 minutes in water; salt to tast; green chillies 1; red chillies 1( optional; if you dont want it very spicy, forego the red chilli); 1/2 " piece ginger; asoefotida 1/2tsp; chopped curry leaves 1/2tbsp; coriander leaves 1tbsp;
wash the black gram in water for a few minutes by giving a thorough scrubbing with you hands; drain the water and repeat twice; place in the blender alongwith all ingredients, except curry leaves; grind to a paste, sli
ghtly coarse; take care to add as little water as required, the less water added, the better; add 1/2 tsp lemon juice (optional); then add the curry leaves, finely chopped; also add finely chopped oinions.
heat 2-3 cups of oil in a deep bottomed pan; drop the vada mix one by one by taking a small lemon sized ball onto you left palm; wet your right hand and flatten the ball to a cookie shape with fingertips; again wet a fingertip and make a hole in the centre like a doughnut; transfer to your right hand & slide gently into the oil; if this is difficult, use a plastic sheet on the counter top, place the mix on it and make the doughnut shape; it will be messy but easier; deep fry a few vadas at a time and serve hot!!
If you are ready to take on more work, make sambar; place 2 vadas in a serving dish; drown in sambar; serve topped with freshly chopped onions & coriander leaves;another variation is shredded cabbage or shredded greens added to the vada mix.
1 cup black gram soaked for 20 - 30 minutes in water; salt to tast; green chillies 1; red chillies 1( optional; if you dont want it very spicy, forego the red chilli); 1/2 " piece ginger; asoefotida 1/2tsp; chopped curry leaves 1/2tbsp; coriander leaves 1tbsp;
wash the black gram in water for a few minutes by giving a thorough scrubbing with you hands; drain the water and repeat twice; place in the blender alongwith all ingredients, except curry leaves; grind to a paste, sli
heat 2-3 cups of oil in a deep bottomed pan; drop the vada mix one by one by taking a small lemon sized ball onto you left palm; wet your right hand and flatten the ball to a cookie shape with fingertips; again wet a fingertip and make a hole in the centre like a doughnut; transfer to your right hand & slide gently into the oil; if this is difficult, use a plastic sheet on the counter top, place the mix on it and make the doughnut shape; it will be messy but easier; deep fry a few vadas at a time and serve hot!!
If you are ready to take on more work, make sambar; place 2 vadas in a serving dish; drown in sambar; serve topped with freshly chopped onions & coriander leaves;another variation is shredded cabbage or shredded greens added to the vada mix.
Tags & Keywords : Indian snacks, vada