Uzhunnu vada is a very popular snack of Kerala. During rainy season, in the evening, tea and uzhunnu vada is a perfect combination. Coconut chutney or sambar can be used as a dip with this snack.
Uzhnnu vada
• Black gram – 300g
• Peppercorns- 1tbsp
• Ginger (chopped)-1tbsp
• Green chilies (chopped) - 2tsp
• Cilantro (chopped) - 2tbsp
• Oil for deep frying
• Salt to taste
Method
• Wash and soak the black gram and pepper separately for 4hrs.
• Grind the black gram (Don’t grind it finely). Use very little water or no water for grinding.
• Add all the other ingredients except oil.
• Take bowl of water and wet your hands and take lemon sized amount of batter put a whole in the middle (like the shape of doughnuts) and deep fry the vada. Turn it over after a min. when both the sides turn light brown take it out into a kitchen towel. Serve hot with coconut chutney or sambar.
• Note: - I got 30 vadas out of the given amount. Make sure not to keep the vessel used for frying in a high flame as it would get burnt on the outside but not still cooked thoroughly.
Uzhnnu vada
• Black gram – 300g
• Peppercorns- 1tbsp
• Ginger (chopped)-1tbsp
• Green chilies (chopped) - 2tsp
• Cilantro (chopped) - 2tbsp
• Oil for deep frying
• Salt to taste
Method
• Wash and soak the black gram and pepper separately for 4hrs.
• Grind the black gram (Don’t grind it finely). Use very little water or no water for grinding.
• Add all the other ingredients except oil.
• Take bowl of water and wet your hands and take lemon sized amount of batter put a whole in the middle (like the shape of doughnuts) and deep fry the vada. Turn it over after a min. when both the sides turn light brown take it out into a kitchen towel. Serve hot with coconut chutney or sambar.
• Note: - I got 30 vadas out of the given amount. Make sure not to keep the vessel used for frying in a high flame as it would get burnt on the outside but not still cooked thoroughly.
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