Unlike the ever popular parippu vada, making its cousin the uzhunnu vada takes some planning especially if this is your first time. So I conducted a thorough research mostly limited to you-tube food channels featuring vada recipes. The ingredients were common among the channels with some variations. But each had a trick or tip to make the process a bit easier, all of which I embraced wholeheartedly. VahChef, Mias's kitchen, Veena's curry world, Salu kitchen and mrudula's cookbook were some of these channels. One thing I realized was that since I have a wet grinder I am better equipped to make the uzhunnu vada than most! With a wet grinder the batter gets naturally aerated and needs no hand beating.
Tips:
1. Soaking urad dal overnight is ideal but soaking for 2-3 hours is sufficient to get a good vada.
2. Vada batter needs the least amount of water and a wet grinder is best to make this happen. Food processors are ok but the batter may need aeration by hand.
3. If using a mixer/blender, grind in small quantities and add water by the tablespoon. The batter should be more coarse than fine in all cases.
4. Batter consistency is achieved when a dollop of batter dropped into a bowl of water stays afloat. If it doesn't, then beat the batter with hands to add more air and check again.
5. Adding 1-2 tbsp of rice flour makes the vada more crispy and helps to reduce water content in the batter
6. Do not add salt to the batter until the very end
7. To make vada on the same day, you can add a pinch of baking soda to the batter without having to cover and wait for it to rise for 1-2 hours.
8. Vada will be flat on one side if made in a 12" pan as opposed to a wok shaped pan where it can float.
9. Always wet your hands before handling the batter for cooking so it won't stick to your hands
10. For convenience, place the rounded batter on a wet flat spatula and make a hole before dropping into hot oil.
In The Mix
urad dal - 2 cups (makes about 24 vadas)
water - 10 to 11 tbsp
rice four - 1 to 2 tbsp
baking soda - 1/4 tsp
shallots - 2 peeled and chopped
long green chili - 1 or 2 chopped
ginger - 1.5" medium sized piece, crushed and chopped
curry leaves - from 1or 2 small sprigs, chopped
cumin seeds - 1/4/ tsp
crushed pepper corns - 1/4 tsp
salt - to taste
oil - enough to cover at least half of the vada in a flat pan or for the vada to float in a wok like pan. I used a flat pan this to make 8-9 vadas in one batch.
How To Do
Wash and soak the urad dal for 2-3 hours, drain and add to the wet grinder. Add 4-5 tbsp of water and start grinding. Add the remaining water and grind to a coarse consistency. Use a small portion and check to make sure the batter floats in water.
Add rice flour and baking soda to the batter and mix well. Now add all the remaining ingredients except salt and combine all together with hands. Add salt to taste.
Heat oil and a keep a bowl of water handy. Wet your hands and take a small ball of batter and place is it on the flat end of a metal spatula. Make a hole with wet fingers and drop gently into hot oil using the spatula.
Repeat to drop more vadas into the oil and turn over a few times to cook. Ideally 1-2 min on each side depending on the heat of your stove. Keep it on medium high heat. Remove with slotted spoon, drain on paper towels and enjoy with coconut chutney, tomato chutney or both.
For Tomato Chutney
tomatoes - 3 medium sized, quartered
shallot - 2 peeled and quartered
green chili - 1 or 2 halved
curry leaves - 4 or 5 leaves
chili powder - 1/4 tsp
turmeric - pinch
salt to taste
oil - 1-2 tbsp
Heat oil in a pan and saute all ingredients together. Cover and cook on medium heat for 5-6 minutes and set to cool. Grind all together and season with some mustard and curry leaves. Enjoy with piping hot uzhunnu vada.
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