On the occasion of Vijayadashami, vada is a popular choice as an offering. Still, many avoid eating it because it often feels too oily. Here’s how you can prepare crispy vadas that remain tasty without soaking up excess oil.
Ingredients required to make vada/vade: Udna dal – 200 grams, rice flour – 1 tablespoon, corn flour – 2 tablespoons, salt – 1 teaspoon, green chilies – 3, coriander leaves – a pinch, curry leaves – a pinch, grated ginger – 1 teaspoon, pepper – 1 teaspoon, cumin powder – 1/4 teaspoon, large onion – 1, baking soda – a pinch.
How to Make Vada: To prepare vada that stay crisp without soaking up oil, the key lies in grinding the batter correctly. Only when the ingredients are ground in the right proportion will the vada turn out crunchy and flavorful.
Begin by soaking the rice for about 30 minutes and the urad dal for an hour. After soaking, wash them well, drain the water, and set aside. Next, put the rice in a grinder and grind it to make a fine paste.
You can add green chilies while grinding for extra flavor. Once the rice is ground, add the soaked urad dal in the grinder and grind it until it is half done.
Grind the mixture into a coarse paste. In a bowl, combine the urad dal paste with finely chopped ginger, curry leaves, coriander, green chilies, salt, black pepper, and a pinch of baking soda, then mix thoroughly.
Heat oil in a pan. Wet your hands with a little water, shape the urad dal mixture into a ball, press a hole in the center, and gently slide it into the hot oil. Fry until the vadas turn crisp and golden brown.
Place the fried vadas on a plate lined with tissue paper to absorb the excess oil. Your crispy urad vadas are now ready to serve and enjoy.
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Author: News18
