Here I go south Indian! Yes,this is a delicacy in South India mostly Tamil Nadu.It’s an anytime finger food.This vada having the looks of a savoury doughnut, can be eaten plain or with any chutneys like coconut chutney or any of ur favourite chutneys.This vada can be served soaked in sambhar,curd or yoghurt and even rasam too.My favourite is the curd soaked vadas,and sambhar soaked vadas. Well here i’l be giving you the method of the thayir(tamil) dahi(hindi) or curd vada. I’m adding more lines to this recipe?Ok, let’s go to the recipe.
200 gm black gram dal or urad dal(see picture)
1 tblsp raw rice(optional)
1 inch piece ginger chopped
3-4 green chillies chopped
1-2 tsp. Peppercorns
1/2 tsp.cummin seeds
Few curry leaves
1 onion chopped fine(optional)
a pinch of asafoetida
A pinch of soda bicarb(if you don’t like soda bicarb,add a tblsp.of curd.
Salt to taste
Oil for frying
Soak the gram and the rice for 30 minutes (if you soak for long the vadas will absorb lot of oil).Grind the dal and rice,pepper and cummin to a paste without adding water.If it’s little grainy don’t mind it.Add the rest of the ingredients and mix well.Heat the oil.Wet your hands or use a piece of aluminum foil.Place a little of the thick batter.Make a hole in the centre and slip into the oil carefully and deep fry on medium heat till golden brown.
What I do when in a hurry :Just drop spoonfuls and make a hole with a skewer while in the oil and rotate.Then you will get it easily.
To make curd vadas
Fry all the vadas, drop them in hot water for 10 minutes, squeeze out the water lightly,and soak in the curd(add salt). Garnish with green chillies and coriander leaves. You could add a dash of paprika powder/kashmiri chilli powder.
To prepare the curd.Beat the curd lightly with salt,1 tsp.sugar,a pinch of asafoetida. Then add the soaked vadas
For sambhar vadas .
Add the soaked vadas to hot sambhar(will be postingthe recipe soon).Serve hot.
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