main ingredient in Vada is a lentil called Urad Dhal. Urad is thought
to be indigenous to India and shares a common ancestor with moong.
The pulse /lentil has been found around 1500 BC in archaeological
excavations at Navdatoli and Daulatapur. In India, dal (or dhal)
is any type of dried split pea, bean or lentil. Urud dhal is the
split gram lentil, creamy in color with a black skin (it's sold
skinned and unskinned). It's used to make dosa, vada and idli batters,
and becomes glutinous and creamy when cooked.
literature indicates a wide range of usage. One of these, from the
very start, is as a pulse accompaniment to rice, a practice now
confined to the north. Urad has always been the pulse of choice
for making papads and vadas in South India. Urad Dhal will be available
in any Indian Grocery for people living abroad. Urad
dhal comes in three forms: 1) whole, with skin [sabat urad], 2)
split without skin [urad dal] and 3) split, with skins [chilke urad
Dhal - 1 cup
Green Chilly - 2
Salt - 1/2 tsp
Ginger - small piece
Cooking Oil - for frying
the dhal in water for 2 to 2 1/2 hours.
Then, wash and rinse and grind into a smooth batter along with the
salt, chilly and ginger.
Add minimal water.
Take a small ball of batter and flatten it out in the palm of the
hand or on a plastic wrap/sheet.
Heat up the oil and when it is hot enough, test with a small blob
of the batter.
It should rise immediately to the surface of the oil.
When the oil has reached such heat, add the flattened balls and
fry until it turns golden brown in color.
Drain the excess oil and serve hot with Sambhar or Chutney.
VADE (Curd Vade)
Urad daal - 1 cup
Rice flour - 1 tbsp
Green chillies - 8
Grated coconut - 4 tbsp
Cumin seeds - 1 tsp
Plain yoghurt - 4 cups
Salt - to taste
Coriander leaves - to garnish
Cooking oil - for deep frying
Cooking oil - 2 tsp
Mustard seeds - 1 tsp
Red chilli - 1 (halved)
Curry leaves - a few
Hing (Asafoetida) powder - ½ tsp
Soak the urad daal in 2 cups of water for 3 to 4 hours. Drain off
2. Add 4 green chillies, rice flour, salt and blend into a thick
smooth batter - make vadais with this - deep frying in oil.
3. Blend the coconut, remaining green chillies and cumin seeds to
a fine paste.
4. Beat the yoghurt well and add the coconut-chilli paste and salt
5. Heat the oil in a skillet - add the seasonings. When the mustard
seeds splutter add this to the yoghurt mixture and keep aside.
6. Arrange the vadais in a large bowl - pour the yoghurt mixture
over the top of this - garnish with coriander leaves and serve.
1/2 cup semolina (Sooji)
1/2 cup rice flour
1/2 cup all-purpose flour
5 green chillies, chopped
2 onions, chopped
2 tbsp. coriander leaves, chopped
3 tbsp. melted ghee
1 tsp. salt
Oil for deep frying
Mix together all the ingredients except the oil, adding very little
water to make a stiff dough.
Take a ladleful of dough on the palm of your left hand and flatten
it with your right hand.
Heat a few inches of oil in a deep fryer and fry the vades few at
a time until browned and crisp.
Serve hot or cold with chutney.
dal ¼ k.g
Green chillis 6-8
Pepper powder 1 tsp
Salt to taste
Ginger 1 inch (chopped)
Few curry leaves
¼ coconut pieces and oil for frying.
Urd dal for 3 hours.
Later grind Urd dal with less amount of water to a thick batter,
which should be nice and soft like a cream.
To this mixture add pepper powder, coconut pieces, green chillis
(chopped), salt, curry leaves, chopped ginger and mix well.
Make it into lemon sized balls and
Deep fry in the oil until golden brown.
Serve this hot with coconut chutney.