The vada with a hole

Just when I though that the rain gods had bid adieu to Goa, the sky was darkened with clouds and rain was bucketing down. Needless to say there was a flurry of activity at home-clothes hurriedly taken off the clothesline, son dragged back into the house, doors closing, then opening, son running out to play in the rain again, Violent screams as I slip while trying to get my son to come indoors yet again. And finally bolting the door and making it fortress-like. Whew!!! After all that, it was time to actually enjoy the rains-from INSIDE. A perfect combination would have to be hot vada and tea.

Ulundu vada

Urad dhal – 1 cup
Big Onion finely chopped-1 medium size
Green Chilli finely chopped-1 medium size
Ginger finely chopped-half inch
Curry leaves finely chopped-3 or 4
Baking soda – 2 pinches
Salt to taste
Oil for frying

Soak urad dhal in water 4 or 5 hours or even overnight.

Grind the soaked urad dhal into a very fine paste .when you take the batter in your fingers you should not feel the grains (while grinding, add water to the batter very gradually). The batter should be thick and not flow freely from the spoon when you pour it down.

Combine the chopped Onion, Green Chilli, Ginger, Curry leaves and Salt together. Add this to the batter and mix well.

Lastly add baking soda to the batter and mix well. This should be done just before frying.

In a frying pan, heat the oil. To prepare the vada dip your hands in water..
Take the batter of the size of a small ball in your palm and pat it to form a circle.
Dip your index finger in water and make a hole in the patted batter in the center.

Fry the patted batter in oil till golden brown on both sides.

Serve hot with tomato sauce or any chutney.

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1 Comment

  1. Looks too good..crispy and delicious..:)


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