Uzhunnu Vada (Medu Vada)
Urad dal – 2 cups (Soaked for 6-8 hours)
Semolina/Rava – 2 tablespoons
Onions – 1/4 cup (finely chopped)
Green Chilies – 2 tablespoons (finely chopped)
Curry Leaves – 2 sprigs (finely chopped)
Chili powder – 1/2 teaspoon
Asafetida – 1 pinch
Salt to taste
Oil for frying
Drain the water from the urad dal, and grind to a coarse paste. Add a tablespoon or two of water while grinding (do not add a lot of water). Transfer the dough to a mixing bowl.
Add the semolina, chopped onions, green chillies, curry leaves, chili powder, salt and asafetida to the dough. To make the vada light and fluffy beat the dough with your hand to incorporate air into the mixture, this is a tip that I learnt from vah chef Sanjay. The vada mixture should turn from a pale yellow colour to white colour after mixing. To check if the dough is ready, make a cherry sized ball with the mixture and drop it into a bowl of water. If the dough floats on the surface then its ready to fry.
Heat oil in a deep bottomed pan, pour enough oil, when the oil is hot, wet your hand with a little water, make lime sized balls with the dough, make a small hole in the center and drop it into the oil. Fry till one side becomes golden brown, then turn and cook the other side. Remove from oil when both sides are golden brown. Drain oil by placing the vadas on a paper towel. Serve warm with coconut chutney or sambar.
Adding 1/2 teaspoon Baking soda to the vada mixture makes the vadas super soft and gets you amazing results every single time. Whether or not you want to add it is a personal choice.