Sanoli's Kitchen: UZHUNNU VADA / METHU VADA / URAD DAL SAVORY DOUGHNUTS - A SNC CHALLENGE # 3

Monday, December 31, 2012

UZHUNNU VADA / METHU VADA / URAD DAL SAVORY DOUGHNUTS - A SNC CHALLENGE # 3

Hi Friends,

I am part of very interesting contest 'South vs North Challenge' organised by Divya Pramil of You too can cook Indian food. This is my second entry to this challenge, though I could not post November's challenge due to some unavoidable circumstances. 

As I belong to the Northern Group, so challenge came from Sherin on behalf of Southern team. This month Sherin challenged us to make Methu Vada, one of the great urad dal savory, famous and very popular among Southern India. Me and my family loved this scrumptious delightful savory a lot. I tried to make it on proper ways following the rules, now friends, its your turn to decide, whether I could made Methu Vada perfectly or not!
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INGREDIENTS:
1 Cup Urad Dal / Uzhunnu Parippu (with no skin)
15-18 Curry Leaves (finely chopped)
2 Green Chillies (or as per taste)
1 onion (finely chopped)
1/2 tsp Asafoetida
1 tsp Freshly Crushed Black Peppercorns
Salt to taste
1/4 cup Water
Oil to Fry

METHOD:
Soak urad dal overnight.

Drain water completely. Grind it with two green chillies. Add water drop by drop as required while grinding.

Grind dal till it makes a smooth paste. The batter must be very thick. Keep it aside for 30 to 40 minutes.

Now add chopped curry leaves, onion, asafoetida, crushed black pepper and salt in it. Mix well and stir nicely, so that batter will be little fluffy. Keep it aside.

Heat oil in a wok enough to dunk the vadas.

Grease a pastic sheet with little oil. 

Wet your right hand, then make a small ball out of the batter and pat it in the greased plastic sheet. Carefully transfer it to the wok with make a small hole in the middle of each vada.

Deep fry the vada on the medium flame. Flip over the second side once the sides turn golden brown. 

When both sides turn golden brown, remove it from the oil by using a slotted spoon and drain on a kitchen papper towel to absorb the excess oil from it.

Now delicious Methu Vada, which is crispy from outside but soft spongy from inside, is ready to serve.

Serve hot with coconut chutney accompanying with sambar.

Linking to: Sherin, our Southern Team.

10 comments:

  1. wow u made it wonderful and urs look awesome


    i loved it and i hv to make it again
    i think wud try soon
    with sambhar


    Eggless chocolate sponge cake

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  2. you made it perfectly dear.. new year wishes to you and your family :)

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  3. Wow awesome presentation and lovely medu vada's dear

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  4. They look amazing dear. perfect rings. well done

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  5. Wishing you & family a very Happy New Year !!looks yummy!!

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  6. Vada has come out perfectly, Sanoli.. You have done a great job dear!

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