Ani’s Kids Recipe,South Indian samayal & Tips!

Just to share with you………..

I like ulunthu vadai a lot.  I still remember whenever I am back home from college or going from home to college I will wait for dindugal. I have to go to Trichy for my college.  I have to go via Palani-dindugal and trichy. The bus will stop for 10 mins there. So I used to go and get Urudal vada in one of the shops there. I forgot the shops name. There you will get a very very big Urudal vada. the siae will be equalivalent to 3 idlis or I can say like kushbu idli.

Doyou know how I got to know that shop? One time an old couple was travelling with me from Trichy all the way to Palani (4 hrs journey in bus). When the bus reached Dindugal  the old man went outside (it was almost 2 ‘clock)  and came with yummy big vada’s. since i was sitting with them in same seat (3 -seater) he bought one for me too.  I said I don’t want but since they are like my grandparents and they also hesitate to eat leaving me I just took a bit .  It was so yummy (already its my favourite) and size ,look and feel was amazing. I haven’t seen urudal vada in that size anywhere.Also whenever I goto  my friend Sasi’s house her dad used to buy and keep the urudal vadas for me. I still remember those days. 

 In Tamilnadu pongal and meduvadai goes together . For pongal recipe click here http://ani-samayal.yoksha.com/ven-pongal.html. The picture below has both type 1 and type 2 vadas. If you saok in curd that is dahi vada let see that recipe soon.

Ulunthu vadai

Ingredients for Type 1 :

1.  Uad daal -1 cup
2. Green chillies – 2
3. Onion- 1 small
4.  Ginger  – 1/2 tsp (Chopped)
5. Pepper corns – 1 tsp
6. Cumin seeds – 1 tsp
7.  Salt
8. Oil  for frying

Ingredients for Type 2:

1.  Uad daal -1 cup
2.  Ginger  – 1/2 tsp Chopped
3. Pepper corns – 1 tsp
4. Cumin seeds – 1 tsp
5.  Salt
6. Oil  for frying
   note : to the grinded paste all the ingredients if you are using type 2 ingredients

Preparation

1. Soak the   urudal in water for about one  hour. 
2. Drain the water completely from soaked urad daal, add salt and grind it to a smooth paste. (Do not add water at all, just sprinkle water if needed also use grinder if you have).
3. Cut the green chillies ,onion,ginger very finely and cut the curry leaves, corriander  into pieces .
4. To ginded Urudal paste add all the other ingredients. Mix thoroughly and check for taste. Add more salt if necessary.
5. Heat oil in a thick bottomed pan sufficient enough to deep fry.
6. Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter
   If there is a sound of a sizzle that means the oil is ready.
7. Take about lemon size ball of the batter from the tips of your hands and put it in the deep fryer. Add about 4-5 depending on the size of the pan at the same time.
8. Remove from oil, when done and continue the above for the remaining batter as well.

Tips

• If you are using Mixie or blender or food processer to grind the Uruad dal you get the grinded paste in plae color . So, in that case mix the grinded paste well with hands for some time  so that it changes to white color instead of pale color.
• If you feel batter is watery then add little rava/sooji abd little rice flour this makes your vad grispy and also the batter thick.
• Adding little rava to the batter just before deep frying make vadas more crispy.
• If you don’t get the proper shape don’t worry just make bonda’s out of it.

This entry was posted on Wednesday, February 11th, 2009 at 8:19 pm and is filed under Snacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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