Sunday, March 8, 2009

Uddin Vada With Ginger-Coconut chutney


Ingredients(makes 20 vada)

For Uddin Vada

2 cup urad dal

1 chopped onion

a pinch of asafoetida(hing)

4-5 green chillies finely chopped

3 tbsp finely chopped coriander leaves

1 sprig of Curry leaves finely chopped

salt to taste

For Ginger-Coconut chutney

1/2 cup grated coconut

1 " piece of ginger

1-2 green chillies

2 tbsp Fried gram

salt to taste

Method 

For the Uddin vada

  • Wash and soak the dal in fresh water for about 1 hour.
  • Drain and grind with a chopped onion to a smooth and spongy batter. Add salt, asafoetida and mix well.
  • Wash and mince or finely chop the green chili, ginger and curry leaves and mix into the batter.
  • Heat oil in a kadai. Wet the palm, take some batter and flatten to a round
    shape, make a hole in the center with your thumb and slowly slide into the hot oil.
  • Deep fry on both the sides till crisp and light golden brown.
  • Drain well on an absorbent towel and serve hot with ginger-coconut chutney.
  • Note :If you find it difficult to make the shape, you can use a piece of plantain leaf to make the shape and then slowly invert it into the hot oil.

For the Ginger-coconut chutney

  • Grind all the ingredients listed under chutney with little water to a semi-thick paste