Uddina Vadae

Uddina Vadae
Ingredients:

• 1 cup urad dhal
• 1/8 cup cilantro finely chopped (optional)
• 1 tsp crushed black pepper (optional)
• 1tsp cumin seeds (optional)
• 2 green chilies finely chopped (optional)
• 1 tsp of grated ginger
• 1 tbs of fresh coconut finely chopped (optional)
• 1/2 tsp salt
• 1/8 tdp baking powder (optional)
• 2 or 3 cups of oil
• 1 pinch of turmeric (optional)
• 1 tbs of channa dhal (optional)
• 1 tsp ghee

Raw Vadae  Ingredients

Single Vadae prep for frying

Vadae frying sequence

Frying Vadaes

Fried Vadaes

Method: Rinse urad dhal in cool water and soak for a couple of hours. Grind the soaked contents into a smooth paste with about 1/2 cup of water. Pour the ground batter into a bowl. Combine rest of the ingredients and set aside. Heat oil in a frying pan till it is hot on medium heat. Keep a small bowl of water and the batter close to the heated oil, away from the heat. Wet your hand and remove about 1 inch blob of batter. Place the batter on your 4 fingers and press slightly with the thumb, to make patties about 1/2" thick. Using your thumb, make a hole in the middle of the batter and slide it carefully into the hot oil. Repeat till you have made several vadaes that fit the pan in a single layer. Using a slotted spoon, turn the vadaes as they brown. Cook till the vadaes are brown on both sides. The frothy oil will start to boil clearly when the vades are ready to be removed from the oil. Remove from oil and drain on paper towel before serving.
Cooking Tips: You can spoon in the batter to fry in oil to make round blob vadaes. Baking soda sometimes cause the vadaes to soak more oil. Can make vadaes without baking soda.
Serving Tips: Serve with any kind of chutney. Can serve with iddlies and sambar.