Urad dal vada (non fried & fried)

Medu Vada or urad dal Vada is so delicious healthy with few drops of oil using the paniyaram pan/ appe pan. I usually make either fried or non fried version using the same batter. Non fried ones taste good and just the same as the fried ones. Vada batter consistency is very important in making this urad dal Vada. Batter should neither be too thick nor too thin to make perfect vadas.

With these medu vadas we can make many amazing dishes like sambar Vada ( Vada dipped in a pool of sambar), kofta / vada curry and Gujarati kadhi.With the leftover vadas can make curd Vada and dahi vada chaat as well. So I generally make excess vadas to make curd vadas for evening snack or for dinner which is myself and my kids favourite. Like mom like kids!…any dish with curd is our cup of coffee!

For diet watchers this is a great option to try ! Do try these yummy medu vadas using appe pan and stay healthy !

Tips for making vada batter :

If the batter is so thick, then the Vada would turn rubbery.

If the batter is so thin, then would drink lots of oil.

PREP TIME : 30 minutes

COOK TIME : 20 minutes

CUISINE : indian

COURSE : snack/ breakfast

YIELD : 5 servings

INGREDIENTS REQUIRED :

Urad dal – 1& 1/2 cup (used 250 ml cup)

Green chillies (long) – 4 no.

Ginger – 1inch (chopped)

Hing – 2 pinches

Salt as required

Big onion  – 1 medium size (chopped)

Rice flour – 1 tsp

Water for grinding batter – 3 cups (used 60 ml cup)+ 1tbsp

Groundnut oil for frying

METHOD :

Non fried version :

To begin, wash and soak  urad dal in water  for atleast 2 hours or over night.

(I soaked it overnight to make vadas for next day breakfast.)

Next day morning drain the water completely. Grind the urad dal in mixer jar or grinder with green chillies and ginger.

Sprinkle water in between add hing, salt and grind it to a smooth thick batter.

Transfer the batter to a bowl and add the chopped onions.

Now add rice flour to batter and mix well to make the batter fluffy.

You can also add  pepper corns, coriander leaves to batter at this point as per your taste.

Heat the appe pan and drizzle ground nut oil in each pocket.

Add the batter in each pocket.

Cover it with a lid in medium flame and cook until golden brown.

Flip it over and let it cook on the other side too.

Cook until both the sides are golden brown.

Remove the vadas when it is done.

Transfer to a bowl.

Cook them in batches.

Now the hot healthy vadas are ready to serve.

Fried version :

Use the same batter for frying method too.

Take a bowl of water. Dip your hand in water. With the wet hand take some batter in hand.

Make a hole in the centre with your thumb finger and drop it in hot oil.

Now again dip your hands in water and take the batter, make a hole.

Drop them one after the other. Fry until golden brown on both sides in medium flame.

Remove the vadas when golden.

Serve the hot crispy vadas with sambar and coconut chutney.

NOTE :

Given exact water measurements used for grinding batter.

You can adjust the batter by adding 1 or 2 tsp of rice flour incase your batter becomes watery.

Please follow the same measurements given for perfect vadas.

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