Uzhunnu Vada with Coconut Chutney

Ingredients(for 2 medium vadas with 2 tbsp coconut chutney)

• 1 cup Urad dal (split black gram) (uzhunnu parippu)
• 2 tbsp Rice flour (for crispiness)
• 1/2 cup Fresh coconut (grated, for chutney)
• 2 Green chilies (finely chopped)
• 1 tsp Ginger (finely chopped (adrak))
• 8-10 Curry leaves (kadi patta)
• 1/2 tsp Black peppercorns (lightly crushed) - optional
• to taste Salt
• 1/4 tsp Asafoetida (hing)
• 1/2 tsp Mustard seeds (for chutney tempering)
• for shallow frying Refined oil (use cold-pressed for health)
• 2 tbsp Yogurt (curd) (for chutney, optional) - optional

Instructions

1. 1

   Wash and soak urad dal (uzhunnu parippu) in water for 3-4 hours. Drain water completely and grind the dal with minimal water to a smooth, fluffy batter.

   5 minutes

   Use a wet grinder for best texture and avoid adding excess water.

2. 2

   To the batter, add rice flour, chopped green chilies, ginger, curry leaves, crushed black pepper (if using), salt, and a pinch of hing. Mix gently without deflating the batter.

   3 minutes

   Batter should be thick enough to shape vadas easily.

3. 3

   Wet your hands, take a small portion of batter, shape into a ball, flatten slightly, and make a hole in the center to form the traditional vada shape.

   3 minutes

   Keep a bowl of water nearby to wet hands for easy shaping.

4. 4

   Heat oil in a kadai or deep tawa on medium flame. Shallow fry the vadas (instead of deep frying) until golden brown and crisp on both sides. Drain excess oil on absorbent paper.

   10 minutes

   Do not overcrowd the pan; fry in batches for even cooking.