Monday is here again !!! And the theme no 209th of the Foodie Monday Blog Hop foodie group is decided as ‘Thindi Yenu‘ which is suggested by Aruna. I love her space basically the pickle collections :). Well ‘Thindi Yenu’ in Kannada means ‘what is for tiffin’, so we all have to make Karnataka tiffin / Breakfast dishes. Right from the simple vegetarian foods to exotic non-vegetarian dishes, the Karnataka cuisines are unmatchable. Akki Roti (rice flour flatbread), dosa specifically the Mysore Masala Dosa, Uddina Vada (medu vada), Upma, Bisi Bele Bath and lots more are the traditional breakfasts of Karnataka. And these recipes are mouth-watering and delectable. So for the theme contribution I thought to make some Uddina Vada (medu vada).
Uddina vada means the vada prepared using urad dal / black gram. The urad dal is first soaked and then ground into a smooth thick paste either without adding water or adding a very little amount. The vadas using a slightly thinner paste absorb more oil while deep frying too. So the consistency of the urad dal paste is the vital point for making perfect shaped vadas. The aeration part (Using hand aerate the paste by beating continuously for at least 1-2 minutes. After this, drop a small amount of paste into a bowl full of water. If the paste floats then the vada will be puffy after deep frying, else some more time of aeration is needed to the paste.) also plays an important role in making the vadas soft inside by keeping the outside crispy.
A completely vegan and gluten free dish is this. Onion, coriander leaves, cumin seeds, curry leaves, ginger etc are added to the urad dal paste in thinly chopped size. If the vadas are being prepared for offering, then the onions can be omitted here. These are one of the most popular breakfast / snack recipe which is usually served with hot sambar and coconut chutney. Also one can enjoy these vadas along with any choice-able chutney simply.
Recipe Card for ‘Uddina Vada | Medu Vada’ :
Gluten free,Karnataka snack, Urad dal, Breakfast, black gram, vegan, deep frying
Gluten free, Snack, Karnataka dish, Urad dal, Breakfast option, vegan snack
Uddina Vada (medu vada)
a crisp doughnut shaped fried snack using urad dal / black gram
prep time: 1 hourcook time: 30 Mtotal time: 1 H & 30 M
- Urad dal 1 cup
- Ginger 1 inch
- Curry leaves 1-2 sprig
- Coriander leaves (finely chopped) 1-2 tsp
- Cumin seed 1 tsp
- Green chili 2-3 no.
- Salt as needed
- Water as needed
- Oil for deep frying
How to cook Uddina Vada (medu vada)
- First wash and clean the urad dal with regular water.
- In a mixing bowl soak the urad dal with enough water (3-4 cup) for at least 2-3 hours.
- Then drain the soaked urad dal and put into a grinder jar.
- Grind into a smooth paste without adding any water. Still one can use very little amount of water (more amount of water will not result into thick paste) if grinding is not done perfectly into a smooth paste.
- Then transfer the paste into a mixing bowl.
- Using hand aerate the paste by beating continuously for at least 1-2 minutes.
- After this, drop a small amount of paste into a bowl full of water. If the paste floats then the vada will be puffy after deep frying, else some more time of aeration is needed to the paste.
- Add finely chopped ginger, green chili, coriander leaves, roughly teared curry leaves, cumin seeds and salt to the paste.
- Mix everything very well and keep aside.
- Meanwhile heat oil in a deep pan for deep frying over medium heat.
- Take a tiny amount of paste and drop into the oil. If it raises suddenly to the top of the oil, then oil is hot enough.
- Wet the left palm and place a lemon ball size of paste.
- Slighly flatten the paste using a wet finger.
- Make a hole in the center by inserting a finger and then slightly drop into the hot oil.
- It will float on the oil and deep fry till golden brown color on both the side.
- Transfer to a plate lined with tissue paper.
- Deep fry the vadas in batches using rest dal paste.
- Serve immediately along with hot sambar, coconut chutney !
The oil must be hot enough before dropping the vada paste to deep fry. Otherwise the vadas’ll stick to the bottom and there is chance of getting burnt.
While grinding the dal, the paste must be thick. So water shouldn’t added while grinding. Still if there is problem while grinding, means if the paste doesn’t become smooth then a very little amount of water one can use while grinding the urad dal.
Also do not prefer to grind for long time, else the paste will be sticky and the vadas cant be perfectly shaped.
The paste must be thick either without adding water or adding a very little amount. The vadas using a slightly thinner paste absorb more oil while deep frying too. So the consistency of the urad dal paste is the vital point for making perfect vadas.
If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.
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