A vada (also know as vadai or medu vada) is essentially a savoury snack from the southern part of India which resembles a small doughnut. Vada’s are prepared using a mixture of lentils (daal), gram flour and sometimes even potatoes. Though, most popular as a breakfast dish, a lot of road side food stalls in south India serve vadas as a quick all day snack.
Even though vadas are traditionally a south Indian dish, they are relished all over the country because of how delicious they are. Vada’s are usually eaten with sambar and coconut chutney on the side and make for a delicious meal. Here we will share with you the preparation of vadas along with coconut chutney.
Vadas and Coconut Chutney
Preparation of Vadas
The First Step: Wash and soak urad daal in water for two hours. Then drain the water and add green chilies, pepper, ginger and curry leaves and blend into a smooth paste using a little water.
The Second Step: Add salt and divide the mixture into equal portions (depending on how many vadas you want to prepare).
The Third Step: Wet your hands and take a portion of the mixture you have prepared and a make a hole in the centre using your thumb.
The Fourth Step: Heat oil in a wok and slip the vada into the oil. Deep fry the vada until, it is golden brown on both sides. Once cooked drain the vadas on an absorbent paper and serve hot.
Vadas can only be enjoyed only fresh out of the wok, when they are golden and crispy and should be savoured immediately after preparation.
Preparation of Coconut and Coriander Chutney
Take fresh coconut chopped up into small pieces, green chillies, ginger, fresh coriander and roasted gram and blend them together in a blender to form a smooth paste. Once that is done, keep aside and heat oil in a pan and fry whole dried red chillies, mustard seeds and drizzle over the blended chutney as a garnish.
Serve immediately with hot vadas and sambar.
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