Vada & Chutney Recipe
This is an easy recipe for a crispy fried tasty appetizer. It is made with Udad dal which is a white dal. When served hot right out of the kadhai, they literally melt in your mouth.
It is a great tasty appetizer for a party platter.
If you like you can make them ahead of time. Place them on a cookie sheet and place in the oven to warm. Serve with spicy coconut chutney
Ingredients
| Black gram | 1 Cup (16 tbs) (urad dal) | |
| Chopped green chiies | 6 | |
| Chopped ginger | 1 Teaspoon | |
| Curry leaves | 12 (kadi patta) | |
| Oil | 2 Cup (32 tbs) (to fry) | |
| Coconut/Unsweetened coconut | 1 1⁄2 Cup (24 tbs) (fresh) | |
| Coconut/Unsweetened coconut | 1 1⁄2 Cup (24 tbs) (fresh) | |
| Green chilies | 12 (or according to your taste) | |
| Ginger | 10 Gram (2 cm long) | |
| Garlic petals | 4 | |
| Coriander leaves | 6 Tablespoon | |
| Salt | To Taste | |
| Salt | To Taste | |
| Lemon juice | 1 Tablespoon |
Directions
For VADA:
Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp. of water at a low speed for 45 seconds. Stir the mixture in between grinding the paste. Add remaining ingredients and mix well. To make the vadas. Make sure you have wet hands. Take a spoonful of the mixture. Shape into rounds and make a hole in the centre. Slip from the side of the pot into hot oil and fry until golden brown. Serve with coconut chutney.
For Chutney:
Blend all the above ingredients at high speed in a blender adding just enough water to make a thick pouring consistency.
To temper the chutney: In 1 tablespoon of hot oil, add 1 1/2 tsp. mustard seed, 1 1/2 tbsp. of chana dal, a few curry leaves and a pinch of asafoetida. Add this to the Chutney and mix well.
Mild Chutney : To make the Coconut Chutney mild mix a dollop of sour cream to make a creamy chutney mix for those of you who like a mild chutney.
Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp. of water at a low speed for 45 seconds. Stir the mixture in between grinding the paste. Add remaining ingredients and mix well. To make the vadas. Make sure you have wet hands. Take a spoonful of the mixture. Shape into rounds and make a hole in the centre. Slip from the side of the pot into hot oil and fry until golden brown. Serve with coconut chutney.
For Chutney:
Blend all the above ingredients at high speed in a blender adding just enough water to make a thick pouring consistency.
To temper the chutney: In 1 tablespoon of hot oil, add 1 1/2 tsp. mustard seed, 1 1/2 tbsp. of chana dal, a few curry leaves and a pinch of asafoetida. Add this to the Chutney and mix well.
Mild Chutney : To make the Coconut Chutney mild mix a dollop of sour cream to make a creamy chutney mix for those of you who like a mild chutney.
Comments
Comments: 2 |
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iamchinni says :
Excellent Tiffen [vada] information, I had come to know about your website from my friend Chinni, US, I have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards, World HBT
Posted on: 7 January 2012 - 3:44am
Chef
