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how to store cooked vada, how to store cooked vadai, Indian Potluck recipes, Medhu Vada, Medu Vada, Potluck recipes, Sambar Vada, Sambar Vadai, trick to get shaped vadai, ulundhu vadai, uzhundhu vadai, vada recipe, Vadai
Uzhundhu vadai is a very common dish in south Indian families. And who doesn’t love it 🙂 Packed with proteins but it is completely deep fried in oil. This is the only point that stops me from preparing it. But we make sure to prepare this on any festive occasions. Yesterday my hubby said there is a potluck in his office today and asked me if I can prepare some thing. I was a little confused, what ever option I give, he would tell me prepare which you are comfortable with 🙂 mmm this is quite difficult. Was chatting with my friend that time and she said prepare sambar vada, that would be a great option. I immediately soaked Urad dal and here it is 🙂
Ingredients:(makes 20 small to medium vadas)
Urad dal : 1 1/2 cup
Green Chili : 4
Ginger : 2 inch piece
Onion : 1/4 of large chopped finely (optional, but it gives a great taste)
Black Pepper : 1 teaspoon ( I used ground powder)
Cumin seeds : 2 teaspoons
Asafoetida : 1 teaspoon
Salt : 1 teaspoon
Curry Leaves :Few chopped
Oil: for deep frying ( I use sunflower oil fro deep frying)
Method:
- Soak Urad dal from 4 hours to overnight with water.
- After soaking drain off the water. Chop green chili, ginger add with soaked urad dal
- Either in a food processor or wet grinder (I prefer wet grinder) grind the drained urad dal , green chili, ginger by just sprinkling water over it.
- Make sure it doesn’t get stuck in the blender or grinder.
- Remove batter, add cumin seeds, asafoetida, salt, chopped onion, chopped curry leaves and mix.
- Take a bowl with water, drop a small piece of batter and check if it floats. If it floats then batter is in right consistency.
- If it is watery then it would absorb more oil, if it is very thick then it would be very hard.
- If watery as a savior add either rice flour or urad flour.
- If it too thick sprinkle some more watery and check the consistency.
- Heat oil in a heavy bottomed pan to deep fry.
- Take a plastic cover and rinse it. Have water set aside. Wet your palms with water.
- Take some batter and make balls out of it.
- Flatten it in the plastic cover. Make a hole in the center.
- Ensure oil is hot enough by dropping a piece of batter in the oil and it should bump up soon.
- Now slowly drop the vada in oil and fry it till the oil sound reduces.
- Place it in a plate with kitchen towel and drain excess oil.
- Serve with chutney or sambar
I had dipped them in sambar and sent for potluck 🙂
Storing vada:
If we leave it outside at room temperature it would become soggy after 2 to 3 hours. So I prefer to store in an airtight container and put it in fridge.
Reheat vada when ever necessary. Either in conventional oven at 350 for 3 mins or in microwave oven for a minute.
Malar's Kitchen 