Name: Udin Vada recipe by Jyothi Varne at BetterButter
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 2
Ingredients: Urad dal - 1 large cup; Rice - 1 1/2 tbsp (heap); 1/2 Onion finely chopped; Pepper powder (coarsely ground) - 1tbsp; Coriander leaves - 3 sprigs, finely chopped; Curry leaves - 2 sprigs, finely chopped; Green chillies - 2 finely chopped; Salt to taste; Pinch of cooking soda; Oil for frying

ABOUT Udin Vada RECIPE

If you've been a part of South India or relished the breakfast dishes ranging from the idli, dosas, chow chow bath and more.You definitely wouldn't have missed the Udin Vada/Medhu Vadai or aptly also named as the Spicy Indian doughnut. Just because of its shape served with a topping ofcourse - Coriander chutney or Sambhar. Point to be noted - you need some amount of practice to get the doughnut shape right or else simply use dollops of the batter and slide it through a table spoon to get a crude ball like shape. That should work too :)

Ingredients Serving: 2

Urad dal - 1 large cup
Rice - 1 1/2 tbsp (heap)
1/2 Onion finely chopped
Pepper powder (coarsely ground) - 1tbsp
Coriander leaves - 3 sprigs, finely chopped
Curry leaves - 2 sprigs, finely chopped
Green chillies - 2 finely chopped
Salt to taste
Pinch of cooking soda
Oil for frying

Instructions

Soak the urad dal and rice for a minimum of 2-3hrs.
Transfer the dal rice to a grinder and blend. You may add a wee bit of water to adjust the consistency.
The consistency should be a smooth fine paste and absolutely not granular. Which will probably require more than a couple of spins in the grinder.
In a bowl, add the chopped onion, coriander leaves, jeera seeds (optional), green chillies.
Transfer the ground dal rice paste, add salt, cooking soda and pepper powder.
Mix all the contents well and your batter for the vada is ready.
Heat oil in a kadai/wok. Remember the oil should be sufficient enough to submerge the entire vada. No kanjusi here or else they will start to stick at the bottom.
Here comes the tricky part - wet your palms with sufficient amount of water.
Add a dollop of the batter on your wet palm.
Make a hole in the centre of the dough to get the doughnut shape by using your index finger.
Slide it gently off your palm and put it into the kadai with hot oil. If its bubbling all over like the picture below - your oil is set at the right temperature.
Fry the Vadas over a medium flame - they will slowly start to rise up on their own.
In a couple of minutes , they will slowly start to turn into a light golden brown color - flip the vadas to cook on the other side.

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