Vada is the most famous dish prepared during festivals. It is loaded with vitamins and nutrition. Which is good for adults and kids. The taste is delicious and rich. This kind of vada version is originated from Andhra Pradesh. This vada is diff from Medu vada. Medu vada is fluffy and this vada is soft and flat. Absorbs very least oil. It can be done in an easier way. I learned this from my mother. My little one is a huge fan of this vada. Esp we have red chili onion chutney as a combo it tastes delicious!
Ingredients: 🍩 Urad dal-1 glass ( 225 gms )
🍩 onions - 1 medium finely sliced
🍩 green chili -2 finely chopped
🍩 curry leaves - 1 sprig
Preparation : 🍩 Soak Urad Dal in water for 4-5 hours or overnight. Sieve the water completely and blend by sprinkling little water with hands and salt. Use only 2-3 tbsp water to blend. Otherwise, it becomes liquidy.
🍩 the batter should be a little 20% coarse ( which makes vada crispy ) soft, white and fluffy.
🍩 now add the onions, chilies and curry leaves. Mix well. Keep aside.
🍩 take a plastic cover / plastic sheet a wet the sheet with water. Wipe the excess water. Take a little amount of batter and spread with fingers. Make a hole in the center and deep fry in the oil on both sides till golden brown appears. Tada! serve hot with coconut chutney or red chili chutney.
You can store the better without adding onions for a day in the refrigerator. Adding onions makes the better liquidy. If you are offering to God, avoid using onions. You can preheat the vada’s. .
Storage; 1 day
Time : 5 hr 30 min.
Serves : 15-17 vada .
Red chili onion chutney :
Onion - 1/2 chopped onion
Red chilies - 5
Tamarind - 1 tsp
Coconut - 2 tsp
Roasted chana dal - 1 tsp
Soak the chilies for 20 min. Grind onions, chilies, tamarind, coconut, salt and chana dal. Add water and grind like chutney. Serve with idli/dosa/vada. .
Storage : 2 days
Preparation time : 30 min
Source: Amma .
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