Tuesday, July 28, 2009

Uddina Vade(MedhuVada)

Uddina vade rocks the menu card, be it for breakfast, lunch, evening snacks or dinner. The darshini's (fast food joints of Karnataka) will have uddina vade 365 days a year. Even though people are calorie conscious, they dont mind eating one vade. Visitors to the South Indian States will always get a chance to relish the very famous "idli, vade & sambar". Idli, vade, sambar is both comfort & royal food for people belonging to South Indian States.

Back at home, my mom prepares this vada only on Vaideeka/Tithi/Shraddha & on Mahalaya Amavasye (New moon day of Pitrupaksha). She says, we are not supposed to prepare this on other days. Spinsters are not allowed to help their moms on that day or for that matter, they are not allowed to enter the kitchen too. Only married women shall observe fast & cook the food for all of us. Hence, I never got an opportunity to look & learn this recipe. But my mom used to always share her experiences while cooking this vada. She doesn't use either mixer or grinder to prepare the paste. She does it using the age old oralukallu. She briefed me about this recipe & TADA.., it was super soft & tasted great. I have never gone wrong while preparing this.

Urad dal: 1 cup
Rice flour: 1 tbsp
Black pepper: 1/2 tsp (coarsely ground)
Curry leaves: 2 strings (washed & chopped)
Ginger: 1/2 inch ( grated or finely chopped)
Green chilli: 2 nos (finely chopped)
Salt: According to taste
Coriander leaves: 1tbsp (chopped, optional)
Coconut: 1 tbsp(use finely chopped fresh coconut, optional)
Oil: For deep frying (I used sunflower oil)

  • Soak the urad dal in water for 2-3 hours.Wash the dal thoroughly & prepare a smooth paste out of it. Add 1-2 tbsp of water to prepare the paste (avoid as much water as you can).

  • Scoop out the paste, add all the above mentioned ingredients (except oil of course). Mix it gently.

  • Heat the oil in a broad pan.

  • Make a small lemon sized ball of the paste. Apply water to your left palm & gently pat the ball. Make a hole in the middle of the patted ball. Dip your right hand fingers in water & gently remove the vada from the left palm & drop it in oil. The oil might sizzle as your hands are wet.

  • Repeat the process with the remaining batter.

  • Deep fry on a medium flame until golden brown.

  • Drain on absorbent paper.

  • Serve it hot with sambar, chutney of your choice.

  • Some people keep the urad dal batter for fermentation. But, according to my mom.., it should be prepared as soon as it is scooped out from the grinder/mixer. This helps in preparing soft vada.

  • Chiroti rava or small rava could be substituted with rice flour. Addition of either rice flour or chiroti rawa helps to obtain a crisp outer layer.

  • Some people even prepare the vada on a plastic sheet & then transfer it to oil.

  • Feel free to add onions, if your family prefers it.