Uzhunn Vada/Urad Dal Fritters

Crispy Deep Fried Vadas(Fritters) made of Urad Dal

Uzhunn Vada – that one dish which is my favorite and the one dish which remains unchanged right since my childhood days. It brings me a loooot of fond memories of my childhood, my home,my dad,my bro and the list goes on……..

Urad Dal is soaked overnight or a minimum of 4 hrs, ground to a smooth paste, fermented for again a minimum of 4 hrs, veggies are added and deep fried.

Off to the recipe,
INGREDIENTS:
  • 1. Urad Dal(Uzhunn) – 1 cup
  • 2. Salt – To Taste
  • 3. Puttupodi – 1 tbspn
  • 4. Rice powder – 1 tbspn(optional)
  • 5. Baking soda – A pinch(optional)
  • 6. Onion – 1 chopped
  • 7. Curry leaves – a few chopped
  • 8. Coriander leaves – a few chopped
  • 9. Ginger – a small piece chopped
  • 10. Chilly – 2 chopped *
  • 11. Water – 1/4 – 1/2 cup
  • 12. Oil – To deep fry.

* Add chillies according to ur taste . you can also replace chilly with a tsp of peppercorns.

Veggies are completely your choice. You can omit any of the above according to your taste preferences.

Before sharing the method, would like to share some tips.

TIPS:

  • 1. Soak urad dal for a minimum of 4 hrs or overnight.
  • 2. Grind in batches to a smooth paste adding little water until when a small ball of batter when dropped in a cup of water floats like a thermocol ball.
  • 3.Fermentation is the key. You can readily fry the urad dal fritters but fermentation brings in the fluffiness inside your vada.
  • 4. Rice flour is the key to crispiness.
  • 5. SHAPE – I know all have a tough time shaping the vadas. The key to a good shape is using an iron strainer.Apply a few drops of water in the back of a strainer, Take a ball of batter keep it on the strainer , make a hole with your finger and gently drop the strainer in oil. It will automatically fall into the hot oil.
  • 6.Fry in medium hot oil. Do not overcrowd the kadai.

METHOD:

  • Soak the dal in water for a minimum of 4-6 hrs,
  • Grind it to a smooth paste adding water little by little. (Do not add too much water).
  • Ferment the batter for a minimum of 4 hrs. Add baking soda, salt,puttupodi and mix well. Let it rest for 15 minutes.
  • If you feel the batter is a bit watery, add 1 tbspn of riceflour.
  • Now add all the chopped vegetables and give a good mix. Do not over mix.
  • Take an iron strainer, apply a few drops of water on the strainer, keep a dollop of batter behind the strainer, make a hole with your finger and gently drop the vada on to the hot oil.
  • Deep fry in medium hot oil.
  • Serve hot with tomato /coconut chutney.

Crunch Munch!!!!!

Love and Regards,

Niznaz.

Meat Masala

One magic masala and unlimited snacks

One easy to make spicy snack filling which can be used to make a variety of snacks..

Ramadan is here.. And this is the time we make snacks for iftar. But spending a lot of time in kitchen?? No.. I am totally against it. I do not like spending a lot of time in kitchen. So here we are at Cuizine de Haza with one easy to prepare snack filling which can be used to prepare infinite number of snacks, probably one single filling can be used to make snacks throughout the entire month. The greatest advantage is that the same can be made by substituting beef with chicken.

You can make samosas, rolls, cutlets, meat box, chattipathri, sandwiches and the list goes on. So without too much of bragging , Here I go.

Off to the recipe,

INGREDIENTS:

FOR MARINATION

  • Beef/ Mutton – 250 g boneless
  • Salt – As needed
  • Turmeric powder – 1/2 tsp
  • Pepper powder – 1 tsp
  • Garam Masala – 1 tsp
  • Coriander powder – 1 tsp
  • Ginger garlic paste – 1 tsp
  • Water 1.5 – 2 cups

FOR THE MASALA

  • 1. Coconut oil – 2 tbspn
  • 2. Salt – As needed
  • 3. Onion – 3 chopped
  • 4. Curry leaves – A few
  • 5. Green chilly – 3 chopped
  • 5. Ginger – 1 tbspn chopped
  • 6. Coriander leaves – a fistful chopped.

METHOD:

  • Marinate the beef/mutton with all the ingredients under “For Marination”. Add water and pressure cook for 4-5 whistles. Open the lid and cook further until the beef becomes dry. Pulse the beef in a mixer grinder 2 – 3 times until the meat is shredded.
  • In the same pressure pan, pour coconut oil . Add onion, curry leaves, green chilly, ginger , salt and saute until the raw smell goes away.
  • Add the cooked and shredded beef . Mix well. Garnish with loads of coriander leaves. Filling is ready.

Use the filling to make the snack of your choice.

Make ahead and keep in refrigerator for upto a week.

Freeze it for nearly a month. Defreeze and use whenever needed.

Easy Snack Making. Ramadan Kareem.

Love and Regards,

Niznaz.