Uddinvade is spicy Black Gram patties which are shaped like a doughnut. They have a crisp golden exterior and a soft fluffy interior.
We are working on an A to Z series where I have picked the theme, Pick One State and make Three Dishes. For this month it’s Karnataka and I am cooking from Udupi region.
When I buy cookbooks most people find it strange, there is one standard line ” where is the need, everything is online”. Yes, true these days everything surely is online, but the charm of a book is different. For these Udupi Recipes, I referred The Udupi Kitchen by Malti Srinivasan and Geeta Rao. I was looking for recipes for the alphabets S,T and U. I got them in a breeze, all in one book.
Coming to Uddinvade, please don’t get confused, it is the same as Medu Vada. Can you believe this Indian doughnut has some more names! Uddina vade, Medhu vada, Uddi vada, Minapa garelu, Uzhunnu vada, Udid Vada, Ulundu vadai, Urad vada, Ulundu wade, Urdi bara, Batuk. I, myself was surprised.
To make real fluffy vadas we must make sure to soak the dal for at least an hour before grinding. The batter should be beaten well to make it nice and fluffy. Once the air is incorporated they will be fluffy and light.
The vadas can be made spicy by adding herbs and spices, or they can be simply made by adding salt. They are normally deep-fried, but can be baked as well. Serve them with Rasam or Sambar or even with chutney. These taste awesome when they are out of that hot oil, but they taste equally good at room temperature too. At times I soak them in water and make Dahi Wadas too. How versatile this breakfast snack is! Try them and you will love them.
1 cup urad dal
2 green chillies, finely chopped
3 whole red chillies
1/2” ginger, minced
Salt to taste
1/4 cup coriander leaves
2 cups oil
Wash the dal and soak it in 1 cup water for an hour.
Drain and add green chillies, red chillies, ginger, asafoetida and salt.
Grind to a smooth fluffy paste, gradually adding about 1/4 cup water.
Add coriander leaves and mix well.
In a heavy bottom pan heat oil.
Take a lemon sized ball of the paste and place it either on your forefingers or a banana leaf.
Dip your fingers in water and press the ball lightly to form a round patty.
Make a hole in the centre.
Gently slide into the oil and fry on medium flame till golden and crisp.
Drain on a kitchen towel.
- 1 cup urad dal
- 2 green chillies finely chopped
- 3 whole red chillies
- 1/2 ginger minced
- Salt to taste
- 1/4 cup coriander leaves
- 2 cups oil
- Wash the dal and soak it in 1 cup water for an hour.
- Drain and add green chillies, red chillies, ginger, asafoetida and salt.
- Grind to a smooth fluffy paste, gradually adding about 1/4 cup water.
- Add coriander leaves and mix well.
- In a heavy bottom pan heat oil.
- Take a lemon sized ball of the paste and place it either on your forefingers or a banana leaf.
- Dip your fingers in water and press the ball lightly to form a round patty.
- Make a hole in the centre.
- Gently slide into the oil and fry on medium flame till golden and crisp.
- Drain on a kitchen towel.