Urad Dal Vad

ಉದಿನ್ನ ವಡೆ 

Vada is a traditional south indian food known from antiquity.Vadas commonly prepared at home as well a typical street food in the indian Subcontinent and Srilanka.They are usually a high calorie morning food, but in street stalls and in hotels they are available as a snack all day. Vadas are deep- fried in oil and serve with savoury accompaniments for example : they served along with a main course such as Dosa, Idli or Pongal. It also served with a variety of dips ranging from sambar to chutney to curd .

Urad Dal Vada

I love urad dal vada , vada makes a  perfect breakfast along with  idli, chutney and sambar . But usually,we don't get sufficient time for preparing all this together early in the morning. When i was in india ,my mother was doing these almost every sundays :) Of course now i am following her, but slight change, I prepare sambar, idly and vada batter in the night itself :P The only thing i need to do is fry vadas, grind chutney and make idlies in morning :). 

Urad Dal Vada

Ingredients :

Soaked urad dal 1 big cup.

Garlic 1 small size finely chopped ( optional )

Ginger 1 small inch finely chopped.

Onion 1 small size finely chopped ( optional )

Curry leaves 8 to 12 chopped.

Chopped  green chillies 3 medium size.

Crushed black pepper 5 to 8.

Coconut thinly sliced 5 to 6 small pieces.

Salt to taste.

Oil for fry.

Urad Dal Vada

METHOD:

Step 1: First Soak the urad dal for 1 to 2 hours and grind them with a little water until it become fluffy. The batter should roll like a ball in your wet hands,these is the right stage to remove from a grinder. And keep it in a refrigerator for an hour.

Step 2: For a batter add chopped onion, green chillies, ginger and garlic, curry leaves, coconut,  crushed black pepper, salt and mix well.

Soaked Urad Dal

Plain Urad Dal Batter

Mixed Urad Dal Batter

Step 3: Now give shape for the vada using banana leaf or polythene cover, or put a little batter in your wet palm , pat it and make a hole in the middle and put it in a oil directly.

Step 4: Heat oil in a thick bottom pan in a medium flame, and put the shaped urad dal batter one after the another and  fry them both the sides until crisp.

Urad Dal Vada

Note:

1) If you want a crispy vada , soak the urad dal for a long time and fry them in a low flame.

2) Do not add more water for urad dal while grinding. If so.....your vada will drink more oil.

3) Do not grind for too long, it makes batter sticky and will not get proper shape.

4) You can also do the same method using chana dal, moong dal etc. 

5) Quantity of all the ingredients used here can be altered according to your choice for look, taste and smell :)

Yellow Moong Dal Salad

ಹೆಸರುಬೇಳೆ  ಕೋಸಂಬರಿ 

Kosambari is a traditional and most popular salad  from Karnataka. A very simple, healthy and tasty salad were people use as a starter in almost all the occasions in Karnataka like marriages, festivals etc.... Kosambari is also offered as a prasadam in a temples during the time of Ramanavami and hanuman jayanthi.

Hesarubele Kosambari

My whole family members love this salad including me :) and of course i do not wait for any occasions to prepare this salad. I use kosambari as a evening snacks or side dish for dinner. This salad is very refreshing, rich in proteins and healthy also. So its really works during summer time. I do not forget to prepare this salad for my non indians friends when they come for dinner or lunch.

Hesarubele Kosambari

Ingredients for Hesarubele Kosambari
Moong dal 1 small cup.
Cucumber 1 medium size finley chopped.

Grated coconut 2 teaspoon.

Coriander Leaves 2 teaspoon finley chopped.

Grated carrot 2 teaspoon ( optional ).
Green chili 2 medium size finley chopped. 

Lemon Juice 1 teaspoon.
Salt to taste.
Pepper powder (optional ).
Carrot ( optional )

Hesarubele  Kosambari

METHOD:
Step 1: Soak moong dal in a water for an hour and drain the water keep it aside.

Step 2:For the moong dal add all above mention Ingredients one after the another i.e  finley chopped cucumber, coriander leaves, green chili, grated carrot and coconut.

Step 3: Add pepper powder, lemon juice, salt before u serve.

Hesarubele kosambari

Note:
1) You can also garnish or mix salad with seasoning made with oil, mustard seeds, curry leaves, hing or asafoetida.
2) To avoid watery salad add salt and pepper before you serve.
3) You can add carrot and ginger for extra flavor.
4) You can also do the same method using channa dal, green moong dal etc.
5) Quantity of all the ingredients used can be altered according to your choice for look, taste and smell. 

Hesarubele Kosambari