1. Blackgram Dal Vada (Uzhunnu Vada)
This is the most nutritious and widely consumed snack in South India and has the unique distinction of being part of the breakfast food as well as a snack that is acceptable at all hours. It can even substitute for lunch if converted to curd vada (thairu vada).
Ingredients
- Blackgram dal (whole) – 1 to 2 cups
- Green chillies – 10 to 12 or 15
- Shallots chopped (optional) – ¼ cup
- Pepper crushed (optional) – 10 to 12
- Ginger chopped – 1 to 1 ½ inch long piece
- Curry leaves cut – ¼ cup
- Salt – to taste
Making Process
Soak the dal in water for 2 to 3 hours. Wash, clean and drain the dal. Grind to a nice fluffy dough adding only a very small quantity of water in order to help the grinding. The longer the grinding the better the vada. Grind for at least one hour. Mix with the other ingredients including salt. Heat oil in the frying pan. Apply a little oil on the hand and make a ball the size of a lemon. Press down on the palm to make a round shape.
Make a hole in the centre so that the whole looks like a ring. Put these ring shapes one by one into the boiling oil. After a few minutes reduce the flame so that the vadas are slowly cooked. Once they are done increase the flame again so that the vada becomes golden yellow and crisp. Remove from the oil with a perforated spoon onto absorbent paper or clean cloth. It is truly delicious when eaten hot with coconut chutney.
As I write this recipe I remember with love my friend who is now no more. He was an elderly man and one who knew how to make excellent uzhunnu vada. Every afternoon he used to go to his uncle’s teashop which was very close to the school. He would come back to the staffroom promptly at 4 pm laden with very crisp, perfectly cooked golden red Uzhunnu vada for the delectation of all assembled.
Not a function organised in the school went by without his vada and those vadas were so exclusive that much as I tried. I never could come up with vadas which tasted exactly like my old friends. Now the cook is no more and his little tea shop too has closed down. Perhaps those super vadas might have been the lifeblood of that tea shop!
2. Peas Dal Vada (Parippu Vada)
This is a snack that is found in tea shops even in the most remote village of Kerala. It is a most appetising snack and ideal for young children home from school.
Ingredients
- Peas Dal (Parippu) – 2 cups
- Shallots/small onion chopped – ¼ to ½ cup
- Ginger Grated – 1 inch piece
- Green Chillies chopped – 5 to 8 nos.
- Asafoetida powder – ½ to 1 teaspoon
- Chilli powder – ½ to 1 teaspoon
- Coconut Oil – 2 cups
- Salt – to taste
- Curry leaves chopped – ½ cup
Making Process
Soak the peas dal (parippu) in water for 2 hours. Then wash and clean away all impurities from the soaked dal. Grind in the mixie for a few seconds so that the peas are just broken into two or three. However, the peas dal (parippu) at the bottom will be better ground. Very little water should be used to help in the grinding. Then mix with the other ingredients except the coconut oil. Knead very well into a ball like consistency.
Heat the coconut oil in a frying pan to a high temperature. Make little balls the size of a lemon or a big gooseberry. Press each between the palms so that the balls flatten to the shape of discs. Put each disc gently into the boiling oil and deep fry. Each vada is done when it turns to a reddish colour and becomes crisp and roasted.
It should be eaten hot preferably with ripe plantain. Palayancodan plantain available in Kerala is the best choice of plantain. That much of dough is enough to make 15 to 20 vadas. Though vadas are easy to make they have a relatively short shelf life of only 12 hours. Tuvara dal is not very good to make vada because it will leave the inside soggy and is not as tasty as peas dal.
3. Rasa Vada (Dal Vada)
If uzhunnu vada is added with curd it becomes thairuvada, in the same way parippu vada with rasom makes rasa vada.
Ingredients
Parippu Vada/ Uzhunnu Vada – 8 to 10
Rasom – 1 litre
Making Process
Just put the vada in the hot rasom and keep for 15 minutes. Serve each vada in a bowl of hot rasom. Garnish with chopped coriander leaves. The two will float in the hot rasom and can be enjoyed to the fullest when one is tired and cold.
4. Curd Vada (Thairu Vada)
This is a soft and soothing dish made by the fusion of curd and uzhunnu vada. It is a wholesome meal and can even substitute for lunch.
Ingredients
- Uzhunnu vada – 10 to 15
- Fresh thick curd which is not sour – 1 litre
- Salt – to taste
Seasoning
- Til oil – 1 tbsp
- Blackgram dal – 2 tsp
- Mustard seeds – 1 tsp
- Curry leaves – 10 to 15
Garnishing
- Red chilli powder – 1 pinch
- Unsweetened crisp laddu boondhi – 8 to 10 numbers
or
- Carrot grated
- Coriander leaves chopped
Preparation
Beat the curd, add salt and stir. Heat oil in a pan and season with the ingredients. Add this to the beaten curd and keep aside. Dip all the vadas in salted warm water and arrange in a big vessel. Pour the prepared curd into this vessel.
Swirl and keep for about 45 minutes to mature. Then serve in bowls with one vada and sufficient curd in each after garnishing. Leftover Vada can be kept in the refrigerator and converted to thairuvada as and when needed.
Or bake them between 110 and 140 degree centigrade for ten minutes and serve with coconut chutney.