Idli and Uzhunnu Vada with sambar and coconut chutney is a hearty South indian breakfast.
On it's own Uzhunnu vada with sambar and coconut chutney is popular snack.
2 cups - Urad dal / black gram dal
4 - Green chilies, finely chopped
1 tsp - Ginger, finely chopped
12 - Curry leaves, sliced
4 tbsp - Coconut bits
1/4 tsp - Baking Soda powder
6 - Black pepper corns ( optional )
Salt to taste
Oil to deep fry
1 ) Wash and soak urad dal for 4 to 5 hours. Best to soak over night,so that you can grind fresh in the morning,if you want to have vada for breakfast.
2 ) Drain and grind little at a time in a grinder without adding any water. If required add one tablespoon water to make the grinder work.
Repeat process and grind the rest of the urad dal to a thick smooth paste.
3 ) Add chopped green chilies, ginger, curry leaves, coconut bits, black pepper corns, baking soda and salt. Mix well.
4 ) Wet your palms with water, take a small amount and form a ball. Place in the center of the palm. Flatten and make a hole in the center, just as in the pic below.
Wet the palm when shaping each vada. Water will prevent the paste from sticking to the palm.
5 ) Heat a kadai or a wok with enough oil to deep fry. When the oil is hot,carefully slide the vada into the oil and deep fry till crisp and golden brown in colour.