Crispy, golden and fluffy, Uzhunnuvada is a Kerala favourite made with freshly ground urad dal, green chillies, ginger and curry leaves. This classic snack is perfect for breakfast or tea time.
Ingredients
- 1 cup urad dal
- 1–2 green chillies, finely chopped
- 1-inch ginger, finely chopped
- 1 small onion, finely chopped (optional)
- 1 sprig curry leaves, chopped
- 1 tsp black pepper, crushed
- Salt, to taste
- Oil, for deep frying
- Water, as needed
Preparation
- Wash the urad dal thoroughly and soak it in water for 4–5 hours.
- Drain the water completely and grind the dal into a smooth, thick batter. Add water little by little; the batter should not be runny.
- Transfer to a bowl and add green chillies, ginger, onion, curry leaves, crushed pepper and salt. Mix well.
- Wet your hands, take a small portion of batter and shape it into a round. Make a hole in the centre with your thumb.
- Heat oil over medium heat. Carefully slide the vadas into the hot oil and fry until golden brown and crisp on both sides.
- Remove and place on kitchen paper to absorb excess oil.
Serving suggestion
Serve hot Uzhunnuvada with coconut chutney and sambar. For a Kerala-style combination, pair it with sambar, coconut chutney and a cup of hot tea or coffee.
