Urad dal which is called white lentil is a good protein source. It
has rich fiber content. It gives energy to the body as it is a good source of
Iron too.
Vada made with urad dal are called Garelu in telugu. It is a
festive dish in Andhra Pradesh. We make plain vada, sweet vada, curd vada, and
savoury vada. I made plain vada as Sriram navami special.
I made Ginger Chutney to go
with. As everyone know Ginger is used as a spice and as well as in
medicine. It helps to prevent cold and flu. Also it is a wonderful digestive
aid.
In this picture the chutney in the left side cup is Ginger chutney and the chutney in the right side cup is Coconut and Peanut Chutney.
Coming to the recipe….
To make vada you have to soak urad dal in water for at least 8 hours. Then grind it into a very smooth but thick paste using very less water....
Ø 1 cup of urad dal will
give u approximately 10-12 vada.
Ø After grinding urad dal
heat oil in a pan for frying vada.
Ø Take a lime sized ball of
urad dal paste (just immerse ur hand in water before taking the paste so that
it won’t stick to ur hand.).
Ø Using a piece of aluminum
foil (u can use a zip lock cover too), make the shape of vada. Place the lime
sized ball of urad paste on the foil and flatten it to a round shape and punch a
hole in the middle with your finger. It should look like donut.
Ø Fry it in the hot oil on
medium heat until it changes color and become crisp.
Ø Serve hot with any
chutney u like.
GINGER CHUTNEY::
Ginger cleaned and cut into small pieces …..1 cup
Tamarind paste…..2 tsp.
Sugar/Jaggery……2 tsp.
Salt…1 tsp.
Turmeric powder….a pinch
For Tampering::
1 tbsp. of Urad dal, 1 tsp. of chana dal, ½ tsp. of cumin and mustard seeds and 4-5 red chilles.
Ø Heat 2 tbsp. of oil in a
pan and fry the ginger pieces.
Ø After fried remove the
ginger pieces and fry the ingredients listed under tampering.
Ø Grind the ginger along
with the other ingredients and the tampering into smooth paste by adding water.
Ø Remove the chutney into a
bowl and tamper it with ½ tsp. of cumin and mustard seeds each and a pinch of
hing (asafetida)
Enjoy with the hot vada.
U can keep this chutney refrigerated for 4-5 days. It goes well
with Idly and Dosa too.