Uzhunnu vada (Vada or Spicy Indian Doughnut with Urad dal)

** Crispy, Crunchy and Spicy Rice doughnut** Gluten Free Recipe 

* Ingredients: 

• Urad dal/ Uzhunnu- 1 cup
• Green chilli (Finely chopped)- 1 or as per taste
• Onion (Finely chopped)- 1/2 of one
• Ginger- 1 large piece
• Curry leaves- 2 sprigs
• Pepper (Crushed)- 2 tsps or as per taste
• Rice flour/ Ari Podi-2 tbsp.
• Salt- To taste/ 1.5 tsp
• Oil- For frying

* Cooking Time: 15-20 minutes

* Makes: A dozen medium sized vadas

* Recipe:

Step 1: Wash and soak the Urad dal for about 2 hours 

(or for 1 hour in hot water and cover the vessel)

Step 2: After soaking well, grind the Urad dal with very less water (approximately 1/4 cup of the water used for soaking). It should be well ground and sticky as shown below.

Step 3: Keep the batter overnight to ferment (will not rise up like idli batter though). I usually keep it in my oven rack (switched off but with just the oven light ON to make it warm enough to ferment it quickly).

(* TIP: The batter can also be used immediately, but fermentation ensures a soft inside and crispy outside on the vada)

In this case, I let it sit in the oven for 2 hours.

Step 4: Finely chop the onion and green chilli. Crush the pepper and ginger.

Mix everything well. Add salt and curry leaves (whole/ roughly chopped). Check for salt and spice at this stage and add extra per taste.

(* TIP: Adding about 2 tbsp of rice powder will make the dough less sticky and greatly adds more crispiness to the final product).

Step 5: Heat the oil well. Keep the batter and Keep a bowl of cold water nearby.

Everytime you make a vada, initially wet the palm of your hand well to make sure it doesn't stick to your hand and releases to the oil easily.

** CAUTION: Place a sieve lined with paper towels nearby to transfer the cooked vadas (The paper towel must never be too close to the fire). Always  place a plate under the seive as shown to prevent oil drippings onto your counter and  stovetop.** 

Step 6: Test the temperature of the hot oil by dropping  a tiny pinch into the oil, it should splutter and immediately rise to the top of the oil. Then reduce the flame to medium and you are ready to make the vadas.

Step 7: Wet your hands and form a lemon sized ball in your hand. The cold water will be useful to correct the shape. Then dip the wetted thumb of the other hand to form the hole in the middle.

Step 8: Using the thumb holding onto the dough, gently slide off the vada into the other hand and lighly place into the oil.

(* Tip: Wetting and occasionally dipping your hands in the cold water ensures the vada dough doesn't stick on your palms and releases easily into the oil). 

** CAUTION: Please be extremely careful at this stage and be sure no water droplets fall into the oil**

 Flip both sides and cook till it is golden brown on both sides. Remove from oil and stack in a seive lined with paper towel to drain the excess oil.

* BONUS TIP:  The extra dough can be stored for a few days in the fridge (not freezer), so you can pull it out, cook and serve hot every time!! Tastes incredible with any chutney. Try it with our easy 1 Minute raw mango chutney (no cooking needed)! This combo tastes out of this world!!!

Enjoy!!☺❤👍👌

* Abbreviations:

 * tsp.- Teaspoon    ** tbsp.- Tablespoon     opt.- Optional