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A favorite tea time snack
Published On: 13 Sep 2014
English: Split Black Gram
tamil: Ulutham Paruppu
malayalam: Uzhunnu Parippu
telugu: Minapa Pappu
kannada: Uddina Bele
hindi: Urd Dal
Bengali: Mashkolair Dal / Kaalo Dal
Gujarati: Aalad Ni Dal / Urad Ni Dhal
Konkani: Udida Daali / Urdachi Dal
Marathi: Uddachi Dal
Oriya: Biri (Phala) / Muga Dali
Punjabi: Mah-Di-Dal / Urad Dhal
for more details, click the name of the ingredient
Clean the onion, curry leaves, green chilli and ginger and cut them into small pieces as shown in below picture and keep them separately.
Grind the soaked uzhunnu parippu and make a batter / paste in thick form (use as less water as possible).
Take the uzhunnu parippu batter / paste in a bowl and add the pieces of onion, ginger, curry leaves, green chilli and salt into the batter / paste and mix it well .
Make small balls with the batter, apply some water or oil in hands and flatten the balls in round shape (as per your wish of the size of the vadas).
Put a hole in the middle of the flattened batter as shown in the below picture and put them into the hot oil.
When both sides of the vadas are cooked / fried well and the colour of vadas turns into golden, take the vadas out from the frying pan and keep them in a serving bowl.
Uzhunnu Vadas are ready and they can serve with coconut / onion chutney or sambar.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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