Urd daal Pakodas are very easy to prepare. These pakodas are also called as ambode ( Vadas).
Ambode/Uddina bonda/Urid dal vada is one of the favourite snack of many. It goes well with Idli and Sambar, one of the yummy dish of South India.
I have used whole urid (white), little rice flour and the spices. Oil to fry.
Let us see the recipe now :
Things Needed :
Urid dal : 1 1/2 Cups.
Channa dal : 1 Teaspoon
Rice Powder : 1 Tablespoon.
Green chilly : 2 to 3.
Ginger : A small piece.
Whole pepper : 6 to 8 Pods
Salt : to taste.
Curry leaves : 6 to 8
Coriander leaves : One handful
Oil : To Fry .( 1 Cup ).
Ingh a pinch.
Method :
1. Wash and soak urid dal and channa dal for an hour.
2. Wash and cut green chilly, coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and cut into small pieces. Keep it aside.
4. Now grind the soaked dal with pepper pods. Grind it using very little water.
5. Add coriander leaves, ginger and curry leaves for the dough and grind it nicely.
6. Remove the dough from the mixi jar.
7. Add salt and cut chilly and mix it well.
8. Keep a frying pan on the fire. Add oil and heat.
9. Mix the Urid dal vada dough nicely and leave the dough little by little like small rounds.
10. Fry on medium flame on both side and remove from the pan. Put it on a kitchen tissue.
11. Repeat the same with remaining dough and prepare Vadas. You can even put the dough as little flat like you get in the hotel.
12. Serve with a cup of coffee/tea with Urid dal Pakodas/Vadas.
Note :
Dividing the soaked dal to grind in to two parts, grinding the dough will be faster and nice. (With out much water). Add very little water while grinding. The watery dough might take more oil and may not be tasty. You can add cut coriander and curry leaves as small pieces instead of grinding them. Adding more/less chilly is optional. Adding a tablespoon of rice flour turns the vada to be crispy. (Do not add more, vada turns hard). Slit and cut the green chilly so that it does not burst in oil. (It is dangerous)
Do not keep the ground batter for a long time. It turns savoury and watery. (After grinding).
Time : 30 Minutes
Serves : 4 to 5 (As you serve).
You can also prepare these vadas with fresh urid flour You get in the market. It taste differ.
Method :
Cut green chilly, coriander leaves, curry leaves into small pieces.
Put ready Urid dal powder in a big bowl. Add a spoon of rice flour and mix it with curry leaves, coriander leaves and gree chily. Add ingh, crushed pepper and salt. Mix it with required water and prepare the dough. Mix it well and prepare Vadas/Pakodas immediately.
Here is a picture that I have tried with Urid dal powder. One must use fresh flour to get good pakodas.
Ambode/Uddina bonda/Urid dal vada is one of the favourite snack of many. It goes well with Idli and Sambar, one of the yummy dish of South India.
I have used whole urid (white), little rice flour and the spices. Oil to fry.
Let us see the recipe now :
Things Needed :
Urid dal : 1 1/2 Cups.
Channa dal : 1 Teaspoon
Rice Powder : 1 Tablespoon.
Green chilly : 2 to 3.
Ginger : A small piece.
Whole pepper : 6 to 8 Pods
Salt : to taste.
Curry leaves : 6 to 8
Coriander leaves : One handful
Oil : To Fry .( 1 Cup ).
Ingh a pinch.
Method :
1. Wash and soak urid dal and channa dal for an hour.
2. Wash and cut green chilly, coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and cut into small pieces. Keep it aside.
4. Now grind the soaked dal with pepper pods. Grind it using very little water.
5. Add coriander leaves, ginger and curry leaves for the dough and grind it nicely.
7. Add salt and cut chilly and mix it well.
8. Keep a frying pan on the fire. Add oil and heat.
9. Mix the Urid dal vada dough nicely and leave the dough little by little like small rounds.
10. Fry on medium flame on both side and remove from the pan. Put it on a kitchen tissue.
11. Repeat the same with remaining dough and prepare Vadas. You can even put the dough as little flat like you get in the hotel.
12. Serve with a cup of coffee/tea with Urid dal Pakodas/Vadas.
Dividing the soaked dal to grind in to two parts, grinding the dough will be faster and nice. (With out much water). Add very little water while grinding. The watery dough might take more oil and may not be tasty. You can add cut coriander and curry leaves as small pieces instead of grinding them. Adding more/less chilly is optional. Adding a tablespoon of rice flour turns the vada to be crispy. (Do not add more, vada turns hard). Slit and cut the green chilly so that it does not burst in oil. (It is dangerous)
Do not keep the ground batter for a long time. It turns savoury and watery. (After grinding).
Time : 30 Minutes
Serves : 4 to 5 (As you serve).
You can also prepare these vadas with fresh urid flour You get in the market. It taste differ.
Method :
Cut green chilly, coriander leaves, curry leaves into small pieces.
Put ready Urid dal powder in a big bowl. Add a spoon of rice flour and mix it with curry leaves, coriander leaves and gree chily. Add ingh, crushed pepper and salt. Mix it with required water and prepare the dough. Mix it well and prepare Vadas/Pakodas immediately.
Here is a picture that I have tried with Urid dal powder. One must use fresh flour to get good pakodas.
 |
| The batter should look like this |
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