Fried Vada is a healthy start to a day as we make it with soaked black lentils, which is one of the best sources of protein and B vitamins. Black lentils are rich in calcium, folic acid, magnesium iron, and potassium. In South Indian cuisine, we include these lentils in the diet because of its nutritional content.
One vada depending on its size gives about 100 calories. Since it is deep-fried, this amazing breakfast has become a rare delicacy because of health-conscious people. However, the nutrient absorbing capacity of the human body takes place based on the two vitamins; fat-soluble and water-soluble.
Eating deep-fried foods often helps absorbs fat-soluble vitamins such as A, D, E, and K which are used for regulating several functions. The risk of using refined, filtered, and fortified oils to deep fry foods can pose potential harm to the body.
Fry these amazing protein-rich breakfast foods in a healthy fat such as olive oil, groundnut oil, or sesame oil and relish it. Do not eat this as snacks, instead make this as a meal. Restrict your consumption to one vada per day. You will enjoy making this and eating it for a week with no guilt.
How to Make Vada Batter?
- 100 grams/1 glass of whole black lentils (Urad Dal)
- 2 tbsp raw rice
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp green chilies chopped
- 1 tsp ginger chopped
- 1 onion chopped
- 1 tsp curry leaves chopped
Wash and soak lentils and rice together in 2 glasses of water for 3 hours. Strain and blend into a thick paste by sprinkling a few drops of water in a mixer-grinder. Do not add salt while grinding. Transfer the mixture into a bowl and aerate it by beating with a spoon. The technique is like beating eggs.
Separate the batter into three portions,
- Fry plain salted batter in hot oil by making small droplets. This is ideal for making a traditional south Indian desert.
- Mix 1 tsp of black pepper to the second portion of batter and fry into big droplets. This is best as snacks or you can use this to make buttermilk curry.
- Mix the add-on ingredients with the last portion of batter and make vada. Use these for making sambar and curd vada.
Store these fried deep fried vada in a glass container in the fridge. You can microwave the vada to eat it or you can make other recipes by using this in the week.
4 Recipes to Make with One Vada Batter
The fried vada using different ingredients can be consumed on its own. They stay crisp on the day of frying and later turn soft and chewy. Once you refrigerate these fried lentil balls, you can use it to make the following on the same or different days of the week.
- Paal Paniyaram/ Lentil Balls in Jaggery milk
Boil ½ liter of full cream milk for 10 mins and cool it down. Make jaggery syrup by dissolving ½ cup jaggery powder in boiling water. Strain this syrup and add fried plain salted lentil dumplings along with desiccated coconut. Once the jaggery syrup reaches room temperature, add in milk, and enjoy it warm! Do not mix hot jaggery syrup in hot milk, it will curdle. Substitute milk with coconut milk for authentic taste.
- Bonda Morekulambu/ Lentil Balls in Spiced Buttermilk
Heat coconut oil in a pan. Add 1 tsp mustard seeds, cumin seeds, curry leaves, chopped 1 onion, 2 green chilies, 1tsp ginger, and 1 tsp turmeric powder.
Mix 3 tbsp curd with ½ tbsp salt in a separate bowl and dilute this with 1 cup of water. Pour this mixture into the tempered seasonings and switch off the stove. Do not boil this curry as it can curdle. After 5 mins, drop the fried balls into the curry and serve it with rice.
- Sambar Vada/ Lentil Doughnuts in Lentil curry
Pressure cook one cup of split gram dal for 3 whistles. Temper hot oil with mustard seeds, cumin seeds, fenugreek seeds, onion, curry leaves, and tomato. Fry this for a minute and add 1 tbsp salt, 2 tbsp chili powder/sambar powder, and 1 tsp turmeric. Mix this and add a half cup of tamarind water/ 2 tbsp of tamarind paste. Add the cooked dal and let it boil for 20 minutes. Drop the fried vada and boil for a minute. Garnish it with chopped raw onions and serve hot.
- Curd Vada/ Lentil Doughnuts in Curd
Beat 4 tbsp of thick yogurt with 1 tsp of salt and sugar. Dip the fried vada in water for a minute and rest it on a plate. Pour this yogurt over the top of the soaked vada. You can sprinkle chili powder, chat masala, and cumin powder and serve it cold. For the crunch, you can add any deep-fried savories.
Things to Remember:
- Fried vada loses its crispiness when refrigerated.
- These can stay in the fridge for 3 days and freeze for 2 months. Store this in zip-lock bags.
- It is best to prepare these recipes separately on the day of consumption and add the refrigerated vada to it.
- If you want to prepare all these recipes in a day, you can very well do it. I suggest you store the sambar separately in a container. This helps you to reheat it in the midweek.
- The sweet recipe can stay good for 2 days in the fridge.
- Both the curd recipes can stay good for 5 days in the fridge.
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