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The Many Types Of Vada

As you can see these are different types of vada you can use any type of lentil or even rice poha to make them. The rice poha actually is flattened rice that is soaked then ground and the lentils used are mash ki dal which is. the black urad ki dal with the skin removed and the urad ki dal is with the skin so they are one in the same. You can also use moong, toor masoor or even chana ki dal too. It is 1 cup of these types of dal that is soaked overnight and drained and I advise you to reserve the soaking liquid in another bowl and keep this aside.

You will need a food processor to grind the soaked dal with 1 green chili, 1 pinch of hing 1 clove of garlic, 1 small piece of ginger peeled and washed, 2 green onions or 1 shallot, 1 pinch each of mustard seeds, cumin seeds, black peppercorns ground, 2 curry leaves, 1 pinch of either pink salt, kosher salt or plain sea salt, or you can add 1 cup of soaked poha instead of lentils if you wish and grind these to a paste. You could even throw in 1/4 cup of grated vegetables like beets or carrots or add frozen mixed vegetables, corn or even peas and grind some more. Here you would have to add some lentil flour from urad ki dal, moong ki dal, moth bean flour, or even besan which is the chickpea flour. However if you are using poha then add 1/4 cup of rice flour for a binder. Add 3 tbs of the reserve water a little at a time until a dough is formed then throw the rest of the reserve water away. This then becomes a dough and it has to be firm. Also you can take a marble size piece of this dough and make Mysore bonda if using the dough from plain mash ki dal. Fry these until they are golden on medium heat and repeat until there isn’t any more vadas to be made.

I have a recipe for squid vada so it really doen’t count here and also bun kabob is on here too and it is a large vada pav. After you take 1/4 cup of corn oil, canola oil or vegetable oil and make it hot in either a wok or a skillet then take golfball sized pieces of this dough and make a round flat circle out of it with hands coated with oil. Make it round and flat. The ones made with urad or mash ki dal should have a hole in the middle and you can stick a chopstick in the center to make one as you are frying. This will help a lot. Also I have not done a recipe for vada pav yet and I am considering it most definately. The rest don’t need to have a hole in the middle and I tried that with the chana ki dal ones and it was a no go.

Actually I think it is hillarious and something to learn from. Remove the cooked vada on to paper lined plates and serve with either sambar or rasam for either breakfast, lunch or dinner. It can be served as brunch too and having chutneys is a must. Tea is a beverage of choice while eating these things too and they are perfect tea time snack too. By the way when an Indian and Pakistani says have some tea, they will not just give you tea, they end up giving you some munchies too as well and the munchies very from cakes to samosas and pakoras depending on which part of the region you are at. Oh this is my bloggerversary. Actually it is my 12 year anniversary with wordpress.So I can say this is a celebration post.

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