Uzhunnu Vada recipe / Medu Vada / Urad Dal Fritters Recipe

Uzhunnuvada is a very popular snack item in India.  This is very tasty and healthy snack item. We can make uzhunnuvada at home very easily.  Here is the recipe:

Ingredients:

Uzhunnu / Urad dal       -1 cup

Rice flour                      - 1 tablespoon

Big Onion                     - 1/2 cup (chopped)

Ginger                           - 1 inch piece (finely chopped)

Green chillies                - 3-4 numbers (chopped)

Black pepper powder   - 1 teaspoon      

Curry leaves                 - 1 sprig

Baking soda                 - 1 pinch (optional)

Salt to taste

Oil for deep frying

Preparation:

> Wash and soak uzhunnu / urad dal for 3-4 hours

> Drain it completely and grind it to a smooth paste without adding water

> Transfer it to big bowl and add all the remaining ingredients ( chopped onion, chopped ginger, chopped green chillies, black pepper powder, curry leaves, baking soda and salt) other than oil and mix it well.

> Add rice flour and mix well, to get a crispy vada and keep it idle for 10- 15 minutes

> Heat oil in a pan and keep it in low flame.

> Wet the hand and take small portions from the dough, make round shaped balls and press it using your palm and make hole in the centre

> Drop the vada into the hot oil and fry them till it become golden brown

> Drain vada into a kitchen tissue 

> Serve hot with sambar or chutney


Hope you enjoyed homemade uzhunnuvada. Write your comments..

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Kerala Parippuvada Recipe

Parippuvada is a traditional evening snack in Kerala.  Parippuvada is prepared from Toor Dal/ Chana dal.  This dish is a mouth watering evening snack along with tea and a small banana.  Here is the recipe to make our mouth watering snack at our own kitchen. Let's start!

Ingredients:

Chana dal / Toor dal/
thuvaraparippu                            - 1 cup

Ginger                                         - 1 inch piece (finely chopped)

Shallots/ small onion                  - 10-15 numbers (finely chopped)

Green chillies                             -  2 - 3 numbers (as per spice requirements, finely chopped)

Curry leaves                              -  1 Sprig

Fennel seeds / perumjeerakam - 1/4 teaspoon

Salt to taste

Oil to fry, preferably coconut oil

Preparation:

> Wash and soak chana dal/ toor dal/ thuvaraparippu for 2 - 3 hours.

> Drain the water completely

> Grind / crush the soaked and drained dal ' thuvaraparippu to a coarse paste without adding water.  Don't make a fine paste.

> Add chopped ginger, shallots, curry leaves, fennel seeds, green chillies and salt and mix well

> Wet your hand and roll out small portions of the mixture  and flatten each ball in your palm.

> Heat oil in a pan for deep frying and fry the vada till it becomes golden brown color or if you like extra crispy vada, then fry till it become dark brown color.

> Drain excess oil on a tissue paper, serve hot


Try the recipe at your own kitchen and write your feedback.  Your words are my inspiration... 

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Ragi Pakoda (Finger millet fritters)

Ragi or Finger millet is one of the most nutritious and healthy cereals.  Include ragi in our daily diet because of it's health benefits.  Mostly ragi introduce to everyone in the form of porridge from our childhood. It's health benefits are amazing.  So, today we are going to prepare an easy and healthy Indian snack with ragi or finger millet. Let's start to prepare tasty ragi pakoda in our home...

Ingredients:

Ragi flour                                            - 1 cup

Rice flour                                            - 2 tbsp

Big onion (Chopped)                          - 2 numbers

Ginger (Finely chopped)                    - 1 tsp

Curry leaves                                       - one sprig

Asafoetida                                          - 1/4 tsp

Salt to taste

Oil for deep frying

Water as needed

Coriander leaves (optional)

Preparation:

>  Take all the ingredients other than oil and water and mix it well in a bowl

> Add required amount of water to prepare a sticky dough

> Heat enough oil in a bowl for deep frying 

> Sprinkle raw ragi mixture in to the oil

> Deep fry till crisp and golden brown on medium hot oil

> Once its ready, remove from oil and drain on absorbent paper and serve hot

It will be perfect to have with some tomato ketchup and tea... :-)

Your words are my inspiration... Try this recipe at your kitchen and write your feedback as comment... Thank you for your support ....



More recipes with Ragi / Finger millet / Panjapullu :-

* Ragi milkshake

* Ragi puttu / Ragi steamed cake

* Ragi porridge / Ragi kurukku for toddlers


* Ragi ada

Unniyappam / Sweet Kuzhipaniyaram

Unniyappam is a sweet snack in Kerala… In Tamil Nadu, it’s known as Kuzhipaniyaram…. I wish to introduce a very simple preparation method of Unniyappam today…. So, you can also prepare yummy Unniyappam or Kuzhipaniyaram in your kitchen in hygiene condition without adding any preservatives….

Ingredients:

Rice flour -------------------------------------------- 1 ½ cup

Wheat flour ----------------------------------------- ½ cup

Banana (palayamthodan pazham) ------------ 3 numbers

Cardamom ----------------------------------------- 4 -5 numbers

Jaggery (sarkkara or vellam) ------------------- 250 gram to 300 gram (according to the sweet requirement)

Coconut bits (cut into small pieces) ------------ ½ cup

Black sesame seeds ------------------------------- 1-2 tablespoon

Ghee ------------------------------------------------- as needed for frying

Oil ---------------------------------------------------- as needed for frying

Milk -------------------------------------------------- as needed

 

Preparation:

Ø Make a smooth paste of banana (cheru pazham) and cardamom seeds in a mixer grinder and keep it aside

Ø Heat a pan, pour ghee and fry coconut bits till it become light golden and add sesame seeds and fry that too and keep it aside to cool down

Ø In a vessel, put jaggery and ½ to one cup water and boil it to melt and allow it to boil and then strain it and keep it aside

Ø In a vessel take rice flour, wheat flour, banana paste, fried coconut and sesame seeds and mix well

Ø Add melted and strained jaggery water into the mix and mix well (pour the jaggery water as per the requirement of sweetness, sweetness may vary in different jaggery)

Ø Mix the batter in the consistency of idli batter and close the lid tightly and keep it aside for 1-2 hours

Ø Check the consistency of the batter, if it became more thick, add some boiled and cooled milk and adjust the consistency

Ø Then take the unniyappam or kuzhipaniyaram pan and pour oil and ghee to each pit and allow it to heat

Ø When the oil and ghee mix become hot, reduce flame to medium

Ø Drop the batter into the pan in each pit

Ø Keep turning the appam in between till it become dark golden brown colour in both the sides

Ø Home-made unniyappam or kuzhipaniyaram is ready to serve

 

Notes:

·        With this quantity of batter, we can prepare 30-35 numbers of unniyappam or kuzhipaniyaram

·        We can use small banana (palayamthodan or poovan pazham) as per availability

·        If you need more crispy version of unniyappam use 2 cups of rice powder instead of adding rice and wheat together

·        Check the sweetness while adding jaggery

I thought to prepare unniyappam months back and bought pan and kept as it is for months…. The reason behind this was my anxiety about the preparation and I thought its a tedious as well as time consuming task…. But preparation of unniyappam was very easy when I followed my recipe… More over my husband loved to eat the home made and tasty unniyappam…. I am sure you can also prepare the same in your kitchen and serve with love to all…J

Try this recipe in your kitchen and write your comments…. Your words are my inspiration… So before you go to the next page, leave your feedback….. J

 

 

 

Avalose Podi (Avalose Powder)

Avalose podi (powder) is a traditional kerala snack… This snack can be eaten either as avalose podi, with sugar or banana or as avalose unda (ball)…. Here, I wish to introduce the easiest method of preparation of avalose podi in this page….

Ingredients:

<![if !supportLists]>1.     <![endif]>Rice flour ---------------------------------- 1 kilogram

<![if !supportLists]>2.     <![endif]>Grated coconut --------------------------1 to 2 cups

<![if !supportLists]>3.     <![endif]>Cumin seeds ----------------------------- 2 teaspoon

<![if !supportLists]>4.     <![endif]>Cardamom powder -------------------- ½ teaspoon

Preparation:

<![if !supportLists]>1.     <![endif]>Mix the rice flour and grated coconut well with hand and keep it aside for half an hour

<![if !supportLists]>2.     <![endif]>Heat a pan with thick bottom and put the mixture into it and stir well in medium flame

<![if !supportLists]>3.     <![endif]>Add cumin seeds and cardamom powder and stir well till it become golden brown colour

<![if !supportLists]>4.     <![endif]>Avalose podi (powder) is ready to serve

It can be served with sugar or with banana…..

If you wish to prepare avalose unda (balls), take jaggery and make a thick water of jaggery and sieve the same and pour the thick jaggery water into the avalose podi (hot), add 2 teaspoon lemon juice and mix well and make gooseberry sized balls…. Avalose balls (avalose unda) is ready ....

Before you leave this page, write your valuable feedback…. Your words are my inspiration….. Hope you enjoy eating avalose podi (powder) and avalose unda (balls)