Thursday, May 17, 2012

Squash Vada

1 1/2 cups urad dal (split black gram)
Oil for frying
Salt to taste
2 medium yellow squash, grated with peel
5-6 green chilies, finely chopped
3-4 teaspoons, cilantro (coriander) leaves, chopped


The urad dal needs to be soaked in water for two hours. After its finished soaking, drain the water from the urad dal and grind it into a thick, smooth batter in a blender. Only add a little water to the urad dal when blending so that the batter isn’t too watery. Add the chopped chilies, cilantro and grated yellow squash to the batter.

Heat a deep frying pan with oil. Once the oil is hot, add the salt to the batter.  Grease a plastic sheet and put a small ball of the batter on it. Flatten the batter some, and poke a hole in the center like a doughnut. Drop the ring into the pan. Repeat with the rest of the batter, reduce the heat of the oil to medium and fry until the Vadas have turned a golden brown color.

These Vadas can be served with tamarind dips, ketchup or mint. 


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