Culinary Delights of Kerala

Black gram (Uzhunnuparippu) - 1 glass

Rice Powder – 1 Tbsp

Onion (big) - 1 no

Green chilies - 2 nos

Ginger - 1" piece
Pepper - 1 tsp
Curry leaves - A few

Asafoetida (Kayam) - 1/4 tsp

Soda powder - 1/4 tsp

Salt - As reqd
Oil for deep frying

Soak black gram in water for at least 3 hrs.

Chop green chilies, ginger, and curry leaves into very small pieces.

Grind the black gram with very little water. It is better not to add any

Water at all. Add salt while grinding.

Remove the batter from grinder and add the chopped items and mix well.

Add rice powder, pepper, asafetida, soda powder to the batter. Batter should

Not be too hard, or too watery. Keep the batter for 5 mnts.

Heat the oil in a frying pan.

Apply cold water on your left hand and put a little batter of the size of a

Lemon on it.

Press it softly to get a flat round shape like patties.

Make a hole in the middle with wet finger.

Deep fry them in oil till golden brown in color

Repeat the procedure for the remaining batter.

Serve with chutney or sambhar…..

Hint …. When making for small kids avoid green chilies … Just add ¼ tsp more pepper…. My Kid love it…..

Coconut Chutney for Vada

Grated coconut – 1 cup

Green chili – 4 nos

Channa Dal (Pottukadala) – ¼ cup

Ginger – ¼ inch piece

Curry leaves – a few

Salt – As req

Grind everything into a fine paste with very little water.