A south indian breakfast vada are made from white Ural lentil are good source of calcium and protein.I prepare them mostly on weekend brunch because making vada requires soaking, grinding and shaping not possible to make on weekday rush in the morning. i'm adding some vegetables to add fiber and color to my vadas.
What you'll need is
2 cups Urad lentil soaked overnight(about 4-6 hrs)
2 spring onions chopped
2 green chillies chopped
3-4 baby carrots chopped
1/2 teaspoon cumin seeds
1/4 cup chopped onion
1 teaspoon salt
1/2 cup Vegetable oil
To make the Vada
Soak and Blend the Lentils
Soak the lentils overnight in cold water. Next morning drain all the water
The secret to soft vadas is to grind them in least amount of water in a food processor. Start with grinding the lentil in processor without any water. As the lentil minces completely add very little water(3-4 tablespoon) and process until smooth.
Mix all the chopped vegetables ,salt and cumin seeds. fold it until well combined.
Meanwhile shape the vadas. Spread a cling wrap or large ziploc bag on your work surface or cutting board. spread some oil on you palms and fingers then wet them with cold water. take some mixture and make a ball and press with palm and make a hole in the center. lay them on the wrap.
Shallow fry
Heat oil in a deep pan on medium high flame.
Fry the vada 3 at a time. Flip once when light brown on both sides get them out on a paper towel to strain any excess oil.
Serve warm with Nutty Chutney.
To make the Nutty Chutney
Blend 11/2 cups of roasted nuts such as peanuts, cashews ,almonds and\or roasted chickpea lentil with 2 green chillies or red chillies until smoothly ground. Season with salt and 2 tablespoon of lime(or 1/2 teaspoon tamarind paste).Temper(just as in this recipe) and serve
This calcium rich recipe is my entry for Sangeeta's Eat Healthy:Calcium rich Contest
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