Onion Vada with cooked rice ..........
with Mint mayo Dip, Tomato Ketchup and Tomato Imli Dip ............
This Vada is prepared with cooked rice. A very easy and tasty dish. I cook rice a little bit more when I want to prepare this dish. You can also use left over rice for the same.
For the Vada : In a bowl add 2 cups of roughly mashed cooked rice. Add in 2 tsp of whole coriander seeds, 1 tsp of hing powder, 1 tsp coarsely crushed pepper powder, ½ tsp haldi powder, salt to taste, finely chopped 5-6 green chillies, 3 medium sized onions also finely chopped and finally ½ cup of besan (Bengal gram flour) and mix well. Do not add water. The mixture should be really well mixed, so that there are no lumps and you should be able to make vadas without the vadas cracking up or crumbling. If too soft add in another tsp of besan and mix well.
Take lemon sized mixture and make it into a smooth ball. Flatten it to make into a vada shape. Prepare vadas similarly with remaining mixture. Keep the vadas in the fridge for 10-15 minutes. This will combine and harden the mixture and will prevent it from breaking up when deep frying.
Heat plenty of oil for deep frying in a deep kadai, when smoking hot, lower the heat to medium and wait for few minutes. Now remove the vadas from the fridge and gently add them into the oil. You can add 4-6 vadas at a time depending upon the quantity of oil and the size of kadai. Wait for a few minutes for it to cook. Do not stir immediately which may result in the vada breaking up.
When it turns a bit golden, stir it well to evenly turn golden on all sides. When the vada is cooked, crisp and golden, remove from oil and place it on an absorbent napkin for the excess oil to drain off.
Serve as side dish with Dal chawal, pulav, khichidi or as a snack during tiffin time. Serve the vada with chutney / ketchup / Dip of your choice.