"Onion Vada (Biscuit Ambado)" served with Coriander Coconut Chutney ... Spicy, delicious, soft and crisp Vadas prepared using Urad Dal with Skin, so don't go by the color ... After lazing around a few days I had to have something chatpata as its raining heavily in Mumbai ... So this one is for all my friends ... Enjoy them hot out of kadai ... Yumz ...
** I have already written a lot about preparing of Vada / Biscuit Ambado many times in my Blog here. So, all those who follow my blog are sure to know of the method, hence will not be repeating the details again here. I have also included a “Tip & Trick” of preparing these vadas / biscuit ambados by grinding in mixer grinder to get a perfect batter, which will help in giving you Vada’s perfectly shaped and fried. I will be sharing the link to that article written by me at the bottom of the recipe, you can read in all the details there and also some steps of preparing the same, though I have included a collage of this particular Vada preparation here too.
** Do try out this awesome Vada and relish with any chutney of your choice or you can add in some sambar and relish the same too. And yes, do not fret if you are not able to prepare the Vada’s with center holes perfectly as it needs a little bit of practice. Also, do not worry that the batter will go waste, you can just drop large lemon sized balls of the batter in hot oil and fry them too, in Konkani we call it Biscuit Ambado. I have placed one for reference in the picture right near the chutney bowl. Again, be careful with oil, especially when you drop them in hot oil, follow all the instructions given in the article and you will be safe.
** Here is the Recipe for “Onion Vada (Biscuit Ambado)" prepared using Urad Dal (Black Gram Dal) with skin ….. My Style ……
** Soak 2 cups of Urad Dal (Black Gram Dal) with skin for 1 hour in plenty of water. Rinse and put it in an colander for a good 30 minutes for all the excess water to get drained off. This is very important step and should be followed.
** Note : You can prepare the same with just plain urad dal too ie. the one without skin too, that too tastes good, but do try out this Vada with skin on urad dal, this is the specialty of Thirupathi, though they do not add on onions to the Vadas as it is prepared there in satvik way. I have posted it before as Naivedyam too. Do check out on that recipe too under the label of Naivedyam.
** Put the drained urad dal in a mixer grinder or wet grinder and grind to a fine fluffy paste without water. If it becomes very difficult to grind you can add in a tablespoon of water, that’s it. Do not add in much water, if the batter thins out, then the vadas are difficult to be made. You can check on the picture the batter consistency.
** Now add the ground paste into a wide bowl and add in one large onion finely chopped, about 15 curry leaves also cut into pieces, ½ tsp hing powder, 1 tblsp of coarsely powder pepper powder, 3-4 kashmiri red chillies cut into pieces, 2 tblsp of freshly grated coconut (Optional), Salt to taste and mix well. You can add in a handful of finely chopped coriander leaves too if desired.
** Heat plenty of oil in a thick bottomed kadai, when hot lower the heat to medium, wipe you left hand palm with water (just a film of it) take lemon sized batter on you palm, flatten it, dip your right hand finger into water and then make a hole in the center of the batter, now invert it slowly into your right hand and leave it gently into the hot oil.
** Be careful when doing so. Add in a few vadas and cook on medium heat till evenly browned. Do not over crowd the kadai, there should be enough space for the vadas to get fried in properly. Keep flipping a few times in between. Remove with a ringed spatula, allow the excess oil to fall back into the kadai and then put them on an absorbent paper. Continue with remaining batter till done.
** For those who are newbies please go through the links given at the bottom of this recipe, for proper knowledge and understanding of the procedure.
** "Onion Vada (Biscuit Ambado)" are done and ready to be served with any chutney of your choice. Always serve Vadas hot for best taste, otherwise they do not taste that good. I served with coriander coconut chutney and it tasted fantastic. This particular vada goes well with chutney though you can serve it with sambar too, but somehow plain vadas go well with sambar, but again the choice is yours.
** Note : The method of preparing the vadas / ambados and deep frying them is the same as I had previously written, so I will not go into writing the same in detail or should I say repeating the same again. Sharing the link to the remaining procedure where there are steps by step pictures of preparing these vadas beautifully. Having said this, also remember that if you are unable for some reason to still not able to do the hole centered vadas prepare them in the round lemon sized ball way and enjoy, they taste the same. I am giving links below, for all of you who are interested to check on the recipes.
** Also given below is the Link to the Recipe of “Coriander~Coconut Chutney” which is in the picture above too …..
** For step by step method of deep frying technique of the Vadas, Please follow this particular link ….
** And for method of deep frying technique of Biscuit Ambado, Please follow this particular link ….
** Do go through the article on preparing of Vadas and Biscuit Ambado, the link to which is given below …..
** You can use the search option for "Vada or Biscuit Ambado" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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