Saturday, April 7, 2012

Uddina vade or uddina bonda

In my family tradition, we don't usually prepare uddina vade at home.  With a slight variation in the design and name, we could have the same dish at home apart from restaurants.  Typically it is similar to a donut in shape.  At home, I prepare it as a bonda, without the hole in the center and I call it uddina bonda instead of uddina vade, but with the same great taste!

Preparation Time: Soak time and grinding time - 5 hrs
Cook Time: 20 mins for frying

Measurements & Ingredients:
  • 1 pav or 1 cup (juice glass size) black gram(uddina bele or urad dal)
  • 4-5 black peppercorns(menasu)
  • 3-4 green chillies
  • dry grated coconut or dry coconut pieces
  • little curry leaves
  • little cilantro(coriander leaves)-optional
  • salt to taste
  • Cooking oil for frying
This measurement makes about 15-20 small size bondas.  But it depends upon how big or small you shape the bondas into.

Wash and soak the urad dal in water for about 3-4 hrs.  Drain out the water and grind the dal in a blender with minimal water possible.  To the same blender, add the remaining ingredients or you can add only pepper corns and dry coconut and blend it again with the urad dal.  This gives you the super thick batter, which you can now take it out into a bowl. 
If you follow the former procedure, add green chillies, curry leaves and coriander leaves to the bowl and then mix it with the batter.  Add salt if not yet added.

Heat sufficient cooking oil in a deep fry pan.  Drop a tiny drop of batter into the oil to make sure it is heated.  Dip your hand in water and scoop a little batter with your fore fingers.  Toss it in your fore fingers to make it a ball.  This batter will be very soft and hence do not expect to make an exact round ball.  Now put this batter in the oil and fry it until you get a dark golden brown colour.
Serve it with coconut chutney as a snack or a breakfast with idlis!

Heat the oil on medium high.  Once it is heated and you start frying the bonda, turn it to medium or a little lower so that it gets cooked well at the inside too.  Also, you can fry more that one bonda at a time depending on the size of your frying pan and the oil level.

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