Udida Ambado (Uzhunnu vada) / Medu Vada.

Uzhunnu vada also known as Medu vada is called Udida Ambado in Konkani.Udida Ambado /Uzhunnu vada / Medu vada is a popular south Indian deep fried snack made from smooth and thick ground batter of Urad dal (Black gram) mixed with chopped Ginger, Green chillies, Curry leaves and crushed Black Pepper. Udida Ambado (Uzhunnu Vada) is usually served as a breakfast with Coconut chutney along with Idlis.

The following ingredients are needed to prepare Udida Ambado/Uzhunnu vada / Medu vada.

Ingredients:-

Whole white Urad dal. -2 cup
Green chillies.             - 4
Ginger.                        -1tsp chopped
Black Pepper corn      -5 crushed
Curry leaves.              -2 spring
Salt.                            - to taste
Oil.                              - for deep frying.

Instructions:-

Wash and chop Green Chillies into thin round slices and keep aside.

Peel, wash and finely chop Ginger and keep aside.

Crush the Black Pepper and keep aside.

Wash and finely chop Curry leaves and keep aside.

Wash and soak 2 cup whole white Urad dal for 1hour.

Drain water completely and grind the soaked Urad dal to a smooth and thick batter by sprinkling 2tbsp of ice water if required or without adding water.The batter should be thick.

Transfer the ground thick Urad batter in a mixing bowl.

Add finely chopped Green chilly slices, finely chopped Ginger pieces, crushed Black Pepper, chopped Curry leaves and required Salt. Mix well all the above ingredients to the Urad batter and start deep frying the Udida Ambado / Uzhunnu vada immediately.


Method:-

Heat Oil in a wide bottom kadai for deep frying.

Wet your hands in water to avoid sticking the batter.Take a small portion of the Urad batter on your left palm and shape it into a lemon size ball and flatten it and make a hole in the middle of the batter with your right hand point finger.

Carefully drop the flattened Urad batter from your palm into the hot oil and deep fry until it turns golden colour.

Turn and flip the flatten Urad batter in the hot oil in between with a slotted spoon to cook both sides.

Repeat the process with the remaiing batter and deep fry till golden colour.

When cooked on all sides remove the deep fried Udida Ambado/ Uzhunnu vada from hot oil with a slotted spoon and drain on a tissue paper to absorb the excess oil.

Udida Ambado (Uzhunnu Vada) / Medu Vada is ready to serve hot with Coconut chutney.

Note:-

Finely chopped Onion can also be added to the batter if needed.

We can prepare Udida Ambado in ball shaped roundels also. We can also add fresh Coconut bits to the Urad batter.