South Indian festivals definitely include this menu, which is a delightful array of flavors and textures. Fries and fritters are something we all love to enjoy, showcasing a perfect blend of spices and ingredients that elevate any gathering. Be it as an accompaniment in a sumptuous feast, enjoying a snack on a rainy day, or just to grab a quick bite, these crispy delights never fail to satisfy our cravings. Vadai is one of the prominent snacks that comes to our mind when we think of festive treats. With its crunchy outside and a soft, fluffy inside, the type of vadai that makes us irresistibly hungry to grab one more is often seasoned with aromatic herbs and spices, creating a mouthwatering experience. Whether served with tangy chutneys or enjoyed on their own, vadai stands out as a quintessential part of South Indian culinary culture, inviting friends and family to gather around and relish the moment together.

Perfect urad is the key component for achieving a perfect crunch. The ingredients are simple. Perfection is essential, and it is doable.

Urad is a protein rich pulse it has around ~22-25% protein, especially it has types of proteins that make idli, dosa, vada and papad possible.

1. Globulins(major fraction-~50-60%) responsible for elastic networks and it traps air and water. It is because of this Globulins that Urad can hold air without eggs.
2. Albumins(~10-15%) responsible for foaming, batter smoothness and emulsification.
3. Glutelins(~20-25%)they are called as structural proteins they are responsible for binding starch and protein together.
4. Prolamins( trace amounts)which is abundantly available in wheat gluten

Urad proteins are naturally good at forming air- holding gels at room temperature.

Urad is a special pulse among all the pulses because it has the right proteins at right proportions.

So sourcing a good quality Urad is the key for preparing good vada and obviously good jangiri, as the texture and flavor of these dishes heavily depend on the quality of the lentils used. Using fresh and well-sourced Urad can significantly enhance the overall taste and ensure that the vada is crispy on the outside yet soft on the inside, while jangiri shines with its sweet, syrup-soaked goodness. To help you achieve this, I will be adding a detailed recipe that covers not only the necessary ingredients but also tips on how to select the best Urad, as well as step-by-step instructions for perfecting your vada and jangiri at home. The vadai recipe is given in this blog, while I have a separate post dedicated to jangiri, ensuring that you can easily find and follow both recipes for an exquisite culinary experience.

Getting back to business. Let’s make Crunchy Vadai.

All you need is urad, salt, water, asfoetidia, ginger, curry leaves, oil, raw rice, peppercorns, coriander leaves, onion (optional), and green chillies; that’s all the essential components for a delightful dish. The simpler version will be needing urad, water, salt, oil, and asafoetidia—nothing more. However, if you’re aiming for a more robust flavor, consider adding in finely chopped ginger for that extra zing and aromatic curry leaves that enhance the overall taste profile. Including some peppercorns can provide a subtle heat, while the coriander leaves can add a refreshing touch at the end. If you’re feeling adventurous, the optional onion can caramelize beautifully and add a sweet undertone to balance the spices. Lastly, don’t forget the green chillies if you prefer a spicy kick; they can really elevate the dish.Let’s get started.

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Yield: 20 Vadai measuring around 40 grams each

• Urad – 250 gms
• Water – 500 ml
• Raw Rice -10 gms ( 2 tsp)
• Salt – 7 gms(1.5tsp)
• Asafoetidia -3 gms
• Ginger finely chopped – 2 tsp (Optional)
• Curry leaves finely chopped – 2 tsp (Optional)
• Coriander leaves finely chopped – 2tsp (Optional)
• Peppercorns – 1 tsp
• Onions finely chopped – 2 tbsp (Optional)

Preparation:

1. Wash and soak the urad and raw rice for a minimum of 30 minutes to a maximum of 1 hour. It is important to note that urad should not soak for more than an hour to ensure optimal texture and flavor in your dish.
2. While soaking use the water measurement and use the same while grinding the urad batter.
3. Use wet grinder preferrably.
4. Grind the urad to a smooth batter while sprinkilng water little by little. this step is crucial do not overpour the water.
5. Keep turning the urad to avaoid them sticking to the corners.The 500 ml will be used up and you can see fluffy batter after grinding for about 20 to 30 mins. During the last minute you can add salt and asafoetidia to the wet grinder to get an even mix.
6. Now the vadai batter is ready. To this mix all the ingredients to zing up the vadai or just keep it plain.
7. If you want to fry the vadai a little later store it in an airtight container and refrigerate it immediatley.
8. Else heat oil in the pan. Temperature of the oil is crucial. Not too hot nor too low. Just the right amount of heat. Urad doesn’t like heat.
9. When you feel the heat of the oil. Drop a little droplet of the batter into the oil to see if the batter bubbles back. If yes the oil is at the right temperature.
10. Wet your hands. Scoop a fair amount of the batter and roll it you can find them smooth and shiny insert your thumb in the batter and give a pull towards you motion this will create a big decent hole in the middle. Now drop the batter gently into the oil and fry.
11. Once golden on both the sides the vada is just ready to be removed.
12. Serve hot with Sambar and Chutney.

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