Uzhunnu vada

Uzhunnu Vada

Uzhunnu Vada is a popular evening snack .It's also a good breakfast dish served with chutney or  sambar. It's a soft inside and crispy outside snack. Uzhunnu vada is very delicious and easy to make cuisine.

Ingredients and Measurements used

• 1 1/2 cup-Urad Dal
  
• 3 tsp-Rice Powder
  
• 1/4 cup-Onion(finely chopped)
  
• 1-2 tsp-Crushed black pepper 
  
• 7-Green chilies(finely chopped)
  
• 1 inch-Ginger(finely chopped)
  
• 1/2 tsp-Asafoetida powder
  
• 4 tsp-Coriander leaves (finely chopped) 
  
• 10-Curry leaves(finely chopped)
  
• Salt - As required  
• Oil for deep frying

Preparation

1. Soak urad dal for at least 3 hours.
2. After that Coarse grind it in a blender without adding water, if it is not grinding  well, sprinkle some water and grind again till you get  thick and fluffy paste, the batter has to be as thick as possible.
3. Now  transfer the batter to bowl and using a whisk/fork, beat the batter and combine well for at least 3 minutes.This will create air inside the batter and  we will get more soft and fluffy vada.
4. To this batter, add chopped ginger, green chilies, onion, curry leaves, crushed black pepper,asafoetida powder and salt.
5. For getting  a crispy vada, add rice flour to the batter and mix well.
6. Allow  the batter to  sit for 5-10 minutes.

Method

1. Heat oil in a deep pan.
2. While the oil is getting hot,we will make the vada for frying.
3. For that wet your palm with water and place a spoon full of the vada mix on it.
4. Press it down slightly with the fingers of your other hand.
5. Now using one finger make a hole in the middle of it.It looks like a doughnut .
6. Transfer it slowly and carefully into the hot oil. 
7. Repeat the above process for all.Wet your palm each time you make the vada, this prevents the batter from sticking on your hand.
8. Fry the vada till it becomes golden brown and take them out on a plate lined with kitchen tissue to absorb excess oil.
9. Serve this with coconut chutney or sambar.

Vattayappam/Rice cake

Vattayappam

Vattayapppam is a steamed rice cake  usually served for breakfast or served as a tea-time snack. Rice and coconut are ground together and fermented with yeast. No oil is required in the preparation of Vattayappam. Airy and spongy by texture, Vattayappam completes a  wholesome breakfast especially in festive occasions.

Ingredients and measurements used

• 2 cups-Rice flour
  
• 2 cups-Grated coconut
  
• 1/2 cup-Sugar 
  
• 3 tsp-Semolina
  
• 1/2 tsp-Yeast 
  
• 1/4 cup-Raisins and cashew nuts( for garnishing)
  
  
• 4-5 nos-Cardamom
  
• Salt - As required

 Preparation

1. Cook semolina with 2 cups of water till it becomes soft  and thick.Allow it cool and keep it aside.
2. To Proof the yeast (Take about 2 to 3 tbsp warm water. and add a pinch of sugar and dissolve it. Now add the yeast and stir.Let this solution sit at room temperature for 10 to 15 mins till it becomes bubbly and frothy.)
3. Grind coconut with 1 cup of water and keep it aside.
4. In a bowl mix rice flour,cooked semolina  mixture,proofed yeast mixture,ground coconut and almost 2 cups of water.
5. Add crushed cardamon to the above mixture.
6. The batter consistency should not be too loose or thick.
7. Now keep it aside 3 hrs for fermenting.
8. After 3 hrs,add sugar and salt and mix well .
9. Now batter is ready for making vattayappam.

Method

1. Pour the batter into a cake tin about 3/4 th full and top it with cashew nuts and raisins.
2. Place it into the hot steamer. Close steamer and simmer for 15 to 20 min.
3. Check it with a fork or toothpick.If it comes out clean vattayappam is ready.
4. While it's still warm invert the pan into a serving plate and serve warm.

Pazham Pori/Ripe Plantain fry

Pazham Pori

Pazham pori is a delicious snack made from ripe plantain.It is an easy to prepare snack.
Usually all purpose flour is used for making this dish.But you can substitute it with wheat flour also.

Ingradients and Measurements  Used

• 2-3 Ripe Plantain
  
• 1 cup All purpose flour
  
• 1 tsp rice flour/semolina(For crispiness)
  
• 1 tsp sugar
• 1 pinch Turmeric powder(for color)
  
• 3/4 cup water
• salt to taste
• oil (for deep fry)

Method

1. Peel the plantains and slit lengthwise 2 or 3 pieces and keep aside.
2. In a bowl add all purpose flour,rice flour,sugar,turmeric powder and salt.Make it into a smooth ,lump free batter by adding water.
3. Dip the plantain slices in this batter and evenly coat them.
4. Heat oil in a deep bottom pan.
5. When its hot deep fry the batter coated plantain slices by turning both sides till golden brown.
6. Drain the excess oil using a paper towel.
7. Serve Pazham pori hot or warm.