Uzhunnu Vada / Medu Vadai

Any south Indian who hasn't tasted this popular tea time snack ?? Aha..I know none ..and there may be many small memories associated with it.I too love this tempting hot vadas and my hubby's favorite too.The first thing he orders in any Indian restaurant is these vadas.And so,making this at home was a big task for me as the blender here doesn't grind well with very less water.But then I reduced the quantity in the blender and ground it a couple of more times than the usual affair.I should say that successfully worked out and could prepare these at home :-)

 (Pics updated)

Ingredients
for vadas
urad dal skinless whole 1 cup
shallots 7-8
green chillies 3
ginger 1'' piece shredded
pepper corns 5-6 (crushed/whole)
rice flour  1 tbsp
curry leaves
salt
water for grinding(2tbsp)
oil for deep frying

for chutney
coconut grated/shredded 1/3 cup
mint leaves 4-5 sprigs(for flavor)
green chillies 2-3(as per spice tolerance)
shallots/pearl onion 2-3
salt
water

Method -
UZHUNNU VADA PREPARATION-
-Soak urad dal in water for 4-5 hours and grind it in a mixer or blender into a smooth paste with very little water or no water if possible.Transfer the batter to a bowl and using your hands beat the batter several times(3-4mins) so as to aerate the batter,which will make the vadas soft.Keep aside for 30-45mins.
-In the meantime,clean,wash and chop the shallots.green chilllies,ginger to small bits and add it to the batter.
-Add salt and peppercorns,torn bits of curry leaves in the batter and mix well.
-Add the rice flour and mix well just before frying.
-Wet your non dominant palm with water and scoop a spoonful of batter in the palm and using the other hand,Flatten it a bit in the form of a vada by applying gentle pressure and then finally poking a hole in the center using your finger.(dip your fingers in water in a bowl before poking so that its done smoothly)
-In the meantime,heat oil in a wok on medium heat and let it become hot.Check the oil by dropping a small portion of the batter,if it sizzles and rises up,the oil is ready to fry.
-Slip it into the hot oil and wait till you see bubbles and sizzling sound subsides a bit.Then flip the other side and deep fry both sides till golden brown.
-Remove and serve on a paper towel and relish with thick coconut chutney.(I served it mint coconut chutney,the recipe follows)

(Coconut Chutney in pic)

MINT-COCONUT CHUTNEY
-Wash the mint leaves ,green chillies and chop small,Peel the shallots,wash and keep aside.
-Blend the coconut and all other ingredients except salt and grind to a coarse paste.
-Add salt now and grind again for 1minute.
-Remove from blender and serve with vadas.

(Mint Chutney in old pic)

Servings ~ 10-12 vadas & a small bowl of chutney

NOTES
* Adding rice flour adds crispiness to vadas.Don't add to much otherwise the vadas will turn hard.You can even add few teaspoons of urad dal powder if your batter becomes a little loose and doesn't hold shape.
* Don't slip the vadas into the oil unless the oil is hot enough.Wait till the bubbles subside and the vada has lightly become crunchy at the bottom side to flip it the other side,otherwise it may not hold shape.
* You can use a banana leaf too instead of palm to shape the vadas.
* Adding mint leaves to the chutney is optional.You can omit that and prepare the regular coconut chutney.
* The chutney should be thicker in consistency unlike the chutneys for dosas.

Sending this to The Kerala Kitchen event hosted by Ramya @ Ramya's Recipes, Tea Time, Sending the mint coconut chutney to EP Series -Mint & Coriander seeds guest hosted by Surabhi @ My Cook book, Only Snacks + Starters guest hosted by Raji @ Vegetarian Taste buds