Uppu Vada
Equipment
- Frying Pan
- Skillet
- Bowl
- Blender
- Kadhai
- Deep heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towels
- Airtight Container
Ingredients
- 1 kg Rice flour (6 cups)
- 100 g Urad dal (1/2 cup), rinsed and drained
- 120 g Sesame seeds
- 1/2 Coconut fresh, grated
- Asafoetida Pinch of
- 1 tablespoon Butter
- Vegetable oil for deep-frying
- Salt
Instructions
- Put the rice flour in a dry frying pan (skillet) and cook for about 30 seconds, or until roasted. Transfer to a bowl and set aside.
- Put the urad dal in the frying pan and cook for about 1 minute, or until roasted, then transfer to a blender and process until finely ground. Transfer to the rice flour.
- Put the sesame seeds in the frying pan and cook for about 30 seconds, or until roasted. Add to the rice flour and urad dal and add the grated coconut, asafoetida, and butter.
- Season with salt and mix, adding enough water to make a soft, pliable dough.
- Divide the dough into small marble-sized balls and place them on a piece of cloth to dry for about 1 hour.
- Heat the oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350’F, or until a cube of bread browns in 30 seconds.
- Working in batches, deep-fry the balls for about 2 minutes, or until they are a medium brown colour. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- These balls can be kept in an airtight container for a month.
Nutrition
Serving: 10gSodium: 12mgCalcium: 134mgVitamin C: 1mgVitamin A: 37IUSugar: 1gFiber: 6gPotassium: 141mgCholesterol: 3mgCalories: 483kcalTrans Fat: 1gSaturated Fat: 3gFat: 9gProtein: 11gCarbohydrates: 88gIron: 3mg
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