ಉದ್ದಿನ ವಡೆ – Uddina Vada

vada

One of my favorite dishes is ಉದ್ದಿನ ವಡೆ – Uddina Vada. After I got married, my Mom actually stopped preparing ಉದ್ದಿನ ವಡೆ – Uddina Vada since she missed me so badly. I can understand her feelings now that my Daughter is at a different place. And my Daughter loves the combo of Idli, Vada, Sambar, Chatni. So, this preparation was during her spring break visit. It is circle of life, right?

I just couldn’t believe that I hadn’t posted my favorite recipe in my favorite blog. Especially last year, I prepared ಉದ್ದಿನ ವಡೆ – Uddina Vada every single month. This is a must preparation for monthly masikas and pakshas in our Madhwa community. In traditional families, ಉದ್ದಿನ ವಡೆ – Uddina Vada is not prepared on any other occasion. Anyway, attached below is the recipe for the most loved dish by Meera. 🙂

Ingredients:

  • 2 cups Urad Dal – ಉದ್ದಿನ ಬೇಳೆ
  • 10-12 whole black pepper – ಮೆಣಸು
  • 2 sprigs curry leaves – ಕರಬೇವು
  • 1 inch Ginger – ಶುಂಟಿ
  • Salt to taste
  • Oil for Frying

Preparation:

  • Wash and Soak Urad Dal – ಉದ್ದಿನ ಬೇಳೆ in cold water for at least 3-4 hours.
  • Grind Urad Dal – ಉದ್ದಿನ ಬೇಳೆ with whole black pepper – ಮೆಣಸು, curry leaves – ಕರಬೇವು and Ginger – ಶುಂಟಿ.
  • Also, add salt.
  • Add as mush less water as possible.
  • If your Mixer doesn’t work with water, make sure you add enough water to get the Mixer just running.
  • If the ground dal is a bit watery, add just enough rice flour or maida to make it hold the shape.
  • Heat oil in a pan on medium heat.
  • Take a heap full of dal, make a hole in the center, and slowly dip them in the hot oil.
  • Fry them on medium heat, this makes it cripsy on the outside and completely cooked on the inside.
  • Serve with Idli, Sambar and Chutney.uddina_vada

25 responses to this post.

  1. I can only enjoy eating them…. Have no time to Make….
    Idly+Vada combination has held its fortress in Bangalore in spite of Western invasion by Mac, KFC,Pizza Hut and Sub-Way….

    Reply

  2. Thank you for making Uddina Vada. If we add lit bit hot oil in that mixed flour, it will be
    more crispy and tasty.

    Reply

  3. The info helps many, who are longing to prepare this dish at home. Let such info about many other dishes appear quite often in your site.

    In the meantime ಹೊಸ ಬ್ಲಾಗ್ ’ಆಗುವುದೆ೦ಬ ಛಲದಿ೦ದ ಮುನ್ನುಗ್ಗಿ’, ದಿ. ಮಾರ್ಚ್ ೧೯, ೨೦೧೩ – ನಿಮ್ಮ ಪರಿಶೀಲನೆ, ವಿಮರ್ಶೆಯ ಸಲುವಾಗಿ.
    http://wisdomfromsrisriravishankarkannada.blogspot.in/2013/03/blog-post_19.html

    Reply

  4. Posted by Bhavana on March 28, 2013 at 1:33 pm

    Adding a tablespoon of fresh coconut while grinding makes the vadas more tasty and crispy.

    Reply

  5. We can add little bit of hot oil or ghee with Uddina mixture, it will be more crispy, it will not soak/suck more oil.

    Reply

  6. Posted by Bhavana on March 29, 2013 at 5:28 am

    I grind the urad dal separately. Then grind the ginger, curry leaves, pepper and frresh coconut without adding water. Mix the all ground ingredients along with salt and a pinch of Hing Powder. This method makes the vadas inside soft and outside crisp.

    Reply

  7. Posted by Bhavana on March 29, 2013 at 1:13 pm

    One more thing forgot to add.
    we make the vadas with hole only on shradha and paksha days. On other days we fry them in a ball shape and they are called biscutambode. Funny name, isn’t it?

    Reply

  8. Posted by Bhavana on March 29, 2013 at 1:24 pm

    Yes, of course , but there is unity in diversity. right?

    Reply

    • Posted by meeraghu on March 29, 2013 at 1:26 pm

      I didn’t mean in a bad way, Bhavana. I was just trying to say that we have so many customs and traditions, and nothing is written down anywhere. And mainly all these are followed by word of mouth, and according to ones convenience.

      Reply

  9. Posted by Bhavana on March 29, 2013 at 1:40 pm

    No Meera, I didn’t take it in bad way. I was just sharing what we follow. We can’t say which is right and which is wrong. because we just follow them as we are told by our elders. This is only a conversation and nothing to take serious. I am very happy that though the customs are little different we are all tied together for a good cause.

    Reply

  10. Posted by Bhavana on March 29, 2013 at 10:12 pm

    Ok, shall I expect Mosaru vade and Bonda soup in the coming posts?

    Reply

  11. Posted by Bhavana on March 30, 2013 at 2:51 am

    sixth sense ! Ha Ha !!

    Reply

  12. Posted by Latha on August 21, 2013 at 12:20 pm

    hi….
    two medium size wada with chutney or sambhar…makes great breakfast…..in the busy schedule….one hour soaking of urad dhal is enough

    Reply

  13. Posted by SATISH on June 6, 2014 at 8:18 pm

    I AM IN AUSTRALIA AND MISSING ADIGAS IDLY AND VADA – SAMBAR IN BASAVANAGUDI. THANKS FOR RECIPE…

    Reply

  14. Posted by Roopa v on May 9, 2015 at 1:28 pm

    My wada became v hard.pls help.

    Reply

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