Medu wada / Uddina Vade....Savory Doughnuts in Indian syle

This is a most common breakfast item you will find in any hotel menu or on a street vendor's cart in south India.And in some hotel's they are even paired with Idly as "Idly-vada" combo with sambar and chutney which is my first preference to order in hotel's.
I rarely prepare this at home as we strictly avoid eating deep fried stuff at home.But we can excuse ourselves for special occasions and festivals right??And if a special occasion and festival are on the same day,then are there any rules and regulations to control us??NO..na??

So this Uddina vade was prepared during one of the days of this Navratri and the special occasion I was talking about is "Its been 3 years that I met V".So thought of making sweet and hot, and finally made uddina vade,mosaru/perugu vade and gulab jamun to celebrate that special day with all the family members.

Ingredients:

1 Cup whole Urad dal(white)
2 tbsp finely chopped coconut pieces
1 tsp finely chopped green chillies
1 tbsp finely chopped ginger
1 tsp jeera
1 tsp slightly crushed pepper
2 tbsp chopped fresh coriander leaves
2 tbsp finely chopped curry leaves
salt to taste
Oil to deep fry


Method:

• Soak urad dal overnight or atleast for 1 hr.Use the round white variety urad dal for this.
  
• Strain the soaked urad dal and grind it to a fluffy mixture in the grinder(even a mixie also does the same job,but in grinder you get more fluffy batter which is apt for making vada's).Add water only if needed,do not add much water while grinding this.Try to beat this mixture with hands for two mins continuously which helps in yielding fluffier vada's.
• Now add chopped coconut pieces,green chillies,ginger,coriander leaves,curry leaves,jeera,crushed pepper,salt to it and mix well.
• Heat oil in a heavy bottomed kadai on medium heat and mean while grease your left palm(or wet your hands) and place little vada mixture and flatten it and make a hole in it and slowly transfer to the right hand and slip it to the hot oil carefully.(You can do this with right hand if you are expertized in it or you can even try patting it on a greased banana leaf or greased milk cover)
• Repeat the same process for the remaining mixture.Drop 4-5 at a time,do not drop in more or else they will stick to each other.
• Let them fry on medium flame until crisp and deep golden brown in color on both sides and drain them on a tissue paper to remove excess oil.

Serve them hot with Steaming Sambar /Coconut chutney/Allam pacchadi.



Note:

1. You can even add finely chopped onions to the mixture.
2. If you want to make dahi vada,drop them immediatly to the beaten curd mixture so that the vada can absorb the dahi properly.