Weekends are when you crave a LOT of Junk. Just anything fried in oil will also do. That’s how I’ve seen our system behaves. Why? ’cause all through the week, we are too busy to beg mom/wife to make “something nice”, or if you cook, you’re very happy that you can make atleast salad, dal-chawal. Then weekend comes, that’s when you’re the king of your bowel, you have enough time to deal with even if something goes wrong with it. Who cares?!
On that note, vada is one such popular weekend food in our household. Come Saturday, we drag ourselves to this restaurant that serves Idli-Vada or I make them at home. It’s a tradition we hate to defy. To keep it fun, I serve myself a new innovative vada variety every weekend.
You wanna get the Vada texture right? Check out some useful pointers in “My IMPROV & NOTES” section!
Note: If this is your first time frying an item, please stand a few inches away from the fuming oil and SLIDE the batter along an edge of the kadai. Do NOT drop it straight in from the top- the oil is bound to spray straight at you.
PS: Serve hot with green Chutney, Coconut Chutney or tomato onion chutney if you have time to spare. You can also have it just with tomato ketchup
How to Make your favorite Vadas in the right texture?
Medhu/Urad Dal Vada Tips
Masala Vada Tip
Saboodana Vada Tips
Dahi Vada Tips
Milagu Vada Tip
Sooji Vada Tip