How We made Uludu Vada And Coconut Rott | Village Life of Mali Cooking

urad dal

🥗Healthier: moong dal

💰Cheaper: chickpea flour

Moong dal is lighter and easier to digest.

onion

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add a milder flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor and is healthier.

Soak urad dal in water for 4-6 hours until softened.

Drain the soaked dal and transfer to a blender.

Add onion, green chilies, ginger, curry leaves, and salt to the blender.

Blend until a smooth batter forms, adding a little water if necessary.

Transfer the batter to a mixing bowl and stir in black pepper.

Heat oil in a deep frying pan over medium heat until shimmering.

Scoop small portions of batter and carefully drop them into the hot oil.

Fry the vadas until golden brown, about 3-4 minutes, turning occasionally.

Remove the vadas with a slotted spoon and drain on paper towels.

Serve hot with chutney or sambar.

Cooking Techniques

Spice Level:

Allergens