Wednesday, December 2, 2009

Vada or bonda?

We celebrated Karthigai Deepam yesterday! Not many beyond of Tamil Nadu knows about this Festival of light including my better half! Clay lamps filled with oil are lit and placed outside of the house like Diwali in North. Some of Diwali firecrackers are burst on this day.
The next day, we call it "Nattu karthigai" which is today, all non-veg items are cooked, I am not sure if it is observed in every home! We commemorate the loved one who passed away on this day!
Tamilian festivals will go incomplete without this savoury doughnut "medu (soft) vada(i)"! Soaked lentils ground into a smooth buttery consistency. Shaped into round disc with a perfect hole in middle and deep fried for giving a golden crisp look! That doesn't sound too difficult right! Ok, don't be fooled, the real success lie behind the dough ! If you have helped the struggling blender/grinder too run smoothly with water, you end up with a loose dough and shapeless vadas!
Shaping the vadas with hole or without doesn't bring any difference taste wise. But when the same dough is dropped into ball shape is called Bonda in Tamil Nadu.



Urad dhal vadas soaking in sambar!


Important Rule:
Grind with minimum water- always sprinkle water NOT POURING!
Never add the salt until you are ready to deep fry.
Adding the salt before - the dough will turn loose.
If you are uncomfortable shaping or trying for first time: never add onion!
Grinder: will give a best result for vadas!
While dropping the vadas in oil, don't have wet hand! Oil will splatter! Quiet dangerous- use caution.

To troubleshoot the vada dough:
1. If the dough is loose: add a cooked/mashed potato or little rice flour.
2.If the vadas are hard try a pinch of baking soda - but the soda will soak lots of oil!


Ingredients:

Urad dhal (dehusked): 1 cup

Flavors:
Ginger: 1 tsp minced
Green chillies: 4 minced finely
Cilantro: few leaves minced (optionnal)
Red onion: 1 small minced finely (not recommended for everyone)

Soak the dhal not more than 30 min. Rinse 3 times the dhal, drain in colander.
Now grind into smooth dough with a minimum water please!  After 30 min, you might get a smooth buttery dough. At this point, you can refrigerate the dough up to 3 days without any seasonning!

Now the dough can be flavored, with ginger and green chillies. Add the salt when you are ready to deep fry.

To shape the vadas:
Need a piece of banana leave or a Ziploc bag and a dinner plate.

To deep fry:
Enough oil to deep fry

Turn a dinner plate, place the ziplock bag.

Take a "Ping pong ball" size dough. Place over the ziplock sheet. Slightly pat the ball with wet fingers to make into round shape with your index finger make a hole in middle of the round.



Vada shaped before frying!

When the oil is hot- keep in medium heat. Take the shaped dough (vadas), flip into your right hand fingers and drop immediately in hot oil. Don't over crowd the deep fryer or oil pan!
After shaping the vadas, whip clean the ziplock sheet and proceed the same with the rest of the dough!

So do you make vadas or bondas?


Sending to Srivalli who is hosting My Legume Love Affairs: 18 helping - event originated by Susan

64 comments:

Divya Vikram said...

The sambar vadai bowl is too tempting Cham!Great way to celebrate an occasion.

LG said...

ehehhe..you shape it round and deep fry it becomes bonda which is famous around Bangalore for 'Bonda with Soup'kind of stuff. Shape does not matter at all, I wanna grab them off the picture and savor them now :)

Cham said...

LG: My hus is very fond of that round shape bonda soaked in rasam! I guess it is called rasam bonda, right?

Rachel said...

been a while since I dropped by here and am greeted by one of my favourite snacks :)

jayasree said...

Bonda or vada, its the taste that matters. A well shaped ulundu vadai is indeed n art.

Sharmilee! :) said...

Wow, tempting vadas that too soaked in sambar am sure its a treat!!

Priya said...

Crispy vadas looks prefect, just drooling over those soaked vadas in sambhar..

Divya Kudua said...

Its raining heavily here,in Chennai and all I would want is to cuddle up next to the window with a cup of tea and 'suda suda vadais'..:):).Looks perfect..:)

kitchen queen said...

lovely vadas very tempting and inviting to taste.

Seena said...

Love it! this is what I prefer when going out.. :)

Sonia said...

So tempting medu-vada! Good tips too. I never have tried it myself except used to help Mom back in India. But I heard a good reviews about Anjali brand vada maker so I would try it using vada maker. :)

sowmya.s said...

lovely picture..looks awesome..

RAKS KITCHEN said...

I too bored of vadas(shape) now a days,I prefer bondas with coconut pieces and whole black pepper corns in it ;)
Looks nice:)

Nandini said...

The title question is answered! It's bonva! EHehehe! They are splendid! Droolz!

Curry Leaf said...

Sambar vadai is tempting.I can never shape the vadas.So I simply make a round shape and deep fry..Never knew about nattu kartigai.Never knew that round vadas are called bondas.Whether bonda or vada taste is the only important thing.

prasu said...

wow...........cham lovely presentation of vada sambar dear.....

Pari said...

Cham even I love the rasam vada combo, i liked your tips about the making of vada.

SE(Denufood) said...

hey..this looks so delicious..one of my favourites...

Laavanya said...

Thanks to my ultragrind - i can made vadais instead of bondas... Yours have the perfect colour Cham.
Sambar & Thayir vadai are also my favorite.

A 2 Z Vegetarian Cuisine said...

Nice dish to celebrate Karthigai. That bowl is surely awesome.

Akal's Saappadu said...

hehehhe, they look round and holed cham, these are absolutely not bondas!!they look great!!! I love with thenga chutney too but also well immersed in the sambhar, mmmmm, yummy!!!

Cilantro said...

Never heard about "Nattu karthigai" although we celebrate three days of Karthigai Deepam. The Vadai Sambar bowl looks delicious.

Happy cook said...

Why am i not living next to you. I never make all these dleicous food as for me it is to much work; i know i am lazy.
I am drroling here.

Padhu said...

Vadai looks soft and delicious .It is tempting me .Nice clicks
http://padhuskitchen.blogspot.com/

Bong Mom said...

Cham

I am not able to see all your pics somehow. Will check from home.
D loves vadas, I am ok.

Suma Rajesh said...

wooo just my mouth waters cham...hope u had a great time..an award waiting for u dear...plz collect it.

A_and_N said...

They look perfect! I can't wait to go home and eat some of this :D on the street.

Malar Gandhi said...

Cham,

I couldnt view the sambar vada picture, you mentioned da...

Yeah yeah, I struggle so hard to make that hole in the middle and then really give up...make them into bondas, he he.

Your post about Karthigai deepam and nattu karthigai brings back all nostalgic memories of my home...tho' I don't observe anything here...but I keep myslef updated 'with meaning behind every festival and rituals:)

B/n shared an award with you, pls feel free to pick them up.

sangeeta said...

i love these vadas but i soak the dall for longer time ( overnight ) is that wrong ??
you say 30 minutes of soaking time ...does it affect the texture or something ??

Sumi said...

Hmmm..my all time favourite snack.
My mother used to make this on every occasion, be it diwali, pongal, or just krithigai and we are never bored with it.
Have it plain and simple during lunch and gulp the left over with the leftover sambhar in the evenings.This used to be our festival saga..ha ..those times.
anyways your post remained me of my vadais that were made and archived last pongal.hope I bring it out atleast this pongal.

myspicykitchen said...

we celebrate karhika pournami even in AP. Nowadays it is not celebrated as much as it was when we were growing up... we used to hide some crackers and used to wait for karthika pornami to burn thm

Soma said...

I have never heard of this festival. I know these as vada ;-) the bonda makes me think of aloo bondas. Love vadas.

Cham said...

Sangeeta:Soaking the urad more than 30 min result to oily vadas. Next if u ve grinder... u get less (will not double) ground batter. It is the same for idli too. I even soak just 15 min !

shankari said...

you have shaped really well cham!

nithya praveen said...

Looks wonderful Cham...there is no festival without the Vadas:)..I prefer Vadas to bondas:)Been a while since i was here in ur blog...looks like i hv missed alot of ur post:)

aquadaze said...

these look so yum Cham! I always make bondas, too much effort to make vadas :)

Shama Nagarajan said...

tempting vada..nice picture

Sujatha said...

tempting vadas! I liked the way you call it trouble-shooting :) And very useful tips too..

Hope you had a great Karthigai Cham :)

Vibaas said...

sambar vada is too tempting :)
i used to make bondas and then over the years they have become vadas :D

Prathibha said...

even I make like bonda's sometime and immerse in sambar and call bonda soup..ha ha..looks gr8

Uma said...

You're tempting me to make vadas right now.. came out perfect and yummy. You gave the instructions like spoon-feeding. Nice one Cham!! Now I know where to go and enjoy perfect vadas (your home ofcourse)!! Just kidding :)

Miri said...

Perfect vadais!!! I envy you - mine are quite hit and miss!

Gita said...

Nice tempting clicks Cham...I love these vadas...ultimate comfort food for me with pongal and sambar :)

Usha said...

The vadais look perfect..neat tip about adding mashed potatoes for loose dough, never heard of it...usually I do the rice flour trick if required :-)

Suparna said...

happy celebrations cham :)
the vadais look perfectly delicious! nice snaps and neat recipe dear

Gulmohar said...

Wow..sambar vada..That looks very tempting....:-)

notyet100 said...

yumm this looks,..lovely pictorial

DK said...

Havnt heard of nattu karthigai. We dont celebrate that. Vadais look scrumptious. we enjoy it like all the time - dont wait for festivals in case of them :)

Sunshinemom said...

What's in a name if the product is as tasty as this!!

Anonymous said...

Hey are you a professional journalist? This article is very well written, as compared to most other blogs i saw today….
anyhow thanks for the good read!

Aruna Manikandan said...

First time here...

Love ur vadai...
Smabar vadai is one of my hubby's favorite snacks

check my space when u find time

with luv,
ArunaManikandan
http://ensamayalkuripugal.blogspot.com

DEESHA said...

lovely vadas .. looks great in that bowl of sambar

Mahimaa's kitchen said...

perfect looking vadas.. i also made them. but i add little water and grind to a fluffy mixture... and it gives crisp vadas...also i add cashews.

my kitchen said...

Tempting Sambhar vadas,want to taste

Roopa said...

its indeed quiet a task to master the art of making the perfectly shaped vada isnt it? I initially make the typical vadas with the holes as time permits, then i go ahead and make bondas :) Nice entry :) It snowed here in Ashland, fed days back, our first snow since we moved to our home.

Malar Gandhi said...

Yeah, now I could see these pictures...extraordinary, looks too good:)

Dhanya Nambirajan said...

Sambar vadai looks delicious,I am drooling here...hehe...

Preety said...

they look like small cute doughnuts but healthier version offcourse

Sandhya Hariharan said...

Heyy lovely... I m a new visitor at ur blog.. Loved the very glance.. on the ulund vada's...

Do sneak a peek in my space too when time permits..

Mallugirl said...

perfect combination for an evening snack. my vadas come out more oblong than round.;0

Veggie Belly said...

I love your troubleshooting ideas!

homecooked said...

I love vada-sambhar! But I can never get the shape right. Will try your method.Thanks :)

n33ma said...

vada or bonda this looks so good!

Srivalli said...

Lovely pictures Cham..great look theme for header..:)