I thought of sharing it here during Navratri but somehow couldn’t do it. In the earlier days, these whole urad dal vada were made in some Telugu speaking homes and were considered to be healthy since they are high in protein, fiber and are fried in desi ghee. These were given to children and people recovering from sickness to provide a good amount of nutrition. Whole urad dal is said to be one of the lentils with highest protein content. Since ghee has the highest smoke point these are healthier than any other vada or deep fried foods. These whole urad dal vada do not soak up oil due the thick consistency of the ground mixture. You may also want to check this collection of 100 Diwali sweets recipes and these diwali snacks recipes. For more vada recipes you may like to checkMedu vadaRava vadaMasala vadaMix dal vadaCabbage vadaSabudana vada
How to Make Tirupati Vada
Rinse black urad dal a few times until the water runs clear. Soak in plenty of water for 4 to 5 hours. Later drain and rinse them. To a grinder jar, add cumin, black pepper and salt. Grind to a coarse powder. Add the drained lentils and grind without water to a coarse paste. If it is too dry, splash 2 to 3 tablespoons of water. Scrape the sides and grind. It must be slightly coarse and bind well. Begin to heat the oil in a kadai. While the oil heats, divide the dough to portions and roll to small balls. On a moist cloth, place the balls and spread them to thin vada. Test if the oil is hot enough by dropping a piece of dough. It should sizzle and rise to the surface without turning brown. Gently drop the vada and fry on a medium heat until crisp. Fry all of the vada in the oil. Serve Tirupati vada immediately hot or cold while they are still crunchy and crisp. Related Recipes
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