Be it a cozy morning or misty evening, the uzhunnuvada, is always welcomed with gathered cheer. Beautifully crusty outside and spongy on the inside, this treat should be your pick when you come down to south of India.

Find ven pongal recipe here

1 cup black gram/urad dal
A sprig of curry leaves
2 tbsp ginger, finely chopped
2 tbsp green chilli, finely chopped
1 tbsp whole black pepper, ground
1/2 tsp asafoetida
1 onion, finely chopped
Salt as required
Oil to deep fry

Soak the black gram for an hour, and drain the water from it
Grind it to make a fine paste
Add all the ingredients into this and mix well
Consistency of the batter must neither be loose nor thick
If the batter is thick, add a little water and make it loose
Heat oil in a pan
Moisten your palm and make the batter into round shapes
Now, make a small hole in the centre
Put this into the pan and fry it in low flame
Fry both sides until it becomes golden brown in colour
Serve this piping hot vada with coconut chutney

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