Planning for a kid's party ? Dhokla, Idli, even Mini Pizza seems to be boring for kids these days for their #birthday, which is why these Quick Onion Vadas are not only relished by kids, but also adults alike. Really quick to make, all you need are few ingredients, and you will have your lil guests eating this #snack to their hearts content :) You could go the longer way by soaking Urad Dal and making these, but for my kid's party this year, I used readymade Idli Atta - and that makes it even softer and foolproof.
Toss in a few veggies (or just onions) of your choice, and you have a winner on hand. Sending these piping hot vadas to BM # 29 Week 4 under Kids Delight Theme - Finger Foods, an event that am hosting here at Sizzling Tastebuds. Team these with Green chutney or just plain sauce, and you are set. so lets get cracking then ! Also sending to Nupur's Whats with my Cuppa 2, Soumya's CWS - Urad Dal,, event by Priya, and to Monsoon Temptations
Prep time : 15 mins | Frying time : 10 mins | Serves : 4
Serving Suggestions : Mint Chutney or Tomato Ketchup
1) If not using readymade Idli batter, soak 1 cup of Urad dal with 1 tsp of rice abnd ½ tsp of Methi for 6-8 hours, soak grind and ferment to Idli batter consistency and then use. In that case, add roasted sooji instead of Rice flour while making the Vadas
2) Make sure the Idli batter has not turned sour (that is, use as fresh a batter as possible)
- Idli Batter - 2 cups
- Finely Minced Onion - 1/2 cup
- Minced Green chillies - 1/2 tsp (optional)
- Coriander leaves - 2 tsp
- Curry leaves - few
- Minced Ginger - 1/2 tsp
- Rice flour / Roasted Suji (semolina) - 2 TBSP ((this is to bring in crispiness
- Salt - to taste (remember, Idli batter also has some salt)
- Fennel / Saunf seeds - 1/2 tsp
- Crushed black pepper - 1/2 tsp (optional)
- Oil - to deep fry (about 1/2 cup)
1) Dry roast semolina if using for 1-2 mins and keep aside
2) Mix all the ingredients except oil and rest for 10 mins
3) Heat oil to medium heat, not smoking. Test for right temperature by dropping in a pinch of the batter – it should rise to the top and turn golden brown
4) Spoon out small portions of the batter into the oil, and fry them in batches on low-medium heat till they turn golden brown.
5) Drain on absorbent paper and serve hot.