Pudina Vadai, Mint Vada. A crunchy, tasty and delicious vada made with mint leaves/pudina.
When my mom came to help me for my second delivery, she made this Pudina Vadai as a surprise for me. When she was in India, she used to make this Pudina Vadai often and tell me over phone how tasty it was and how everyone liked it.
My mom used to make this Pudina Vadai for her neighbors too. She would tell me that they would come to know she is making Pudina Vadai from the aroma emanating from my mom’s kitchen. When I came from shopping, I just loved the combination of smell from vada and mint leaves. When I tasted it, they were simply awesome.
The preparation is quite easy and you don’t have to toil so much in the kitchen to make this simple recipe. Many of those who like Medu Vada, try this Pudina Vadai too. You will like it and definitely thank me for this tasty recipe.
Urad dal/ulutham paruppu – 1 cup
Mint leaves/pudhina (chopped) – 1.5 cups
Peppercorns or pepper powder/milagu – 2.5 teaspoons
Cumin seeds/jeeragam – 1 teaspoon
Salt – as desired
Oil – to deep fry
Note. The ingredients shown will vary with the original quantity.
1. Wash and soak urad dal in water for 1 to 2 hours. Drain the water completely and grind the urad dal in pulse mode by adding a pinch of salt. Do not add water at all. The urad dal mixture should be quite thick.
2. Add the chopped green chillies, washed mint leaves, cumin powder and pepper powder.
3. Combine well. Heat oil for deep frying the vadas. Take a plastic sheet like Ziploc and place the urad dal batter on it. Then flatten it and make a hole in the center of the vada.
4. Now slowly tilt the vada upside down from the plastic sheet and drop it in the hot oil. Follow the same procedure for the remaining vadas. Wet your hands now and then before making balls to avoid stickiness. Once the vadas turn golden brown on both the sides, take them out and drain them in a tissue paper to remove excess oil.
Now Mint Vada is ready!
- Instead of plastic sheet, you could also use banana leaf for making hole in the center of the Vada.
- If you are using mixie, grind the urad dal mixture in the pulse mode.
- If you are making a large quantity of vada, then use the grinder if not your mixie will get overheated while grinding and vada will not turn fluffy. Add water little by little when you grind the batter in the grinder.
- If your batter is watery then add a tablespoon of rice flour to it.
- If your vada drink a lot of oil, then it means your vada batter is very watery.
- Make sure you do not overgrind the Vada or else they will turn rubbery.
- Wet your hands now and then before making balls to avoid stickiness. Once you master it, then you can drop the vadas directly into the oil without using any sheets.
- Always fry Vadas in medium-high flame instead of high flame otherwise your Vada will be cooked outside and not inside.
- Do not soak the urad dal for too long, the vada might turn hard.
1. My batter is watery. How do I correct it?
Add a tablespoon of all purpose flour or rice flour or gram flour to the dal batter. My first choice would always be the rice flour. If you don’t have rice flour at home, then go for other choices. If your batter is watery, it will drink lot of oil.
2. My Vadas are very sticky and turns rubbery/not fluffy once cooked?
If the batter is sticky, you’ll not be able to shape and make hole on them. Your dal batter might have been over grinded. Refrigerate it for an hour or so and then make them after an hour. Vadas would turn quite better now.
Mint Vada, Pudina Vadai recipe below: