A
unique recipe with yellow summer squash, the squash vada is a crunchy
vegetarian
(vegan) fried fritter and makes a great appetizer as well as picnic
food. The lentils and squash make this a healthy snack and appetizer.
Ready to try this vegetarian recipe and fill those picnic baskets?
Servings: 4 Cooking Time: 30
minutes (excluding the soaking time for dal)
Soak the urad dal for 2 hours. Drain the water and
in a blender,
grind into a thick, smooth batter, adding only a little water. The
batter should not be watery.
Add the grated yellow squash, chopped chillies and
cilantro to the batter.
Heat oil in a deep frying pan. Keep a ziploc bag or
plastic bag handy for making the vadas, along with a bowl of water.
When the oil is hot, add salt to the batter. Grease
the plastic sheet or ziploc bag, and place a small ball of the batter
on it, flatten it a bit, and make a hole in the center, as in a
doughnut. Drop it into the pan.
Repeat with the remaining batter, reduce the heat to
medium, and fry the vadas until golden brown.
Serve the squash vadas with mint or tamarind dips, or ketchup.
Cooking Tip
Salt makes the batter watery, making it difficult to make the balls for
the vadas.
So add salt to half the batter first, and when you've used
all of it, add salt to the remaining batter.
(ebook for Kindle)
