Do you have some family recipes which you have almost forgotten about. Well, I had forgotten about these beautiful Sweet Urad vadas until my sister reminded about them recently. She had made these for Pongal festival for offering to god. These sweet vadas (or vadeyvu/vadaevu as we call it in our home) is a must in our family for all festivals and marriages. They are similar to Medhu vadas, but slightly sweetened and have a mild spicy undertone due to the addition of pearl onions and cumin seeds.
Whole Urad Dhal - 1 cup (I used a 120 ml cup)
Sugar - 1/2 cup
Shallots / Pearl onions / Sambar onions - 2 - peeled and halved
Cumin seeds / Jeera - 1/4 tsp
Curry leaves - a few (Optional - Gives a lovely aroma)
Salt - a pinch
Oil - To deep fry
Method:
Wash urad dhal about 5 times with exchanges of water. Soak with about 3-4 cups of water. After 1 hour store the soaking urad dhal in the refrigerator for another hour. After 2 hrs, drain the urad dhal reserving the soaked water. Place it in a blender and grind until smooth. A couple of teaspoons of water may be added while grinding. Make sure the batter is smooth but thick. Now add sugar and pulse once. Add the shallots, cumin seeds, salt and curry leaves and pulse a couple of times. Transfer the contents to a wide bowl and whisk for about 3-5 mins. This makes the thick batter fluffy to enable the vadas/bondas to be soft in the inside yet crispy on the outside.
Heat oil for deep frying in medium heat. Take a tablespoon-full of batter and drop into the hot oil and fry until golden brown. When done remove using a slotted spoon and drain excess oil in a tissue paper. Serve hot.
To serve: Break the vadas into two and sprinkle some sugar, drizzle little ghee over it. Enjoy!
Note: Make sure the batter is thick before adding sugar, because adding sugar loosens the batter.
Sending these beauties to Walk Through Memory Lane event hosted by Rasi for this month and also to Kitchen Chronicles - Heirloom Recipes event by Kalyani hosted by Saras.
Ingredients:
Makes about 20-25 small vadasWhole Urad Dhal - 1 cup (I used a 120 ml cup)
Sugar - 1/2 cup
Shallots / Pearl onions / Sambar onions - 2 - peeled and halved
Cumin seeds / Jeera - 1/4 tsp
Curry leaves - a few (Optional - Gives a lovely aroma)
Salt - a pinch
Oil - To deep fry
Wash urad dhal about 5 times with exchanges of water. Soak with about 3-4 cups of water. After 1 hour store the soaking urad dhal in the refrigerator for another hour. After 2 hrs, drain the urad dhal reserving the soaked water. Place it in a blender and grind until smooth. A couple of teaspoons of water may be added while grinding. Make sure the batter is smooth but thick. Now add sugar and pulse once. Add the shallots, cumin seeds, salt and curry leaves and pulse a couple of times. Transfer the contents to a wide bowl and whisk for about 3-5 mins. This makes the thick batter fluffy to enable the vadas/bondas to be soft in the inside yet crispy on the outside.
Heat oil for deep frying in medium heat. Take a tablespoon-full of batter and drop into the hot oil and fry until golden brown. When done remove using a slotted spoon and drain excess oil in a tissue paper. Serve hot.
To serve: Break the vadas into two and sprinkle some sugar, drizzle little ghee over it. Enjoy!
Note: Make sure the batter is thick before adding sugar, because adding sugar loosens the batter.
Sending these beauties to Walk Through Memory Lane event hosted by Rasi for this month and also to Kitchen Chronicles - Heirloom Recipes event by Kalyani hosted by Saras.
Simply tasty and delightful looking sweet vadas.Love to try them out soon.
ReplyDeleteDeepa
Hamaree Rasoi
looks delicious :)
ReplyDeleteNever tasted this vada , sounds delicious
ReplyDeleteSounds like a great snack! Looks delicious :)
ReplyDeletesuper yummy snack....
ReplyDeleteNever tried sweet version...Luks delicious..
ReplyDeleteThat is totally new to me! I wud love to try it! Such a sweet twist to Urad bondas:-)
ReplyDeleteThis sounds very new and must taste yum too. nice bright clicks
ReplyDeleteExcellent pictures Krithi.. I love to grab all.
ReplyDeleteNever tried the sweet version,Krithi..lovely tea time snack!
ReplyDeleteJoin me in the ONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
ERIVUM PULIYUM
This recipe is new to me Krithi. I would love to try this. I am bookmarking this recipe :)
ReplyDeleteIt is great that your sister reminded you about these. The look delicious:)
ReplyDeleteThats yummy krithi..i have not heard about this recipe before..
ReplyDeleteThe bondas's look really appetizing. I am so happy to follow your blog. Love the way you present food through pictures.
ReplyDeleteSounds interesting n looks yummy vadas...
ReplyDeleteThis looks so delicious.
ReplyDeletehttp://followfoodie.blogspot.com/
they look so yumm
ReplyDeleteVery new to me. never tried sweet version :)
ReplyDeleteMy grandma used to make this kind of sweet vadas,its been a long i had it..Super cute looking bondas Krithi.
ReplyDeletewow...lovely vadas ..never had it this way!!
ReplyDeletegood recipe..ongoing event : Fruit of the month - Grapes event
ReplyDeleteyummy and delicious bonda.nice to follow u.pls do drop my space when u r free.join if u r interested
ReplyDeleteMouth watering here! looks delicious - are these what are called suhiyam?
ReplyDeleteLooks so yumm!! Wonderful and sure would have tasted good too.
ReplyDeleteThis looks so fluffy and yummy, mmm
ReplyDeleteNew recipe to me..looks cute n delicious!
ReplyDeletesweet bonda is completely different to me..and looks mouthwatering..
ReplyDeleteMy mom used to make sweet bhonda for my bro and the savory ones for me :)
ReplyDeleteI am not sure how Mom used to make these .. but i like your version.
mmmm...... a lovely and sweet treat with urad dal. Looks absolutely delicious.
ReplyDeleteyummy....my grandma used to cook same recipe but in Bihar that is called Gulgul
ReplyDeletehttp://zariafrozrecipes.blogspot.com/
this is new to me, never eaten it before..looks lovely!
ReplyDeleteLove to finish it all..slurp drooling here.. Thanks linking to the event.
ReplyDeleteSaras
Kitchen Chronicles ~ Heirloom Recipes
how about recipe using flour...
ReplyDelete