In Indian cuisine, you can see a variety of Vadas or Vadais ( as they are called down South), each different from the other . Most Vadais are lentil based , with the addition of onion or other vegetables and spices to make them extra tasty. We dont need an occasion to make them, even though they are made on festival days and other auspicious days.
The most popular ones are the Medu vadais , Thayir vadais ( Curd vadai / Dahi Vadai) and Masala vadai, but many like Aama Vadai , Cabbage Vadai, Plantain flower vadai, Thavala Vadai , Kaara vadai are tasty and lip smacking.
Ingredients
Ingredients
- Tuvar Dal 1 cup
- Urad Dal half cup
- Chana dal half cup
- Salt 2 teaspoons
- Green chilies 4 (Chopped fine)
- Red chilies 4 (Broken into Two)
- Asafoetida 1/2 teaspoon
- Ginger (grated or chopped fine )1 tablespoon
- Curry leaves few ( 8 to 10 )
- Coriander leaves 1/4 cup ( chopped fine)
- Coconut grated 1/2 cup ( optional)
- Onion (chopped fine) 1 ( optional)
- Cashewnuts 1/4 cup (optional)
- Oil half a litre ( for deep frying )
Method
Method
- Soak the Tuvar dal and black gram dal together , while soak the Chana dal separately , in sufficient water to immerse them well .
- After an hour or so , drain and grind the tuvar dal and balck gram alone , adding salt, red chillies ,asafoetida and green chillies .
- Add half a cup of water and grind to a rough paste . The batter should be firm and coarse .
- Add rest of the ingredients and mix well. Add drained chana dal and mix again.
- Heat oil in a deep bottomed pan.
- Take a small ball sized portions of the vadai mixture , flatten them and slide them into the hot oil.
- Deep fry them into golden brown , about five to six vadais at a time.
- When done , remove from oil and drain
- Repeat the procedure till all the vadai batter is exhausted.
- Serve hot with chutney or eat as it is.
Note
Note
The quantity of chili can be adjusted according to taste.