Sprouts vadai

Ingredients

1 cup blackgram dal (soaked for 30 minutes)

Salt to taste

1/2 cup cooked moong sprouts

1/4 tsp ginger paste

1 small green chilli

Finely chopped coriander leaves

Oil to fry

Grind the blackgram dal, green chilli finely without adding water. If required not more than 2 tsp of water should be added. Add salt, ginger paste, cooked sprouts and little coriander leaves to this batter. Heat oil. Wet fingers and take a small ball of the dough and throw it slowly on the fingers. Make a small hole in the center and slowly put it into hot oil. Repeat till as much the oil can hold. Fry till golden brown on both sides and drain excess oil in a tissue paper. Serve hot with chutney/sambar.

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Milagu (Pepper) vadai

Ingredients

1 cup blackgram dal (soaked for exactly 20 minutes)

Salt to taste

1/2 tsp pepper- powdered coarsely

Oil to fry

Grind the blackgram dal (urad dal) coarsely without adding water. Add salt, pepper and 2 tbsp hot oil and mix well. Grease a plastic sheet with a drop of oil. Make small balls of the dough and flatten them with your palms. Make a small hole in the center.

Slowly drop them in hot oil and fry in medium heat till golden brown on both sides. Cool and serve.

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Rava vadai

An instant crispy vada variety for a quick snack and sudden guests

Ingredients

1 cup roasted rava/sooji

1 cup rice flour

1 green chilli cut finely

Salt to taste

Finely cut coriander leaves

1/2 cup sour curd

Oil to fry

Mix all the ingredients except oil and keep aside for 10 minutes. Add little water if required. The mixture should be thick but not like dough.

Heat oil. Wet palms and pat small balls of the mixture flat to make vadas. Drop them slowly in hot oil and repeat for 2-3 more vadas depending on the capacity of the vessel. Fry in medium flame till golden brown on both sides.

Remove on a tissue paper to drain excess oil. Serve hot with chutney and sambar.

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Multi-legume vadai

Ingredients

Multi legume batter (2 cups of mixed legumes, 2 red chillies and 1 cup of rice soaked overnight and grind to coarse batter with less water)

Finely chopped onions (optional-I didnt use them as we made it for a festival)

Finely chopped coriander leaves

Salt to taste

Few curry leaves

Bit of asafoetida

Oil to fry

Mix all ingredients except oil. Heat oil in a kadai. Make balls of the batter and flatten them to give them the vada shape. Deep fry in hot oil till golden brown and cooked. Remember to cook on low to medium flame so that the batter is well cooked inside.

In case the batter is loose and you are unable to make vadas, just add a little rice flour to it and mix before making vadas.

Serve hot with chutney/sambar

This is my second entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

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Palak vada

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Ingredients

2 cups blackgram dal

Salt to taste

2 green chillies

Piece of ginger

1 cup cleaned and chopped palak/spinach

Oil to fry

Soak the dal for 2 hours and grind to smooth paste with ginger and green chillies without adding water. Add salt and chopped spinach and mix well.

Make vadas and fry in hot oil till crisp and done.

Serve hot with chutney/sambar.

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Thavalai vadai

Ingredients

2 cup mixed dals [redgram dal (tur), greengram dal (moong), bengalgram dal (channa dal) and blackgram dal (urad dal)]

1 cup rice

Salt to taste

2 red chillies

Few curry leaves

Finely chopped coriander leaves

1/4 tsp asafoetida

Oil to fry

Soak the dals and rice together for 3 hours minimum. Grind it to a coarse paste with red chillies adding a little water. Heat 2-3 tbsp oil and add curry leaves and asafoetida. Add it to the batter. Add salt, finely chopped coriander leaves and mix well.

Heat oil and when hot, pour in a big spoon full of the batter in the oil. Repeat for more vadas. Fry till golden brown and crisp on both sides.

Serve hot with chutney/sambar.

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Oats vadai

Ingredients

1 cup blackgram dal (soaked for 2 hrs)
Salt to taste
1 tsp pepper powder
1 cup oats
Oil to fry

Dry roast the oats and powder it. Grind the soaked dal without water or very less water till smooth. Add salt, pepper powder and powdered oats to it.

Make vadas and fry in hot oil till golden brown and crisp.

Serve hot with chutney/sambar.
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Poha/Aval vadai

Ingredients

2 cups poha/beaten rice/aval
2 green chillies chopped finely
Finely chopped coriander leaves
Salt to taste
1 tsp turmeric powder
1 tsp lemon juice
1 onion chopped
Oil to fry

Wash the poha and drain out the water. Keep covered for 10 minutes to make it soft. Mash it well and add the rest of the ingredients except oil and mix well. Make balls of it, flatten them and fry in hot oil till crispy and golden brown on both sides.

Serve hot with chutney/sambar of your choice.

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Tommorrow is the last day for the WYF:Fried Snack event..So pls rush in your entries

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Sabudana vada

This recipe is adapted from Asha's version at Foodies hope specially for the T&T event guest hosted this month by Ashwini. No changes have been made to the original recipe

Ingredients

1 cup sabudana (also called sago)
1 small boiled and mashed potato
3/4 cup maida/all purpose flour
1/2 cup rice flour
Salt to taste
1 small onion chopped
1/2 cup curds
2 tsp cumin seeds
2 tsp white sesame seeds
1/2 tsp ginger paste
1/2 tsp green chilli paste
Few curry leaves
A bit of baking soda
Oil to fry

Soak sago in a mixture of curd and water for 2-3 hours till soft. Add the rest of the ingredients and mix well. Make medium sized balls, flatten them and fry in hot oil till crisp and well cooked. The oil shouldnt be extremely hot as it will make the outer layer dark but inner portion of the vada will stay uncooked.

Serve hot with chutney/sauce.

This is also my first entry to WYF:Fried snack event hosted at this blog all this month

Waiting to see what is your favourite fried snack !!!!!!
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Maddur vada

Ingredients

1 cup roasted rava
1 cup rice flour
3/4 cup all purpose flour
1 big onion chopped
Finely chopped green chilli
Few curry leaves
Bit of asafoetida
Salt to taste
Pinch of cooking soda
Oil to fry

Mix all the ingredients well and sprinkle some water to make it a dough. Make small balls of it and flatten them by patting with hands. Spread little oil in hands if required to prevent it from sticking.

Deep fry the vadas in hot oil till golden brown and crisp. Serve immediately with chutney and sambar.
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Masal vadai

Ingredients

1/2 cup bengalgram dal
1/2 cup redgram dal
1/2 cup blackgram dal
Salt to taste
2 red chillies
2 Finely chopped onion

2 tbsp rice flour
Finely chopped curry and coriander leaves
Bit of asafoetida
Oil to fry

Soak the dals in water for 1 hour. Grind it along with chillies. Add the rest of the ingredients except oil and mix well.

Make small balls of it and flatten them. Fry it in hot oil till golden brown and crisp.Serve with chutney/sambar.

Sending this over to Ashwini for her Lentils Mela

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Oats Vadai

Ingredients

1 cup oatmeal
1/2 cup red gram dal
1/2 cup bengalgram dal
2 red chillies
Salt to taste
1 tsp ginger paste
Finely chopped coriander leaves
Few curry leaves
Oil to fry

Soak the dals for 1 hour. Grind it along with the red chillies and oatmeal. Add salt, ginger paste, curry leaves and coriander leaves and mix well.

Make vadas and fry them in hot oil till light brown.

Serve hot with chutney/sambar.

This goes to Hima's Sunday snacks-Fry it event

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Thayir Vadai

Ingredients

1 cup blackgram dal (soaked for 2 hrs)
Salt to taste
1 or 2 Green chillies
1/2 tsp ginger paste
Oil to fry
Finely chopped coriander leaves
2 tsp cumin seeds
2 tbsp grated coconut
2 cups of curd

Grind the dal with green chillies, salt and ginger paste with very less water.

Heat oil and make small vadas of the batter and fry them on medium flame till golden brown. If you feel the vadas are absorbing more oil, you could add some roasted semolina to it.

Immediately put the vadas in a bowl of water and let it soak for 2 minutes. Press lightly and drain out the water from the vadas.

Grind cumin seeds and coconut together and mix it with the curds. Add some salt and coriander leaves and mix well. Add these vadas to the curds and let it soak for about 15 to 20 minutes.

The vadas taste good even if chilled.

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Dal Vada

Ingredients (Translation)

1 cup split unskinned moong dal
Salt to taste
Oil to fry
1 green chilly
1 tsp ginger paste

Soak the moong for atleast 2 hours. Grind it along with ginger paste, salt and green chilly without adding more water.

Take a small ball of it and deep fry them in hot oil til golden brown.

Serve hot with onions and fried green chillies.

This being a traditionally gujarati dish, sending this over to Mythili for RCI-Gujarati Cuisine

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Vegetable Vada

Ingredients (Translation)

1 cup blackgram dal
2 green chillies
Salt to taste
1/2 tsp ginger paste
1/2 cup finely cut cabbage and carrot
Finely chopped coriander leaves
Oil to fry

Soak the blackgram dal in sufficient water for atleast 2 hours. Grind it with very less water, green chillies, ginger paste and salt. Add the cabbage, carrot and coriander leaves to the vada batter. Heat oil in a fry pan. Slightly wet hands and take a small ball of batter in the hand and flatten it a bit. Dip a finger in water and make a hole in the vada in the center. Drop these vadas in hot oil and deep fry till golden brown on both sides. Serve hot with chutneys and sambhar.

Sending this over to Mansi's Game night party event

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Ullundu Vadai / Rasam Vadai / Sambhar Vadai

Ingredients (Translation)

1cup blackgram dal
Salt to taste
1 Big green chilly
A piece of ginger

Soak the dal for dal for at least 1 hour. Grind with very little water along with ginger, chilly and salt to get a thick batter. You could even add some grated carrot and cabbage at this stage to make vegetable vadas.

Make vadas with wet hands and fry them in hot oil till golden brown on both sides. Remove excess oil using kitchen tissue. Serve hot with sambhar and chutney.



Sambhar vadai and Rasam vadai also taste great. For sambhar vadai, soak the vadas in hot sambhar for atleast 15 minutes and serve along with a cup full of sambhar. You could even add a bit of jaggery to the sambhar. Same procedure for rasam vadai. Just replace sambhar with rasam.

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Medhu Vada

Ingredients (Translation)

Bengalgram dal, Blackgram dal and Redgram dal- 1 cup in all
2 Red chillies
Salt to taste
Asafoetida-a bit
Curry leaves- few
Oil to fry

Soak the dals in water for about an hour. Grind it along with salt, red chillies and asafoetida to a coarse dough.

Add finely chopped curry leaves.

Wet your hand and place a small ball of the batter, flatten it and fry them in hot oil till golden brown.

Drain the excess oil on a tissue paper aand serve hot with any chutney or sambhar

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