Showing posts with label vada varieties. Show all posts
Showing posts with label vada varieties. Show all posts
This crispy vada is generally made on Hindu festive occasions. My mom used to prefer this over any other variety of vada as this is quicker and easier. This is my husband's favorite too. Goes great with coconut chutney and makes an excellent tea-time snack as well, especially on a cold or rainy day!
Ingredients: (to make approximately 20 vadas)
bengal gram (chana dal) - 1/2 cup
yellow split pigeon peas (toor dal) - 1/4 cup
black gram (urad dal) - 1/4 cup
cabbage / onion (optional) - 1/2 cup (grated)
fresh mint/basil leaves - a handful (chopped)
red chillies - 2
green chillies - 2
salt - 1 1/4 tsp (adjust according to taste)
ginger paste - 1/2 tsp (or ginger - 1 inch piece peeled and cut)
turmeric powder - a pinch
asafoetida - a pinch
cumin seeds - 1 tsp
fennel seeds (saunf) - 1 tsp
Method
Wash and soak bengal gram, black gram and pigeon peas in plenty of warm water for a couple of hours. Drain and coarsely grind all ingredients together except vegetables and cumin seeds with as little water as possible. Add cumin seeds, fennel seeds and vegetables. Mix well and divide into gooseberry-sized balls. Flatten into small patties (vadas) and deep fry till golden brown. Drain on kitchen tissue. Serve hot with chutney/sauce.
Notes:
The vegetables should not be wet, as it would dilute the batter.
Ingredients: (to make approximately 20 vadas)
bengal gram (chana dal) - 1/2 cup
black gram (urad dal) - 1/4 cup
cabbage / onion (optional) - 1/2 cup (grated)
fresh mint/basil leaves - a handful (chopped)
red chillies - 2
green chillies - 2
salt - 1 1/4 tsp (adjust according to taste)
ginger paste - 1/2 tsp (or ginger - 1 inch piece peeled and cut)
turmeric powder - a pinch
asafoetida - a pinch
cumin seeds - 1 tsp
fennel seeds (saunf) - 1 tsp
Method
Wash and soak bengal gram, black gram and pigeon peas in plenty of warm water for a couple of hours. Drain and coarsely grind all ingredients together except vegetables and cumin seeds with as little water as possible. Add cumin seeds, fennel seeds and vegetables. Mix well and divide into gooseberry-sized balls. Flatten into small patties (vadas) and deep fry till golden brown. Drain on kitchen tissue. Serve hot with chutney/sauce.
Notes:
The vegetables should not be wet, as it would dilute the batter.
Dahi Vada is a cool, mouth-watering Indian snack, especially great for a summer evening. It's a party favorite too. Of course, it takes a lot of effort to prepare, but the result is well worth it. I do not make it very often, but every time I make dahi vada, it gets over before I could turn around!
Ingredients: (to make 20 dahi vadas)
medu (urad) vada - 20 (refer recipe)
yogurt - 2 1/2 cups
milk - 1 cup
chilli powder - 1/2 tsp
chaat masala - 1/4 tsp
salt - 1/2 tsp
cumin powder - 1/2 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
oil - 1 tsp
For garnishing:
green chutney (refer recipe)
tamarind-date chutney
boondi
coriander leaves - a handful (finely chopped)
Method:
Drop hot vadas in salted water. Soak for half an hour. Drain and place in plain water. Replace the water a couple of times every 10 minutes until the vadas are no longer oily. Gently press the vadas between palms and place in a deep dish.
Add milk, chilli powder, salt, cumin powder and half the chopped coriander to beaten yogurt in a separate bowl. Mix well. Fry mustard and cumin seeds in a little oil and pour it on the yogurt mixture.
Pour yogurt mixture over the vadas and refrigerate for at least half an hour. Just before serving, add remaining coriander leaves. Drizzle green chutney and tamarind chutney, sprinkle boondi and serve.
Ingredients: (to make 20 dahi vadas)
medu (urad) vada - 20 (refer recipe)
yogurt - 2 1/2 cups
milk - 1 cup
chilli powder - 1/2 tsp
chaat masala - 1/4 tsp
salt - 1/2 tsp
cumin powder - 1/2 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
oil - 1 tsp
For garnishing:
green chutney (refer recipe)
tamarind-date chutney
boondi
coriander leaves - a handful (finely chopped)
Method:
Drop hot vadas in salted water. Soak for half an hour. Drain and place in plain water. Replace the water a couple of times every 10 minutes until the vadas are no longer oily. Gently press the vadas between palms and place in a deep dish.
Add milk, chilli powder, salt, cumin powder and half the chopped coriander to beaten yogurt in a separate bowl. Mix well. Fry mustard and cumin seeds in a little oil and pour it on the yogurt mixture.
Pour yogurt mixture over the vadas and refrigerate for at least half an hour. Just before serving, add remaining coriander leaves. Drizzle green chutney and tamarind chutney, sprinkle boondi and serve.
Vada is a crispy Indian snack, prepared especially during auspicious occasions. When I was a kid, I used to eagerly wait for these special occasions especially because that is when my mom usually prepares this yummy snack.
Ingredients: (to make approximately 20 vadas)
black gram (urad dal) - 1 cup
split yellow mung bean (moong dal) - 1/2 cup
green chillies - 3
curry leaves - 1 stalk (chopped)
ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled)
salt - a little more than 1 tsp (adjust according to taste)
baking soda - 1/4 tsp
oil for deep frying
Method:
Soak black gram and mung beans overnight in plenty of water. Drain and grind coarsely into a thick paste, with minimal necessary water, along with the remaining ingredients, except curry leaves. Then add chopped curry leaves and beat till fluffy. Take a tablespoonful of batter on an oiled plastic sheet, make a hole in the center and deep fry till golden brown.
Notes:
1. For a quick turnaround, the black gram and mung beans can be soaked in warm water for about an hour, if there is not enough time to soak overnight.
2. If you like the vada to be soft instead of crispy, as the ones used for preparing dahi vada, replace mung beans with additional black gram and grind the batter to a smooth paste.
3. When the batter is ground coarsely, the vada comes out crispy.
4. Excess water while grinding the batter causes the vada to absorb too much oil.
Ingredients: (to make approximately 20 vadas)
black gram (urad dal) - 1 cup
split yellow mung bean (moong dal) - 1/2 cup
green chillies - 3
curry leaves - 1 stalk (chopped)
ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled)
salt - a little more than 1 tsp (adjust according to taste)
baking soda - 1/4 tsp
oil for deep frying
Method:
Soak black gram and mung beans overnight in plenty of water. Drain and grind coarsely into a thick paste, with minimal necessary water, along with the remaining ingredients, except curry leaves. Then add chopped curry leaves and beat till fluffy. Take a tablespoonful of batter on an oiled plastic sheet, make a hole in the center and deep fry till golden brown.
Notes:
1. For a quick turnaround, the black gram and mung beans can be soaked in warm water for about an hour, if there is not enough time to soak overnight.
2. If you like the vada to be soft instead of crispy, as the ones used for preparing dahi vada, replace mung beans with additional black gram and grind the batter to a smooth paste.
3. When the batter is ground coarsely, the vada comes out crispy.
4. Excess water while grinding the batter causes the vada to absorb too much oil.
It was a cold, rainy weekend afternoon, and tea time. I was already fighting hard to resist the temptation for a warm, crispy snack, and there came my husband, asking if I could make some vada (fritters). I hadn't soaked anything or prepared to make vada, but I had potatoes at home and instant sago that soaks quickly. So, there goes my answer. But my husband hates any dish made with sago - or so he claims. Well, after 4 years of marriage, I'm now well aware of his pre-conceived notions and baseless dislike of every other ingredient. The good thing is that he doesn't always recognize them! In the case of this vada, he only noticed the potatoes in them and he found the snack absolutely heavenly. When I mentioned the sago in it, it was already too late for him to retract!
Ingredients
sago (sabudana) - 1 cup
potato - 1
roasted peanut - 1/2 cup (coarsely ground)
green chillies - 3 (chopped fine)
ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled and chopped fine)
red chilli powder - 1/2 tsp
salt - 1 1/4 tsp
curry leaves - a few (chopped fine)
lemon juice - 1 tbsp
pakoda masala - 1 tsp (optional)
Method
Soak sago until soft. Drain and wash. Dry on kitchen tissue for. Cut the potato into 8 pieces of approximately 2 inches each and microwave for 4 minutes. Cool, peel and mash potatoes. Add sago and all the other remaining ingredients. Mix thoroughly and make a soft but firm dough. Roll out into lemon-sized balls, flatten out into disks and deep fry in hot oil. Serve with chutney or sauce.
Notes:
1. Soaking time will vary depending on the sago - if it is instant sago, just wash and drain. If it is the hard sago, it needs to be soaked for a few hours, preferably in warm water so that it soaks faster.
2. Roll out the vadas into thin disks if you like it to be very crispy.
Ingredients
sago (sabudana) - 1 cup
potato - 1
roasted peanut - 1/2 cup (coarsely ground)
green chillies - 3 (chopped fine)
ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled and chopped fine)
red chilli powder - 1/2 tsp
salt - 1 1/4 tsp
curry leaves - a few (chopped fine)
lemon juice - 1 tbsp
pakoda masala - 1 tsp (optional)
Method
Soak sago until soft. Drain and wash. Dry on kitchen tissue for. Cut the potato into 8 pieces of approximately 2 inches each and microwave for 4 minutes. Cool, peel and mash potatoes. Add sago and all the other remaining ingredients. Mix thoroughly and make a soft but firm dough. Roll out into lemon-sized balls, flatten out into disks and deep fry in hot oil. Serve with chutney or sauce.
Notes:
1. Soaking time will vary depending on the sago - if it is instant sago, just wash and drain. If it is the hard sago, it needs to be soaked for a few hours, preferably in warm water so that it soaks faster.
2. Roll out the vadas into thin disks if you like it to be very crispy.
The reason I avoid the delicious vadas is because they are deep-fried and unhealthy. So I tried making them as healthy as possible, by using mung bean, adding lots of veggies and digestive aids like ginger, cumin and carom seeds. While it is still deep-fried, these add-ons definitely make me feel better, at least mentally!
Ingredients:
split yellow mung beans - 1 cup
grated cabbage - 1/2 cup
grated spinach - 1/2 cup
green chillies - 4
ginger - 1 inch piece (or ginger paste - 1/2 tsp)
salt - 1 tsp
cumin seeds - 1 tsp
carom seeds (ajwain) - 1 tsp
pakoda masala - 1 tsp (optional)
Method:
Soak mung beans in warm water for half an hour. Grind to a coarse paste with salt, ginger and green chillies. Add grated vegetables, cumin, carom seeds and pakoda masala. Mix well. Take a gooseberry size ball of the mix, flatten it and deep fry in hot oil till golden brown.
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