Archive for the ‘VADA VARIETIES’ Category

This is another variety of vada which involves three types of dhal.

Ingredients

Chenna Dhal}

Thoor Daal } together 1 cup

Urud dhal }

Take all the three dhals in equal quantities to make up 1 cup full ( appx 200 gms)

Red Chillies – 4 Nos

Green Chillies – 4 Nos

Salt – 3/4 tsp

Ginger -1/2 inch

Hing 1/2 tsp

The above mentioned ingredients are meant for grinding and preparing the batter.

Onion – 1/2 cup finely chopped

Curry leaves – 15-20

Croiander – 2 tsp finely chopped

Sonuf – 1/4 tsp (just crush it and add to the batter)

Procedure

-Soak the dhal for about 1 hour.

-Grind it into a coarse batter along with salt, chillies and ginger.

- Mix the finely chopped onion, curry leaves, chopped coriander and crushed sonuf and pinch of baking soda with the batter.

-Heat the oil in the kadai. Take a small ball of batter in your hands. Either you can flatten it in your hands or use a plantain leaf or polythene sheet, drop it into oil and fry till it is golden brown. Depending upon the quantity of the frying oio you can make upto 5-6 vada at a time

-Pierce a knife into one vada to see if it is cooked. If the batter sticks then it needs more cooking.

Serve it hot with chutney and sambar. Even the tomato ketchup is a good combination.

Along with finely chopped onion you can also add finely chopped cabbage and grated potato.

Medhu vada is one of the most favorite snacks every one likes. It is whole urud dhal preparation.

Ingredients

Urad Dhal – 1 cup (app 200 gms)
Red chillies – 4 nos
Green Chillies – 4 nos
Ginger – half an inch
Salt – 3/4 tsp
Asafoetida – 1/2 tsp (Hing or perungayam)
Oil- for frying

Procedure

-Soak urad dhal in water for 1 hours.

-Grind the soaked urad dhal along with chillies, ginger and salt into a fine paste i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.

-You can either make plain vada just by adding curry leaves and finely chopped coriander to the batter or you can add the following vegetables.

Finely chopped onion, finely chopped cabbage, grated potato, leafy greens (keerai) such as arai keerai, mulai keerai, murungai keerai etc.

-To make the vada crisp you can add a pinch of baking soda just before making it or just mash a boiled potato to the batter and mix it well. By adding boiled potato the vada will remain crisp and puffy for a long time

-Heat oil in a kadai. Dip your hands in water. Take the batter of the size of a small ball in your palm or plantain leaf or a polythene sheet and pat it to form a circle. Dip your index finger in water and make a hole in the patted batter in the center.

-Fry the patted batter in oil till golden brown on both sides. Soft and puffy Vadas are ready to be served with any chutney. It tastes good with coconut chutney or pudina chutney.

-While taking the batter in hand dip your palm in water so that after patting the batter, you can drop it in the oil. If the batter is watery it will not freely drop into the oil. To check if the Vada is cooked fully wash the tip of a knife and pierce the vada. If no batter sticks on the knife then the vada is fully cooked or else it needs more cooking.

DHAGI VADA

The procedure to prepare the vadai remains the same. The only thing we have to do is soak the vada in the curd after deep frying it.

Instead of soaking the vada in the seasoned plain curd let us make the curd little bit spicy by making the following alterations.

Ingredients to grind and mix with the curd:- Green chillies – 2 Nos, Coconut – 1 tbl spoon, Ginger -1/4 inch, Finely chopped coriander - 2 tsp, Hing – 1/2 tsp, Salt – 1/2 tsp

Grind all the above mentioned ingredients and mix it with the curd. Season it with mustard seeds and fresh curry leaves.

or

Just add little bit of salt to the curd and mix it well. Soak the Vada and Garnish it with grated carrot, finely chopped coriander, finely chopped green chillies , karaboondhi and thin omapodi. If you prefer you can add 1 pinch of chat masala.

But remember one thing . The garnishing should be done only at the time of serving the curd vada. Otherwise the garnish will get soaked in dhagi and it will loose its fresh taste

SAMBAR VADA

The procedure to prepare the vadai remains the same.

Instead of soaking it in dhagi you have soak the vada in hot and spicy sambar. For this the sambar should not be very thick. Soak the vada atleat for half an hour before serving. Only then the sambar will penetrate into the vada and will taste good.

If it is soaked for a very long time there is a chance for the vadai to get dissolved in the sambar. Everthing will become together and will not be good to taste. So even if there is going to be a delay for serving the vada, remove it from the sambar and keep it aside and while serving it add the sambar, garnish it with finely chopped corinader andthen serve.

MYSORE BONDA

Ingredients

Urad Dhal – 1 cup (app 200 gms)

Green Chillies – 4 nos

Ginger – half an inch

Grated coconut – 1 Tbl spoon

Raw rice powder – 1 Tbl spoon

Salt – 3/4 tsp

Asafoetida – 1/2 tsp (Hing or perungayam)

Oil- for frying

Procedure

-Soak urad dhal in water for 1 hours.

-Grind the soaked urad dhal into a fine paste along with salt( i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.

-Finely grate the chillies and ginger and add to the batter along with coconut and hing. Season it with 1/2 tsp of mustard.

-You can either make plain bonda just by adding curry leaves and finely chopped coriander to the batter or you can add the following finely chopped onion or carrot. Either you can grate to coconut or make into small pieces and add to the batter.

-Heat oil in a kadai. Dip your hands in water. Unlike vada you need not pat it to form a circle. You can drop it into the oil just in the form of a ball itself.

-Fry the batter in oil till golden brown. Soft and puffy Vadas are ready to be served with any chutney. It tastes good with coconut chutney and sambar.

-While taking the batter in hand dip your palm in water. If the batter is watery it will not freely drop into the oil. To check if the bonda is cooked as you did for vada fully wash the tip of a knife and pierce the vada. If no batter sticks on the knife then the bonda is fully cooked or else it needs more cooking.