Vazhaippo Vadai (Banana Florets Vadai)

 

Preparation : 30 minutes 

Cooking Time : 20 minutes 

Serving : 6

Ingredients :  

1. Toor/arhar dal (yellow lentil) - 1 cup

2. Banana flower - 1 cup (finely chopped)

3. Onions - 2 (finely chopped)

4. Whole red chillies - 4

5. Ginger - 1 inch piece (crushed)

6. Garlic - 6 pods (crushed)

  

7. Salt - to taste

8. Oil - for deep frying 

9. Curry leaves - 2 sprigs (chopped)

Method :  

1. Soak toor dal in water for about 30 minutes. Drain water and transfer into a blender. To the dal, add whole red chillies and crushed  ginger and garlic. Grind the mixture to a coarse paste by sprinkling water. Transfer into a container.

2. Pick banana florets from the pods and remove the pistils from each floret. Chop the florets finely and add to the ground mixture.

3. Chop onions finely and add to the ground mixture.

4. To the ground dal mixture add chopped curry leaves, salt and mix thoroughly. Now the vada batter is ready to be deep fried.

                                   

5. Place a kadai on medium flame and pour oil into it.

6. Take a lemon sized ball of the batter and place it on a plastic sheet. Slightly press the ball to give it a flat round shape.

7. When oil becomes hot, transfer the round shaped vada batter into oil. Repeat the same procedure for rest of the batter. Not more than 5 or 6 vadas can be fried at a time.

8. Serve vadas hot with coconut chutney.

                                 

           

Sabudana Vada ( Sago Vada )

Preparation Time : Approximately 30 minutes

Cooking Time : 30 minutes

Number of Serves : 15


Ingredients.

1. Sabudana (sago) - 2 cups

2. Boiled and mashed potatoes - 4 (large)

3. Roasted peanuts - 1/2 cup (crushed)

4. Finely chopped onions - 5 (medium sized)

5. Coriander leaves - 1 bunch (medium sized)

6. Finely chopped green chillies - 6

7. Grated ginger - 1 table spoon

8. Salt - To taste

9. Oil - For deep frying


Method.

1. Soak sabudana (sago) in water for 2 hours.

2. Boil potatoes, peel the skin and mash.

3. When sago becomes soft, sqeeze out water thoroughly and transfer into a deep bowl.

4. To sago add mashed potatoes, chopped onions, chopped green chillies, grated ginger, chopped coriander leaves, roasted and crushed peanuts and salt.

5. Mix all the ingredients thoroughly.

6. Place a deep frying pan on medium flame and pour oil into it.

7. When oil becomes hot, take a lemon sized ball of the batter, flatten it and slowly immerse in oil from the side of the pan. Repeat the procedure for a few more balls of the batter. At a time, only a few vadas should be fried. The number of vadas fried should be in proportion with the oil used for deep frying.

8. Fry vadas on both sides until they turn golden brown.

9. Remove from oil, and place them on tissue paper.

10. Repeat the same procedure for rest of the vada batter.

11. Serve hot with mint chutney.

Vazhaippo Vadai (Banana Florets Vadai)

Type of cuisine : South Indian

Preperation time : 30 minutes

Cooking time : 20 minutes

Serving : 6

Ingredients :  

1. Toor/arhar dal (yellow lentil) - 1 cup

2. Banana flower - 1 cup (finely chopped)

3. Onions - 2 (finely chopped)

4. Whole red chillies - 4

5. Ginger - 1 inch piece (crushed)

6. Garlic - 6 pods (crushed)

  

7. Salt - to taste

8. Oil - for deep frying 

9. Curry leaves - 2 sprigs (chopped)

Method :  

1. Soak toor dal in water for about 30 minutes. Drain water and transfer into a blender. To the dal, add whole red chillies and crushed  ginger and garlic. Grind the mixture to a coarse paste by sprinkling water. Transfer into a container.

2. Pick banana florets from the pods and remove the pistils from each floret. Chop the florets finely and add to the ground mixture.

3. Chop the onions finely and add to the ground mixture.

4. To the ground dal mixture add chopped curry leaves, salt and mix thoroughly. Now the vada batter is ready to be deep fried.

                                   

5. Place a kadai on medium flame and pour oil into it.

6. Take a lemon sized ball of the batter and place it on a plastic sheet. Slightly press the ball to give it a flat round shape.

7. When oil becomes hot, transfer the round shaped vada batter into oil. Repeat the same procedure for rest of the batter. Not more than 5 or 6 vadas can be fried at a time.

8. Serve vadas hot with coconut chutney.

                                 

           

Kadalai Paruppu Ulundu Vadai (Urad And Chana Dal Vada)

Preparation time : 15 minutes

Cooking time : 20 minutes

Number of servings : 6

Ingredients : 

1. Ulundu (urad dal) - 1/2 cup

2. Kadalai paruppu (chana dal) - 1/2 cup

3. Ginger - 1 tsp (grated)

  

4. Green chillies - 2 (finely chopped)

  

5. Onions - 3 (finely chopped)

6. Curry leaves - 1 sprig (chopped)

7. Coriander leaves - 3 tbsp (chopped)

8. Oil - for deep frying

9. Salt - to taste

Method :

1. Soak urad and chana dal in water for about an hour.

2. Drain water and transfer into a blender along with grated ginger.

3. Grind coarsely sprinkling little water every now and then.

4. Transfer the coarsely ground batter into a vessel.

5. Add chopped onions, green chillies, coriander leaves, curry leaves and salt. Mix well. Now the batter is ready for deep frying.

6. Heat a kadai/frying pan on medium flame and pour enough oil for deep frying.

7. Spread a small plastic sheet on the kitchen counter and place a lemon sized ball of the batter on it. Press it lightly to obtain a flat round shape. Immerse the fingers in a bowl of water every now and then to avoid batter sticking to the fingers.

8. Leave the flat round shaped batter into oil. Repeat the same procedure for rest of the dough. Do not fry more than 4 or 5 vadas at a time. Fry on both sides until the vadas are brown in color.

9. Remove from oil, and transfer them into a plate spread with butter paper to absorb extra oil. Serve hot with coconut chutney.

                       

Thayir Vadai (Dahi Vada)

Preparation time : 20 minutes

Cooking time : 30 minutes

Number of servings : 6

Ingredients :

1. Urad dal - 1 cup

2. Raw rice - 1 tsp

3. Ginger - a small piece ( crushed )

4. Curd - 21/2 cups ( beaten well)

   

5. Mustard seeds - 1/2 tsp

6. Cumin seeds - 1/2 tsp

7. Cumin powder - 1/4 tsp ( roasted and ground )

8. Whole red chillies - 4 nos

9. Green chillies - 2 ( finely chopped )

10. Asafodita powder - 1/2 tsp

11. Oil - for frying and seasoning

12. Salt to taste

13. Curry leaves - 2 sprigs

Method :

1. Soak 1 cup of urad dal and a tsp of rice in water for about half an hour.

2. Drain water and grind in a mixer with crushed ginger. Sprinkle water as and when required and the dough should be fluffy.

                                 

3. Transfer the dough into a vessel. Add salt, asafodita powder, chopped green chillies, curry leaves and salt. Mix thoroughly.

4. Place a kadai on medium flame add oil and heat for frying the vadais.

5. Take a lemon sized batter and place it on a plastic sheet. Press it lightly and make a whole in the middle with the index finger.

6. Transfer it into oil. Repeat the same procedure with the rest of the dough. Fry the vadais on both sides till they become golden brown. Do not fry more than 4 or 5 vadas at a time. Keep them aside.

7. Pour beaten curd into a container and add asafodita powder, cumin powder and salt. Mix well. If the curd mixture is thick, add little lukewarm milk to bring it to pouring consistency.

8. Heat a seasoning pan and add a teaspoon of oil. When oil becomes hot, add seasoning ingredients such as mustard seeds, cumin seeds, dry red chillies and curry leaves.

9. After mustard and cumin seeds crackle, pour the ingredients into beaten curd. Add salt and mix thoroughly.

10. Transfer the vadais into the curd mixture. Coat all the vadais with the curd mixture.

11. Garnish with curry leaves. Now thayir vadais are ready to be served.                

Keerai Vadai (Vadas made with greens/spinach)

Preparation time : 20 minutes

Cooking time : 20 minutes

Number of serves : 6      

Ingredients :

1. Urad dal (black lentil) - 1 cup

2. Spinach/greens - a small bunch ( finely chopped )

3. Chopped ginger - 1 teaspoon

4. Green chillies - 3 ( finely chopped )

5. Onions - 2 ( finely chopped )

6. Curry leaves - 2 sprigs ( finely chopped )

7. Asafodita - a pinch

8. Salt - to taste

9. Oil - for deep frying

Method :

1. Soak urad dal for about 30 minutes in water.

2. Drain water and transfer into a blender. 

3. Add chopped ginger and grind it by sprinkling little water. Open the lid of blender twice or thrice to see if the batter requires little more water. The final product should be a smooth fluffy batter

4. Transfer the batter into a vessel and add chopped greens, green chillies, onions, curry leaves, asafodita, and salt. Mix all the ingredients thoroughly. Now the batter is ready for frying.

5. Place a frying pan/kadai on medium flame and add enough oil for deep frying.

6. Take lemon sized batter and place it on a banana leaf/plastic sheet, and press it lightly . Make a small hole in the middle with the index finger and drop it into hot oil. Repeat the same procedure a few more times till the pan gets filled up. Do not over load to avoid vadas sticking to each other.

7. Turn the vadas when one side is done. When they become golden brown on both sides, remove from oil and transfer into a plate.

8. Transfer the vadas into a serving plate and serve with coconut chutney.