InduPavan's Cookbook: Vada

Showing posts with label Vada. Show all posts

Black Urad Dhal Vada

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Method
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1. Soak the Black Urad Dhal in water for an hour and make a coarse paste .
2. Do remember that the urad dhal might not get soft even after a hour but
then it does gives a soft batter.
3. Add the rest of the ingredients to the ground urad dhal .
4. Add water if required. The dhal absorbs too much of water . So , it is
best advised to make the paste just before frying
5. Heat oil in a kadai for deep frying
6. Deep fry the urad dhal patties

PS : Qty of Black Jeera can be adjusted based on your taste

Steamed Dhal Vada

This is absolutely a zero oil recipe which is very high in protein and tastes great !

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Ingredients
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Moong Dhal - 1/2 cup
Chana Dhal ( Kadala Paruppu ) - 1/2 cup
Toovar Dhal - 1/2 cup
Red Chillies - 6 to 8
Coriander Leaves
Curry Leaves
Asofoetida - 3 tsp
Salt to taste

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Method
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1. Soak the dhal together for about 20 min
2. Drain the dhals and add it to the mixer along with the salt and asofoetida .
3. Grind the mixture without adding water.
4. Take out the ground mixture and mix it with coriander leaves and curry leaves.
5. Heat the water in the steamer or an idli vessel
6. Place the dhal mixture into small portions in the idli / steamer plate and allow it to
cook for 10 min.
7. Take it out once cooked and serve it with Sambhar Rice or any rice dish on the same
lines.

Vazhai Poo Vadai

Vazhai Poo Vadai

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Vazhai Poo is the flower found in the Plaintain Tree before it becomes the fruit.
This flower is big and brown in color. It has layers in it. As you remove the cover for each layer , there will be a bunch of flowers in it.
It is said to be very good for health and tastes very good.The Vazhai Poo Vadai is one of my favorite dishes which I had taken from my mom , the greatest cook I have known till now :)

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Ingredients
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Vazhai Poo - 1 medium size
Fried Dhal ( Chtuney Kadala ) - 5ogms
Red Chilli - 5 to 6
Sombu - 1 TblSp
Onion - 1 finely chopped
Curry Leaves - chopped

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Method
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1. Once the flowers are taken from the layers , they also have to cleaned.
The flowers have one trasparent portion in the lower portion and then inside them they many long tube like structures. In them , one of it will have a head portion that will be round in shape. This tube with the round head and the transparent portion in the lower part has to be removed. I have heard my mom tell that , eating with these , will cause stomach pain. Not sure abt it. But I always remove them .

2.By far, this dish requires a lot of time. Each and every flower has to be cleaned but it is worth the effort .

3. Once the flowers are all cleaned, chop them finely.

4. Boil water in vessel , add these to the water and add some salt. Allow them to cook till they become soft. Do not over cook as they might become all smashy :( and watery.

5.Once cooked strain the water and keep it aside.

6. Put the friend dhal into the mixie and make a fine powder. Then add the boiled flowers ,red chillies and churn them coarsely. Never make them into a complete paste.

7. Trasfer the ground mixture into a vessel. Add the onions , sombu , curry leaves and required amout of salt and mix them .

8. The mixture should be good enough to make balls out of it.

9. Heat oil for frying . When the oil is ready, flatten the balls and slip them into the oil one by one.

10. The vada turns brown once cooked.

11. Serve it tomato sauce .