View Full Version : Vadai Variaties

01-20-2004, 02:06 PM
whole moong gram- 1 cup, whole black urad dal- 1 cup, ginger- small piece, onion - finely chopped- 1, salt , chilli- 3, oil for frying
Roast both dals a little bit and soak together in water for about 45 minutes.After that drain the water and grind both dals together with chilli, ginger and salt. then add onion and mix well. then make a small vada and deep fry it.

01-20-2004, 02:07 PM
Cabbage Vadai ..............

Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To one volume of this add one volume of finely cut cabbage pieces, add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boiling oil. Turn over until golden brown in colour and it is fully cooked and remove.

01-20-2004, 02:08 PM
Curd Vadai ................

urud dal - 200g, grated coconut - 1 cup, green chillies - 6, curd - 3 cups,
Grind some grated coconut and green chillies into a thick paste.Add this to thick curd, add 1/2 tsp salt and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a thick paste. Add 1/4 tsp salt, coconut pieces, 5-6 black whole peppers, and 1/4 tsp asafoetida.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.Drop the vada in plain water and after 1 min remove from water and add it to the curd mixture. Add few coriander leaves and boondi.

01-20-2004, 02:09 PM
Dal Vadai (Aama vadai) .................

Soak 200 g of gram dal, 200 g of toor dal, 6-8 tsp of urud dal for an hour.Grind 3 green chillies, 3 whole red peppers and salt in a blender.Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.

01-20-2004, 02:09 PM
Mangalore bonda ..................

Mix 2 cups maida and 1 cup rice flour. To this add 1 tsp cumin seeds, 3 hot green chillies(chopped), and salt - 1/2 tsp. Add buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Deep fry in oil.

01-20-2004, 02:10 PM
Mysore Bonda .....................

urud dal - 2 cups, green chillis- 5 or 6, salt - 1/2 tsp, asafoetida - 1/4 tsp, coconut pieces - 4 tsp, whole black pepper - 1 tsp, rice flour - 1 tsp, oil for deep frying
Soak urud dal in water for 1 hour.Grind chillies , salt and asafoetida first. In that same jar, add the soaked urud dal and grind nicely into a tight paste.Never add excess water. It should be very tight. Then add rice flour, whole black peppers, coconut pieces, curry leaves and mix.Heat oil. When it boils, drop balls of this flour into the oil. Deep fry till it becomes golden brown uniformly on all sides.
Side dish, Sambar, coconut chutney.

01-20-2004, 02:10 PM
Vegetable bonda ......................

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)
Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Add grated onions, salt, red chilli powder. Knead the mixture tightly. Make this into uniform balls and keep aside
Mix gram flour and rice flour in the ratio 2 1/2 :1 , add salt, chili powder, asafoetida,. Add water and mix to a thick consistency. Roll the balls in this flour and deep fry until they are crisp.

01-20-2004, 02:11 PM
Maize(butta) vada ..........................

Ingredients: Fresh maize(butta)- 3 cups, onion--chopped finely- 1 big or 2 small, Green chilli-(chopped)- 5, Garlic pod´s(crushed)- 4, pudeena(mint leaves)- ½cup, Salt&oil to fry- coriander leaves
Method: *Grind maize coarsely(wet grinder).No need of adding water.Add chopped chilli,salt,onion bits ,chopped mint leaves,crushed garlic & coriander leaves.Mix thoroughly.
*Heat oil,make vadas with the maize dough&deep fry them to golden crispy brown.Serve with coconut&peanuts chutney.It is a good evening tiffin&healthy food. But do not forget to drain them on a kitchen paper,after removing from the oil.

01-29-2004, 09:05 PM
[highlight=red:a3ff700708]valaikai vadai(plantain)[/highlight:a3ff700708]
Ingredients:Plantain - 3, rice flour- 1tablespoon, basen flour- 1 tablespoon, green chillies - 4, onion-2 pepper powder-1 tablespoon, salt for taste, oil, curreyleaves and corriander leaves 1/4 cup
method: wash plantain and boil it in the cooker then peal the skin, cut onion, chillies, curry leaves,coriander leaves . Mix everything without adding water and deep fry in the oil like vadai.

01-29-2004, 09:14 PM
ஜவ்வருசி வடை:
Ingredients:ஜவ்வரு சி- 100gm urad dhal- 400gm, coconut-1half, asafodita little bit, pepper 1 tablespoon and salt for taste
METHOD: soak urad dhal and javarusi seperately and grind it as a thick batter. grate coconut and mix it with the batter, then mix asafotida, salt, pepper with the batter and make it as vada. it turn out well for me just try it.

01-29-2004, 09:21 PM
Ingrediants: raw rice-100 gm, urad dhal - 75 gm small onion- 1/4 kg, grated coconut-1cup, green chillies-5.
Soak rice and urad dhall for 1/2 hr and grind finely. mix chopped green chillies, coconut gratings and chopped onions. then do seasoning with mustard seeds and urad dhall and mix everything finely. Take the batter in the spoon and put it in the oil and deep fry it.