1.URAD DAL VADAI TYPES
Ingredients
Whole white urad dal-1 cup
Raw rice-1/4 cup
Salt
Oil
Water-1/4 cup
Method
Type 1:
SAMBAR VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.
Put the fried vadas in sambar,soak for sometime and serve.
Type 2:
RASAM VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.
Put the fried vadas in rasam, soak for sometime and serve.
Type 3:
CURD VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.
Dip the fried vadai’s in luke warm water and squeeze lightly.
For curd preparation:
Season mustard seeds, urad dal, curry leaves with oil.
Add finely chopped onions and green chillies.
Sauté well.
Cool it.
Add this in curd, add salt and chopped coriander leaves.
Mix well.
Put the vadas in prepared curd, soak for sometime and serve.
Option: can sprinkle basen boondhi on top and serve.
Type 4:
ONION DAL VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add finely chopped onions,curry leaves,coriander leaves and green chillies.
Mix altogether .
Do shapes and fry in oil.
Serve with coconut chutney and sambar.
Type 5:
VEGETABLE DAL VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Season mustard seeds, urad dal, curry leaves with oil.
Add finely chopped onions and green chillies.
Add grated carrot.
Sauté lightly.
Mix altogether .
Do shapes and fry in oil.
Serve with coconut chutney and sambar.
Option : can add shredded cabbage or any greens,spinach .
BASEN VADAI
Ingredients
Basen flour-1 cup
Green chilly-2 (finely chopped)
Finely chopped onion-3/4 cup
Red chilly powder-1 tsp
Salt
Soda salt- a pinch
Curry leaves and coriander leaves- chopped
Chopped ginger-option
Idly batter-little
Hot oil- 1 tbsp
Method
Mix all the ingredients together to smooth batter(batter should not be too thick).
Heat the oil in kadai.
Take the batter in tbsp or in hand.
Fry in oil till golden brown as in required size.
Option: can add ginger garlic paste with this mixture and make vadai.
WHEAT VADAI
Ingredients
Wheat flour-1 cup
Green chilly-3 (finely chopped)
Finely chopped onion-3/4 cup
Salt
Curry leaves and coriander leaves- chopped
Chopped ginger-option
Idly batter-little
Water-required
Method
Mix all the ingredients together to smooth batter.
Heat the oil in kadai.
Take the batter in tbsp or in hand.
Fry in oil till golden brown as in required size.
MASAL VADAI
Ingredients
Vada dal or Bengal gram-1 cup
To grind:
Green chilly-2
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
Cinnamon-few
To fry:
Oil
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt
Method
Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.
Add salt,onion,curry leaves and coriander leaves.
Mix to dough.
Do small balls and press with hand to circle shape.
Deep fry in oil till golden brown.
PLAINTAIN FLORET VADAI
Ingredients
Vada dal or Bengal gram-1 cup
Plaintain flower-1
To grind:
Green chilly-3
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
Cinnamon-few
To fry:
Oil
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt
Method
Clean the flower by removing thin stem inside.
Cook it with little water and salt.
Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.
Add cooked flower and grind coarsely.
Add salt, onion, curry leaves and coriander leaves.
Mix to dough.
Do small balls and press with hand to circle shape.
Deep fry in oil till golden brown.
MOONG VADAI
Ingredients
Splitted moong dal-1 cup
Chopped onion-1/2 cup
Chopped green chilly-3
Salt
Curry leaves and coriander leaves –chopped
Oil to fry
Method
Soak the dhal and drain water after soaked.
Grind the dhal to batter.
Add onion,chillies,salt and leaves to batter.
Take the batter in a spoon and put in hot oil to fry.
Deep fry the vada till golden brown.
THATTAPAYIR VADAI
Ingredients
Thattapayir splitted-1 cup
To grind:
Green chilly-2
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
To fry:
Oil
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt
Method
Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.
Add salt,onion,curry leaves and coriander leaves.
Mix to soft batter-semi thick consistency.
Take the batter in a spoon and put in hot oil to fry.
Deep fry in oil till golden brown.
FROG VADAI
Ingredients
Toor dal-1 cup
Rice-1/2 cup
Cumin seeds-1/4 tsp
Dry chilly-3 or 5
Small onion-10
Salt
Asafoetida-a pinch
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Oil to fry
Method
Soak dhal and rice together.
Grind to thick batter with dry chillies and cumin seeds.
Add small onion and grind once.
Add salt,asafoetida, onion and leaves and mix well.
Batter should be in semi thick consistency.
Do small balls and press in hand with fingers lightly (so that appearance of vadai after frying looks like frog skin).
Deep fry in oil till golden brown.
MAIDA VADAI
Ingredients
Maida-1/2 kg
Rawa(sooji)-1/4 kg
Rice flour-1/2 cup
Butter or dalda-300 gm
Salt-to taste
Finely chopped:
Onion-1/4 kg
Ginger-1/2 inch
Green chilly-6
Curry leaves
Coriander leaves
Method
Dry roast maida and rawa till golden brown. Off stove.
Add all the remaining ingredients with that,add needed water to do batter(thick consistency).
Fry in oil like vadai till golden brown.
PEAS VADAI
Ingredients
Fresh peas -200 gms
Channa dal-200 gms
Green chilly-4
Dry chilly-5
Ani seeds-2 tsp(sombu)
Garlic-8 flakes
Ginger-1/2 inch
Salt
Chopped onion-1/2 cup
Chopped curry leaves and coriander leaves
Method
Soak the dal.
Grind peas ,dal,chillies,aniseeds,ginger ,garlic to vadai batter(not too smooth)
Add salt,onion and chopped curry leaves and coriander leaves.
Mix all together .
Do balls and press it with hand.
Fry in oil till golden brown.
Option : in case of using dry peas ,soak a night and take out skin.
Ingredients
Whole white urad dal-1 cup
Raw rice-1/4 cup
Salt
Oil
Water-1/4 cup
Method
Type 1:
SAMBAR VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.
Put the fried vadas in sambar,soak for sometime and serve.
Type 2:
RASAM VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.
Put the fried vadas in rasam, soak for sometime and serve.
Type 3:
CURD VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add crushed or whole jeera and pepper.
Mix altogether .
Do shapes and fry in oil.
Dip the fried vadai’s in luke warm water and squeeze lightly.
For curd preparation:
Season mustard seeds, urad dal, curry leaves with oil.
Add finely chopped onions and green chillies.
Sauté well.
Cool it.
Add this in curd, add salt and chopped coriander leaves.
Mix well.
Put the vadas in prepared curd, soak for sometime and serve.
Option: can sprinkle basen boondhi on top and serve.
Type 4:
ONION DAL VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Add finely chopped onions,curry leaves,coriander leaves and green chillies.
Mix altogether .
Do shapes and fry in oil.
Serve with coconut chutney and sambar.
Type 5:
VEGETABLE DAL VADAI
Soak dal and rice together.
Grind with water to thick batter.
Add salt.
Season mustard seeds, urad dal, curry leaves with oil.
Add finely chopped onions and green chillies.
Add grated carrot.
Sauté lightly.
Mix altogether .
Do shapes and fry in oil.
Serve with coconut chutney and sambar.
Option : can add shredded cabbage or any greens,spinach .
BASEN VADAI
Ingredients
Basen flour-1 cup
Green chilly-2 (finely chopped)
Finely chopped onion-3/4 cup
Red chilly powder-1 tsp
Salt
Soda salt- a pinch
Curry leaves and coriander leaves- chopped
Chopped ginger-option
Idly batter-little
Hot oil- 1 tbsp
Method
Mix all the ingredients together to smooth batter(batter should not be too thick).
Heat the oil in kadai.
Take the batter in tbsp or in hand.
Fry in oil till golden brown as in required size.
Option: can add ginger garlic paste with this mixture and make vadai.
WHEAT VADAI
Ingredients
Wheat flour-1 cup
Green chilly-3 (finely chopped)
Finely chopped onion-3/4 cup
Salt
Curry leaves and coriander leaves- chopped
Chopped ginger-option
Idly batter-little
Water-required
Method
Mix all the ingredients together to smooth batter.
Heat the oil in kadai.
Take the batter in tbsp or in hand.
Fry in oil till golden brown as in required size.
MASAL VADAI
Ingredients
Vada dal or Bengal gram-1 cup
To grind:
Green chilly-2
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
Cinnamon-few
To fry:
Oil
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt
Method
Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.
Add salt,onion,curry leaves and coriander leaves.
Mix to dough.
Do small balls and press with hand to circle shape.
Deep fry in oil till golden brown.
PLAINTAIN FLORET VADAI
Ingredients
Vada dal or Bengal gram-1 cup
Plaintain flower-1
To grind:
Green chilly-3
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
Cinnamon-few
To fry:
Oil
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt
Method
Clean the flower by removing thin stem inside.
Cook it with little water and salt.
Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.
Add cooked flower and grind coarsely.
Add salt, onion, curry leaves and coriander leaves.
Mix to dough.
Do small balls and press with hand to circle shape.
Deep fry in oil till golden brown.
MOONG VADAI
Ingredients
Splitted moong dal-1 cup
Chopped onion-1/2 cup
Chopped green chilly-3
Salt
Curry leaves and coriander leaves –chopped
Oil to fry
Method
Soak the dhal and drain water after soaked.
Grind the dhal to batter.
Add onion,chillies,salt and leaves to batter.
Take the batter in a spoon and put in hot oil to fry.
Deep fry the vada till golden brown.
THATTAPAYIR VADAI
Ingredients
Thattapayir splitted-1 cup
To grind:
Green chilly-2
Dry chilly-2
Ginger-few
Garlic-5 flakes
Ani seeds-1 tsp
To fry:
Oil
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Salt
Method
Soak the dhal.
Drain water thoroughly.
Grind the dhal with the mentioned masala ingredients to thick and coarse batter.
Add salt,onion,curry leaves and coriander leaves.
Mix to soft batter-semi thick consistency.
Take the batter in a spoon and put in hot oil to fry.
Deep fry in oil till golden brown.
FROG VADAI
Ingredients
Toor dal-1 cup
Rice-1/2 cup
Cumin seeds-1/4 tsp
Dry chilly-3 or 5
Small onion-10
Salt
Asafoetida-a pinch
Chopped onion-1/2 cup
Curry leaves and coriander leaves-chopped
Oil to fry
Method
Soak dhal and rice together.
Grind to thick batter with dry chillies and cumin seeds.
Add small onion and grind once.
Add salt,asafoetida, onion and leaves and mix well.
Batter should be in semi thick consistency.
Do small balls and press in hand with fingers lightly (so that appearance of vadai after frying looks like frog skin).
Deep fry in oil till golden brown.
MAIDA VADAI
Ingredients
Maida-1/2 kg
Rawa(sooji)-1/4 kg
Rice flour-1/2 cup
Butter or dalda-300 gm
Salt-to taste
Finely chopped:
Onion-1/4 kg
Ginger-1/2 inch
Green chilly-6
Curry leaves
Coriander leaves
Method
Dry roast maida and rawa till golden brown. Off stove.
Add all the remaining ingredients with that,add needed water to do batter(thick consistency).
Fry in oil like vadai till golden brown.
PEAS VADAI
Ingredients
Fresh peas -200 gms
Channa dal-200 gms
Green chilly-4
Dry chilly-5
Ani seeds-2 tsp(sombu)
Garlic-8 flakes
Ginger-1/2 inch
Salt
Chopped onion-1/2 cup
Chopped curry leaves and coriander leaves
Method
Soak the dal.
Grind peas ,dal,chillies,aniseeds,ginger ,garlic to vadai batter(not too smooth)
Add salt,onion and chopped curry leaves and coriander leaves.
Mix all together .
Do balls and press it with hand.
Fry in oil till golden brown.
Option : in case of using dry peas ,soak a night and take out skin.
No comments:
Post a Comment