Green Peas and Pudina Vadai

 Ingredients:

  

    Green Peas - 1 cup

    Onion - 1 finely chopped

    Pudina leaves - 1 cup

    Ginger - 2 inches

    Green chillies - 3

    Gram flour - 1 tbsp

    Salt - to taste

    Oil - to fry

  Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

Wheat Rawa Vadai

Wheat based recipes posted by Shripriya 

Ingredients:

1. Wheat rawa: 1 cup (roasted)

2. Rice flour : 1 cup

3. Green chillies - 2 chopped fine

4. Ginger - 1 inch piece chopped fine

5. Curry leaves and Coriander leaves - few strings chopped fine

6. Onion - 1 small chopped fine (optional)

7. Sour curd - about half cup (optional)

8. Salt - to taste

9. Oil - to fry

Method:

Mix all the ingredients from 1 through 8. If you like a little sour taste for the vadas then add sour curd else mix it only with water. The batter should be in medu vadai batter consistency. Leave it aside for about 15 minutes. Heat the oil in a kadai, and make vadas with the batter and deep fry them. Can be relished with any kind of chutney or sauce.

Variation: Can boil one potato and mash and add it with the batter, it can be called as "Urulaikizhangu Rawa Vadai"!!!!

Recipe for Kadhamba Vadai with vegetables

Ingredients:
Thuvar Dal/Toor Dal - 1 cup
Bengal Gram Dal - 1/2 cup
Urad Dal - 1/4 cup
Raw Rice - 1/4 cup
Green Chillies - 4 nos
Red Chillies - 8 nos
Hing - 1 tsp
Salt to taste
Cashew nuts - 12 nos
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Grated Carrot - 1/2 cup
Finely chopped cabbage - 1/4 cup
Green Peas (Boiled) - 1/2 cup


Method:
Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well.


Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leaves into half and add it to the ground mixture.


Slightly boil the carrot and cabbage or better steam or microwave it to make them soft. Add it to the ground dal mixture along with the peas. 


Mix well with hand again and pat them to make small vadais. You can also make them as balls and serve it as bondos. Fry them till they are golden brown. 


 Serve hot with tomato sauce, tomato ketchup or coconut chutney.

Recipe to make Kadhamba vadai

An easy to make tiffin item. Which also makes a different starter dish for parties. Kids will love it.
Ingredients:
Thuvar Dal/Toor Dal - 1 cup
Bengal Gram Dal - 1/2 cup
Urad Dal - 1/4 cup
Raw Rice - 1/4 cup
Green Chillies - 4 nos
Red Chillies - 8 nos
Hing - 1 tsp
Salt to taste
Cashew nuts - 12 nos
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few

Method:
Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well.

Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leaves into half and add it to the ground mixture.

Mix well with hand again and pat them to make small vadais. You can also make them as balls and serve it as bondos. Fry them till they are golden brown.

 Serve hot with tomato sauce, tomato ketchup or coconut chutney.

Kothamalli Vadai

A wheat based contest entry posted by Sripriya Ayyangar.
Ingredients:

Gram Flour - 2 Cups

Wheat Flour - 1/4 cup

Rawa - 1/4 cup

Rice or Corn Flour - 1/2 cup

Ginger Garlic Paste - tbsp

Sugar - 1 tbsp

Salt to taste

Lemon Juice - 2 tsp

Ginger - 1 inch piece

Eno Salt - one sachet

Coriander Leaves - 4 cups

Turmeric Powder - 1/2 tsp

Chilly Powder - 2 tsp

Poppy seeds - 2 to 4 tsp

White sesame seeds - 2 to 4 tsp

Ground nuts - 1/2 cup

Garam Masala Powder - 3 tsp

Oil to fry

Method:

Dry mix all the powders except Eno Salt and Coriander Leaves. Add the coriander leaves the powders and make a paste to the consistency of batter. Add the Eno Salt and mix the batter fast. This will help in the batter rise. Grease a shallow plate and pour the batter in it and pressure cook in medium flame for about 20 mins. Transfer it to another flat vessel and cut into desired shapes. Fry the pieces in oil and serve with coriander chutney or tomato sauce.
It can also be toss fried in a shallow pan. Instead of coriander leaves, mint leaves or methi leaves can be used.

Masal Vadai using Urad Dal

Masal Vadais or Masala Vadais are speciality vadais made using the same batter that is used to make Ulunthu vadai or Aama vadai with slight variations. Here is the recipe to make masal vadai using urad dal.

Ingredients:
Urad Dal - 2 cups
Curry Leaves - 1/4 cup
Coriander leaves - 1/4 cup
Salt to taste
Onion - 3 to 4 nos

Method:
Soak Urad Dal for about 2 hours. Grind it to a fine paste along with curry leaves, coriander leaves and salt. The dough should not be watery.

Chop onions finely. Add it to the ground dough. Make vadas using it. This makes a great evening time snack or a rainy day snack.

Different kinds of Vadai

Vadai is one special dish that is made in many of the South Indian festivals. But all at the same time, it also makes a great snack and evening tiffin too. Here is a list of different kinds of vadais.

* Aama Vadai
* Ulunthu Vadai
* Keerai Vadai
* Pepper Vadai for Hanumath Jayanthi
* Masal Vadai using Urad Dal

*Vazhaipoo Vadai

Keerai Vadai

Ingredients:

Bengalgram Dal - 1 cup
Thuvar Dal - 1 cup
Urad Dal - 1/4 cup
Green Chillies - 2 nos
Red Chillies - 6 nos
Black Pepper - 1 tsp
Fennel Seeds - 1 tsp
Greens (preferably Mulai Keerai) finely chopped - 2 cups
Salt to taste
Asafodeita - 1 tbsp
Oil - for deep frying

Method:
Wash and soak the dals together in water for about 1 hour. Drain the water and spread to dry all the excess water thoroughly. Grind it coarsely along with pepper, red chillies and salt. It should be ground without any water.

Chop the onions finely. Mix it along with chopped greens to the ground dal finely. Using chisel and pellet grind the fennel seeds. Add that too to the dal mixture and mix well.

Heat oil in a pan and when hot make vadais out of the batter and fry in the oil. Fry till both the sides turn golden brown in colour.

To make soft keerai vadai, it can be made only with Urad Dal.

How to make Pepper Vadai for Hanuman Neivedhyam?

Most of the Indians offer Vadai maalai for Hanuman as an offering for some prarthanas made by them. It is very easy to make that vadai at home. This vadai will not come out as flat as it is made in the temples. But good enough to put vadai malai at home.

Ingredients:
Urad Dal - 2 cups
Pepper corns - 12 to 15 nos
Salt to taste
Asafodeita - 2 to 3 pinches
Oil - for frying.

Method:
     Soak urad dal for about 1/2 and hour to 45 mins. Wash and drain well. Powder the pepper well and then add the urad dal, asafodeita and salt. Grind everything to a thick dough.

     Heat oil in a pan and when hot reduce the flame. Flatten the dough to small vadais like medu vadais. Keep turning both the sides till they become golden brown.

Ulunthu Vadai - A recipe for all festivals

Also known as Medu Vadai or Medhu Vadai, this makes a good accompaniment for morning breakfast along with Pongal. Most of the south Indian festivals include Vadai in their menu and this is made. During Navarathri, this vadai is made as one of the neivedhyams in the morning.

Ingredients:
Urad Dal - 1 cup
Thuvar Dal - 1/4 cup
Green Chillies - 2 to 3 nos
Curry Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Salt to taste
Hing - a pinch
Oil - To fry

Method:
Wash and Soak Urad Dal for half an hour. Drain the water thoroughly and grind it to a fine paste along with curry leaves, coriander leaves, salt, hing and green chillies. Add no water (or sprinkle water if necessary), and grind it to a fine paste. It should form a thick fluffy ball.

Heat oil in a pan, and when hot reduce the flame. Take small balls of the dough and flatten them, make holes in the center and fry them in oil. Keep turning them ocassionally till they become golden brown. Remove from pan and drain the oil thoroughly. Serve hot.

Note: The number of green chillies can be increased or decreased depending upon the spiciness of the chillies.

Aama Vadai

Though the name of this vadai raises many people's eyebrows and make them ask whether it is anyway related to tortoise no it is not. Either this or plain Ulundu vadai is prepared as Neivedhyam for almost all special pooja days.

Ingredients:
Bengal Gram Dal - 2 cups
Thuvar Dal - 2 cups
Salt to taste
Red chillies - 6 to 8
Curry Leaves - 1/2 cup
Asafodeita - 1/2 inch piece or powdered asafodeita 2 spoons

Method:
Wash and soak the Bengal gram and Thuvar Dal together for almost 1 hour. Grind it along with the other ingredients to a coarse consistency. Mix all the ingredients.

Heat oil in a pan. Make balls of the dough. Flatten the dough and put it in oil and fry till it becomes golden brown. Remove from oil and drain it.