Sunday, August 14, 2011

Aama Vadai / Parupu Vadai

In South India Aama Vadai is an interesting item in any festival right from small pooja at home to wedding ceremonies.It is served as evening snack too.

Recipe Courtesy : My Mom

Alternatively check for Masala Vadai recipe

Ingredients
Part 1 - Soaking
  • Toor Dhal (Thuvaram Parupu) - 1 ladle
  • Urad Dhall - 2 teaspoons
  • Green chillies - 2 nos
  • Ginger - small piece
Part 2 - Soaking
  • Channa Dhal (Kadalai Parupu) - 1 ladle
  • Dried Red Chilly - 2 or more
  • Cumin seeds / jeera - 1 teaspoon
Part 3 - Others
  • Salt - less than 1 teaspoon
  • Turmeric - a pinch
  • Coriander and curry leaves - little
  • Oil - For Frying (I used Cardialife oil which is a blend of olive and corn oils and of course cholesterol free)
Method
Step 1 - Soaking
  • Soak toor and urad dhals together for about 1 hour
  • Soak channa dhal separately in hot water for 1 hour
  • The soaked dhalls would be swollen due to water absorption of water

Step 2 - Grinding / Vadai Batter
  • Drain the water from dhalls and keep it aside (it can be used for grinding)
  • Grind toor dhall and urad dhall first by sprinkling water little by little
  • Now add half of the soaked channa dhall and grind it.The mixture should be coarse
  • Add red chillies and run the mixer once more
  • Add the remaining channa dhal, salt, turmeric powder and hing.Mix well
  • Put finely chopped curry and coriander leaves.Mix well.Keep the batter in freezer for half hour (optional)
Step 3 - Making Vadais

  • The batter should be of tight consistency then only vadas could be made.If it is loose (watery) add rava or rice flour.Mix well with hand and leave for 10 minutes.If you add rava it will be more crisp
  • Take out small balls from the batter and place it on a milk cover / betel leaf / banana leaf and flatten it

  •  Heat oil and drop a marble sized ball to check whether the oil is heated.
  • Deep fry the flattened batter
  •  Place the fried vadais in a colander and then in a tissue paper to drain out the excess oil from the vadas
  • Hot vadas are ready
Consume hot with sauce...Can be served as side dish