Spiritual Practice Directory
Gallery
Blog
Atishaya Bazaar
Site Search
Site Map





Cutlets, Chops & Fritters
Dhokla
Idli
Kabobs
Kachoris
Kofta
Miscellaneous
Pakora
Samosa
Vada (Below)



VADA

Batatawada

For the coating:
1-1/2 cups besan (chickpea flour)
2 tbs coriander powder
2 tbs cumin powder
1 tbs chilli powder
salt to taste
water
Ghee to deep fry
pinch of bicarbonate of soda

For the potato filling
1 lb potatoes
2 tbs ghee
1 tsp cumin seeds
1/2 tsp mustard seeds
3-4 fresh green chillies chopped
1/2 tsp tumeric powder
1 tbs chopped coriander leaves
1 tsp asofoetida
6-8 fresh curry leaves
salt to taste


Boil potatoes in their jackets, allow to cool thoroughly, then peel and dice them. Heat ghee and fry the mustard seeds and cumin seeds. When they start crackling add green chillies and fry to crispy, then add curry leaves and turmeric. Stir, add potatoes and salt. Reduce to low heat and cook till potatoes and spices are thoroughly mixed. Remove from heat and add coriander leaves. When cool, make small, firm balls for the filling. Mix all dry ingredients for coating in a large bowl. Add water and make a smooth, runny batter. Heat ghee in a wok. Dip the potato balls into the batter and coat them well. Deep fry over medium heat till golden brown. Drain on absorbent paper and offer hot.

Bonda

2 cups Maida (regular flour)
2 tbsp bengal gram flour
1/2 cup buttermilk
2 tsps sugar
1 tsp baking soda
4 green chillies
1 small piece ginger
1/2 cup water
1 tsp salt
Ghee for frying


Sieve Maida. Pour buttermilk and water in a vessel. Add sugar, salt and baking soda. Mix Bengal gram flour with maida and mix in with the buttermilk. Add to the above mixture the chopped green chillies and minced ginger. Mix well and set aside for an hour. (Note: the batter should not be very smooth). Heat ghee in frying pan. Drop the a teaspoon of bonda mix gently in hot ghee, one after another. Deep fry 7-8 bondas at a time till golden brown, turning over once or twice.

Daaler Boda

2 cups masoor daal
4 medium potatoes
1 tsp ginger, minced
2 green chili
coriander leaves a handful finely chopped
1/4 tsp turmeric powder
1/2 tsp chili powder
1 tsp celery salt
salt to taste
ghee


Soak the daal overnight. Drain and rinse. Grind with dal with a little water. Drain and squeeze out all the liquid you can. Grind the squeeze-dried dal with the rest of the ingredient except coriander and ghee. Before frying add the coriander leaves, make round tiny balls and fry until golden brown. Offer hot or at room temperature.

Dahi Bhalle (Fried Lentil Dumplings With Sweet Curd)

For the bhallas:
1 cup (200 g) lentils (dhuli urad dal)
3 cups water
1/2 tsp salt
1 tsp cumin seeds
2 tsp ginger, chopped
3 green chillies, chopped
Ghee for frying

For the curd mixture:
2 cups thick curd, beaten
1 tsp sugar
1/2 tsp salt
3/4 tsp cumin powder
1/2 tsp black rock salt
1/2 tsp white pepper

For the garnish:
1 tsp ginger, julienned
1 tsp green chillies, julienned
handful coriander leaves, chopped
1 tsp chilli powder
1 tsp cumin powder
4 sprigs mint leaves
3 tbs tamarind chutney


Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls. Heat ghee in a kadai and add the balls, a few at a time, using wet hands. Make a hole in the centre of the ball with the thumb just before frying. Deep fry till golden brown. Remove and drain on paper towels.

To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well. Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Set aside for 10 to 15 minutes. Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.

Dahi Vadas

1 cup Moong dal
cup Urad dal
2 Green chillies
1/4 inch Ginger
1 teaspoon Red chilli powder
1/4 teaspoon Aniseed
1/4 teaspoon Coriander seeds
3-4 teaspoon Coriander leaves
1 tsp Asafoetida
3 cups Curds (yoghurt)
1/2 teaspoon Cumin powder
1/4 teaspoon Cayenne powder
Ghee for frying


Soak the dals for 5-6 hours. Chop the coriander leaves, ginger and green chillies finely. Strain the dals and grind to a smooth batter with the chopped coriander, chillies and ginger, using minimum water. Add 3 tsp of ghee, tsp red chilli powder, salt, aniseeds, coriander seeds and asafoetida. Mix well. Shape into small balls with the help of a moist spoon and deep fry in hot ghee till golden brown in colour. Soak in water for 30 minutes. Squeeze out the water completely before serving. Beat the curds well. Add cumin powder, pepper powder, salt and remaining chilli powder. Mix well. Place Vadas on a serving plate and top with beaten curds. Sprinkle red chilli powder, cumin powder and tamarind chutney. Garnish with coriander leaves, and offer.

Dahi Wado

Chilled beaten curds 3 cups
Milk 1 cups
Split black gram dhal 1 cup
Sweet tamarind and date chutney 1 cup
Chopped cashewnuts 1 tabs
Chopped green chillies tsp
Chopped fresh ginger tsp
Chilli powder 1 tsp
Roasted cumin powder 1 tsp
Salt tsp


Soak the black gram dhal in water overnight. Wash well, drain and grind to a fine paste, adding cup of water and salt. Add cashewnuts, chillies and ginger to the paste. Heat ghee in a kadai and, with a wet hand, drop small balls of the paste into it. Deep fry till golden in colour and then place in warm salt water for five minutes. Gently squeeze out water, put them in milk and keep aside till required. To serve, place four balls in a bowl, cover them with 4 tbsps of curds. Spoon 2 tbsps of the tamarind and date chutney over the curds and serve sprinkled with chilli and cumin powder. You can also add tsp of salt to the curds.

Dal-Bati

For Bati:
2 cups slightly coarse wheat flour
2 tbsp ghee
1 tsp ajwain seeds
1 tsp jeera
1/2 tsp sugar
salt to taste
1 cup water

For Dal:
1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies, split and de-seeded
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard seeds
tsp cumin seeds
1-1/2 tsp asafoetida
Salt to taste
2 tbsp ghee
3-4 cups water


For Bati: Mix all ingredients (take 1 tbsp ghee only) and make very stiff dough. Cover and let rest for an hour. Knead till smooth and round. Make small balls from dough about of the size of lemons. Place these balls, called batis, in the oven for 8-10 minutes to half-bake. Remove from oven. In a little hot ghee, fry the half-baked batis covered on low heat for 8-10 minutes. Flip until all sides are golde brown.

For Dal: Wash and pressure cook dal in 2 cups of water. Cool, beat dal with whipper adding some more water and set aside. Heat ghee in a pan and add the seeds. Also add crushed ginger, curry leaves, green chillies, chopped tomato, asafeotida and stir for a minute. Now add red chilli powder, turmeric powder, dhania powder and some water. Allow to cook for 2-3 minutes, add salt. Add beaten dal. Put fried Bati in dal, garnish with chopped coriander, and offer.

Gram Dhal Vada

Gram dhal (channa dhal or kadalae parrupu) 1-1/2 cups
Dry red chillies 2
Green chillies 2
Capsicum 1
Coriander leaves 2 tbsp
Curry leaves 1 tbsp
Salt 3/4 tsp


Soak gram dhal in water for two to three hours. Wash well and drain off all water. Add salt and red chillies and grind in food processor without adding any water, making a slightly coarse paste. (Do not worry if a few whole grains remain. They add to the taste.) Chop all vegetables and add to the batter with the salt. Mix well. Heat ghee in a kadai, make balls of the dough and flatten slightly and put them into the hot oil. Deep fry over a medium flame till crisp and golden brown. Remove from oil. Offer hot or at room temperature.

Kappa-Bonda

Tapioca 1 pound
Coriander leaves (chopped) 2 tbsp
Curry leaves (chopped) 3 sprigs
Green chillies (chopped) 4
Asofoetida 1 tsp
Salt to taste
Ghee 1 tbsp

For the batter:
Gram flour 1 cup
Chilli powder tsp
Turmeric powder tsp
Ghee for frying


Peel and cut the tapioca into large pieces. Pressure cook till soft. Strain and mash well. Heat a tablespoon of ghee and add the mustard. When it splutters, add the chillies and curry leaves. Add mashed tapioca, salt and coriander leaves and remove from fire. Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt. Heat ghee in a kadai. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.

Kerala Vazhappoo Vada (Banana Flower Nuggets)

Banana Flower: One whole stalk
Channa daal (Kadala parippu): 1/2 cup
Ginger: 1 small piece finely chopped
Green Chillies: 4
Cinnamon Stick: 1 small piece
Cinnamon: 3
Jeera (Cumin): 1/2 spoon
Buttermilk 1 cup Flour (maida) 1 cup
Curd: 1 spoon
Turmeric powder: 1/4 spoon
Salt: To taste


Immerse Channa daal in water and set aside till soft enough to be ground. Peel the banana flower stalk (each layer will have many tiny flowers). Remove the outer layers till you find no more tiny flowers. This last bit inside should be chopped into fine pieces. Take water in a vessel, add a spoon of curd and immerse the chopped pieces in the mixture. Set aside for half an hour to remove any sap. Then wash it well and boil it in water with little turmeric powder and salt. When done, remove all remaining water and keep aside to cool it down. Squeeze out any remaining water. Grind channa dal, green chillis, ginger, cinnamon stick, cinnamon and jeera together. When done add the banana flower pieces to the mixture. Make tiny balls and flatten with hand to the shape of vadas. Dip these in buttermilk, roll lightly in flower, and roast both sides in ghee until brown on a pan.

Kothimbir Vadi

3 cups coriander leaves, chopped
1 cup wheat flour (aata), sieved
1 cup gram flour (besan), sieved
1/2 cup peanuts, coarsely pounded
2 tbsps white sesame seeds (til)
1 tsp chilli powder
1 tsp sugar
1 tsp ginger minced
1/2 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp soda bicarb
ghee as needed
salt to taste


Mix flours, sesame seeds, coriander leaves, peanut powder, chilli powder, turmeric powder, garam masala, soda bicarb, ginger, sugar and salt. Add water and make a thick paste. Heat 2 tbsps ghee and add to the paste. Grease a deep platter and spread the paste evenly. Steam for 15 minutes in an idli steamer or pressure cooker, without using the weight. Remove and cool. Cut into diamond shaped pieces. Heat ghee and deep fry these pieces. Serve hot.

Maharshtrian Batata Vada

3 large Potatoes
2 cups Bengal gram flour (besan)
3-4 green chilies small piece ginger
Sugar according to taste
Juice of one lime
1 tsp. coriander leaves, chopped
Salt according to taste
Ghee for deep frying
1 tsp. mustard seeds
1 tsp. asofoetida
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. cumin seeds
A pinch of baking soda


Pressure cook the potatoes till soft. Peel, mash and keep them aside. Blend together the green chilies and ginger to a fine paste. Mix together the potato, ginger/chili paste, coriander leaves, sugar, lime juice and salt. Heat a little ghee and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture. Mix well. Make a smooth batter with the Bengal gram flour, salt, cumin seeds, red chili powder and turmeric powder. Add a teaspoon of hot ghee when making the batter. Let the batter remain thick. Divide the potato mixture into equal sized portions, the size of a lemon. Dip each ball in the batter and deep fry till golden brown in color.

Medu Vada

1 cup urad (moong dal washed) dal
1 tsp. crushed black peppercorn
1/4 cup Asafetida
1 tsp. Cumin seeds
A handful of chopped coriander leaves
Ghee for deep frying
Salt according to taste


Wash and soak urad dal for 6 hours. Grind into a fine paste and add salt, asafetida, coriander leaves, cumin seeds and crushed peppercorns to the batter and mix well. Heat ghee in a Kadhai. Wet your palms and take batter into the palms. Shape into a ball and make a hole in the center like a doughnut. This is now called a vada. Deep fry the vadas in medium hot ghee until golden brown and crisp.

Mussorie Dal Vadas

Mussorie Dal (orange colored lentils, masoor dal) : 2 cups
1" piece ginger minced
2 green chillies : chopped fine
Quarter cup chopped cilantro
Ghee to deep fry
1 tsp Asofoetida
Salt to taste
tsp turmeric


Soak the dal overnight. Grind it with the green chillies, ginger, asofoetida, salt and turmeric adding little water from time to time. The paste should not get watery; it should be of a consistency that you can shape into vadas. Add the chopped cilantro to this coarse paste. Shape the paste into small flat vadas and deep fry them. Drain them on paper towels.

Sabudana (Sago) Vada

1 Cup Sabudana (sago)
3 cups Potato
2-3 Small Green Chilies (finely Chopped)
1/3 Cup Roasted Peanut, ground
1/2 tsp. Cumin Seeds
Ghee for frying
Salt to taste


Soak the Sabudana in 1 cup of water for 4-5 hours. Boil the Potatoes and mash it to make a paste. Add this potato paste, green chilies, salt, cumin seeds and other ingredients in with the soaked Sabudana (sago) and mix it well. Make small vadas (balls) from this and fry them in hot ghee until golden brown.

Suralichi Vadi

Gram flour 1 cup
Buttermilk 1 cup
Water 2 cups
All purpose flour 1 tsp
Green Chillies 4
Shredded coconut 1/2 cup
Ghee 1 tbs
Coriander 1 tbs
Asafoetida 3-4 pinches
Mustard Seeds 1/2 tsp
Salt


In a bowl add gram flour, all purpose flour, buttermilk and water. Mix it well till it forms a smooth batter. Add green chillies and salt to taste. Mix grated coconut and chopped coriander. If you like, you can add some green chillies to this mixture. Heat the ghee. Add mustard seeds to it. When Mustard seeds crackles add asfoetida. Cool this seasoning. In the meantime, on a medium flame cook the batter by stirring continuously. You have to take special care during cooking as there should not be lumps in the batter as it solidifies. Continue stirring till the batter when dropped from the ladle forms a thin film. Immediately place this mixture on the half portion of a plastic sheet. Cover it with the remaining half portion. Lightly spread the mixture with the help of rolling pin to form a thin film of batter. Garnish it with seasoning and coconut-coriander mixture. Cut the spread sheet vertically into thin strips of desired width. Then roll each strip into Vadi.

Sweet and Spicy Dahiwada

For wadas:
Urad dal 2 cups
Green chillies chopped 4
Finely chopped ginger
1 inch piece
Grated coconut cup
Salt to taste
Asafoetida tsp
Ghee for deep frying

For curd:
Fresh curd, beaten 4 cups
Ghee 2 tsps
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Finely chopped green chillies 2
Dry red chillies 2
Finely chopped ginger 1 tsp
Sprig curry leaves 1
Salt to taste
Powder sugar 4 tsps


Soak the dal for two hours. Grind to a little coarse paste. Add the rest of the ingredients. Beat vigorously by hand to make the mixture fluffy. Heat ghee, wet fingers with water and drop lemon size balls in hot ghee. Deep fry until golden brown. Add to a large bowl of water. Soak for about an hour. Lightly squeeze excess water. For curd: Beat the curd with salt and sugar. Add the chillies and ginger. Prepare tempering with ghee. Heat and add the mustard, cumin, curry leaves and chilli pieces. Add to the curd. Serve wadas covered with prepared curd and a sprinkling of red chilli powder.

Tamil Nadu Masal Vadai

2 cups Yellow split peas
2 tsp. Salt
8-12 Green Chilies
1 inch Ginger
Curry leaves
bunch coriander leaves
20 gms Cashew nuts (optional)
2 Cardamom (optional)
1/2 tsp Masala powder
Ghee for frying
asofoetida to taste


Soak yellow split peas in water for 2-3 hrs. Grind the soaked mixture with salt coarsely, without adding much water. Cut the ginger into small pieces along with green chilies and add them to the mixture along with coriander leaves and curry leaves. Now add the masala powder and add all other optional ingredients. Mix thoroughly. Fry small spoonfuls of the mixture in hot ghee. Traditionally, a banana leaf is used and the mixture is taken in lumps of the size of a small lemon and lightly pressed on the banana leaf and the resulting flat shape is dropped into the ghee and fried until it turns brown.

Ullundhu Vadai

1 cup uLLundhu (Urad daal)
4 to 6 Green chillies (chopped)
1/2 inch Ginger (grated/chopped)
1 cup Water
1 tsp. Salt
Ghee for frying
1/2 small head Cabbage, chopped


Soak uLLundhu for about 3 to 5 hours. Drain the water completely and grind till the uLLundhu is just about broken in small pieces. Mix the uLLundhu in the blender or food processor with as little water as possible, to do this grind 1/2 cup of uLLundhu at time. Mix chillies, ginger, salt and the vegetables (optional) to the uLLundhu. Add the ghee to heated wok (vaANali) and heat the ghee on medium-high heat for about 3 to 5 minutes. Wet the palm of one of your hands. Put the vadai on the wet palm and shape it like doughnut and drop it slowly into the ghee and fry till golden brown. If the shape dosen't matter to you, then take the vadai and drop into the ghee using a tablespoon (slightly oil the spoon so it won't stick).

Uttar Pradesh Dahi Bhalla

For the bhallas: 1 cup dhuli (moong dal washed) urad dal
2 cups water
1/2 tsp. salt
1 tsp. cumin seeds
2 tsp. ginger, chopped
2 green chilies, chopped
1 cup ghee For the curd mixture: 2 cups thick curd, beaten
1 tsp. sugar
1/2 tsp. salt
3/4 tsp. cumin powder
1/2 tsp. black salt
1/2 tsp. white pepper powder For the garnishing: 1 tsp. coriander leaves, chopped
A pinch of chili powder
A pinch of cumin powder
4 mint leaves
2 2/3 tbsp. tamarind chutney
1/4 cup green chutney


Clean the urad (moong dal) dal and soak in water for 2-3 hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chilies. Mix well. Heat ghee in a kadhai and deep fry them in the shape of balls, a few at a time. Deep fry till golden brown. Remove and drain on paper towels. Soak the prepared balls in sufficient lukewarm water till they are soft.

For the curd mixture: Add sugar, salt, cumin powder, black salt and white pepper powder to the beaten curd. Mix well. Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with coriander leaves, chili powder, cumin powder, mint leaves and tamarind chutney.

Vermicelli Vada

1 cup fine Vermicelli
1 cup Potatoes
cup Groundnut powder
cup Dry coconut powder
6 Green chillies
1 Bunch Cilantro
1 Bunch mint leaves
1 Bunch curry leaves
1/2 tsp Coriander powder
1" piece ginger
1/2 tsp turmeric powder
Ghee for frying
Salt to taste


Boil Vermicelli and potatoes separately, strain and set aside. Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes. Add turmeric powders, coconut powder, groundnut powder and salt. Finally add Vermicelli and mix well. Shape them into round vadas and deep fry them till golden brown.



Back