Vadai

Print Friendly and PDF
Best Blogger Tips
Vadai 2
Vadai is a popular South Indian snack. The secret behind making this Vadai lies in grinding the Paruppu / Dhal to a very fluffy consistency in a wet grinder. The mixer will not do justice to this recipe.
Amma taught me to grind the batter by sprinkling water few times during the process of grinding and few other tips…although I sincerely followed her lessons, I could not make good vadai`s until I got this recipe from our friend`s Uncle at Dimbum, Tamilnadu. His secret was adding the rice powder for crispiness . He made them for breakfast when we visited our friend’s vacation home in Dimbum. The batter was ground using the Attukkallu, therefore, it was crisper on the outside soft and fluffy inside.
I finally found a secret to make excellent Vadais after wondering for long time about how only Udipi hotels made them to so much perfection.

I have sincerely tried to pass the recipe to you with the only variation being the wet grinder since we have come too far to go back to the Attukkallu.
List of ingredients:
  1. 1 cup ulutham paruppu/urid dal/black gram
  2. 4 tablespoon rice
  3. 2 teaspoon chopped green chillies
  4. 1/4 teaspoon cumin seeds powder
  5. 1/8 teaspoon asafoetida
  6. 1 teaspoon salt
Cooking procedure:
  1. Soak the paruppu/dal in water for 30 to 45 minutes.
  2. Wash rice and drain the water and let it soak in the washed moisture for ½ an hour . Dry grind the rice and keep aside.
  3. Grind the Paruppu/dal along with green chillies, asafoetida, cumin powder and salt in wet grinder adding a tablespoon of water now and then( approx 1/2 cup ) .The batter should be fluffy. This should take about 45 mts.

  4. Transfer the batter to a vessel and add the rice powder just before making the Vadai.
  5. Wet your palms,take a ball of the above batter and make vadai shapes as shown in the picture and deep fry in oil. This comes with practice or you can shape the vadais on a banana leaf or a thick plastic sheet and deep fry them in oil.
Serve vadai with sambar or coconut chutney.

TIPS: Chopped onions, curry leaves and coriander leaves can be added to the batter.
Take utmost care - batter should not be watery and at the same time it should not be very hard and thick.
Slowly drop one vadi in the oil when hot, it should float as soon as it is dropped otherwise the oil is not hot enough. Also, if it turns brown immediately the oil is too hot. Therefore adjust the heat accordingly.
One cup of paruppu/Dhal makes around 25 vadais with the size shown in the pic.

15 comments:

  1. Wow, the vadas look so yummy!

    ReplyDelete
  2. wow.super duper vadai. looks perfect. I am going to try them.

    ReplyDelete
  3. I tried them last evening. I got perfect vadais for the first time.Thanks for your tips.
    Kalpana.

    ReplyDelete
  4. wow vadai looks reall delicious!

    ReplyDelete
  5. the vadais were very crispy and fluffy but drank way too much oil:(

    ReplyDelete
  6. Latha,
    I have shown the batter consistency in the pics. Next time try using a little less water. Only when the batter becomes watery, the vadais take too much oil.

    ReplyDelete
  7. thank you so much for the quick reply. yes the batter was a wee bit 'loose'. it's always a bit tricky with the grinder:( better luck next time:)

    ReplyDelete
  8. I tried this version of vadai recipe last Saturday when we had friends over and it came out very well, Cilantro. I very rarely prepare vadais or any deep fried snacks for that matter, so I had bookmarked this recipe during Diwali time and got a chance to make it now and we all loved it. Thank you very much. As you have mentioned, the shape needs practice I guess. I didn't get perfect round ones like yours. It was a 50-50 when it came to shape. Some round and some oval. I even shared this trick of adding rice powder to my mother and she also told that she will try it the next time. Usually she soaks a tablespoon of rice along with the dal and grinds it.

    ReplyDelete
  9. Thank you Madhuram, I am glad you got it right and liked it.

    ReplyDelete
  10. hi

    your vada' look so good, i have vijayalaxmi grinder and i am trying to make this vada, how much ever i grind the dal it will not look white and if i feel it is fluffy and start frying it will not be good, i don't know what i am making wrong.

    jyothi

    ReplyDelete
    Replies
    1. Jyothi,
      Let me know how long you grind the dhal. It takse my grinder almost close to an hour to get fluffy batter. Also change the brand if you find the vadais not turning good.

      Delete
  11. hello,

    your recipes are excellent and very interesting. I want to try this vadaa recipe can u pls tell me what time, how many hrs we have to leave washed rice before making powder

    ReplyDelete
    Replies
    1. Anonymous,
      Wash the rice and drain the water and let it soak in the washed water for about half an hour and then grind to a powder. Let me know when you try it.

      Delete

Thank you for visiting Cilantro~my blog!. Your feedback is highly appreciated.
I read and try to respond to every query/comment made here and I apologize if I am not able to do so.
Thank you for all you’re support, it means a lot. :).

Cilantro.

Follow Me on Pinterest Related Posts with Thumbnails