A popular and most common snack in a home particularly in South India. It is a crispy and savory fritter made with channa dal and onions with added spices for its flavor. I have substituted onions with beetroot to make it healthy and added nutrients to make it kid-friendly. It's also a great substitute for those who like to avoid onions. The garlic can also be avoided in that case. Adding a piece of cinnamon gives a real kick to the flavor of the vadai.
Ingredients:
channa dal - 2 cups
beetroot - 1/2 cup grated
onions - 1/2 cup chopped
cinnamon - 1/2 inch
fennel - 1tbsp
green chili - 5
red chili - 3
garlic - 6 cloves
cilantro - 1/4 cup
mint - 1/4 cup
salt to taste
oil for frying
- Soak channa dal for 3 to 4 hrs.
- Pulse grind green chili, red chili, fennel, and garlic.
- Drain channa dal from water and pulse grind.
- Add salt, chopped cilantro and mint.
- Combine together and remove half the portion for beetroot vadai.
- Add grated beetroot to one portion of the batter.
- Mix together, pat to a vada shape, and fry in oil.
- Add chopped onions and curry leaves to the other half of the batter.
- Pat to a vadai shape and fry in hot oil.
- Yummy, hot, and crispy vadai is ready to enjoy with a hot tea.
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