Sorakaya Vada

Sorakaya/kardu/bottleguard is a hesitating healthy vegetable. So lets try it in a tasty vada style.

Ingredients:

grated sorakaya     2 cups
rice flour               2 cups
butter                    1 tbsp
ginger                   1 inch
green chilies         1-2
jeera                     1tsp
curry leaves         2
onion                   1 big
salt
oil for deep fry

Procedure:

-in a bowl take rice flour, grated sorakaya (or finely chopped), finely chopped onions, jeera salt, butter, chopped curry leaves, pasted ginger chili paste and mix well.
-cover it and keep it aside for atleast 1/2 hr so that water from sorakaya will come out to make it dough.
-at the time of preparation once again mix the dough till it becomes soft. To check it make a ball and press in your palm. if it spreaded without cracks the dough is good enough. Otherwise sprinkle little water.
-heat the oil for deep fry.
-meanwhile make small balls.
-when the oil is hot, lower the flame and press the ball either in your palm or plastic cover and drop slowly into the oil. Depending upon the size of the pan you can drop as many vadas as possible.
-after 2 min turn them slowly.
-after 2 min increase the flame and fry till golden brown colour.
-serve it with sauce or chutney

Tips:

-you can change the ratio of grated kardu and rice flour. But more kardu gives nice taste.
-in the absence of butter use ghee or oil
-you can add sesame seeds also

Paneer Vada

Vadas, most favorite snack, are various types. Every variety has its own mouth watering taste. Because of paneer, paneer vada has special yummy taste. 

Ingredients:

rice flour          4 cups
grated paneer   1 cup
onion                1 medium 
ginger               1/4 inch        
chili                  1-3  
salt
water
oil

Procedure:

-grind chili and ginger into fine paste
-mix rice flour, grated paneer, chopped onion, ginger paste and salt with water into a thick dough, enough to roll ball with out breaks
-mix it well so that dough becomes soft enough. Soft dough gives puffy vadas without absorbing more oil.
-heat oil  for deep fry
-make a small ball, press between your palms and drop in the oil slowly to avoid oil split.
-drop 4-6 depending on the size of the pan
-in the beginning fry on low heat .  After 5 min fry on high flame till they turn golden brown 
-serve with sauce or chutney. you can eat plain vadas also

Tips:

-if the dough is thin vadas absorb oil
-if the dough is thick they wouldnt  puff
-you can add jeera, curryleaves, coriander leaves for different taste

Green Gram Vada

                                   

Green gram vada, really healthy snack as we make it with whole gram spouts, leafy vegs and other healthy ingredients. Lets have a look of it.


Ingredients:

           -2 cups green gram spouts
           -1/4 cup rice flakes (pooha)/1 tbsp cooked rice
           -1 tbsp rice flour (opt)

          -1/2 inch ginger

          -2 or 3 green chillies

          -1tsp coriander powder (dhania powder)

          -1/4 inch cinnamon (dhalchini)
          -2 cloves

          -4 curry leaves(opt)

          -10 mint leaves(opt)

          -2 roots coriander leaves(opt)

          -1 bundle spinach (palak)(opt)

          -1 medium size onion

          -   salt

          -1/4 tsp baking powder (or meetta soda)

         -oil (for deep fry)

Procedure:

-soak green graml for 4- 6hrs , drain the water and keep them aside for spouts.

-take pooha into a bowl( I prefer cooked rice.Make it soft with hand before mixing other ingredients.) 

-take ginger and chilli pieces, dalchini, cloves, salt and spouts in a mixee jar and grind it.We should not grind into fine paste. If necessary sprinkle some water while grinding. Remove it into the pooha bowl.

-now add finely chopped onion, mint, corriander leaves, curry leaves and spinach. Add dhania powder,  rice flour and baking powder and mix well.

-you can fry immediately or afterwards. (I prefer after ½ hr.)

-heat oil in a deep pan.                                                 

-make the batter into small balls.

-keep a ball in the center of your left palm and press lightly with your right palm. Drop slowly into the oil. Fry on low flame. At a time you can fry 5 to 6 as per the size of your pan.Fry on low flame. When the oil loose the bubbles increase the flame and fry as per the crispiness you like.

-remove from the oil and serve with tomato sauce or chutney or with onions.
-you can even sprinkle any type of karapoddi or chat masala on it immediately after removing from oil. 
- for karapoddi have a look at my posts labeled karapoddi.

Tips:

          -don’t press vadas with fingers

          -vadas will be fat in center than in edges

          -more leafy veg more tasty.

         

Dahi Vada (Avada)

Vada and Dahi combination really yummy one. Irrespective of place , all Indians like it. But the shape changes. Some make it in vada shape, some like bondas. Whatever may be the shape, the taste sounds yummy.

As south India is hot area, the curd becomes sour quickly. So we use milk to soak them. If you are staying in cool area soak them in bitten curd, as the milk takes long time to turn into curd.  The procedure is same for both. Substitute milk with bitten curd. Dont use butter milk.

For making vadas follow the post Urad Dal Vada 1 . After making vadas follow the below procedure. The measurements are for 1cup urad dal.

Ingredients:

vada batter
milk  4 cups
salt
curd 1tsp
chilies  4
ginger 1/4 inch

Tarka:

1/2 tbsp oil
1 tsp split urad dal
1 red chilli (optional)
1/4 tsp mustard seeds
1/4 tsp jeera
1/4 tsp sesame seeds
2 curry leaves

Procedure:

-grind chilies, ginger and 1/4tsp of salt into fine paste. Dont add more salt as milk may spit.
- take milk in a wide bowl so that all vadas can sink.
- add this paste to the milk.(boil and cool the milk). Check the taste and mix. The milk must be little hot. now add tarka.
-take oil in a small pan (khadai) and heat it. Add  urad dal, mustard seeds, jeera, red chilli one by one. Fry them till the urad dal turns into light yellow colour. Now add curry leaves. Add it to the milk.

- take water in a medium bowl with little salt and keep aside.
-now take deep pan and fry vadas.
-after removing from the oil, drop them in water.(for 3 min)
- meanwhile have another round of vadas in the oil.
- now remove one by one vada squeegeeing inbetween your palms and drop in the milk.
-like this finish all vadas.
-now add little curd to the milk and keep aside till it turns to curd.
- ready to eat.
- serve with garnishing coriander leaves, gratted carrot, boondhi, sev or pomegranate seeds and so on as per your taste.

Tips:

- store the left over in the fridge.
-if the curd is not enough at the time of serving, add fresh curd with salt and paste.

Urad Dal Vada (Garelu) -4

  


Of all the type of garelu these are most healthiest and tastiest one.One who eat this, really doesnt like the previous three varaties.

               Ingredients:

                                   -2 cups urad dal(whole) (skinless)
                                   -1 tbsp split moong dal (skinless)
                                   -1/2 tbsp split chana dal
                                   -2 cups chopped spinach
                                   -3 curry leaves
                                   -2 or 3 chillies
                                   -1/2 inch fresh ginger
                                   -1 tsp jeera
                                   -4 pepper seeds (opt)
                                   -1cup chopped onion
                                   -oil (for deep fry)
                                   -salt

                Procedure:

               -Soak urad dal in water for 4-6 hours.
               -Now drain the water and grind it in wet grinder.Dont grind the whole quantity at a time. First take 1/3 . When it is half crushed add another 1/3 and grind for a while. Now it looks half paste and half crushed. Now add rest of the dal and grind for few more mins. Every time sprinkle little water .When the batter is little bit foam and have more crushed pieces remove it into the bowl. 
             -soak moong dal and chana dal for 2-3 hrs before making garelu in water.
             -Cut onion, chillies,spinach, ginger, curry leaves, into small pieces.Add them to the batter. Add jeere, salt, stained moong dal and crushed pepper seeds.
             -Heat oil in the deep pan. Wet it. Wet your hand. Take batter, make a role and press on the wet sheet. Make hole in the center. Drop slowly in the oil and fry on the low flame. You can drop 4to 5 vadas at a time depending upon the size of vada and the pan. When they are slightly colour changed increase the flame. When they are in golden colour remove them.
             -Serve with chutney or karapoddi or sauce. I prefer to eat without any combination.

           Tips:

             

  -most of the batter must not be finely grinded. Otherwise it tastes like 2nd typeof vada.
 - dont add salt at the time of grinding. Vada absorb more oil.
  -add other ingrdients and salt to the batter before frying only.
 - instead of immediate using, keep the batter in the fridge for few hours. You can use it even after 3 or 4 days.
 - you can press vada directly on the wet palm also. 
 -try one vada for the first time . If they are hard,sprinkle little water . If they are oily,the batter must be little thick. Add 1tsp of rice flour or maida.
  -don’t use split urad dal.
- you can add more spinach.
 - for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi.

                 

Urad Dal Vada - 3 (Garelu)

  


Already you came to know the deliciousness of garelu. Now the 3rd type is little bit crispy and tasty one. Their taste doesnt come down even they become cool. 

               Ingredients:

                                   -2 cups urad dal(whole) (skinless)
                                   -3 curry leaves
                                   -2 or 3 chillies
                                   -1 tsp jeera
                                   -4 pepper seeds (opt)
                                   -1 onion (Medium size)
                                   -oil (for deep fry)
                                   -salt

                Procedure:

               -Soak dal in water for 4-6 hours.
               -Now drain the water and grind it in wet grinder.Dont grind the whole quantity at a time. First take 1/3 When it is half crushed add another 1/3 and grind for a while. Now it look half paste and half crushed. Now add rest of the dal and grind for few more mins. Every time sprinkle little water .When the batter is little bit foam and have more crushed pieces remove it into the bowl. 

             -Cut onion, chillies, curry leaves, into small pieces.Add them to the batter. Add jeere, salt and crushed peppe seeds.

             -Heat oil in the deep pan. Wet it. Wet your hand. Take batter, make a role and press on the wet sheet. Make hole in the center. Drop slowly in the oil and fry on the low flame. You can drop 4to 5 vadas at a time depending upon the size of vada and the pan. When they are slightly colour changed increase the flame. When they are in golden colour remove them

             -Serve with chutney or karapoddi or sauce. 

           Tips:

             

  -most of the batter must not be finely grinded. Otherwise it tastes like 2nd typeof vada.
 - dont add salt at the time of grinding. Vada absorb more oil.
  -add other ingrdients and salt to the batter before frying only.
 - instead of immediate using, keep the batter in the fridge for few hours. You can use it even after 3 or 4 days.
 - you can press vada directly on the wet palm also. 
 -try one vada for the first time . If they are hard,sprinkle little water . If they are oily,the batter must be little thick. Add 1tsp of rice flour or maida.
 - you can make vada on your wet palm also.
  -don’t use split urad dal.
 - for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi

                 

Urad Dal Vada -1 (Garelu)

In south India, particularly at festival time, urad dal vada is one of the several recepies for prasadam. As evening snack also we can take it . Children like them very much. More over it is a healthy food .

               Ingredients:

                                   -2 cups urad dal(whole) (skinless)
                                  -oil (for deep fry)
                                   -salt

                Procedure:

                -Soak dal in water for 4-6 hours.
             -Now drain the water and grind it in wet grinder . If necessary, sprinkle some water while                            grinding. The paste must be fine and foamed. 
                -Now take it in the bowl. 
                -Add salt before use.
             -Heat oil in the deep pan.
             -Take a plastic sheet.Wet it. Wet your hand. Take batter, make a role and press on the wet sheet. Make hole in the center. Drop slowly in the oil and fry on the low flame. You can drop 4to 5 vadas at a time depending upon the size of vada and the pan. When they are slightly colour changed increase the flame. When they are in golden colour remove them.
             -Serve with chutney or karapoddi or sambar or sauce.

Tips:

                  -To check the foam drop small ball of batter in the water. It has to float. Otherwise add little water and grind. Before taking out from the jar, check the batter.
- dont add salt at the time of grinding. Vada absorb more oil
- Instead of immediatly using, keep the batter in the fridge for few hours. You can use it even after 3 or 4 days.
- You can press vada directly on the wet palm also.
-try one vada for the first time . If they are hard,sprinkle little water . If they are oily,the batter must be little thick. add 1tsp of rice flour or maida.
- don’t use split urad dal.
- for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi. for sambar see the post labeled rasam.

URAD DAL VADA-2 (Garelu)

                                                           

In south  India,as black gram is one of the main crop and as per health, rich of iron , use it in different ways. Even urad dal vada is made in different types. This is the 2nd type of urad vada I am posting. 

               Ingredients:

                                   -2 cups urad dal(whole) (skinless)
                                   -3 curry leaves
                                   -2 or 3 chillies
                                   -1 tsp jeera
                                   -4 pepper seeds (opt)
                                  -1 onion (Medium size)
                                  -oil (for deep fry)

                                  -salt

                Procedure:

                -Soak dal in water for 4-6 hours.
               -Now drain the water and grind it in wet grinder . If                           necessary, sprinkle  some water while grinding. The paste                 must be fine and foamed. 

              -Now take it in the bowl. 

               -Cut onion, chillies, curry leaves, into small pieces. Add                  them to the batter. Add jeere, salt and crushed pepper                        seeds.

-Heat oil in the deep pan.

-Take a plastic sheet.  Wet it. Wet your hand. Take batter, make a role and press on the wet sheet. Make hole in the center. Drop slowly in the oil and fry on the low flame. You can drop 4to 5 vadas at a time depending upon the size of vada and the pan. When they are slightly colour changed increase the flame. When they are in golden colour remove them.

-Serve with chutney or karapoddi or sauce. 

Tips:

                  -To check the foam drop small ball of batter in the  water. It has to float. Otherwise add little water and grind. Before taking out from the jar, check the batter.
                 - dont add salt at the time of grinding. Vada absorb
                   more oil.
                - Instead of immediate using, keep the batter in the fridge for few hours. You can use it even after 3 or 4 days.
                - You can press vada directly on the wet palm also.  

                  -Try one  vada for the first time . If they are hard,sprinkle little water . If they are oily,the batter must be little thick. add 1tsp of rice flour or maida.

                 -Don’t use split urad dal.

                - for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi
                 
               

                             

CHANNA VADA

          

                                       One of the famous snacks throughout India is channa vada. They are very tasty in road side stalls. After my marriage I tried them so many times and always feel they are not as tasty as road side one .For years I made changes to it and finally my children started liking them.

           -2 cups channa dal (Bengal gram)
          -1/4 cup urad dal (optional)

          -1/4 cup rice flakes (pooha)/cooked rice

          -1/2 inch ginger

          -2 or 3 green chillies

          -1tsp coriander powder (dhania powder)

          -1/4 inch cinnamon (dhalchini)
          -2 cloves

          -4 curry leaves(opt)

          -10 mint leaves(opt)

          -2 roots coriander leaves(opt)

          -1 bundle spinach (palak)(opt)

          -1 medium size onion

          -   salt

          -1/4 tsp baking powder (or meetta soda)

         -oil (for deep fry)

-soak channa dal for 6hrs.

-now drain channa

-take pooha into a bowl

-take ginger and chilli pieces, dalchini, cloves, salt and channa in a mixee jar and graind it.We should not graind into fine paste. If necessary sprinkle some water while grinding. Remove it into the pooha bowl.

-now add finely chopped onion, mint, corriander leaves and spinach. Add dhania powder and baking powder and mix well.

-you can fry immediately or afterwards. (I prefer after ½ hr.)

-heat oil in a deep pan.                                                 

-make the batter into small balls

-keep a ball in the center of your left palm and press lightly with your right palm. Drop slowly into the oil. Fry on low flame. At a time you can fry 5 to 6 as per the size of your pan. Once they reach light brown colour increase the flame and fry till dark golden colour.

-remove from the oil and serve with tomato sauce or chutney or with onions.
-you can even sprinkle any type of karapoddi on it immediately after removing from oil. 
- for karapoddi have a look at my posts labeled karapoddi.

Tips:

          -don’t press vadas with fingers

          -vadas will be fat in center than in edges

          -the colour of vadas varies from light brown to dark brown for soft to                  crispy vadas