Procedure :🔗

⦁ Soak the dal for 1 hour and drain it. Then grind it and keep it in a lead coated vessel.

⦁ Clean the rice and dry it under shadow. Then grind it to flour like cream of rice. Add the urad dal to the cream of rice and let it ferment.

• ⦁ Next day add chopped green chilly,coriander leaves,powdered salt,powdered pepper and cumin seed,gram dal to the fermented batter.
• ⦁ Add the asafoetida(dissolved in water) and also add the lemon juice.
• ⦁ Soak the rice ,dry it and grind it like flour.
• ⦁ Boil the water and put the rice flour and mix it gently. When the mixture gets boiled switch off the stove and keep it aside. Then apply gingely oil to the hand and nicely knead it.
• ⦁ As earlier divide the mixture into small ball (lemon size) and keep it separately.

⦁ Take each ball and dust it in the rice flour and make a bowl shape. Then keep the required urad dal stuffing and close the sides of the outer layer. Repeat the process for the rest.

⦁ Cook it using the vessel used for idli.

BUTTER VADAI

PATCHANANGAL (SNACKS)

Soak Bengal gram, Black gram and Pigeon Pea and remove the water. Coarsely grind the salt and green chillies along with the dal. Put pepper, cumin seeds, turmeric powder in the ground dal and mix well. Make lemon sized balls and set aside.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf and drop it slowly in the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas.

chillies, grated coconut, asafetida. Put all this in the grinder and grind well.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf and drop it slowly in the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas.

Soak Bengal gram, Black gram, Pigeon Pea, Yellow or Green gram. Soak all these dals in water and after it is soaked well, remove the water and put it in the grinder.

Add salt, green chillies, red chillies, turmeric, asafetida. Put all this in the grinder and grind well. Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf and drop it slowly in the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas.

319 CASHEWNUT AAMA VADAI

Ingredients

Cardamom powder -1/2 palam

Pour milk in a pot. Put cashewnuts in the milk after removing the skin. Soak for one hour and grind it. Heat ghee in a pan. Make lemon sized balls out of the ground cashewnuts.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf and drop it slowly in the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas.

Mix sugar with cardamom powder. After removing the vadai from the fire, sprinkle sugar on top of the vadai. If the vadai is hot enough, the sugar will melt by itself. This vadai can be done with almonds also. If you wish to add salt and chillies, sugar and milk can be avoided.

320 CORN AAMA VADA Ingredients Corns - ½ padi Chana dal/Bengal gram - ¼ padi

Salt - 1 and ¼ palam

Soak corns and chana dal. Remove the water. Add salt, cashewnuts, green chillies, green coriander leaves, ginger, grated coconut, asafetida. Grind all these ingredients. Add lemon juice squeezed out of 4 lemons and pour it in the grinding dals and grind again. Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf and drop it slowly in the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas.

If you wish to add onions in this, you may add 4 to 5 onions after removing the skin. Cut the onions finely and add to the chillies and coriander leaves while grinding it. This type of vadai where onions are added is called masala vadai.

321 VADAS AND SUKIYANS

Ingredients

Urad dal/black gram - ½ padi

Salt - ¾ palam

Soak Black gram for 2 hours in water, clean and remove the water. Put this in a grinder. Add salt and grind it smoothly. Set aside in a coated vessel. Remove the skin and grate the ginger, remove the stem of green chillies and cut the roots of fresh coriander leaves. Grind all these in the grinder and squeeze it in the ground urad dal. Throw out the remnants or the left over. Afterwards add butter. Knead well and take lemon sized balls.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf, make a hole in the centre of the vada and drop it slowly into the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas. This can be fried in ghee or oil.

322 LENTILS, WHEAT FLOUR VADA

Ingredients

Chana dal/Bengal gram - ¼ padi

Moong dal/yellow gram - ¼ padi

Wheat flour - 6 palam

Fry Bengal gram and Yellow lentils separately in ghee. Then mix both and soak it in water. Add salt, green chillies, coriander leaves, ginger, asafetida to the soaking dals. After soaking for an hour, remove the water and set aside. Grind all these without adding much water. Squeeze three lemons to the dal and knead well.

Knead the wheat flour tightly with water. Sprinkle water to the wheat flour which is kneaded above and pat some sesame oil to it and keep it aside for half an hour. This will make the kneaded flour soft. Take a lemon sized amount and keep it like a cup in your palm and add the ground lentils inside the cup and seal it well. Flatten it carefully and fry it in ghee or oil. Turn the sides when it is slightly red. Repeat this procedure for the rest of the flour also.

323 CURD VADAI

Ingredients

Thick curds - 9 palam

Semolina/broken wheat - 6 palam

Take a thick white cloth, tie the four corners and put the curds in it. Leave it for a whole day. All the water will be removed. Put this in a coated vessel. Add to the semolina, powdered salt, cut coriander leaves, cut green chillies and grated ginger. Add the thick curds to it. Knead well in circular motion. Make lemon sized balls out of it.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf, make a hole in the centre of the vada and drop it slowly into the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas. This can be fried in ghee or oil. Instead of semolina, wheat flour can be added. Since this item is made of curds, it should be consumed while it is hot.

324 RICE, URAD DAL, THICK CURDS, BUTTER VADAI Ingredients Urad dal/black gram - 1/4 padi

Salt - ½ palam Rice - 1/8 padi

Soak urad dal in water for 2 hours and drain the water. Grind this in the grinder by adding salt to it. Mix pepper, cumin seeds, de-skinned ginger, thick curds, butter, finely cut green chillies, all these to the ground flour.

Soak rice in another vessel. Drain the water and grind well. Mix it like pancake batter. Take a lemon sized ball out of the ground urad dal and dip it in the rice flour batter. Fry it in ghee or oil until it is cooked. Repeat the procedure for the rest of the ground lentils.

Rice flour - 3/16 padi

Butter - 3 palam

Sesame oil - 25 palam

Boil pure water two ¼ padi in a vessel. Boil urad dhal in water and remove from fire. Soak it for half an hour. Grind salt, green chillies, coriander leaves, grated coconut, asafetida, red chillies along with the boiled dal and grind it smoothly. Mix rice flour with the lentils, mash well. If the dal is soft, add rice flour to it. Vadai will become tight.

If the flour is hard, add butter to the rice mixture. This type of vadai has to be thin and not thick.

Heat sesame oil in an iron pan and when it stops spluttering, flatten the lemon sized balls in an oiled banana leaf and drop it slowly into the oil. Drop 7 or 8 vadas into the oil and turn the vadas when one side is slightly red. Repeat this procedure for all the vadas. This can be fried in ghee or oil.

326 GHEE POORI VADAI

Ingredients

Urad dal/black gram -1/4 padi

• Cardamom powder ½ palam
• Rice flour 1/8 padi

Butter - 1 palam

Soak Black gram for 2 or 3 hours, clean well, remove the skin and grind it. Keep it overnight. Boil milk in sugar. Refer to the sugar syrup method and make thin syrup. Remove from fire.

Mix powdered rock sugar and cardamom powder together. Add rice flour and butter in the ground Urad dal mixture. Mash this well in the hand. Make thin vadais out of this, cook it in ghee and put it in the sugar syrup. Sprinkle cardamom powder and sugar mixture on the vadais.

327 AMIRTHA VADAI

Refer to recipe 326 ghee poori vada to make this. But do not add rice flour to it.

328 RICE FLOUR VADAI

Pure water - ½ padi

Salt - ½ palam

Pepper - ¼ palam

Cumin seeds - 1/8 palam

Grated coconut - 6 palam

Rice flour - ½ padi

Boil pure water in the stove. Add salt, pepper, cumin seeds, grated to the boiling water.

Add rice flour to the boiling water, stir well, remove from fire and put it on a tray and cool it. Apply oil on the fingers and mash the mixed flour well and make vadais. Fry it in ghee or oil and cook it.