Vadai-Mixed Dal Vadai

Vadai often referred to as Vada is usually made from Dal/ Lentils.There are two types of vadai , Channa dal ( kadalai paruppu in Tamil) vadai and Urad dal (ulundhu in Tamil) vadai.The one i have attempted is called mixed dal vadai as i have used equal proportion of both the dals. This vadai comes as soft as urad dal vadai and as crispy as channa dal vadai. 

Ingredients:

To Grind

Ingredients 1

• Channa Dal-1 Cup
• Urad Dal-1 Cup
• Ginger-1 inch

Ingredients 2

• Green Chillies( finely Chopped)-2 nos
• Onion  big sized- finely chopped)-1 no
• Coriander leaves( finely Chopped)
• Curry leaves- 1 strand
• Salt- as per taste
• Hing- 1tsp
• Oil for deep frying

Method:

Soak both the dals for an hour and grind coarsely with salt and ginger,to this add the all the ingredients from the Ingredients 2 list, mix well, check for salt at this stage and adjust accordingly.
Heat oil, check if the oil is hot enough by dropping a tiny piece of the vadai mix in to the oil, if it raises up , then the oil is hot enough.
Now make a small ball of the vadai mix, flatten it and make a hole in the center  slowly slide this in to the hot oil, and fry both the sides till you see a nice golden brown and crispy vadai. Repeat the procedure for the rest of the mix. Make sure you fry them in medium flame.

                                                             CRISPY VADAI IS READY!!

Vazhaipoo Vadai

Tamilnadu`s Authentic starter - nice and crispy vadai made with the mixture of  coarsely ground channa dal and finely chopped banana flower. Though the cleaning process of the flower is tedious, once you taste the vadai you will feel its worth it. Each floret has a stamen which you need to remove before washing and chopping it.

Ingredients

• Vazhaipoo- 1 cup cleaned and chopped
• Channa dal/Bengal Gram/Kadalai paruppu  -3/4 cup
• Onion- 1 finely chopped
• Green chilly - 2 finely chopped
• Ginger and Garlic- crushed (just for the flavor)
• Curry leaves and coriander leaves-chopped
• Fennel seed powder- 1tsp  (you can use whole fennel seeds too)
• Salt as per taste
• Asafoetida -1/4 tsp
• Oil for deep frying

Method

Remove the stamen from each floret, wash and finely chop the florets.Soak channa dal for about an hour, drain water and grind coarsely , to this add chopped onion, chopped flowers, green chillies, curry leaves, coriander leaves, crushed ginger garlic, fennel seed powder, asafoetida and salt. Mix and make them in shapes of small masaal vadais and deep fry them in batches.

                               

                                 Nice , crispy and hot Vazhaipoo Vadais are ready to be served.