Tirupati Vada/ How to make Whole Black Urdh Dal Pepper Vada

After Tirupati/Tirumala Laddu, Tirupati Vada Prasadam is one of the most famous Prasadam of Tirupati Temple. Tirupati Vada is made with skinned Whole Urdh dal and Black Pepper. These vadas are deep fried in ghee and is very crispy. Today instead of ghee I used oil for deep frying. Let’s see how to make this.

  

Preparation Time :     10 Minutes

Cooking Time           30 Minutes

Soaking Time           8 Hours

Cuisine                  South Indian Snacks

Serves                  4-6 Nos.

Ingredients:

Whole Black Urdh Dal (Skinned) -  1 ½ Cup

Black Peppercorns                          3 Tablespoons

Cumin Seeds                                   2 Tablespoons

Hing Powder                                    1 Tablespoon

Ghee                                                1 Tablespoon

Cooking Oil/ Ghee                            For Frying

Salt                                                  To Taste 

Preparation Method:

• Wash and soak the Urdh dal 8 hours or overnight.
• Grind Coarsely the black Pepper and Cumin seeds and keep aside.

• In a mixer jar, add the  Grind the Urdh dal without adding water.
• Run for a second, then mix it and again run for a second.
• Do not make it into a smooth paste. If you are finding it difficult to grind just sprinkle one or two spoons of water before grinding.
• Grind it coarsely
• Take a mixing bowl, add the grounded Urdh dal, Pepper Cumin Mixer, Hing Powder, Ghee and Salt. Mix Everything well.
• Take greased Plastic Sheet, put a lemon size Urdh dal paste, flatten it using your fingers to make a inch diameter disc.
• Heat oil in a frying pan/kadai. Reduce heat to medium to low. Gently slide the disc into the hot oil and fry 2-3 of them together.
• When it is half cooked take it out from oil and keep aside. (Very important Step). Take out half cooked vadas and keep.
• After half frying all vadas, deep fry the half cooked vadas batches by batches. Fry on both sides until they are crisp.
• Remove from the fried Vadas and put it in the Kitchen Paper towel to drain the excess oil.
• Now Tirupati Vada is ready. Store it in the Airtight Containers.

Note:

• Make sure, your Vada Batter should be Coarse.
• Deep fry 2 times to get the crispy vada. When it is half cooked take it out from oil and keep aside.
• Please note: this step is very important. If you are missing this step vadas will be soggy.
• If Vadas are fried in a ghee, it very tasty. In the temple, they are frying the vadas in Ghee. In this recipe I used Oil.

Green Peas Paruppu Vadai/ Green Peas Patties

Paruppu Vadai is a south Indian specialty snack that is prepared on every single occasion.

Now masala Vadai are quite commonly made at homes, hotels and tea stalls and they’re all tasty.

Its crispness makes us crazy .My mom does it very well, We will finish it off ,right from the pan. Wat a rainy day is ,without  a cup of coffee and hot Vadai?. My version Vadai, here you go

Cuisine                       South Indian

Recipe Category          Snacks

Soaking Time             6-8 Hours/ Overnight

Preparation Time       10 Minutes                                                           

Cooking Time            20 Minutes

Serves                     10 Medium sized Vadai

Ingredients

Dry Green Peas                       1 cup

Frozen  Baby corns                 2 Tablespoons

Chopped Ginger                      2 Tablespoons

Green Chillies                           3 Nos.

Chopped Coriander Leaves   2 Tablespoon

Chopped Mint Leaves            1 Tablespoon (Optional)

Curry Leaves                            1 stems

Fennel seeds                            1 Teaspoon (optional)

Roasted Rava                           1 Tablespoon

Rice Powder                              1 Tablespoon

Asafetida powder                   1 Teaspoon

Salt                                             To Taste

Oil                                              As Required

Method:

• Wash & soak Green Peas, overnight. Then wash again & drain water fully.
• In a food processor(Mixie), add Green Chillies, Chopped Ginger, Chopped Coriander , Chopped Mint Asafetida powder , and Grind for a second.
• Now add the Green Peas and  Rice powder, grind this in a blender and roughly blended. The dal should be partially ground. (i.e., half the dhal is should be just broken and the remaining dal remains whole.)
• Transfer this mixture to a Mixing Bowl.

• Add corns, curry leaves  and Rava to this mixture. Add salt and use your hands to combine everything together.
• Your Vadai mixture is ready. The consistency should be thick and you should be able to shape it into Vadai easily
• The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm.

• Heat a Kadai/Pan and pour in oil. When the oil is hot.
• Deep fry the Vadai, both sides until it turns golden brown.
• Repeat making more Vadai and fry in batches.
• Remove the fried Vadai to absorbent paper. Serve hot.
• Eat it with Green  chutney and anyone will be happy.

Notes:

• Adding Fennel seeds gives wonderful aroma, Flavor  for the Vadai. You can omit the fennel seeds.
• If not making Vadai immediately, refrigerate the Vadai mixture. You can store the mixture up to 2 days. Store it on airtight glass container.
• Instead of corns you can add soaked Chenna dhal to the mixture.

Masala Kala Chenna Chaat / Black Chickpea Chaat

A Low-calorie evening snack

Chenna Chaat is very popular street food in India. Black Chana Chaat is one such delicacy that is famous across India. There was a vendor outside my school, who would make and sell this Chaat in his cart which we would gorge upon nearly every other day. His Chaat was tangy and lip smacking. He prepared it with great speed and precision.

This high protein snack is one of the tastiest snacks that can be made in a jiffy.  Trust me, a bowl of freshly made Chana Chaat in the evening is one of the best habits you will inculcate. This  is a diabetic friendly recipe.

Soaking Time :       Overnight

Preparation Time     10 Minutes

Course               Snacks

Serve                4

Ingredients:

Kala Chenna                         1 ½ cups

Green Chillies                     4to 5 (Finely Chopped)

Fresh Ginger                       1 Tablespoon (Finely Chopped)

Green Mango                       ½ cup  (Finely Chopped)

Tomatoes                             1 Cup  ( Chopped)

Cucumber                             2 Tablespoon (Finely Chopped)

Lemon Juice                         2 Tablespoon

Salt                                      To Taste

Coriander Leaves                  1 Tablespoon (Chopped)

The Spices:

Black Salt                             ½ Teaspoon

Amchur Powder                     ¼ Teaspoon

Chaat Masala                         ½ Teaspoon

Roasted Cumin Seed Powder   1 Teaspoon

Pepper Powder                         ¼ Teaspoon

Method:

• Wash and soak the black chickpea in the water and ½ tsp baking soda overnight.
• Next day cook it with salt. Once boiled, drain the chickpeas.
• In a large Mixing Bowl, add boiled and drained Chenna and all ingredients and mix well until combined.
• Garnish with chopped fresh coriander leaves.
• Serve immediately.
• Serve this Chenna Chaat hot along with masala chai as a healthy evening snack.

Note:

• Add roasted peanuts for extra crunch if you want.

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Besan Bread Toast/ Indian Style French Toast

 

Besan Toast

Besan toast is a very popular snack. Bread Besan Toast  is a nice alternative to French toast for those who do not eat egg. Perfect for busy mornings or for a lazy Sunday breakfast.

Preparation Time:     5 Minutes 

Cooking Time      :    15 Minutes

Recipe Category:       Snacks, Breakfast

Serves                      2 Nos.

Ingredients:

Besan/ Chickpea Flour                ½ Cup

Bread Slices                                4 Nos.

Finely Chopped Capsicums           2 Tablespoon

Finely Chopped Tomatoes             2 Tablespoon

Finely Chopped Green Chillies       1/2 Teaspoon

Red Chili Powder                          ¼ Teaspoon

Carom seeds (Ajwain/Omam)        ½ Teaspoon

Asafetida powder                          a Pinch

Salt                                             To Taste

Oil/ Butter                                    As required

Water                                          As Required

Method:

• Sift a cup of Besan (chickpea flour) to remove lumps.
• In a bowl add Besan and Ajwain, red pepper powder, cumin powder, asafetida and salt and mix well.
• Pour water little at a time and with a spoon or a whisk mix the Besan and make a smooth batter.
• In this batter add chopped capsicums, Tomatoes and Green chilies and Mix well.

• Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread
• Let the bread cook for 4 to 5 minutes, drizzle little oil around the bread pieces.
• With the spatula turn the bread pieces around and cook for 2 to 3 minutes then turn them around and cook for another 2 to 3 minutes.
• Toast the bread both sides, on a low flame until brown and crisp and toasted.
• Take  them off from the pan and place them on a plate over paper towel, so that extra oil  absorbed.
• Serve Besan Toast hot with coriander chutney, ketchup or the pickle of  your choice. 
•  

Notes:

• The choice of bread to be used depends upon you. You could choose whole wheat bread , flax seed bread, Multigrain bread etc.
• You can add finely chopped coriander leaves, grated carrots on it.

Besan Toast

Shankarpali

Shankarpali is famous Maharashtrian sweet made during Diwali festival. It is rich in carbohydrates, making it an instant source of energy. It has simple recipe and results in scrummy munch sweet snacks that can be prepared in advance and stored for approx 3 weeks.

Ingredients

All Purpose Flour (Maida)         3 cups

Powdered sugar                      1- 1¼ cup

Rava (Semolina)                      1 cup

Oil/Ghee/ Vegetable fat            1/2 cup

Cooking oil                              for deep frying

Cardamom powder                    ½ Tsp.

Salt                                          a pinch.

 Method:

• Take a big bowl and add all-purpose flour, rava , powdered sugar,cardamom powder and salt .
• Now add the melted ghee or oil .Mix into a crumbling mixture with hands.
• Now knead this crumbling mixture into smooth dough adding water little by little as required.    Keep kneading the dough for about 15 minutes with pressure.
• Keep this dough covered with damp cloth for 10 min.
• Divide this dough in 3 large balls. Take one ball, round it smooth, flatten and roll out into large thin (not very thin but thin) circle.
• Cut rolled out dough into strips vertically, and then again horizontally, making about an inch sized strips. Separate those cuts on a plate.
• Heat oil in a kadai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
• Once its fried allow them to come to room temperature.
• Store them into an airtight container. This should last for about 3 weeks,that is if you resist them that long!
• Enjoy crunchy munchy-soft sweet bites with hot coffee/tea.

509:Thayir Vada/ Curd Vada/ Dahi Vada

A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)

Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!

Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  

Soaking  Time                  1 Hour

Cooking Time                   20 Minutes

Cuisine                              South  Indian

Recipe Category             Snacks

Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup

Raw Rice                          1 Tablespoon

Green Chilies                   1 no. (Chopped)

Grated Ginger                  1 Tablespoon

Asafetida powder              ½ Teaspoon

Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon

Green Chillies                     3 no.

Thick Curd/ Plain Yogurt      2 Cups

Roasted cumin seed            1/8 Teaspoon.

Finely Chopped Cilantro       2 Tablespoon

Red Chilli Powder                 small pinch

Salt                                    To Taste

Sugar                                 1/8 Teaspoon

For Tadka

Oil                                      1/2 Teaspoon

Mustard Seed                       ½ Teaspoon

Method

For Making Vadas

•                               
• Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

• Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
• Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
• Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
•  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
•  Repeat process for all the batter to make vadai.

Thayir Vadai Preparation:

• Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
• Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
• •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
• Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
• Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
• Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
• This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
• Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
• Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .

Note:

• You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
• You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.

504: Medhu Vadai / Ulundu Vadai

The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .

Soaking time:      45 Mins

Cooking time:     20 minutes

Category    :        Snack

Serves-               3 to 4

Ingredients

Urad dal                -        1 cup

Rice                      -        1 tbsp.

Reva                     -        1 Teaspoon

Green chillies         -        5 Nos.

Ginger                  -         1/2 inch

Curry leaves                    1 Sprig

Refined Oil           -           For Deep Frying

Salt                                To Taste.

Method:

• Soak Urad dal and rice in water for 1/2 hour. 

• Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
• Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.

• Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.

• Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

• Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
• Refrigerate for 1/2 hour.

 Making Vadais

•  Heat a kadai with oil.
• Keep water in a bowl and wet your hand.
• Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

• Slowly drop it in oil. Keep the flame medium to low while frying.
• Once a side become golden brown turn the other side and wait until it turns into light golden brown.
• Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.

• Drain and place on kitchen towel.
• Serve with chutney or sambar.