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Vadas are one of the most popular desi fast food snacks And they come in exciting varieties.
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VADAS OR vadais as they are known in the south, are an integral part of food served on auspicious occasions. Eaten with pongal, served with sambhar or curd, or with payasam, the crispy richness of its taste lingers long after the meal has been partaken.
Vadas are generally made plain with a sprinkling of onions. Try these recipes for a different flavour.
Keerai vada
Ingredients:
Urad dal - 200 gm
Salt - to taste
Jeera seeds - 10 gm
Spinach, chopped finely - 60 gm
Oil - for frying
Method: Soak the urad dal overnight. Grind to a paste and to the urad dal batter; add salt, jeera seeds and spinach. Shape into small vadas and fry in oil.
Vegetable vada
Ingredients:
Urad dal - 200 gm
Salt - to taste
Jeera seeds - 10 gm
Carrots chopped - 50 gm
Beans chopped - 50 gm
Onions chopped - 50 gm
Oil - for frying
Method: Soak the urad dal overnight. Grind to a paste and to the urad dal batter; add salt, jeera seeds, chopped onions, chopped carrots and chopped beans. Shape into small vadas and fry in oil.
Vazhaipoo (Banana flower) Vada
Ingredients:
Channa dal - 200gm
Red chillies - 6
Onions chopped - 2
Green chillies chopped - 5
Curry leaf - a sprig
Banana flowers chopped - 1
Salt - to taste
Fresh coriander chopped - 30 gm
Oil - for frying
Method: Soak the channa dal overnight and grind coarsely. To the batter, add chopped red chillies, chopped onions, chopped green chillies; curry leaves, chopped banana flower, coriander and salt. Shape into small vadas and fry in oil.
O.P. KHANTWAL
(The writer is Executive Chef, ITC Kakatiya Sheraton Hotel and Towers)
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