Dahi Vada / Thayir Vada/Curd Vada - South Indian Style

Today I prepared Medhu Vadas for Breakfast and had leftover batter. So thought of preparing Dahi Vada with them. I have made this in South Indian Style. Here, the fried Vadas are soaked in the flavoured yoghurt sauce. It is a perfect summer snack.

INGREDIENTS:

Medhu Vada	5
Thick Curd	1 Cup
Green Chillies	4
Ginger	1/2 "
Cumin Seeds	1/4 tsp
Asafoetida	a pinch
Carrot (Grated)	To Garnish
Coriander Leaves	To Garnish
Boondi/Sev	To Garnish
Salt	To Taste

STEPS:

1. For the Medhu Vada recipe, Click here. Grind the green chillies,Ginger, Salt, Cumin Seeds and Asafoetida with 2 tbsp of Curd. Again use the remaining Curd and grind. If required you can add little water. 
2. Take the Medhu Vadas and keep it in a wide bowl. Soak the Vadas with the curd from step 1 for atleast 30 mins. 
3. How to Serve: At the time of serving, Garnish with Carrot, Coriander Leaves and Boondi.

Tips:

• Don't use sour curd. Use thick curd.
• While serving, you can temper with Mustard seeds and curry leaves. 

Masala Vada

Masala Vada is a Simple crispy vada that is very popular in tea shops. It is raining heavily here every evenings.. Would like to have some crispy crunchy snack and so thought of preparing Vada. I usually make this vada so often at my home. Recently, I tasted this Masala Vada at my friend's home. The taste was too good and I loved it very much.  I asked her about the ingredients.  The special ingredient that made the vada too flavourful is Crushed Garlic. So, In this version, I added Crushed garlic and it turned out very well. Vada serves as a good snack along with Tea/Coffee. It tastes best when served hot.

INGREDIENTS:

Channa dal	1 cup
Raw Rice	1 tbsp
Onion	1 - Finely Chopped
Green Chillies	5
Curry Leaves	As Required
Fennel Seeds	1 tsp
Cumin Seeds	1 tsp
Crushed Garlic	4 pods
Coriander Leaves	As Required
Salt	To Taste
Oil	To Fry

STEPS:

1. Soak Channa Dal and Rice for atleast 2 hrs. Drain the water completely and grind to a coarse paste. Mix all the other ingredients  except oil and keep aside. 
2. In a deep bottomed pan, heat oil and take the small amount of batter and flatten it to a thin round shape and drop it carefully. Fry vada till it turns golden brown. 

Tips:

• If you have forgotten to add Rice while soaking, Add 2 tsp Rice Flour. This will make the vada so crispy.

Wheat Pakoras / Kodumai Pakoda

Dear Friends,
I am so happy to write my 100th post. My 100th post is all about Wheat Pakoras. I added Oats also with wheat flour which made the pakoras so crispy and tasty. I wanted to try this Pakora long time back and finally made it. It came out well and esp my kid loved it a lot. It goes very well with a cup of coffee/tea..

Preparation Time : 15 mins
Yield                   : 25 Pakoras


INGREDIENTS:

Wheat Flour	5 tbsp
Gram Flour	2 tbsp
Rice Flour	1 tbsp
Oats	2 tbsp
Ginger	1/2 "
Onion	1
Green Chilies	2
Salt	To Taste
Curry leaves	Few
Coriander Leaves	Few
Asafoetida	a pinch
Oil	As Required to fry

METHOD:

1. Grind Oats to a fine powder
2. Mix Wheat Flour with all the ingredients above other than oil.  Don't add much water.
3. Mix well to produce a thick batter. 
4. Heat enough oil in a deep frying vessel and drop the batter slowly into small fritters. Don't overcrowd the vessel. Fry till it becomes golden brown.
5. Serve hot with tea/coffee.

Tips:

• While mixing the flour, make sure that the flour is not too sticky.

Vada Curry

Cooking Time : 30 mins
Serves             : 2

Vada Curry is one of the traditional south indian recipe. This is a simpler version of Vada Curry. Making vada and the gravy can be done parallelly. This goes well with Idli, Appam, Roti. I used to have with Rice and Papad.. I have prepared this as gravy. It can be prepared as semi gravy as well. Coming to the recipe. ..

For Vada :

Channa dal	1 cup
Onion	1 - Finely Chopped
Green Chillies	5
Curry Leaves	As Required
Fennel Seeds	1 tsp
Coriander Leaves	As Required
Salt	To Taste
Oil	To Fry

For Curry :

Vada	10 nos
Onion	1 - Finely Chopped
Tomato	1
Grated Coconut	2 tbsp
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Cumin Powder	1 tsp
Rice Powder	1 tbsp
Coriander Leaves	As Required
Salt	To Taste
Oil	1 tbsp

STEPS:

1. Soak Channa Dal for atleast 2 hrs. Drain the water completely and grind to a coarse paste. Mix all the other ingredients mentioned in "For Vada" Section except oil and keep aside. Ground Coconut, Turneric powder, Red Chilli Powder, Cumin Powder, Rice Powder to a fine paste.
2. In a deep bottomed pan, heat oil and take the small amount of batter and flatten it and drop it carefully. Fry vada till it turns light brown. 
3. In a cooker, heat oil and add Onion and fry till it becomes golden brown. Add Tomatoes and    stir well till it becomes tender. Add the ground paste and mix well. Pressure cook for 2 whistles and keep in simmer for 5 mins and emove from the flame.
4. Soak the vadas in the curry for an hr till it beomes soft. Garnish with Coriander Leaves.

Tips:

• Don't fry vada too crispy. I have soaked the vadas as such in curry. If you want you can cut into small pieces as well.

Medhu Vada / Urud Dal Vada

Cooking Time : 30 mins
Serves              : 15 no

Medhu Vada is a popular and favourite traditional south Indian Recipe. This Vada is one of the important menu in breakfast during weddings in Tamilnadu. It is also a part on the menu on festivals and Pooja. When I tried to make this Vada for the first time, I thought that it is a difficult task. Only the soaking time is more, making vada is very easy. My mom used to make this vada using Banana leaf or Plastic sheets to drop in Oil. But on practising, I learnt to drop batter in oil using my hand itself. It goes very well with Idli, Chutney and Sambar. Coming to the recipe...

INGREDIENTS:

Urud dal	1 cup
Raw Rice	1/4 cup
Onion	1 - Finely Chopped
Green Chillies	5
Curry Leaves	As Required
Ginger	1" Finely minced
Coriander Leaves	As Required
Pepper Corns	1 tsp
Salt	To Taste
Oil	To Fry

STEPS:

1. Combine and wash Urad Dal and Raw Rice thoroughly and soak  in water for minimum 1 hr. 
2. Drain the water and grind the mixture in grinder or blender. Don't add water unless it is required. 
3. Add the other ingredients- Onion, Green Chillies, Curry Leaves, Ginger, Coriander Leaves, Pepper Corns Salt to the batter and mix well.
4. Heat Oil in a deep bottomed vessel. Wet your palm and take some batter and make a doughnut shape and make a hole in the centre and drop carefully into the oil. Fry till vada becomes crispy on both sides. 
5. Serve hot with coconut chutney, Idli and Sambar.

Tips:

• Batter can be stored in Refrigerator for 2 days before adding the other ingredients.
• Once you prepare the batter, Don't allow the batter to ferment, else it will absorb more oil during frying. Either use the batter or store it in refrigerator.
• Adding Raw rice makes more crispy, It can be optional also.

Maida Pakoras / Diamond Pakoras

Cooking time : 20 mins.

This is a simple recipe that can be prepared using Maida Flour. This has been one of my favourite that remembers my childhood. My Grandma used to prepare this so often and store it in an air tight container. It is so crispy and can be munched anytime. It goes very well with a cup of Tea/coffee esp during rainy days. It is very easy to prepare with the available ingredients to serve unexpected guests. Coming to the recipe...

INGREDIENTS:

Maida	2 cups
Onion	1 medium size
Green Chillies	3 - Finely Chopped
Red Chilli Powder	1 tsp
Salt	To Taste
Curry Leaves	As Required
Coriander Leaves	As Required
Oil	As Required

STEPS:

1. In a Vessel, Mix all the ingredients except Oil by adding necessary water slowly to form a dough.   Let it be for 10 mins.
2. Flatten the dough using Rolling pin and make Chapathis out of it. If the dough is bit sticky, dust with more flour while flattening.  Cut into diamond shapes using knife.
3. Heat oil in a deep bottom pan and fry till golden brown. Don't overcrowd the Pan.
4. Remove from the flame and place it in kitchen tissues to absorb excess oil.
5. Store it in a air tight container once it cools down.

Tips:

• Don't fry much as you won't get good taste and the maida with be so hard.

Chicken Pakora

Crispy Chicken Pakora is the hottest starter at my home. I used to make it so often on
Sundays either for lunch or during tea time. Here is the simple recipe for this delicious pakoras.

INGREDIENTS:
To Marinate:
Boneless Chicken       - 250 gms
Coriander powder      - 1 tsp
Turmeric Powder        - 1/4 tsp
Red Chilli Powder       - 1 tsp
Cumin powder             - 1/2 tsp
Garam Masala              - 1 tsp
Corn Flour                    - 1 tsp
Gram Flour                  - 2 tsp
Salt                              - To Taste
Lime juice                     - 1 tbsp

To Grind:
Ginger                          - 1 "
Garlic Pods                   - 3
Green Chillies                - 2 (According to your spicier taste)

STEPS:

1. Wash the Chicken pieces well. Grind the items mentioned in "To Grind" Section and Mix it with the ingredients mentioned in "To Marinate" Section and keep it in refrigerator for atleast 1 hr.
2. Heat Oil in a pan and deep fry the chicken and remove the excess oil using kitchen tissue papers and Serve hot.

Ragi Vada

Cooking Time : 30 mins
Yield              : 15 Vada

Ragi Vada is a tasty savoury and is also a very health vada. Ragi has obvious health benefits. This is very easy to make anytime and is a excellent tea time snack. Even kids enjoy eating it.

INGREDIENTS:

Ragi Flour                        - 1 cup
Green chillies                    - 4
Onion                              - 1
Maida/all purpose flour      - 2tbsp
Rice flour                         - 1 tbsp
Red chilli powder              - 1 tsp
Asafetida                          - Small pinch
Curry Leaves                    - 1 strand
Coriander Leaves               - 1 spring
Salt                                  -  To Taste
Oil                                   - To Fry

STEPS:

1. Finely chop Onion, Curry leaves, Coriander Leaves, Green chillies. In a vessel, Combine all the ingredients and 2 tsp oil and mix well using water to a dough. Don't add much water.
2. Heat enough oil in a deep frying vessel and take a small dough in hand and flatten it slowly with your fingers and drop it slowly in the oil. Don't overcrowd the vessel. Fry till it becomes crispy.
3. Drain excess oil in a paper towel and repeat the same steps for the next batch.
4. Serve hot with tea/coffee.

Tips:

• If you have any Left Over Veggies like Carrot Beans, Peas, you can include them also here.

Crispy Semiya Pakoda

Cooking time : 20 mins
Serves          : 2

I really got good encouraging comments on Quick Bonda which I prepared using left over Dosa Batter. This made me to prepare this another interesting recipe using Left Over Semiya. I made this crispy semiya pakoda with the left overs. This is also a simple recipe and kids will definitely enjoy. It is a great tea time snack as well.  Hope you will love this.

INGREDIENTS:
Left Over Semiya Upma   - 1 cup
Left Over cooked rice      - 1/2 cup (Optional
Green chillies                    - 4
Onion                               - 1/2
Gram flour                        - 2 tbsp
Maida/all purpose flour      - 2tbsp
Rice flour                           - 1 tbsp
Red chilli powder               - 1 tsp
Asafetida                           - Small pinch
Curry Leaves                     - 1 strand
Coriander Leaves               - 1 spring
Salt                                    -  To Taste
Oil                                      - To Fry

METHOD:

1. Finely chop Onion, curry leaves, Coriander Leaves, Green chillies. In a vessel, Combine all the ingredients except oil and mix well using water to a thick batter. Dont add much water.
2. Heat enough oil in a deep frying vessel and drop the batter slowly into small fritters. Don't overcrowd the vessel. Fry till it becomes golden brown.
3. Serve hot with tea/coffee.

Tips:

• This Recipe can be prepared with Fresh Semiya also. In this case, you need to boil Semiya with salt and Water till it becomes Soft and follow the same procedure.
• You can add vegetables like Carrot, Beans, Peas as well.. Since I used Left Over, already all of these were included in it.
• Let Over Rice is Optional Only. If you have , you can use it. I added it to increase the quantity, but adding this tasted good.

Quick Bonda

Cooking Time : 20 mins
Serves            : 10 no

Here is a very quick and easy to make Bonda to serve the unexpected Guests. I have prepared this tasty Bonda using Dosa Batter. It is a great Tea Time Snack. Just give a try.

INGREDIENTS:
Dosa Batter                         - 1 cup
Gram Flour/Besan Flour       - 3 tsp
Maida                                  - 1 tbsp
Onion                                   - 1 small size
Carrot                                   - 1/2 piece
Red Chilli Powder                 - 1 tsp
Green Chillies                        - 4
Curry Leaves                         - 1 strand
Corinader Leaves                   - 1 spring
Salt                                        - To Taste
Oil                                          - To Fry


STEPS:

1. Finely Chop the Onion and Green Chillies. Grate the Carrot.
2. In a vessel, Combine all the Ingredients except Oil to a thick batter.
3. In a Pan, heat Oil in medium flame and drop the batter slowly and wait till it becomes golden brown. Don't crowd the vessel. 
4. Place the Bonda in a kitchen towel to remove excess oil and serve hot.

Masala Vada Snack

When you prepare Parupu Vada and if you have few left overs, rather than eating it Raw, here is a delicious recipe that you can prepare with left overs. It is very simple to prepare. Just give a try.

INGREDIENTS:
Vada                - 3
Onion               - 1
Green Chillies    - 4
Cumin powder   - 1 1/2 tsp
Garam  Masala   - 1 tsp
Curry Leaves     - 1 strand
Lemon               - 1/2 lemon Size
Oil                     - As Required
Salt                    - To Taste

STEPS:

1. In a pan, heat oil and add chopped Onion, Chopped Green chillies and Curry leaves. Fry till the onion becomes light brown. 
2. Cut the Vada into nice small pieces and add it to the above and mix well.
3. Add Cumin powder, Garam masala, salt and stir well and remove from the flame.
4. Add Lemon juice, mix well and serve hot.

Linking to the event "Guest Quest @ Amina Creations"

Cabbage Pakoda

Cooking Time : 30 mins
Serves            : 2

This is a wonderful recipe of Cabbage in the form of crispy Pakoda. To many of us, Cabbage is not the liked vegetable. But when it is prepared as a Pakoda, you will not find even a single trace of Cabbage taste in it. Having this Pakoda with hot tea during a rainy day is a great combination.

                           

INGREDIENTS:
Cabbage                           - 1 medium size
Gram flour                       - 1/2 cup
Maida/All Purpose Flour    - 1/4 cup
Corn Flour                        - 2 tsp
Rice Flour                         - 2 tsp
Chilly powder                    - 1 tsp
Green Chillies                    - 4 to 5
Curry Leaves                     - 2 strands
Asafoetida                         - a pinch
Salt                                   - To Taste
Oil                                    - As Required

STEPS:

1. Clean the cabbage well and cut it into lengthwise thin pieces. Chop green chillies into fine pieces.
2. Combine Gram Flour, Maida, Corn Flour, Rice Flour, Chilly powder, Asafoetida, Curry Leaves, Green chillies, Salt with the Chopped Cabbage and mix well with 2 tsp Oil.
3. Add little water and mix the ingredients into a thick batter. Don't add much water. Mix well so that the batter coats the cabbage well.
4. Heat Oil in a deep bottomed pan and drop the batter into small fritters and fry till light brown color. Dont crowd the vessel.
5. Serve hot or you can store it in air tight container.

Linking to the event "Guest Quest @ Amina Creations"

Soya Chunk Pakoda

Cooking time : 30 mins
Serves           : 2

Soya chunks is a very healthy food. Those who dont love to eat Non-Veg can go for Soya chunk recipes.

INGREDIENTS:
Soya                                                          20 no
Maida Flour                                               4 tbsp
Corn flour                                                  2 tbsp
Rice flour                                                   1 tbsp
Ginger Garlic paste                                     1 tsp
Red Chilli powder                                       1 tsp
Cumin powder                                            1 tsp                                                                          
Coriander powder                                        1 tsp
Garam masala                                              1/2 tsp
Curd                                                            2 tbsp
Soya sauce                                                   2 tsp
Chilli sauce                                                   1 tsp
Salt                                                            To Taste

STEPS:

1. Soak the soya in water and allow the water to boil for 10 mins in medium flame and remove from the flame. Take the soya from water after 10 mins. Drain the water and squeeze all water from soya and cut each soya into 2 pieces. 
2. Mix the soya with the ingredients mentioned  thickly. Allow it to marinate for 10 mins.
3. Deep fry the Soya and drain the excess oil.
4. In a seperate pan, add the fried soya chunks and add chilli sauce, soya sauce and stir for 30 secs in a medium flame till the sauce gets coated to soya chunks and remove for the flame. (Dont burn).
5. Serve hot.

Cauliflower Bajji

Cooking time  : 20 mins
Serves            : 2

Cauliflower bajji is a good snack to have with tea. Definitely kids love to eat this.

INGREDIENTS:
Cauliflower                                        1
Maida/all purpose flour                      2 tbsp
Gram flour                                          3 tbsp
Rice flour                                            1 tbsp
Corn flour                                            1 tbsp
Salt                                                       To Taste
Chilli powder                                       3/4 tsp
Chicken 65 masala (optional)               1 tsp

STEPS:

1. Wash the cauliflower well and cut into florets.
2. Boil the cauliflower florets in idli cooker for 5 mins. Dont boil much. Allow it to cool.
3. Mix all the above ingredients with cauliflower and produce a thich batter. Let it marinate for 10 mins.
4. In a frying pan, deep fry the cauliflower till golden brown and place it in absorbent paper.
5. Serve hot with tea/coffee.

Crispy Rice Pakoda

Cooking time : 20 mins
Serves          : 2

 What to do with the left over Rice? Even if you have one cup of cooked rice, u can prepare this recipe. Here is a simple and quick recipe which children too love a lot.

INGREDIENTS:
Cooked rice                     1 cup
Green chillies                   4
Onion                              1
Gram flour                       2 tbsp
Corn flour                        1 tbsp
Maida/all purpose flour      2tbsp
Rice flour                           1 tbsp
Cumin powder                   1 tsp
Red chilli powder               1 tsp
Asafetida                           small pinch
Salt                                    To Taste


METHOD:

1. Mix Cooked rice with onion, green chillies, gram flour, corn flour, maida, rice flour, cumin powder, red chilli powder, Asafetida, salt. Mix well. Dont add much water.
2. Mix well to produce a thick batter.
3. Heat enough oil in a deep frying vessel and drop the batter slowly into small fritters. Dont overcrowd the vessel. Fry till it becomes golden brown.
4. Serve hot with tea/coffee.