TRADITIONAL AATHA VADAI
This recipe is the slight variation of masal
vada. The vada batter is ground smoother than masal vada batter.
In Tamilnadu, we can geta special dal for making vadas called as Vada paruppu. This dal is a little bigger than chana dal. Usually, whenever we get together with our close relatives during family occasions, our Grannies brim with love and affection and make an array of sweets and savouries in their own style and serve us. This vada is their signature dish.
I am feeling blessed to share their amazing recipe here.
How to make this protein-rich, gluten-free and vegan vadas?
The ingredients, we need:
Vadai Paruppu 200 gms/Chick Pea dal
Rock Salt 1/2 Tsp
Fennel seeds 3/4 tsp
Bellary onion 1pc chopped
Green Chilly 1 finely chopped
Grated ginger 3/4 tsp
Chopped curry leaves 10 pcs
Few coriander greens chopped
Groundnut Oil to fry 400 ml
Wash and Soak Dal for 2 hours
Drain the water completely
Transfer it and add rock salt and fennel seeds.
Grind to a smooth batter
Transfer the batter to a dry mixing bowl.
Add on Bellary onion, green chilly, ginger grates chopped curry leaves and a few/fistful
coriander greens (optional)
Check the salt add if needed.
Heat the oil in a pan on medium flame.
Check the hot oil if it reaches th deep-fry temperature.
Take a gooseberry sized batter and flatten it with your fingers and lower it
gently in hot oil.
Make similar size flattened vadas and lower them in oil carefully.
Deep fry until golden brown both sides.
Once the vadas turn golden brown and oil bubbles cease to a minimum, take out the vadas and place them on oil absorbent paper.
Enjoy this splendid tea time snack with hot tea as Monsoon special snack.
Add on the chopped bellary onion, green chillies