Saturday, 6 May 2017


How to make crispy chickpea vadai?


Chickpea/kondai kadalai  one cup
Sesame oil to fry vada
Bellary onion half peeled off and cut into small pieces 
Curry leaves 10nos finely chopped,
Coriander leaves finely chopped 
Ginger piece peeled off and shredded one spoon
Fennel seeds one spoon
Green chilly two nos finely chopped
Salt to taste
Ajwain seeds one spoon optional


Soak chickpeas for five hours.
Drain the water and wash the chickpeas for three times.
Blend into a coarse paste with required salt and required three drops of water.
Mix the chopped onion green chilly ginger gratings, fennel seeds, curry leaves and coriander le.
Incorporate every ingredient to mass.
Divide the mass into equal portions.
Make balls.
Heat the oil to a deep fry temperature.
Dip the right hand into the water and take one ball and make flat patty using thumb finger.
Drop the patty into the oil gently.
Drop three more patties.
(Four patties in every batch).
Allow deep-frying and flipping another side until both sides of vadas get golden brown and the oil bubbles cease.
Collect them in a tray.
Repeat the process for the remaining balls.

Serve hot with tea of coffee.
Perfect and crispy snacks for the rainy days. 

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