Sabudhana Vada

Recipe by Mrs. Meera Sriram, USA
Posted on 26/02/2019

Ingredients :
160 gms sabudana
1 large potatoes boiled
handful of roasted peanuts
(grind peanuts coarsely)
small ginger piece finely chopped
1 green chilly finely chopped
salt
cilantro chopped
curry leaves chopped
lemon juice 1 tsp

Method : Soak sabudana for 4 to 5 hours. drain water completely and tranfer to a bowl. mash and add boiled potatoes to that. add rest of the ingredients and mix well. make balls and then gently make patties. fry in the oil until golden brown.

Thavala Vadai

THAVALA VADAI

Recipe is very simple makkale : Kuzhi karandi (KK) is measurement.  

Ingredients : 

Channa Dal 1KK, 

Tur Dal 1 kk, 

Urud dal 1/2 KK, 

Payathamparuppu 1/2 KK, 

Raw rice (pacha Arisi) 1 KK.  

Method : Soak all for 2 hours.  Coarse gride with 3 red chillies or according to your spicy level with Asafoetida and Sea Salt.  Add chopped curry leaves and Deep fry in oil in vadai shape... Your crispy authentic, traditional Thavala Vadai is ready.  Serve hot with Coconut chutney...

Thirukarthigai Vadai - திருக்கார்த்திகை வடை

Anent to my post on Thirukarthigai Vadai - திருக்கார்த்திகை வடை 

As the name itself reveals, that this special vadai is made only on  Karthigai deepam and is famous between Vaathimals, in  Thiruvannamalai, North Arcot and Kanchipuram districts.  This Karthigai vadai is made of Urud Dal with Skin and hence it has its own  taste and aroma.  Since this Vadai takes more than normal time in prepration, the practise of making this Special Vadai has slowly come down and instead, people started making of Adai with some changes in the ingredients and method.  This change has been seen for the past 20 to 30 years only.. Previously, this Vadai was made in Banana leaves and served in banana leaves, very hot.  The chemical reaction when hot food is placed in banana leaves, makes a good change in our health system.  Once can see that this recipe does not contain Pepper or Jeera.  Only Ginger, Green chilly and Asafoetida is used and offered as Neivedhyam to God.  Today let us see how to make this Special / Authentic / Traditional Thirukarthigak Adai.  I got this recipe from a Maami from Tanjore who hails from TVmalai Dist and setted in Tanjore for more than 5 decades who is 80+ now.

Ingredients required : Whole Urud dhal 200 gms, Channa Dal 50 gms, and Paasi Paruppu 50 gms.  Ginger a big size.  Green chilly 5 to 7 nos or extra according to your spicy level.  (Normally 5 to 6 would be good enough for spicy level.  Else the taste of the ginger would be lowered, and one would find difficult to eat with much spicy level)  Curry leaves, Chopped corianders leaves, 2 tsp of Aaharam Asafoetida, Salt as required Oil for deep fry.

Preparation Method as given by Granny :  Soak Urud dal for 4 hours with skin.  Drain water, so that half the skin are removed and other half skins are retained.  Grind this after 8 hours with 3 green chillies, and 1/2 ginger asafoetida, salt without adding water to a coarse paste.  Keep ready.  Just 2 hours before grinding... Soak Channa dal and Paasi paruppu for 1 and half hours, drain water, spread on a white cloth and drain excess water.  Now add this dals to the grinded batter, add remaining chilly finely chopped, remaining ginger, again finly chopped, add salt if required, chopped curry leaves and chopped coriander leaves and mix well with hand only.  

In a wok, add Oil and bring to heat.  Take a ball size batter, make it into vadai shape in Banana leaf, make a hole in the middle and dip in the oil.  Let the flame be in medium.  Turn around in constant intervals so that Vadai's are cooked well.  If you want, you can poke the vadai with a skewer so that all the interiors are well cooked.  Normally it takes 15 to 20 mins for cooking in medium flame, so that the vadai turns very crispy outer and inner batter is well cooked.  Remove from flame and serve in Banana leaves only.

Your special / authentic / traditional Thiru-Karthigai Vadai is ready.

Serve with Joy / Serve with Pride.

Thavala Vadai

தஞ்சாவூர் ஸ்பெஷல் தவள வடை 

Thavala vadai is a famous recipe from Tanjore brahmins.. The speciality of this thavala vadai is making it in Irumbu Satti on medium flame and to have as evening snacks between 3 to 4 pm. Rama's Cafe in Andar Street, Trichy and Tirunelveli Mittai Kadai near Madley Subway, T.Nagar are famous in making Thavalai Vadai still now. One can feel the real taste in these shops. Some can question what is difference between Thavala Vadai and paruppu vadai. But the speciality in thavala vadai is there is no onion / pepper / sago / jeera in Thavala Vadai. In those days, 30 years back, once we reach home after school, my Dad used to make once in 15 days, we used to finish everything in minutes. Since he was from Tanjore, he used to explain the making of Thavala Vadai.... and here goes the ingredients and recipe, which is still in my memory.

Thur Dal, Urud Dal - each 100 gms

Channa Dhal - 150 gms

Paasi Paruppu - 50 gms

Raw Rice (Ponni) - 150 gms

Green chilly & Red Chilly - 2 each (according to spicy level)

Coconut - 1/2 moodi

Ginger - 1 inch size

Salt - as required (Use kaluppu for best taste)

Curry leaves - a bunch

Oil - for frying

Soak dal, rice for 2 hours. Strain water and coarse grind with Ginger, Green chilly, Red Chilly and Salt. Remove and mix grated coconut and finely chopped curry leaves to it. Make it into vadai and deep fry in Oil in flat irumbu chatti, as it maintains heat on medium flame. Special Thavala Vadai is ready to serve. 

Serve with Joy....!!! Serve with Pride....!!!

Madhur Vada

Madhur Vada
Recipe courtesy by Krithiga Sathya Narayanan
Posted on 04/02/2017 

All Purpose Flour - 1 cup
Semolina - 1/2 cup
Rice Flour -1/2 cup
Salt to taste
Onion - 1 small chopped finely
Ginger - 1 tsp chopped finely 
Green Chilli - 1 finely chopped finely
Curry leaves - 1 spring chopped finely
Coriander leaves 
Water - 2 tblspn or as needed
Oil - 2 tblspn + for Deep frying

Method:  Mix everything except water. Add 2spoon hot oil. Mix with water. Knead a tight dough. Leave for 10 minutes. Do thin vadas.fry in the medium heat oil till it reaches golden color.

Maddur Vada

Maddur Vada

(This snack derives its name from the town of Maddur which is in the Mandya district of Karnataka.  This goes specially good with Coconut Chutney or any type of Pickle)

Ingredients

Green chilly 3, Ginger chopped 1/4 tsp, Onion chopped 1, Ghee 1tsp, Semolina (sooji) 1/2Cup, Rice flour 1/2Cup, All purpose flour 1Cup, Curry leaves 2Springs, Coriander 1Bunch, Asafoetida, Salt To Taste and Oil To Fry. 

Method :  Take a bowl add all purpose flour, rice flour, semolina, ghee, crumble it, add chopped onions, chopped ginger, chopped green chilly, chopped curry leaves, chopped coriander, asafoetida, salt, water, mix it like a stiff dough, let it rest for 15 minutes. Then divide the dough into equal portions, and make a ball and flatten it on a plastic sheet. Deep fry until golden brown both sides in a medium flame.

Aamai Vadai

ஆம வடை :    2 கப் கடலை பருப்பு,  அரை கப் துவரம் பருப்பு  போட்டு 2 மணி நேரம் ஊறவைக்கவும்,   ஊறியவுடன் நன்றாக தண்ணீரை வடிகட்டி மிக்ஸியில் போட்டு தேவையான உப்பு போட்டு  5/6 சிவப்பு மி ளகாய் போட்டு 2 சுத்து சுத்தி அரைத்துகொள்ளவும்.  வானலியில் எண்ணை ஊற்றி காய்ந்ததும் மாவை எடுத்து உருட்டி உள்ளங்கையில் தட்டி எண்ணையில் போட்டு சிவக்க வறுத்து எடுத்தால் ஆமவடை ரெடி

அப்பளாம் :  வானலியில் எண்ணை வைத்து காய்ந்ததும் அப்பளத்தை  போட்டு பொறித்து எடுத்தால் அப்பளாம் ரெடி

Thavala Vadai

THAVALA VADAI

Shared by : Chitra Lalitha
Boiled rice 1/2 cup
Moong dal 1/4 cup
Urad dal 1/4 cup
Toor dal 1/4 cup
Channa dal 1/4 cup
Red chili 10
Ginger a small piece
Curry leaves few
Asafoetida 1/4 tsp
Coconut bits 2 tblsp
Sour curd 1 tblsp
Mustard seeds 1/4 tsp
Salt as per taste
Oil to deep fry

Soak the all the dals and rice separately for 1 hour.  After 1 hour, grind the rice, channa dal and toor dal along with red chili and ginger.  Grind this into a rava consistency.  Grind the urad dal separately as for vadai and mix with the rice battar.  Drain the water from moong dal and just add this to rice battar and add salt to this.   Add curry leaves and finely chopped coconut. Add sour curd just before frying.   The batter shouldn't be thick, it should be in dropping consistency. Temper mustard seeds and asafoetida with little oil and mix well. Batter is ready to fry  Heat oil in a pan and when it is hot, put down the flame to medium and start making small portions of batter and carefully put it in oil. Deep fry till golden brown 

Notes:  Always ensure the batter should be dropping consistency, else the vadai will turn hard.  Adding sour curd will make the vadai soft inside and crispy outside.

Kara Vadai

Recipe : KARAVADAI/KARAVADA
Shared by : Radha Venkatesh
Dated : 22/01/2015

is a snack you can find only in Thiruvanthapuram/Trivandrum City, Kerala ( mostly in Trivandrum, Alleppey side). Other areas usually will make Paruppu Vadai, uzhunthu vadai only .

This is a very traditional snack of Brahmins in Trivandrum. 


How tomake
3/4 cup boiled rice
1/4 cup raw rice
1/4 cup whole Urad dhal(black gram)
1/4 cup Vadai Parrippu (channa dhal/ Bengal gram)
8 to 10 red chillies, hing, green chilli -1-2, curry leaves,
Salt- to taste.
1/8 teaspoon of Asafeotida .
1/8 teaspoon of Baking soda ( optional, )

Soak together both type of rice. Soak urad and channa dhal separately. Grind urad dhal nicely then add rice and half portion of channa dhal,hing,red chillies, salt. Grind.it . Make sure to grind into a coarse paste.   After taking it from mixi add the remaining channa dhal and curry leaves and mix.don't add too much water while grinding.  Take small balls of it and deep fry in oil until they become golden brown color.  Enjoy warm with coconut chutney and Sambhar.