Aamai Vadai
by Janani G Vikram
14 Sep 2011
This recipe has been viewed 14884 times
Special tortoise-shell shaped dal vadas served on festival days in south (a spicier version of this is the famous south indian masala vada).
Aamai Vadai recipe - How to make Aamai Vadai
Preparation Time: Cooking Time: Total Time:
Makes 10 to 15 vadas
1 cup toovar (arhar) dal
1/2 cup urad dal (split black lentils)
1/2 cup chana dal (split bengal gram)
4 red chillies
8 green chillies
1 tsp asafoetida (hing)
2 tsp grated ginger (adrak)
1/2 cup freshly grated coconut
1 tbsp chopped coriander (dhania)
1 tbsp chopped curry leaves (kadi patta)
salt to taste
Other Ingredients
oil for deep frying
Method
- Method
- Clean, wash and soak the toovar dal and urad dal together in enough water for 2 hours.
- Clean, wash and soak the chana dal in enough water for 2 hours.
- Drain and combine the urad dal and toovar dal and blend in a mixer along with salt, red chillies, 4 green chillies and asafoetida till smooth.
- Shop the remaining green chillies and ginger finely.
- To the ground paste, add the chana dal, green chillies, ginger, coriander and curry leaves and grated coconut in a bowl and mix well.
- Heat the oil in a kadhai, place a plastic cover in your left hand and make a small ball of the mixture on it and slowly flatten with your right hand to make nice, round, flat vadas. Heat the oil in a kadhai and deep fry the vadas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot with coconut chutney.
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