Breakfast - Vada - Ragi Palak Vada

Ragi Palak Vada

Ingredients Quantity Ragi Flour 1 Cup Spinach 1 Bunch Chana Dal 1/4 Cup Chilli Powder 1/2 Tsp Green Chillies,Finely Chopped 1 Ginger,Finely Chopped 1 inch piece Onion,Finely Chopped 1 Coriander leave,Finely Chopped 1 Bunch Curds 2 Tbsp Salt To taste Oil To Deep Fry

Serving 3 Preparation Time 10 mins Cooking Time 15 mins

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1. Clean and soak the chana dal in water for an hour. Once soaked, drain completely and pulse the dal in a mixer or food processor into a coarse paste. Meanwhile, wash spinach and chop them finely.
2. Add the rest of the ingredients and mix well.
3. Shape into lime-sized balls and flatten slightly.
4. Deep fry in oil until they become crisp. Drain and serve hot with chutney.

1. Watch out more Vada Recipes or Cutlet Recipes and combination Chutney Recipes .
2. Try more recipes with Ragi Flour and Spinach.

Breakfast - Vada - Moongdal Oats Vada

Moongdal Oats Vada

Ingredients Quantity Moongdal 1 Cup Oats 1 Cup Garam Masala 1/2 Tsp Turmeric Powder 1/4 Tsp Green Chillies,Finely Chopped 1 Ginger,Finely Chopped 1 inch piece Onion,Finely Chopped 1 Coriander leave,Finely Chopped 2 Tbsp Curry Leaves 1 Tbsp Salt To taste Oil Shallow Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Put moongdal 3 whistles in a cooker. Once its cools down, grind it properly to form a smooth paste.
2. Roast the oats for 2 mins and mix this with the moongdal paste. Combine it with all other ingredients(except oil). Add required water till it comes to vada consistency batter. Check the salt seasoning.
3. Heat a pan, add oil. When the oil is hot enough, take a small ball of vada batter and make small patti and then gently add the vadas to the pan and keep the flame in medium and fry the vadas.
4. Gently turn the vadas to other side and fry them evenly. Remove the fried vadas and place it in paper towel to drain excess oil. Repeat for rest of vadas.

1. You can even shallow fry the vadas as against the normal procedure of deep frying.
2. Watch out more Vada Recipes or Cutlet Recipes and combination Chutney Recipes .
3. Try more recipes with Moongdal and Oats.

Breakfast - Vada - Tomato Vada

Tomato Vada

Ingredients Quantity Urad Dal 1 Cup Tomato 3 Ginger Powder 1/2 Tsp Green Chillies,Finely Chopped 1 Ginger,Finely Chopped 1 inch piece Onion,Finely Chopped 1 Coriander leave,Finely Chopped 1 Bunch Curds 2 Tbsp Salt To taste Oil To Deep Fry

Serving 3 Soaking Time 1 hr Preparation Time 15 mins Cooking Time 15 mins

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1. Soak urad dal in water for 1 hr. Cut the tomatoes and remove the seads. Mix together and coarse paste in a mixer-grinder.
2. In a wok, heat oil . Meanwhile mix all other ingredients to the batter and combine well. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
3. Make small round balls out of that mixture and flatten it using your hands. Slowly drp them into oil.

1. Watch out more Vada Recipes or Cutlet Recipes and combination Chutney Recipes .
2. Try more recipes with Tomato and Urad Dal.

List - Snacks - Tea Time - Cutlets/Nuggets/Tikkis

veg cutlets Non veg cutlets

Breakfast - Vada - Sweet Vada

Sweet Vada

Ingredients Quantity Maida 1 Cup Sugar 1 Cup Elachi Powder 1/4 tsp Oil To Shallow Fry

Serving 4 Preparation Time 2 mins Cooking Time 15 mins

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1. Mix all ingredients together by adding little water. Mix well till the sugar is dissolves or you get like dosa dough consistency.
2. Heat an oil pan. When the oil becomes heat, turn to low flame and drop the dough in round shape. Here the dough is poured round to the stone to get cirle shape.
3. Turn it slowly when the front part is cooked. Cook on both side till they become golden color.

1. Check more Vada Recipes.
2. Watch out more recipes with Maida/All Purpose Flour.

Breakfast - Vada - Flattened Rice Vada

Flattened Rice Vada

Ingredients Quantity Flattened Rice 1 Cup Rice Flour 1/2 Cup Gram Flour 1/4 Cup Red Chilli Powder 1 Tsp Green Chillies, Finely Chopped 2 Coriander Leaves, Finely Chopped Few Onions, Finely Chopped 2 Medium Size Cumin Seeds 1/2 Tsp Ginger Garlic Paste 1 Tsp Channa Dal,Soaked 2 Tsp Salt To Taste Oil To Deep Fry Dry Nut Powder 2 Tbsp

Serving 4 Preparation Time 15 mins Cooking Time 15 mins

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1. Wash and soak poha for 10-15 minutes or until it is soft.After that drain the excess water from aval and lightly mash it with your hands or using a spatula.
2. Add remaining ingredients except oil (which is for frying) to this and mix the above and form vada out of it. Make sure you don’t add much water into it.
3. Make small round balls out of that mixture and flatten it using your hands (as shown in pic).
4. In a wok, heat oil and deep fry. Deep fry those vadas till it becomes golden brown and crisp.

1. Deep fry it in a non-stick pan or cast iron pan so that way it won’t stick into the bottom of the pan. Don’t use stainless steel for frying.
2. While making vada, if the mixture is too thick, dip fingers into a bowl of water and try to shape.
3. If you feel the mixture is watery you can adjust it with adding some besan or rice flour.
4. Check more Vada Recipes.
5. Try more recipes with Rice Flour or Poha/Flattened Rice.

Breakfast - Vada - Palak Moongdal Dahi Vada

Palak Moongdal Dahi Vada

Ingredients Quantity Dahi Fresh Curds 2 Cups Red Chilli Powder 1/2 Tsp Salt To Taste Cumin Powder 1/4 Tsp Vada Urad Dal 1 Cup Moong Dal 1/4 Cup Palak Paste 1/4 Cup Ginger,Finely Chopped 1/2 Tsp Baking Soda 1/2 Tsp Salt To Taste Oil To Deep Fry

Serving 4 Preparation Time 15 mins Soaking Time 4 Hrs Cooking Time 15 mins

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1. Soak moong dal and ural dal(with skin) washed, soaked for 3 hours and ground to a fine paste. Wash palak and steam or boil it. Do a fine paste out of it.
2. Add remaining ingredients except oil (which is for frying) to this and mix the above and form vada out of it. Make sure you don’t add much water into it.
3. Make small round balls out of that mixture and flatten it using your hands. In a wok, heat oil and deep fry. Deep fry those vadas till it becomes golden brown and crisp.
4. Make all Vadas similarly and keep them aside.
5. Take 1 litre water, add salt and pinch of asafoetida, and heat it till it becomes warm. Put all the Vadas into the water and cover it. After soaking them for 5 mins , take out the Vadas from the water. Now sqeeze out the excess water from the Vadas by pressing with your hand. Most of the oil will get squeezed out too.
6. Arrange the Vadas in a tray or a shallow bowl. Pour the curd mixture till it covers all the Vadas. Garnish them as you like.

1. Check more Vada Recipes.
2. Try more recipes with Palak or Moongdal or Urad dal.

Breakfast - Vada - Vermicelli Dahi Vada

Vermicelli Dahi Vada

Ingredients Quantity Dahi Fresh Curds 2 Cups Ginger,Finely Chopped 1/2 Tsp Coriander Leaves, Finely Chopped Few Red Chilli Powder 1/2 Tsp Salt To Taste Curry Leaves Tempering Ingredients As required Vada Vermicelli,Boiled 1 Cup Maida 1 Cup Rice Flour 1/2 Cup Baking Soda 1/2 Tsp Salt To Taste Oil To Deep Fry

Serving 4 Preparation Time 20 mins Cooking Time 15 mins

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1. Take a deep saucepan and boil about 8-10 cups of water. Add 1 tsp of salt and 1 tsp of oil to water. When water starts boiling, add vermicelli and stir continuously. Boil for 2-3 minutes till it is just done ( soft vermicelli becomes very soggy and sticky). Strain in a colander. Keep colander under free flowing water till vermicelli is cooled, then keep it aside for some time so that extra water is drained off. In a bowl take boiled vermicelli and add other vada ingredients.
2. Shape the mix into round flat vadas.
3. Deep fry them until they are golden brown.
4. Pat out excess oil with a paper towel. Do the same with remaining bunches.
5. Heat oil,add mustard seeds,cumin seeds and red chilli to it. When the seeds start popping, add curry leaves.Saute for 1 min.
6. Beat the curds well, and add other curd ingredients and mix well. Add the tempering to the blended curd. Finally add the vadas to the curd.Mix well. Garnish it with remaining coriander leaves and serve.

1. Check more Vada Recipes.
2. Try more recipes with Rice Flour or Vermicelli/Semiya or Maida/All Purpose Flour.