Masala Vada / Sabbasige Soppu Masala Vadai / Dill Leaves And Lentil Fritters.

Dill Leaves Madala Vada.. Dill is a unique plant, because both its leaves and seeds are used as seasoning. It is rich in vitamin A, C, B6, folates, riboflavin, calcium, iron and other important minerals. Using of dill leaves in masala vada it is very common in south India and they make different varieties of fritters with this leaves. Even I love adding this leaves in different recipes and I cook dill leaves saag with potato, when goes very well with roti.. When ever I cook this leaves at home the smell of the leaves stays for atleast 2days and I love that and I rarely cook any fried items but when ever I cook I always make it a point to add fresh green leaves.. Adding dill leaves to fritters it gives a very nice smell and unique taste and you'll end up having more.. The people who are weight concious needs to watch out when you cook this masala vadai.

Ingredient's.

1 cup channa dal

1tbsp sooji/rawa

2tbsp besan

1 Onion, 3 green chilles(finely chopped)

1/2tsp fennel seeds

2tbsp chopped coriander and mint leaves

1 spring curry leaves

1 inch piece ginger

5-6 garlic cloves

Salt as needed

Oil for deep frying.

Cooking Method.

Soak channa dal for 3-4 hours. First grind ginger, garlic and fennel coarsely.

Then drain channa dal completely and add it in two batches and grind coarsely. (Not too smooth)

In a mixing bowl add grinded channa dal, fennel mixture. Then add onion, green chilles coriander and mint, salt, sooji, besan and curry leaves.

Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Mean while Heat oil in deep frying pan. Shape each ball to flat patties of medium thickness.

Deep fry in hot oil until golden in colour,flipping once in between. Cook in medium flame to ensure even cooking and golden colour. Drain in paper towel.

Serve hot with tea/coffee or coconut chutney as side dish for vada .

Medu Vada/ Urad Dal Vada/ Lentil Fritters.

Medu Vada is a urad dal based fried snack, a delightful dish from the South Indian cuisine... When I was in India this use to be our breakfast on every Saturday, because there were so many South Indian restaurant near our house and I use to never feel like cooking on weekends, all you have do just get up from the bed go to have hot hot breakfast and then do what ever you want whole day.. After coming to UK my life has changed completely. On weekends we are stuck with bread omelette or cornflakes, if we want to eat something else then cook and eat. I really miss India and I keep asking my husband when are we going back? and he reply's - very soon. I have no idea when that very soon will come :)

Ingredient's.

100 gram urad dal

1/2 cup finely chopped onion

1/2tsp cumin seeds

1/2tsp black pepper (coarsely ground)

1tbsp finely chopped coriander leaves

Pinch of Hing 

Salt to taste

Oil for deep frying.

Cooking Method.

Wash urad dal several times until the water appears clear and soak it over night or atleast 5 to 6 hours.

Drain the water and blend dal to coarsely texture. Just using enough water as needed to blend. 

Then add onion, cumin, black pepper, coriander, hing and salt. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy.

In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.

Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown..

Serve hot with Coconut Chutney and Sambar.

Dahi Vada.. (Curd And Lentil Vada With Tangy Tamarind Chutney)

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish on any occasion or served as a chat too.. This dahi vada was made by Nupur my friend on Diwali day in a different way and with different ingredients... I use moong dal to make dahi vade but she made it with urad dal, exactly the way we cook medu vada. It was very good and I'm happy to know one more recipe of dahi vada..

To be honest I'm not a great fan of dahi vada, because of that only I use to avoid cooking.. But this time it was totally opposite because of the tamarind chutney, I ate 2 dahi vada with lots of tangy tamarind chutney and chat masala.. It was awesome and I have a plan to cook it again in some time... Thanks to my friend Nupur for a such a yummy dahi vada recipe..

Ingredients For Vadas.

1 cup urad dal

Oil for deep frying.

Ingredient's For Curd.

1 1/2 cup yogurt

3tbsp milk

1tsp salt

1/2tsp roasted cumin powder.

Ingredient's For Tamarind Chutney.

1cup tamarind pulp

2tbsp sugar

3/4 cup jaggery

1/4tsp red chilly powder

1/2tsp roasted cumin powder

Pinch of salt.

Cooking Method For Tamarind Chutney.

In a heavy bottom pan, add all the ingredinets of tamarind chuteny and cook on a low flame, till tamarind pulp becomes semi thick and dark in color.. That will take about 30 minutes. (keep stirring in between to avoid sticking at the bottom) When it is done take out in a bowl and allow it to cool.

Cooking Method For Vada.

Wash urad dal several times until the water appears clear and soak it over night.

Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. 

Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy. If needed add few spoons of water.

In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.

Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown and fry the vadas in small batches

After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.

Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish.

In a large mixing bowl take yogurt, milk and mix until very smooth. add salt and cumin powder give a good mix.

Then soak all the vadas in the yogurt for at least twenty minutes, giving the vadas time to absorb the yogurt.

Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.

Just before serving, sprinkle red chilly powder and chat masala finish off with a drizzle of tamarind chutney.

Vada Pav.. (Mumbai Street Food)

Vada Pav.. I have eaten this many times in Goli Vada Pav in bangalore, in starting I use to feel good and use to have 2 to 3 times in a week, then the masala what they use started giving me problem and I totally stopped eating Vada Pav. I always wanted to try at home, but use to feel why to do some much of work when you can get it from opposite of the road and stop myself from cooking.. But here there is no option what ever we want to eat I have to cook at home only and I really feel this is a very good opportunity for me to try out many recipes which I have been waiting to try from ages..

This was my second attempt to cook Vada Pav at home and it turn out to be the tastiest Vada Pav we have ever had and my H loved it and he ate 2 Vada Pav along with 2 green chilli. where he use to always by 1 and eat only half.. When ever he eats happily and more I feel my this much of effort is worth.. Enjoy the simple and tasty recipe of Vada Pav and make your family members happy..

Ingredient's For Vada.

3 medium boiled potatoes (peeled and mashed)

1 tsp ginger garlic paste

1 green chillies, 1 medium onion (finelychopped)

1/4 tsp tumeric powder

1/4 tsp mustard seeds

6-7 curry leaves

2tbsp oil

Salt to taste.

Ingredient's For Batter of Vada

1 1/2cups gram flour (besan)

Oil for deep frying

1 pinch of red chilli powder, 1 pinch of turmeric

1/4tsp ginger garlic paste

1 pinch of cooking soda (optional)

Salt to taste

6 Pav buns (square buns).

Ingredient's For Spicy Red Dry Chutney.

1tbsp red chilli powder

1/4 tsp cumin

8 curry leaves

1tbsp grated coconut

1/4 cup peanuts, 3tbsp sesame seeds

5 garlic cloves, 1 green chilli (finely chopped)

1 pinch of asafoetida

Salt to taste.

Cooking Method.

Step-1. First dry roast all the ingredients of spicy red dry chutney. and grind them into powder (do not add any water) and set it aside.

Step-2. Then in a mixing bowl, add all the ingredients of batter for vada and mix them nicely and make a thick batter like we make for bajji.. set it aside.

Step-3. Now in a deep frying pan, add 2tbsp oil, mustard seeds, curry leaves, when they start spluttering, add onion and green chilli and fry for 2 to 3 minutes. Then add ginger garlic paste, turmeric, potato and salt, fry for another 3 to 4 minutes. Take out the mixture in a separate plate and allow the mixture to cool. when the potato mixtures is cooled, make 6 to 7 large lemon size balls and keep it aside.

In the same frying pan add oil for deep frying the vada's. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful spicy red chutney on it. Place a potato ball on the bun and fold over, pressing down gently.

Serve while the Vada is still hot with fried green chilli..

Dal Vada (Parippu Vada)

The weather is getting cold day by day in seoul. This weekend my husband and i was very much at home. I don’t like cooking on weekends, i give cooking oppurtunity to my husband on weekends.
But this cold weather made me to cook this simple recipe Chana Dal Vada (Parippu Vada) for the evening snack. I learned this recipe from my Sister. She is a great cook. She cooks mouthwatering dishes.
Chana Dal Vada can be made in different ways. Many add coconut to the Vada, and different kind's of dal.
Try out my recipe and Enjoy... :-)



Ingredient's
2 cups Channa Dal
1 big Onion, 3 Green chillies (Chopped)
2 stems curry leafs (Chopped)
2 stems coriander leafs (Chopped)
1tbs ginger garlic paste
1/2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
Salt - As reqd
Oil for frying

Cooking Method
Wash and soak dal separately for 4 hours
Pat the dal dry with a paper towel. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart.
Grind 1 & 1/2 cup dal separately and make a paste. and keep 1/2 cup dal aside
In a big bowl, add onion, chilly, coriander, curry leafs, ginger garlic paste, all masala, grind dal, mix it well
Add 1/2 cup dal which u have kept seprat, and salt, Mix well the whole mixture
Shape into patties and deep fry Parippu Vada (Dal Vada) to golden brown
Parippu Vada (Dal Vada) is ready.
Serve Parippu Vada (Dal Vada) with coconut chutney. or Tomato sauce....

Egg Bhajji (Egg Bonda)

It was 7pm and Sushil had just came back from office...He was very hungry and wanted something immediatly. He even couldn't wanted to wait till dinner..
So keeping in mind that we have to have dinner also, i thought of preparing something very light and easy.
I opened the fridge and saw boiled egg were kept in the fridge and i had all the ingredient's to cook egg bonda.
It just took 20minutes for me to cook and we enjoyed eating it together....



Ingredient's
3 boiled egg
1cup besan (gram flour)
1/2tbs turmeric
1/2tbs coriander powder
1tbs red chilly powder
1/2tbs ginger garlic paste
Salt as per taste
1cup vegetable oil

Cooking Method
Cut egg in to 4 pieces
In a big bowl, add besan, chilly powder, coriander powder, turmeric, ginger garlic paste, salt and 1/2 cup of water, make a thick paste
Heat up the oil in a deep frying pan
when the oil is hot, dip the egg pieces in to the paste one by one.
Fry it to golden brown
Serve with a Chilly or Tomato sauce