Easy To Make Vada Recipes.

Crispy Vada With Coconut Chutney

Servings - 2 - 3

INGREDIENTS

(For Vada)
Washed rice - 250 grams
Water - 500 milliliters
Water - 1.5 litres
Oil - 2 teaspoons
Salt - 1 teaspoon
Yogurt - 2 tablespoons
Ginger - 1 1/2 teaspoons
Rice flour - 80 grams
Onions - 70 grams
Coriander - 2 tablespoons
Green chili - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Oil - for frying
(For Coconut Chutney)
Coconut - 200 grams
Coriander - 10 grams
Green chili - 1 tablespoon
Ginger - 1 1/2 teaspoons
Roasted split bengal gram - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 tablespoon
Water - 50 milliliters
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
White lentils - 1 teaspoon
Curry leaves - 6 - 7
Asafoetida - 1/4 teaspoon

PREPARATION

(For Vada)
1. In a bowl, add 250 grams washed rice, 500 milliliters water and soak for 20 minutes.
2. Take a heavy skillet, add 1.5 litres water, 2 teaspoons oil, 1 teaspoon salt, soaked rice and mix it well.
3. Bring it to a boil.
4. Boil for 15 - 20 minutes on medium heat.
5. Remove it from heat and drain the rice.
6. Transfer this into a blender, add 2 tablespoons yogurt, 1 1/2 teaspoons ginger and blend it into a paste.
7. Transfer this into a mixing bowl, add 80 grams rice flour, 70 grams onions, 2 tablespoons coriander, 1 1/2 teaspoons green chili, 1/2 teaspoon salt and mix it well.
8. Rest the mixture for 15 minutes.
9. Take some mixture in your hand and gently press to flatten. Create a hole in the centre with the help of your finger.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper and keep aside.

(For Coconut Chutney)
1. In a blender, add 200 grams coconut, 10 gram coriander, 1 tablespoon green chili, 1 1/2 teaspoons ginger, 1 tablespoon roasted split bengal gram, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon lemon juice, 50 milliliters water and blend it into a smooth puree.
2. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils and stir well.
3. Add 6 - 7 curry leaves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes on medium heat.
4. Add the tempering over the chutney and mix it well.
5. Serve it with prepared vada.

Raw Mango Sambar & Vada

Servings - 3 - 4

INGREDIENTS
White lentils - 170 grams
Water - 500 milliliters
Pigeon peas - 230 grams
Water - 500 milliliters
Water - 1litre
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Dry red chili - 4
Curry leaves - 1 tablespoon
Green chili - 1 1/2 teaspoons
Asafoetida - 1/4 teaspoon
Onions - 80 grams
Tomato - 100 grams
Turmeric - 1/4 teaspoon
Raw mangoes - 250 grams
Salt - 1/2 teaspoon
Paprika - 1/4 teaspoon
Water - 500 milliliters
Sambar masala - 1 1/2 tablespoons
Tamarind water - 35 milliliters
Jaggery - 1 teaspoon
Oil - 20 milliliters
Mustard seeds - 1 teaspoon
Dry red chili - 2
Curry leaves - 6 - 7
Green chili - 1 1/2 teaspoons
Ginger - 2 teaspoons
Curry leaves - 6 - 8
Onions - 70 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Mustard seeds - 1 teaspoon
Water
Oil - for frying

PREPARATION
1. In a bowl, add 170 grams white lentils, 500 milliliters water and soak for 4 - 5 hours.
2. In a another bowl, add 230 grams pigeon peas, 500 milliliters water and soak for 25 - 30 minutes.
3. Take a pressure cooker, add 1 litre water, soaked pigeon peas, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
4. Cover it with lid and cook until you hear 4 whistles.
5. Open the lid and remove it from heat.
6. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 4 dry red chili, 1 tablespoon curry leaves, 1 1/2 teaspoons green chili and stir for 1 - 2 minutes.
7. Then, add 1/4 teaspoon asafoetida, 80 grams onions and fry till translucent.
8. Now, add 100 grams tomato and mix it well.
9. Cook until it turns soft and pulpy.
10. Add 1/4 teaspoon turmeric and stir well.
11. Then, add 250 grams raw mangoes and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/2 teaspoon salt, 1/4 teaspoon paprika and mix it well.
14. Now, add 500 milliliters water and mix it well.
15. Bring it to a boil.
16. Add 1 1/2 tablespoons sambar masala and mix it well.
17. Then, add the cooked dal in it and mix it well.
18. Bring it to a boil.
19. Add 35 milliliters tamarind water, 1 teaspoon jaggery and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Remove it from heat.
22. Heat 20 milliliters oil in a pan, add 1 teaspoon mustard seeds, 2 dry red chili, 6 - 7 curry leaves and stir for 1 - 2 minutes.
23. Add this tempering in the cooked sambar and mix it well.
24. Remove it from heat.
25. Take the soaked white lentils and transfer this into a blender.
26. Blend it into a smooth paste.
27. Transfer this into a mixing bowl, add 1 1/2 teaspoons green chili, 2 teaspoons ginger, 6 - 8 curry leaves, 70 grams onions, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon mustard seeds and mix it well.
28. Add some water on your hands and rub well.
29. Take some mixture in your hand and gently press to flatten. Create a hole in the centre with the help of your finger.
30. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
31. Serve hot with prepared sambar