Vegetable Vadai, a beloved South Indian snack, combines the goodness of dals (lentils), a medley of vegetables, and aromatic spices to create crispy, golden fritters. These vadai are a flavorful delight and make for an ideal snack, whether serving guests or satisfying your snack cravings.
The heart of this recipe lies in the lentils. You’ll need a cup of Bengal Gram Dal and a cup of Toor Dal, along with a teaspoon of Urad Dal, to add a rich, nutty flavour. After soaking these days for an hour, drain them and combine them with green chillies, ginger, and a pinch of turmeric powder. Grind them into a thick batter, ensuring it’s not too runny.
But what makes Vegetable Vadai truly special is the addition of vegetables. Grated cabbage and carrots add both texture and natural sweetness. Add some curry leaves for a hint of freshness and a touch of cardamom powder for that subtle, unique aroma. Mix all these ingredients into the dal batter.
Now, it’s time to fry this vadai to crispy perfection—heat 250 ml of oil in a frying pan over medium flame. Make small balls from the batter and gently flatten them before carefully adding them to the hot oil. Fry them until they turn a glorious golden brown. Once done, please remove them and let any excess oil drain.
Serve your Vegetable Vadai hot as an appetizer, side with your South Indian meal, or enjoy it with a cup of hot tea. The crispy exterior and soft, flavorful interior make it an instant favourite.
Vegetable Vadai
Vegetable Vadai
Ingredients
- 1 cup Bengal Gram Dal
- 1 cup Toor Dal
- 1 tsp Urad Dal
- 2 tsp Cabbage (grated)
- 2 tsp Carrot (grated)
- 1/4 inch piece Ginger (finely chopped)
- Curry Leaves
- 2 Green Chilies
- A pinch of Turmeric Powder
- A little Cardamom Powder
- Salt (as per taste)
- 250 ml Oil
Instructions
- Soak Bengal Gram Dal and Toor Dal in water for an hour.
- Drain the soaked dals and transfer them to a blender. Add green chilies, ginger, and grind them into a thick batter. Ensure the batter isn't too runny.
- To the batter, add a pinch of turmeric powder, asafoetida, curry leaves, grated carrot, and grated cabbage. Mix everything thoroughly.
- In a frying pan, heat 250 ml of oil over medium flame.
- Take small portions of the batter, shape them into balls, and gently flatten them before adding to the hot oil.
- Fry the vadai until they turn golden brown and crispy.
- Remove them from the oil and let excess oil drain on paper towels.
- Serve your Vegetable Vadai hot and enjoy!
Frequently Asked Questions (FAQ):
Can I make Vegetable Vadai without deep-frying?
While deep-frying yields the traditional crispy texture, you can try shallow-frying the vadai using less oil for a somewhat lighter version.
What can I serve with Vegetable Vadai?
Vegetable Vadai is excellent on its own or with classic South Indian accompaniments like coconut chutney or sambar. It’s a great addition to any snack platter, too.
Can I make the batter ahead of time?
It’s best to prepare and fry the vadai immediately after making the batter for the crispiest results. However, you can refrigerate the batter for a few hours before frying if needed.
Note: image is for illustration purposes only and not that of the actual recipe.
1 comment
Lovely one! I do make this often n so I’ll try with your recipe too 🙂