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Delicious
Snacks - Part
4
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Masala Vadai
Ingredients: 2 large cups of channa dal (kadalai parippu); 6 dried chilies; 8 green chilies; 1 tsp. Jeera; 6 small onions; curry leaves and required quantity of salt.
Method: Use fewer chilis if children find it too hot. Soak dhal for 1 hour at least to soften. Grind all together. Shape into balls. Flatten and fry in oil. Some use chilly powder instead of red chilies.
Batata Vadas
Ingredients: 500 gms Potatoes; 1 bunch coriander leaves; 2 green chilies; ½ grated coconut (optional); 1 tsp. each of salt, chilly powder, turmeric, dhanya and jeera; 1 piece ginger; 100 gms gram flour and oil for frying.
Method: Boil, peel and mash the potatoes. Grind all the masala and add it to the potatoes and rub well. Roll out into lime size balls and leave aside. Add a pinch of salt and a pinch of “hing” (asafoetida), if preferred, to the gram flour and add sufficient water to make into a creamy batter. Add a spoonful of oil to this batter. Dip each ball into this batter and fry in oil on low flame.
Thair (Dahi/Yogurt) Vadas
Ingredients: 250 gms Potatoes; 2 cups curds; 3 green chilies; 1 piece ginger; 500 gms. peas; 1 cup black gram (urd) dal; 1 small bunch coriander leaves; a pinch of asafoetida and salt to taste.
Method: Boil and mash the potatoes. Boil and crush the peas; chop the coriander leaves. Grind ginger and green chilies into a fine paste. Soak the black gram (urd) dal over night. Grind it into a thick paste the next morning. Mix potatoes, coriander leaves, peas, asafoetida and chilly-ginger paste. Make about 10 to 15 round balls. Dip each ball in urd dal paste and deep fry on a steady fire. Churn the curds adding sufficient water and salt. Soak fried balls (vadas) in curds for quarter of an hour. Decorate with chilly powder and chopped coriander leaves.
Black Gram (Urid) Vadas
Ingredients: 250 gms Black gram dal; salt and green chilies to taste and oil for frying.
Method: Clean and soak the black gram dal for 2 hours. Grind it into a very smooth paste without thinning it too much. Add chilies and salt and grind well. The consistency must be considerably thick so that it can be formed into shapes. Heat the oil and flatten the mixture on the hand into a round shape with a hole in the middle. Fry them till golden brown. Serve them hot with payasam or chutney. Makes about 20 vadas.
Onion Dosa
Ingredients: 205 gms, Tor dal; 65 gms Rice; 1-2 Red chilies; lemon size pellet tamarind; 500 gms Onions; ¼ small coconut; salt to taste and oil.
Method: Wash and clean the rice and dal and soak them together in enough water for 3-4 hours. Slice the onions and scrape coconut. Grind the coconut, tamarind and red chilies together to a smooth paste and grind the paste and dal and rice together to a coarse paste. Mix this paste with sliced onion and salt. Heat a greased thava and spread a portion of the mixture or make thick dosas by hand. Cover with a lid for a minute to cook, turn and fry the other side with more oil till crisp and brown. Enough for 11/2 doz. Dosas.
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