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THAYIR VADAI - CURD VADAI

Thayir Vadai/Curd Vadai - a snack or a dish on its own is nothing but Uzhundhu Vadai alias Medhu Vadais, extensively soaked in a spicy Curd/Yogurt base, seasoned to taste, tempered and garnished with grated carrots, finely chopped Coriander leaves and served with a few teaspoons of Kaara Boondhi over it.

Well, a day after a festival or a function in a typical South Indian household, we could see a lot of left-over dishes from the special day and Uzhundhu Vadais happens to be one such item. The idea of Thayir Vadai would have popped up into a thrift Indian housewife's mind, who wanted to easily finish off any left-over Uzhundhu Vadais. And it often happens too, a call for a function or to treat a guest, it is a common scenario to serve Vadai, Coffee along with some Tiffin Items. And at times a few of the dishes or Medhu Vadais gets left and these Vadais made for Breakfast or Dinner can easily be converted into a Thayir Vadai which could be easily sneaked up as an evening snack or for Breakfast.

Do not worry about storing left-over Vadais in the refrigerator, thinking that it could turn hard. While making Thayir Vadai you have a few tricks which could make these Vadais totally soft and give a feel that it is freshly cooked. Its not that Thayir Vadai can be made with just left-over Uzhundhu Vadais, freshly deep-fried Vadais could also be easily converted into Thayir Vadais.

Well, what we need to make excellent Thayir Vadais are,

UZHUNDHU/MEDHU VADAI:

UZHUNDHU VADAI/MEDHU VADAI

You need freshly fried Uzhundhu Vadais or left-over Uzhundhu Vadais.
Fresh batch or left-over Uzhundhu Vadais - you need to soak them in hot water for about 15-20 minutes.
Once soaked, gently squeeze the Uzhundhu Vadais to remove any excess water from it.

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

CURD/YOGURT:

HOME MADE CURD/YOGURT

Then the most important ingredient for this dish is Fresh & thick Curd/Yogurt.
The curd should not be sour or watery.
I usually add finely ground coconut paste to the Curd Mixture which gives a wonderful taste and flavour to Thayir Vadai.

For a detailed Recipe for HOMEMADE CURD/YOGURT, Click here...

THAYIR VADAI - CURD VADAI

TEMPERING:

When it comes to tempering Thayir Vadai, it is usually tempered with Mustard Seeds, Bengal Gram Dhal/ Urad Dhal, Dry Red Chillies, Cashew Nuts, Curry Leaves & finely chopped Green Chillies and Ginger. But Apart from Mustard Seeds, you can opt what should go into the tempering. Go with your whims and fancies.

GARNISHING:

I garnish Thayir Vadai with finely grated Carrots and chopped Coriander Leaves. If I have Kara Boondi at home then I would add a few teaspoons of it on top, just before serving Thayir Vadais. It adds a crunchiness to the dish.

For a detailed recipe on KARA BOONDI, Click here...

For more VADAI RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low- Medium
Difficulty - Easy
Yields - 8 Thayir Vadais
Author - SM

Preparation Time - 15-20 Minutes.
Soaking Time - 1- 2 Hours.
Cooking Time - 5-10 Minutes.

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

HOW TO MAKE THAYIR VADAI- CURD VADAI

THAYIR VADAI - CURD VADAI

INGREDIENTS:

To Soak Uzhundhu Vadais:

Uzhundhu Vadai - 8 Pieces.
Hot Water - 3 Cups

For Curd Mixture:

Curd/Yogurt - 11/2 Cups
Milk - 1/2 Cup
Coconut - 4 Tablespoons
Cashew Nuts - 4-6 Nos.
Green Chillies - 2 Nos.
Ginger - a small Piece
Salt - To Taste

For Tempering:

Ghee/Oil - 2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Dry Red Chilly - 1 No.
Bengal Gram Dhal - 1/2 Teaspoon
Cashew Nuts - 6-8 Pieces
Curry Leaves - a Sprig
Green Chillies - 2 Nos.
Ginger - 1/2 an Inch

For Garnishing:

Carrot - a few Teaspoons
Coriander Leaves - a few Teaspoons
Kara Boondi - - a few Teaspoons

METHOD:

To Soak Uzhundhu Vadais:

Take the Deep-fried Uzhundhu Vadais and drop them into a bowl filled with hot water.
Let the water be hot enough. Do not use boiling water.
Let it sit for about 15-20 minutes.
Once soaked, squeeze the Uzhundhu Vadais and remove any excess water from it.
Leave this aside or can leave it in the refrigerator until you add them into the Curd Mixture.

For Curd Mixture:

Grind grated Coconut along with Cashew Nuts, Green Chillies and Ginger into a very fine paste.
Whisk the Curd/Yogurt, pour in the Milk and whisk until well combined.
Add a dash of salt and add in the coconut Paste to the Curd-Milk Mix.
Whisk well until well combined.

For Tempering:

Meanwhile, heat Ghee/Oil in a tempering pan.
Splutter Mustard Seeds, Bengal Gram Dhal, Cashew Nuts, Dry Red Chilly & Curry Leaves.
Then add finely chopped Ginger and Green Chillies and give quick stir.
Pour the tempering over to the Curd Mixture and mix well until well combined.

THAYIR VADAI - CURD VADAI

For Thayir Vadai:

Add in the soaked & then squeezed out Uzhundhu Vadai into the Curd Mixture.
Let the bowl be big enough to place all the Vadais and let the Curd Mixture cover the Vadais.
Do not overcrowd the Vadais in the Curd Mixture.
Let it soak for about 2-3 hours. Can keep it refrigerated.

For Garnishing:

Grate the Carrots and keep it aside.
Finely chop the Coriander Leaves and keep it aside.
Serve Thayir Vadais garnished with finely grated Carrots and Coriander Leaves.
Add in a few Teaspoons of Kara Boondi just before serving.
Serve Thayir Vadai chilled or at room temperature.

THAYIR VADAI - CURD VADAI

NOTES:

Can use freshly fried Uzhundhu Vadais or left-over ones for this recipe.
Soak the Vadais in hot water. This will help Vadais absorb the Curd Mixture well.
Adding Coconut Paste Mixture to the Curd is purely optional.
Use fresh Curd/Yogurt for the recipe. Sour or Watery Curd may not yield you with tasty Thayir Vadais.
If using fresh Curd, can avoid adding Milk. Adding Milk helps to cut down the sourness in the Curd.
Temper and Garnish Thayir Vadais with your preferred ingredients.

TEA KADAI MASAL VADAI

What is the difference between a Paruppu Vadai & a Masal Vadai? I have always thought that both were the same. But my premonition changed in my later years. It was my husband who cleared my doubts, but he wasn't sure about the difference in the ingredients added into a Paruppu Vadai or a Masal Vadai. But I have always wondered when a wonderful aroma unique to Vadais emanate from the street side Tea Kadais. Tea Kadais(stalls) have some secret ingredient or a trick which literally makes Vadais aromatic, crisp & tasty.

Long forgotten and left alone with the so-called Tea Kadai Oosi Pona(stale) Vadais & the Kaakka(Crow) Story popularized by Actor-comedian Vivek. I never ever gave a second thought towards this recipe. But when I saw a video of Masal Vadai recipe by Mrs.Revathy Shanmugam, I immediately got into action. And revelations of the ingredients what makes it unique and out of the box idea of the addition of spices like Cinnamon, Fennel Seeds and herbs like Mint & Coriander impressed me to the core. And I knew even before making it that it's going to be as good as a Tea Kadai Masal Vadai. And it proved damn true to the lore.

What's special about this recipe from Revathy Shanmugam is, it is down to earth as the person herself. And the catchy explanations she gives about buying a Vadai or two from the roadside Tea Kadai, to eat it as a side dish for a packed lunch and the smell of Masal Vadais emanating from the tea shop made me feel too close to my heart & thoughts. Along with her simple tricks to get Vadais crispy also helped me get perfect Tea Kadai Masal Vadais. Now, I don't have to wait to be in CBE, to get a good bite of Tea Kadai Masal Vadai.

Vadais are commonly prepared with a variety of Lentils. Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals What makes Masal Vadai unique from Paruppu Vadai is the addition of aromatic spices & herbs in it. Some recipes even call for using Peas Paruppu(Yellow Split Peas) instead of Bengal Gram Dhal while making Masal Vadai. It is commonly seasoned with Onions, Green Chillies & deep-fried until crisp. Masal Vadai mark its popularity due to their mild flavour from the lentils, with an extra note of spices & herbs and its excellent crispy texture. Masal Vadai goes well with Coconut Chutney.

It is one default street side snack sold in most of the roadside Tea Stalls, eateries & restaurants in South India & we can see a number of Mamak Shops & Indian Curry Houses in Malaysia & Singapore selling these Vadais. Masal Vadai serves best as a Tea Time Snack, hot & crispy Masal Vadai with a hot cup of Coffee/Tea is one best thing on a rainy day. Or simply serve it as a side dish for Lunch- one best combination to go along with Rice & Sambar/Rasam/Curd. Masal Vadai serves best to be served as one dish in an elaborate Vazhaiyilai Virundhu.

For more VADAI RECIPES, Click here...

Cuisine - South Indian

Recipe Type - Snacks
Spice Level - Low- Medium
Difficulty - Easy
Yields - 20 -25 Masal Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 1-11/2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE TEA KADAI MASAL VADAI

TEA KADAI MASAL VADAI

INGREDIENTS :

Bengal Gram Dhal - 1 Cup
Dry Red Chillies - 2 Nos.

Cinnamon - 1 cm Piece
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch

Onions - 2 Nos.
Garlic - 2-3 Cloves
Green Chillies -2 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few

Mint Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD:

Wash and Soak Bengal Gram Dhal for 1-11/2 Hours.
Drain the after 11/2 hours and leave the dhal in colander for a few minutes to drain well.
Remove a handful of soaked Bengal Gram Dhal & keep is aside.
Then grind it along with Dry Chillies, Cinnamon, Fennel Seeds and Asafoetida.
Grind it into a coarse mixture.
Add a few teaspoons of water, if needed(while grinding).
Crush the Garlic pods with skin on & leave it aside.
To the ground mixture, add finely chopped Onions, Green Chillies, Curry Leaves & crushed Garlic Pods.
Add finely chopped Mint Leaves and Coriander Leaves.
Now add the soaked Bengal Gram Dhal(left aside) along with salt and mix well.
Heat oil in a pan.
Let the oil smoke off and then reduce the flame to medium-low.
Take lemon sized Masal Vadai mix and flatten them with your hands.
Drop the shaped Masal Vadai mix into the hot oil and deep-fry them on a medium-low flame until they turn into golden brown colour.
Drain the Masal Vadai on paper towels.
Serve Masal Vadai hot with Coconut Chutney or any other chutney of your choice.
Masal Vadai goes well along with hot-hot Coffee or Tea.

TEA KADAI MASAL VADAI

NOTES:

Adding spices like Cinnamon & Fennel Seeds and herbs like Mint & Coriander leaves gives a wonderful aroma, flavour & taste unique to this Masal Vadai.
Adjust the amount of Spices to suit your spice level & preference.
Shallots adds an extra note taste to this Masal Vadai. Can substitute Onions with Shallots.
Soak the Dhal for not more than 11/2 hours.
Soaking for a long time will make the Vadais absorb a lot of oil.
Drain the dhal and grind them into a coarse mixture, to yield crispy texture.
Deep fry the Masal Vadais on a medium-low flame until it turns into light golden brown in colour.
Deep frying on a medium flame also helps you get crispy Masal Vadais.

     Entrailing deep into the Street food culture of Tamilnadu brings out a variety of deep fried snacks prevalent to the region. Vadai, Bonda, Pakoda, Onion Samosa, Bhajji are few of the common teatime snacks catered in almost all Tea Shops or Restaurants. Street vendors cater a variety of deep-fried teatime snacks like Uzhundhu/Medhu Vadai, Paruppu Vadai, Keerai Vadai, Ragi Vadai, Masal Bonda, Mysore Bonda, Mutta/Egg Bonda, Banana Bonda, Onion Samosa, Vegetable Samosa, Onion Pakoda, Vazhakka Bhajji, Onion Bhajji, Mulaga Bhajji etc., When you probe deep into other States, regionally popular snacks like Kerala's ubiquitous Pazham Pori, Unda Pori, Sugiyan, Karnataka's Mysore/Mangalore Bonda, Madhur Vada etc., are noteworthy delicacies.
     Vadais are most commonly made with a variety of lentils. Keerai Vadai as its name mentions is a deep fried snack prepared with a combination of Bengal Gram Dhal & Spinach. Some recipes even call for using Black Gram Dhal(Urad Dhal) instead of Bengal Gram Dhal(Kadala Paruppu). Keera Vadai is commonly seasoned with Spinach, Onions, Ginger and Green Chillies. This Keera Vadai recipe is a version of Paruppu/Masal Vadai with the addition of Spinach.
     Keerai Vadai is a perfect evening teatime snack. You can find Keerai Vadai in most of the South Indian tea shops. A street food speciality & my husband's favourite. Ya, anything in the name of Dhal & Vadai - he falls head over heels!!! It is crispy, crunchy, spicy and goes perfectly well with hot Coffee/Tea. Arai Keerai or Siru Keerai is usually used while preparing Keera Vadai. These greens are a variety of Amaranthus. Even Drumstick Leaves suits well for the recipe.
     Keerai Vadai mark its popularity due to its mild flavour from the Lentils & Spinach and it has an excellent crispy texture. Keerai Vadai goes well with Coconut Chutney. Serve Keerai Vadai as a snack to glorify your teatime or serve it as a side dish for your Lunch.

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Keerai Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Spinach - a Handful
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Wash and Soak the Bengal Gram Dhal for 2 Hours.
Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add a few teaspoons of water, if needed.
Clean, wash and drain the Keerai/Spinach in a colander.
Finely chop the Keerai/Spinach and keep it aside.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Keerai Vadai mix and flatten them with your hands.
Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
Drain the Keerai Vadai on paper towels.
Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
Keerai Vadai goes well along with hot-hot Coffee or Tea.

NOTES :

Adjust the amount of Spiciness according to your preference.
Soak the Dhal just for two hours.
Soaking for a long time will make the Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
I have used Siru Keerai in this Keerai Vadai recipe.
Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc.,

RAGI VADAI

     Ragi Vadai is a speciality from Kongu Cuisine. A popular tea time snack - Ragi Vadai is prepared with Ragi Flour, Crushed Peanuts & Roasted Gram Dhal(Pottukadalai), Onions, Green Chillies and mild spices. Ragi Vadai serves as an aromatic, tasty and nutritious snack. This is an authentic snack of Kongu Cuisine. I would say Ragi Vadai would be one prominent snack any Coimbatorean would have grown up with.
     My husband loves this Ragi Vadai. He always says that a street vendor sells these Ragi Vadai near his college. Recently while I was talking to my friend Sangeetha in Coimbatore she said, was busy making Ragi Vadai for an evening snack, and there you go with your instincts. I immediately cooked up Ragi Vadai.
   You can literally call this recipe - a Vadai/Pakoda. The skill is to just shape it as you like. Shape up the Ragi Dough, as for a Vadai or just drop it as small pieces into the oil, what you yield would be an addictive snack with a long-lasting taste. I was quite sceptical about the colour of Ragi Vadai when I was a kid, the dark burnt-like colour of these fritters can really fool your senses.
      I usually add roasted and slightly crushed Peanuts and Pottukadalai(Roasted Gram Dhal) to the Ragi Flour. This will give a crunchy texture to the Vadai, otherwise, I feel the Ragi Vadais soft and chewy.

For more Recipes on SNACKS, Click here...

Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 12 - 15 Ragi Vadais
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes

For more Recipes from KONGU CUISINE, Click here...

HOW TO MAKE RAGI VADAI

INGREDIENTS :

Ragi Flour - 1 Cup
Roasted Peanuts - 1/4 Cup
Roasted Gram Dhal(Pottukadalai) - 2 Tbspn
Onion - 1 No.
Green Chillies - 2-3 Nos.
Ginger - a small Piece
Curry Leaves - a Sprig
Coriander Leaves - few
Fennel Seeds - 1/8 Tspn (Optional)
Salt - To Taste
Hot Oil - 1 Tspn

To Deep Fry :

Oil

METHOD :

In a small Blender Jar, crush the Roasted Peanuts and 1 tablespoon of Pottukadalai into a coarse Powder and keep it aside.
In a Bowl, add in the Ragi Flour along with the Coarsely ground Peanuts and Pottukadalai.
Add finely chopped Onions, Green Chillies, Ginger, Curry Leaves and Coriander Leaves to the Ragi Flour mix along with a dash of Salt.
Add the remaining Pottukadalai ( no need to grind) to the Flour mix.
Pour in the Hot Oil to the above & Mix well.
Sprinkle a little bit of Water, just enough to moisten up the flour mix.
Loosely knead the flour into a stiff dough.
Heat Oil in a Deep pan, allow the oil to smoke-off.
Reduce the flame to Medium.
Shape small flat Vadais out of the Ragi Dough.
Carefully drop few Ragi Vadais at a time into the hot oil.
Deep fry the Ragi Vadais, on a medium flame for about 2-3 Minutes.
Flipping it once, fry on the other side of the Ragi Vadai until it turns crispy and the sizzling sound stops.
Once done, remove the Ragi Vadais from Oil with a slotted spoon.
Drain the Ragi Vadai on a Paper Towel.
Serve Ragi Vadai hot as such or with any Chutney of your choice.
Ragi Vadai goes well with Hot Tea/Coffee.

NOTES :

The dough for Ragi Vadai should neither be too wet nor dry.
Care should be taken not to add too much water to the flour mix, which will totally spoil the texture of the dough and Ragi Vadais.
Adding Roasted Peanuts and Pottukadalai to the Ragi Flour will help you get crispy Ragi Vadais.

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

     We Indians have an imminent skill of incorporating wonderful items into delicious dishes. Vazhaipoo Vadai - Plantain Flower/Banana Blossom Fritter is one good example of such as a snack. Banana Blossoms added along with Dhals converting a simple snack into a delicious and flavour-filled crispy Vazhaipoo Vadai. Even Director Rajiv Menon depicts Vazhaipoo Vadai in a glorious way in his movie 'Kandukonden Kandukonden'. He says it is a wonderful snack with unique flavour and taste by characterizing 'Vazhaipoo Vadai' along with his other main Characters in the movie. Even there is a dialogue where actor Manivannan says, if such ingredient comes into the hands of an American, he would have done a research out of it, but we convert into delectable delights.
      Vazhaipoo Vadai is an easy snack to go along with evening tea/coffee. Even it suits to be served along with rice and curry. This crispy & spicy Vazhaipoo Vadai tastes great as such or accompanied with condiments of your choice. Cleaned Florets are ground coarsely along with Bengal Gram Dhal, seasoned with some onions, green chillies, ginger, dry red chillies etc., and then deep-fried. This recipe is quite similar to Paruppu Vadai/Masal Vadai except for that we add Florets of Banana Blossoms along with other ingredients which makes this a fantastic recipe. The Florets of Banana Blossom, add a note of flavour and taste to it this wonderful Vazhaipoo Vadai.
   The first time I prepared this Vadai was during my College days with the recipe I jotted down from a Cooking show in Doordarshan - an authentic Chettinad Recipe from Mrs.Revathy Shanmugam.

For HOW TO CLEAN PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low-Medium
Difficulty -Medium
Yields - 15 - 20 Vazhaipoo Vadais
Author - SM

Preparation Time - 20-30 Minutes
Soaking Time - 2 Hours
Cooking Time - 15 - 20 Minutes

HOW TO MAKE VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

INGREDIENTS :

Banana Blossom Florets - 1-11/4 Cup
Tuvar Dhal - 1/2 Cup
Bengal Gram Dhal - 1/4 Cup
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Clean the Banana Blossoms, finely chop them and soak it in acidic water.
Drain and squeeze out the excess water from finely chopped Banana Blossoms before grinding it along with Dhal.
Wash and Soak the Dhals for 2 Hours.
Drain the soaked Dhals after two hours and grind it along with finely chopped Banana Blossoms, Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Vazhaipoo Vadai mix and flatten them with your hands.
Drop the shaped Vazhaipoo Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain them on paper towels.
Serve them hot with Coconut Chutney.
Goes well along with hot-hot Coffee or Tea.

For more Recipe with VAZHAIPOO/PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

NOTES :

Adjust the amount of Spiciness according to your preference.
Soak the cleaned Banana Blossoms in an acidic water.
Soak the Dhals for just two hours.
Soaking for a long time will make the Vazhaipoo Vadais absorb a lot of oil.
Drain the Dhals and grind them into a coarse mixture.
There is no need to add water while grinding the Dhals and Banana Florets.
This will help yield crispy Vazhaipoo Vadais.

PARUPPU VADAI

   Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'. It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
     Vadais are most commonly made with a variety of lentils. Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice. It is commonly seasoned with Onions and Green Chillies. Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it. Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
     Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture. Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch. One best combination to go along with Rice & Sambar/Rasam/Curd.

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE PARUPPU VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Wash and Soak the Dhals for 2 Hours.
Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add few teaspoons of water, if needed.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Paruppu Vadai mix and flatten them with your hands.
Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain the Paruppu Vadai on paper towels.
Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
Paruppu Vadai goes well along with hot-hot Coffee or Tea.

NOTES :

Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
Adjust the amount of Spices to suit your preference.
Soak the Dhals just for two hours.
Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.

UZHUNDHU VADAI / MEDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured on, since childhood. I love this Uzhundhu/Uludhu Vadai for its crispiness and its light texture. Least to mention the tasty and flavour filled Annapoorna Gowrisankar Sambar Vadais. It is always on my eat list whenever I go to my home town - Coimbatore. Getting nostalgic as always.
     These crispy fritters are prepared with Urad Dhal. Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside). I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts. That is the trick to ensure that they are evenly cooked even at the centres.
      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger. I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu). I love the taste of whole Peppercorns in these Vadais, can add powdered peppercorns too. If you are preparing it for Pooja/Naivedyam avoid adding Onions.
   Serve it as a tea time snack or as a side dish for Breakfast or Lunch along with hot-hot Sambar and Coconut Chutney. Alternatively, soak them in hot Sambar and serve it as Sambar Vadais or in seasoned Curd(Yoghurt) mix for Thayir Vadai. Simply garnish it with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi for a twist.

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Cuisine : South Indian
Recipe Type : Snacks
Spice Level : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Soaking Time - 30 minutes to 2 Hours
Preparation Time - 30 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI

INGREDIENTS :

For Grinding :

Urad Dal – 1 Cup
Ginger - a Small Piece
Green Chillies – 2 - 3 Nos.
Ice Water - 2-3 Tbspns

To Mix :

Onion - 1 No
Curry leaves – 1 Sprig
Pepper Corns - Few
Asafoetida - 2-3 Pinches
Salt – To Taste

For Deep Frying :

Oil

METHOD :

Soaking :

Clean and Wash Urad Dhal until water runs clear.
Soak Urad dhal in water for about 30 minutes - 2 Hours.
Use whole Urad Dhals for best results.
Do not over soak the dhals.
Drain the soaked Urad Dhals before grinding them.

Grinding:

Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
This is to ensure even grinding.
I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
If doing so, grind it initially before grinding Urad Dhal.
Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
The consistency of the batter should be very thick.
Can grind the Urad dhal with Ice Cold water.
Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

Scoop the ground batter with your hand and try dropping it down. It should not fall down.
Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
Add the Seasoning just before frying the Vadais.
Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

Heat Oil in a deep pan.
Wet your hands and take a handful of Batter and make a small ball out of it.
Make a small hole with your thumb at the centre of the Medhu Vadai.
Carefully drop the shaped Uzhundhu Vadais into the hot oil.
Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
Remove them with slotted spoons and line them up on paper towels.
Serve it hot along with Coconut Chutney and Sambar.

NOTES :

If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
Do not oversoak the Urad Dhal. If it is unavoidable, store it in the refrigerator until you grind them.
Using Ice water yields fluffy and crispy Vadais.
Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
Wet Grinders add volume to the batter.
Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.
Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

The following factors play a vital role in perfectly textured Uzhundhu Vadais

Good Quality of the Urad Dhal does half of the job.
Do not over soak.
Grind with Less Water(Ice Water preferably).
Add Salt and Seasonings just before frying the Medhu Vadais.
Fry the Uzhundhu Vadais on a medium flame.

TAPIOCA VADAI

   If there is one eating time quite magnanimous between Breakfast, Lunch, Supper/Dinner, then it should surely be the 'Glorious Tea Time' - as the name suggests, the time is literally for a quick tea/coffee to add a bit of energy in between your meals. But it has become so important, creative and elaborate with a wide array of snacks, sweets and savouries. Even local delicacies add special accolades to favour the list. Name it as any baked, fried, steamed item, even new recipes pop out from leftovers.
     When I was a kid I used to anticipate this tea time, which was literally not tea time for me and my brother, as we were not allowed to drink tea or coffee. What builds up to the anticipation is the thought what MOM would prepare for a snack. She always comes up with something for tea time and if time never permits, we will stock up eateries from our nearby Krishna/Sunstar Bakery. So it is always more heart filling and a happy time, all because of the brain contending and satisfying - SUGAR & FATS in it. I feel that is the reason we run behind fat filled or sugar loaded food items to celebrate an occasion and pamper our mood when stressed out. Two extremities, but soothes our senses. If you can keep your limits then it is always fine to treat yourself, at times.
     Tapioca Vadai is an easy snack to go along with evening tea/coffee. Even it suits to be served along with rice and curry. This crispy & spicy Vadai tastes great as such or accompanied by condiments of your choice. Usually, Tapioca Vadai is prepared with raw tapioca. Grated Tapioca is ground along with rice, seasoned and then deep-fried. But this is an accidental but fantastic recipe prepared with steamed tapiocas, season it up with some onions, green chillies, ginger etc., to add a note of flavour and taste to it.

Cuisine : South Indian
Recipe Type : Snacks
Spice Level : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Preparation Time : 20-30 Minutes
Cooking Time : 15 - 20 Minutes

INGREDIENTS :

Tapioca - 250 Gms
Rice Flour - 2 Tbspn
Gram Flour - 100 Gms
Onion - 1 No.
Green Chillies - 6-8 Nos.
Curry Leaves - 2 Sprigs
Coriander Leaves - Few
Fennel Seeds - 1/2 Tspn
Asafoetida - 1/2 Tspn
Salt - To Taste

To Deep Fry :

Vegetable Oil

METHOD :

To Boil Tapioca :

Peel the tapioca and wash it.
Then cut it into pieces of the desired size.
Wash it well until the water is clear.
Boil tapioca in water by adding salt and turmeric powder.
Cook until the pieces are soft.
Drain and discard the water.

For Tapioca Vadai :

Mash the steamed Tapiocas, remove the veins if any and make sure there are no lumps.
Add the flours and finely chopped Onions, Green Chillies, Ginger and Fennel Seeds to the mashed Tapioca.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Vadai mix and flatten them with your hands.
Make a hole in the centre of the flatted Vadai with your finger.
Drop the shaped Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain them on paper towels.
Serve them hot with Coconut Chutney or any condiments of your choice.
Goes well along with hot-hot Coffee or Tea.
Can also be served along with Steamed rice, Curry and Rasam.

NOTES :

Making the hole in the centre of the Vadai ensures that it is evenly cooked even at the centre.
Adding Asafoetida and Fennel Seeds helps to cut down the gastric nature in Tapioca, and also helps in easy digestion.
If you want crispier Vadais, add a pinch of Soda-bi-Carbonate.
Deep fry the Vadais on a medium flame on both the sides until it turns golden brown and the sizzling of oil stops.
Do not add water to the mix.

Important : Food Safety

Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
So peel and wash it thoroughly with enough water.
Also, can soak them in water overnight and then discard the water and wash them again before cooking.
Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
These steps ensure that the little amount of toxin present in it are removed.

*Cyanogenic glycosides present in tapioca, releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated. Above steps can cut down the effects of the toxin.