Vada Pav

Ingredients:

8-10 potatoes boiled, peeled and mashed

 1 1/2 tbsp ginger garlic paste

3 green chillies

1/2 tsp tumeric powder

1/2 tsp black mustard seeds

6-7 curry leaves

2 cups besan flour

Oil for frying

6 Pav buns

1 cup tamarind Chutney 

1 cup coriander Chutney

1/2 cup garlic chutney

Salt to taste

Method:

Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside. Grind ginger garlic paste and  green chillies into a smooth paste in the food processor. Mix this paste with the mashed potatoes & add salt to taste. Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering. Add this to the potato and mix well. Make small balls of potato. Smoothen by rolling between slightly greased palms. Heat the oil for deep frying on a medium flame. When the oil is hot, dip one potato ball at a time into the besan flour batter to coat well and then deep fry till golden. Drain on paper towels. Take one pav, slit in half (leave one edge joined) and put a spoonful each of tamarind chutney, coriander chutney and garlic chutney each on it. Place a potato ball on the pav and fold over, pressing down gently. Serve while the potato ball (vada) is still hot.

Mendu Vada

Ingredients:

Black urad dal 1 cup

Water 1/2 cup

Salt to taste

Oil for frying

2 Green chilies (cut in small piece)

Hing 1 pinch

Grind Black pepper 1tbsp

Ginger 1tbsp 

Method: 

Wash urad dal and soak it in some bowl. Put sufficient water in which pulse is completely soaked. Leave the gram pulse dip into water for at least 5 hrs. Now after 5hrs, drain water of pulse and put it in grinder. Add little amount of  water along with pulse in grinder, grind it to get fine paste. Remove grinded paste in a bowl.Then, add hing, green Chilies, black Pepper and  salt. Beat the batter along with all the spices. Take oil in pan and heat it. The flame should not high rather medium. Wet your palm and put small portion of batter on it. Create a little hole in the centre of vada (use your thumb). Put vada into heated oil. Do the same with the rest of batter. Fry it till it gets golden brown in colour on both sides and then remove it in a plate. Serve it with a chutney.

Dahi Vada

Ingredients: 

For Wada:

1 Cup Urad daal

Salt to taste

Oil to fry

For Dahi :

1 kg Dahi (yogurt)

1/2 tsp grated Ginger

Finely chopped coriander leaves 

1-2 green chilies chopped

Salt to taste

2 tsp Roasted cumin(jeera)powder

Red chili powder to taste

Method:

Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Take the hot vadas and put in cold water for 2-3 minutes. Now Take them out of water and squeeze the water and keep aside. Blend the curd and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. In a deep dish arrange wada and pour dahi over them. Now add tamarind chutney and green chutney. Garnish with coriander. Serve the dahi vadas chilled.

Sabudana Vada

Ingredients: 

1 kg potatoes-boiled, peeled, mashed

1 cup saboodana (sago)

2 tsp sendha namak (rock salt)

1 tsp chilli powder

1 tbsp coriander-chopped

1 tsp green chillies-chopped

1 tbsp lemon juice

ghee (clarified butter) / oil for deep frying

Method: 

Wash saboodana till water clears. Soak in water, with level coming upto 3 cm  above the saboodana, for about 2 hours. Drain in a colander and mix in potatoes, salt, chilli powder, coriander, green chillies and lemon juice. Shape potato mixture into flat, round vadas 5 cm / 2" in diameter (grease hands if it sticks). Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

Corainder Vada

Ingredients: 

Chillies 3-4 nos.

Coarse Moongdal 100 g

Coriander 1 bunch

Ginger garlic paste 1 tbsp

Oil to fry

salt to taste

Method: 

Chop the Coriander and Chillies in to a very small size and mix them well with salt ,ginger garlic paste and coarse moong dal with little bit water (enough to handle as vada) knead it well and keep aside for 1 hour and take divide the mixture into small balls and press them as vada shape and fry them in the oil and wipe them with kitchen towel to absorb excess oil. Serve with coconut chutney or can be taken along with rice as a side dish.

Special Dahi Vada

Ingredients:

1 cup split green gram lentil (dhuli moong ki dal) 

1 cup split black gram lentil (dhuli urad ki dal) 

1 kg fresh curd (dahi) 

1 tsp roasted cumin powder (bhuna jeera) 

1/4 tsp asafoetida (hing) 

salt to taste

1 tsp red chilly powder (lal mirch) 

oil for frying

Method:

Soak both the dals for 5-6 hours and then grind them to a fine paste. Mix dal and asafoetida in a container and beat nicely. Take a cup of water and put 1 tsp of dal in it. If it floats on the surface then its ready for making bade. Heat oil in a pan. Now make rounds with the help of both the hands and fry them until they turn light brown. Dip them in water for 10-15 minutes and press with both the hands to retain extra water. Beat curd and dip all badas in it. At the serving time sprinkle salt, cumin seeds and red chilly powder along with green chutney and meethi chutney. Serve tasty dahi badas a little chilled.