Dosa / idly batter
Onion - ¾ big
Ginger - 1 big piece
Green chilli / bajji mulak
Coriander leaves
Grated carrot - a little ( optional )
Rice flour - 2 tbsp
Maida - 1 tbsp (optional)
Salt
Pepper - to taste
Asafoetida - 2 pinches (optional)
Oil - to fry
COCONUT CHUTNEY
Grated coconut - two handfuls
Pottukadala - 1 tbsp
Ginger - 1 small piece
Onion - 1 small piece OR shallots - 2
Green chilli - as per taste
Salt
Room temperature water
TEMPERING
Coconut oil
Mustard seeds
Dried red chilli
Finely chopped onion/shallot
Hi everyone, today I am going to make Vadas using leftover Idli or Dosa batter.
To prepare the Vada batter, into a mixing bowl, add Idli or Dosa batter and then add finely chopped onion, finely chopped ginger, finely chopped green chilies, finely chopped coriander leaves, a little grated carrot, 2 tablespoons of rice flour, a tablespoon of plain flour, some salt to taste and some pepper to taste and mix everything really well to form a thick batter.
Adding carrot is totally optional for this recipe, you can either add curry leaves instead of coriander leaves or add both..
You can also add to pinches of asafoetida powder if you like it’s taste, else you can skip it..
With this the Vada batter is completely ready to be fried in oil, you need not leave it to rest.
Once the batter is ready, heat some oil in a pan and add small scoops of the batter using a spoon into the oil and fry on both sides until golden and cooked from inside and then when they turn golden from all the sides, transfer to a serving plate!!
Next, I am also going to share the recipe for a coconut Chutney to go with the vada..
To prepare the Chutney, into the medium jar of a mixer grinder, add two handfuls of grated coconut, a tablespoon of pottukadala, a small piece of onion, a small piece of ginger, a few green chilies to taste, some salt to taste and very little room temperature or lukewarm water and grind it into a fine paste.
If you have shallots, add two small instead of the onion.
Do not add too much water to grind it into a paste, as the coconut will not grind well and smooth.
After the Chutney is ready, transferred it into a serving bowl and then prepare the tempering for the Chutney by heating some coconut oil in a small pan and popping some mustard seeds in it..
once the mustard seeds pop, add a few dried red chilies and a little chopped onion and roast until the onions and the red chilies change colour..
next, add the tempering to the curry and mix it while the oil is still hot and the chutney is now ready to be served with the Vada!!
13 авг 2021
