Masala Vadai takes a healthy transformation in this recipe. Bengal gram / Kadala Paruppu is teamed with broccoli to make this crispy Broccoli Vadai. You can either fry them in the form of fritters or vadai shaped. Either way this recipe will bend to your needs to make you a broccoli addict.
Broccoli Fritters / Broccoli Vadai / Broccoli Paruppu Vadai / Aama Vadai / Dal Vadai / Dhal Vadai / Lentil Vadai / Fritters / Broccoli Pakoda
|20 florrets||Broccoli florets|
|1 cup||Bengal gram|
|2 long||Green chili (finely chopped)|
|3 cloves||Garlic (crushed)|
|1 inch||Ginger (crushed)|
|1/2 teaspoon||Cumin seeds|
|1/2 teaspoon||Fennel seeds|
|1/4 teaspoon||Turmeric powder|
|10 leaves||Curry leaves|
|3 tablespoons||Coriander leaves|
|1 teaspoon||Salt (or to taste)|
Lets see how to make this broccoli vadai:
Soak bengal gram for at least an hour, wash and drain completely using a colander. Grind to coarse texture along with green chili, without adding any water. Wash and separate the broccoli into small florets or chop them finely. To the ground dal mixture, add chopped onions, broccoli florets, crushed ginger, garlic, cumin seeds, fennel seeds, asafoetida, turmeric powder, curry leaves, chopped coriander and salt. Mix to make a crumbly textured dough.
Heat oil in a kadai and sample a piece. Check for oil temperature, adjust salt and prepare to fry. Pinch a portion, roll it like a golf ball and flatten it between your palm and gently drop into the oil from the sides of the kadai, without touching it. Fry about a minute on each side over medium high flame or until it turns golden on all sides. Drain excess oil by placing them over paper towel and serve hot.
Children would love to gobble on these fritters, lucky broccoli gets unnoticed.
- Yield: 10 Vadais approx or more depending on size.
- Stays crisp of 15 minutes, then the outer crust stays lightly crisp with soft inside.
- Serve immediately after frying or keep the ground batter refrigerated for up to a day.
- Do not add the ingredients unless you are ready to fry, because onion and salt will release water the dough will loose the consistency and break the vadais while frying.